Today I decided to prepare the stuffed and decorated pandoro star dessert my way with diced pandoro toasted in the oven and a sort of perspective-less landscape made of small and larger trees and a nice cocoa reindeer!
I was a bit undecided on how to fill the star among mascarpone creams like tiramisu, citrus cream (lemon and orange), milk cream, ganache … then I opted for a classic type zuppa inglese with yellow cream and chocolate cream!
The stuffed and decorated pandoro star dessert is, I believe, a nice idea to serve a quick dessert that you can personalize with creams of your taste and also decorate with sugar Christmas figurines now found at the supermarket.
I also leave you the recipe of other QUICK Christmas desserts such as:
PANETTONE CAKE
PANDORO WITH MASCARPONE
STUFFED AND DECORATED PANDORO STAR DESSERT
The ASI kitchen
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 8 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for STUFFED AND DECORATED PANDORO STAR DESSERT
- 1 pandoro
- 12.3 oz classic pastry cream
- 8.8 oz chocolate pastry cream
- to taste Frolla Milano cookies (large and small trees and reindeer)
- to taste royal icing
- to taste powdered sugar
- to taste alchermes
Tools for STUFFED AND DECORATED PANDORO STAR DESSERT
- Knife
- Bowl
- Drip Tray
- Spoon
FOR THE PREPARATION OF THE STUFFED AND DECORATED PANDORO STAR DESSERT
For the stuffed and decorated pandoro star, first of all, we must have the creams ready. You surely have your family recipes, but above I have still inserted the recipes from my blog…
Weigh the amount of the two pastry creams and cut the necessary pandoro for the star dessert.
I cut it at a height of about 2.76 inches and it’s quite tall; maybe I could have made it a bit shorter!
With a serrated knife, I carved the star shape at the edges and extracted the pandoro.
I poured a bit of Alchermes in a bowl, added a splash of water and wet the bottom of the pandoro without soaking it too much.
Then I added the amount of chocolate cream, trying to level the layer well.
Now with the remaining half of the pandoro, I cut out a star… more or less, and covered the chocolate cream.
Then I poured the part of classic yellow cream.
Now there was the issue of how to finish the stuffed pandoro star dessert…
I didn’t want to load the dessert with grilled meringue, whipped cream, tiny meringues and then… I had a stroke of genius!!
I cut the inside of the pandoro (which I had previously extracted to carve the star) into several uneven dice and I put them under the oven grill!
And forgive me, but the idea was very intriguing because toasted pandoro accentuated a special and very intriguing flavor!
And now to finish this stuffed star dessert with pandoro, I placed some cookies made with Frolla Milano by master Iginio Massari… small trees, large trees, and reindeers decorated with simple icing of water and powdered sugar.
P.S. For the cocoa Frolla Milano, I simply took a piece of the dough I had frozen and added a bit of unsweetened cocoa powder by eye!
I placed my little trees, my reindeer, the toasted pandoro dice and here it is… the stuffed pandoro star dessert is ready to be enjoyed!
Bon appétit!
Annalisa
