A tray full of Pandoro Christmas Candles is always a source of amazement among the diners every time it is brought to the table! The wow effect is given by the caramel flames peeking out on the candles of different sizes that hold inside slices of pandoro filled with ganache cream.
As for the taste, there is no doubt! Also because they can be filled in many ways that I suggest in the notes, so success is really guaranteed.
Very easy and quick to make, they are perfect even if we have leftover pandoro (or classic panettone) to use up.
Follow me in the step-by-step photos and bring to the table a magnificent tray of Pandoro Christmas Candles; your guests will really appreciate it!
OTHER INTERESTING RECIPES:
Pandoro Cannoli
Panettone Bavarois

Difficulty: Very easy
Cost: Medium
Preparation time: 20 Minutes
Portions: 6
Cooking methods: No cooking
Cuisine: Italian
Seasonality: Christmas, New Year

984.93 Kcal

calories per serving

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Energy 984.93 (Kcal)
Carbohydrates 86.16 (g) of which sugars 61.54 (g)
Proteins 15.89 (g)
Fat 65.02 (g) of which saturated 30.71 (g)of which unsaturated 13.22 (g)
Fibers 8.11 (g)
Sodium 258.72 (mg)

Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

14 oz pandoro (3 medium slices)
9 oz milk chocolate
1 cup heavy cream, 35% fat
9 oz dark chocolate
3.5 oz white chocolate
1/2 cup sugar

Tools

Pastry Cutters

Steps

– Bring the cream just to a boil and meanwhile chop the milk chocolate with a knife, placing it in a glass bowl. Pour part of the cream over the chocolate; wait a few moments and mix from the center outward with a hand whisk. Add the remaining cream and combine everything.
– Cover with cling film in contact and refrigerate to cool.
Cut 3 slices from the pandoro about a half inch thick and then cut out discs with cookie cutters of different diameters to form towers. Melt the 2 types of chocolate in a bain-marie or microwave.
Skewer the towers with long wooden skewers.
Immerse the towers in the dark chocolate. Wait for the chocolate to set, then glaze the surface of the candles by drizzling some white chocolate on the edges to simulate wax.
Melt the sugar in a heavy-bottomed saucepan without ever touching it. When it is completely melted and has turned amber, drizzle drops onto a sheet of parchment paper and shape them into flames. Place a toothpick in the center and wait for it to solidify.
– Decorate each little candle with a caramel flame just before serving them. (caramel should not be refrigerated as moisture ruins it)