The Low Pandolce with Marrons Glacés is a variation of the traditional low Old Genoa. As I have already mentioned in other recipes for Pandolce, in Genoa, the Christmas lunch traditionally ends with pandolce. Whether it’s tall made with fresh yeast or low, it always triumphs on the tables. Over the years, traditional recipes have evolved into reinterpretations, so we find Pandolci with figs, with walnuts and chocolate, hazelnuts, chestnuts, and many others. This time I tried something different and opted for the Low Pandolce with Marrons Glacés, but since it seemed too “light,” I drizzled 80% dark chocolate on top… when you need it, you need it!
Other recipes
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian Regional
- Region: Liguria
- Seasonality: Christmas
- Energy 404.37 (Kcal)
- Carbohydrates 60.15 (g) of which sugars 28.10 (g)
- Proteins 6.79 (g)
- Fat 15.57 (g) of which saturated 9.42 (g)of which unsaturated 5.61 (g)
- Fibers 2.68 (g)
- Sodium 68.57 (mg)
Indicative values for a portion of 100 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 for an 800g Pandolce.
- 2 1/2 cups all-purpose flour
- 1/2 cup brown sugar
- 7 tbsps butter (room temperature)
- 1 egg
- 1 egg yolk
- 2 tbsps rum
- 2 tsp baking powder
- 1 tsp fennel seeds (crushed)
- 1 tsp lemon zest (grated)
- 1 pinch fine salt
- 7 oz marrons glacés
- 2 oz dark chocolate (70% or 80%)
Tools
- Kitchen Scale
- Pastry Board
- Bowl
- Parchment Paper
Steps
Preheat the oven in static mode to 347°F
Pour the sugar and soft butter into a bowl and mix. Add the egg and yolk, salt and fennel, grated lemon zest, rum, and sifted flour with baking powder in two stages.
After adding the dry ingredients, fold in the coarsely crumbled marrons glacés, incorporate them into the dough and finish with the remaining flour. Finish kneading on the pastry board, shape into a flattened dome, and draw a grid on the surface. Once the temperature is reached, bake at mid-height and place the pandolce on a baking tray covered with parchment paper. Bake and cook for 40 minutes, checking. Leave the pandolce in the oven with the door ajar for 5 minutes. When cold, pour the melted chocolate into the center and let it drizzle. The Low Pandolce with Marrons Glacés must cool down and is tastier in the following days.
Storage
The Low Pandolce with Marrons Glacés, once cold, should be stored in a cool place wrapped in paper.
FAQ
How long before Christmas can you prepare the Low Pandolce with Marrons Glacés?
It can be prepared 4-5 days in advance and kept wrapped in a cool place.
