The stuffed pandoro with Mousseline cream and pistachio, a cream and 2 variations for a classy Christmas.

I’ll present you the recipe with classic preparation and also with Bimby preparation.
Delicious, elegant, and economical. You will make a great impression presenting a stuffed pandoro like this at your table.
You can decide to make The stuffed pandoro with Mousseline cream with a store-bought one, or you can try to make it yourself at home, following my recipe, click here.
If you decide to make the pandoro at home, you need to prepare it at least 1 day in advance.
But what is Mousseline cream?

It’s a derivative of pastry cream, like diplomatic cream.
The main difference from pastry cream is the addition of butter, which can be incorporated half warm and half cold.
Mousseline cream or muslin cream is the base of the Paris-Brest cream, better known in our parts as the San Giuseppe zeppolone.
But we can use it in cakes with sponge cake or to fill cream puffs, to accompany panettone colomba and pandoro.

But returning to the initial topic, the other alternative, is pistachio cream.

Starting from the Mousseline cream, we will mix it with a concentrated pistachio cream to obtain a variant or, if you like, you can mix it with my sugar-free hazelnut spreadable cream which you can find by clicking here.

I designed these Christmas dessert recipes for you:

The stuffed pandoro with Mousseline cream and pistachio

Cost: Affordable
Rest time: 1 Hour
Preparation time: 10 Minutes
Portions: 12
Cooking methods: Boiling
Cuisine: Italian
Seasonality: New Year, Christmas

Ingredients

Let’s do the shopping

1 pandoro (750g)
2 cups whole milk
4 egg yolks
1/2 cup sugar
1 packet vanillin
1/3 cup cornstarch
1 1/4 cups butter (cubed at room temperature)
to taste powdered sugar
3/4 cup water
1/4 cup sugar
1/4 cup Strega liqueur (or whichever you prefer)
1/4 cup
to taste pistachio crumbles

Tools

What we need

1 Knife with a thin, long smooth blade
1 Pot
1 Bowl
1 Plate serving plate for pandoro desserts
1 Plastic wrap

Steps

To prepare

I will explain how to prepare Mousseline cream both in a pot and, right after, with the Bimby.
Preparation with whisks
In a pot, heat the milk.
While the milk is boiling, in a bowl whip the egg yolks with the sugar, vanilla, and cornstarch using electric mixers.
As soon as the milk boils, remove the pot from the heat and gradually add it to the egg mixture, stirring with the whisks.
Transfer the mixture back to the pot and continuously stir until it thickens.
Then, turn off the heat and let it cool for 10 minutes
After the time has passed, add 125 g of butter and mix with the whisks for about 2 minutes.
Transfer the cream to a bowl and cover with plastic wrap in contact.
Allow cooling at room temperature for at least 3 hours.
Once the cream has cooled, add the remaining butter, and beat with the whisks for 2 minutes.
The Mousseline cream or muslin cream.
At this point, you need to mix the white Mousseline cream with the pistachio cream and mix with the whisks, then store in the fridge until it’s time to fill the pandoro
Put the milk, egg yolks, sugar, vanillin, and cornstarch in the mixing bowl. Set thicken /100°C with the basket instead of the measuring cup.
Let it cool inside the mixing bowl for 10 minutes with the lid removed.
Add 125 g of butter and mix: 2 min./speed 4.
Transfer the cream to a bowl and cover with plastic wrap in contact.
Allow cooling at room temperature for at least 3 hours.
Then clean and dry the mixing bowl.
Once the cream has cooled, place the butterfly, and put the cream and remaining butter in the mixing bowl, and mix: 1 min./speed 4.
Remove the butterfly, transfer the cream to a bowl and store in the fridge until needed.
If you wish to create pistachio Mousseline cream, instead of immediately placing the white cream in the fridge, mix it inside the mixing bowl with the butterfly for 2 min. speed 2.
Heat water in a small pot with sugar, stirring until it becomes clear.
Then let it cool, and only when it’s cold, add the liqueur, mix and set aside.
Cut the pandoro into 5 slices with the base taller.
Brush the slices with the syrup using a silicone brush.
Fill a piping bag with the Mousseline cream of your choice, and fill each previously moistened slice with the syrup, letting the cream slightly overflow from the edges.
Complete all the slices and sprinkle the pandoro with powdered sugar.
Place the pandoro in the fridge and take it out 30 minutes before serving.
Here is the stuffed pandoro
and the one with pistachio Mousseline cream with crumbles and powdered sugar.
Rita Amordicucina wishes you Happy Holidays.

The stuffed pandoro with Mousseline cream and pistachio, can be stored in the fridge for up to 3 days

Notes

For a more complete choice, you can alternate the filling half white and half green.

FAQ (Frequently Asked Questions)

The stuffed pandoro with Mousseline cream and pistachio

what can I substitute Mousseline cream with?
With all these creams I propose in this collection, click
With all these creams I propose in this collection, click

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