This dessert, clearly designed for the year-end holidays, consists of a slice of pandoro with braided puff pastry and chocolate, creating a double layer that I garnished with cream and cream corrected with cocoa to fill the hole of the puff pastry ring with cocoa.

I saw the recipe in a special issue of Cucinare bene and enriched it with this central tuft where you can sink the spoon and make the cake more delicious.

In the photo I saw in the magazine, the braided puff pastry with chocolate was smaller and showed the tips of the pandoro star… My puff pastry has grown quite a bit, and you can barely see the layer of pandoro underneath, but I don’t think it’s an issue, do you?

The original recipe featured chocolate balls in the center, but I believe it’s much better to combine the two different textures of leavened dough and puff pastry with a soft cream that can envelop and make everything less dry.

I’d say it looks good and is very tasty, so it’s definitely suitable for Christmas, don’t you think???

PANDORO WITH BRAIDED PUFF PASTRY AND CHOCOLATE

Here are some other desserts suitable for the Christmas season like:

Difficulty: Medium
Cost: Medium
Preparation time: 30 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: Christmas

Ingredients RECIPE PANDORO WITH BRAIDED PUFF PASTRY AND CHOCOLATE

1 slice pandoro (about 1.5 inches)
1 package puff pastry (bought from Aldi and better than other famous brands!)
200 g spreadable cream (chocolate and hazelnuts)
20 g cornstarch
1 egg
150 ml whipping cream
to taste powdered sugar
to taste white sprinkles (for me little stars)

Tools RECIPE PANDORO WITH BRAIDED PUFF PASTRY AND CHOCOLATE

#ADV

Piping bags
Star nozzles star nozzles
Bowls
Knives

FOR THE PREPARATION OF THE RECIPE PANDORO WITH BRAIDED PUFF PASTRY AND CHOCOLATE

I tried to take some photos to avoid words that might be less easy and be more immediate!
So I open and unroll the puff pastry package, placing it on the kitchen table.
I cut with a central line from the longer side.
In a bowl, I mix the cream with the cornstarch and brush the mixture on the 2 rectangles traced before on the puff pastry.
I close the two strips by overlapping them and obtaining 2 long rectangles filled with chocolate hazelnut cream, then I seal with a fork to prevent the filling from escaping during cooking.
I braid the two strips loosely without tightening too much and leaving the fork-marked parts “underneath.”
I place the braid in a ring-shaped mold
and with scissors, I make small cuts as seen in the photo.
I beat an egg and brush it on the pandoro with braided puff pastry and chocolate, then bake in a preheated oven at 356°F for about 25 minutes or according to the characteristics of our home oven.
CUTE, RIGHT the braided puff pastry with chocolate???
I let it cool completely, then place it on the slice of pandoro.
I whip the cream with electric whisks or in a planetary mixer, divide the quantity into two equal parts, and add a little sifted cocoa powder to one half, mixing very well.
I insert the creams into two piping bags and place a base of white cream in tufts, then cocoa cream on top, filling the hole of the doughnut resting on the slice of pandoro.
I had white sugar stars in the pantry and placed some on the cocoa whipped cream tufts.
Voila…the slice cake of pandoro with braided puff pastry and chocolate is ready to be enjoyed!
Bon appétit! Annalisa