bg header
logo_print

Stuffed pandoro stars, a delicious dessert for Christmas

Tiziana Colombo: per voi, Nonnapaperina

Recipe proposed by
Tiziana Colombo

Pandoro a stella farcito
Recipes for Intolerants, Italian Cuisine
Gluten-free recipes
Lactose-free recipes
Vegetarian recipes
preparazione
Preparation: 01 ore 00 min
cottura
Cooking: 01 ore 00 min
dosi
Ingredients for: 4 people
Print
Array
5/5 (1 Review)

Pandoro starts with a white chocolate spread, a sumptuous dessert.

To brighten up the Christmas season, we are making pandoro stars filled with white chocolate cream today. This dish is astounding in terms of its visual effect, the hues it conveys, and the range of flavours it offers.

It’s actually a fairly easy Christmas dessert to make, despite what you would assume. Just cut two big slices, one from the bottom and one from the middle, and stuff them with mascarpone and white chocolate cream. The finishing touch is provided by the red fruits and the unavoidable powdered sugar.

In short, this dessert is a classic one that allows you to achieve a lot with little effort. I suggest making it for the holidays over the course of the year. It’s the ideal snack to have between card games, maybe with a glass of bubbly.

Recipe stuffed pandoro stars

Preparation stuffed pandoro stars

  • To prepare the pandoro stars filled with white chocolate spread, proceed as follows: Use a serrated knife to cut a horizontal section 8–10 cm high from the panettone (which will act as a shell).
  • Cut the bottom of the pandoro so that it is more than 10 centimetres high and loosen it slightly (it will act as the base).
  • In a bowl, mix the white chocolate spread and mascarpone to obtain a uniform mixture.
  • Fill the bottom of the pandoro with this mixture. Apply the slice obtained from the central section. Garnish with a little more filling, fruit, and a little mint. Finally, sprinkle everything with icing sugar and serve.

For the base:

  • 1 ready-made (or homemade) gluten-free and lactose-free pandoro,

For the filling:

  • 600 gr. of lactose-free white chocolate cream,
  • 300 gr. of lactose-free mascarpone,

For decoration:

  • icing sugar,
  • blueberries, currants, and raspberries,
  • a few fresh mint leaves

An exquisite filling for the stuffed pandoro stars

It’s worth talking about the filling, which is the real strong point of these stuffed pandoro stars. Merely consisting of two delightful components, the filling strikes the perfect balance between sweetness and body, perfectly bringing out the rich yet earthy flavour of the pandoro.

All you need to do is combine the mascarpone and white chocolate cream. White chocolate cream is quite easy to make at home, so you can buy it at the grocery store or make it yourself. All you have to do is melt the white chocolate and stir it into a skillet containing melted butter and sugar. After that, just combine everything, and you’re done.

Some varieties call for the use of other aromatic foods, such as hazelnuts and vanilla, but you can freely decide whether or not to use them.

A classic decoration

It’s also important to discuss the pandoro star decoration, which incorporates a number of components and elegantly and tastefully finishes the dish. To be more precise, a thin layer of cream is applied to the star-cut panettone’s top before the red fruits and powdered sugar are incorporated.

In terms of berries, I suggest erring on the side of caution when it comes to blueberries, currants, and raspberries. By doing this, you will be able to produce a pleasing contrast between the fruit’s vivid colour and the cream’s whiteness, as well as between the cream’s sweetness and the fruit’s slightly acidic undertones.

Is the stuffed pandoro star a dessert for food intolerances?

Can people with food intolerances and related problems eat the pandoro stars filled with white chocolate cream? Basically, no. White chocolate often contains a high lactose content, and pandoro is rich in gluten-rich wheat.

But it doesn’t take much to “convert” the recipe, making it more inclusive. It is sufficient to purchase a gluten-free pandoro; you can find many in supermarkets. In most cases, they are made with rice flour and corn flour; similarly, panettone can also be made with alternative flours.

Likewise with white chocolate. On the market, lactose-free variations are available. These are nearly identical to the original, although they have a somewhat sweeter tone. That being said, it’s a “pleasant” side effect that improves the dish overall.

Pandoro a stella farcito

Pandoro stars FAQs

How was pandoro invented?

Pandoro was born in 1894 in Verona from the idea of Domenico Melegatti, who wanted to take up the Venetian Christmas tradition with dough made from flour and milk. In the preparation, he added eggs and butter.

How much sugar does pandoro have?

Pandoro contains 28 grammes of sugar per 100 grammes. This is a value comparable to that of panettone, although some consider pandoro sweeter than panettone.

How is pandoro made?

Pandoro is made with flour, sugar, eggs, butter, yeast, and cocoa butter.

Which came first, pandoro or panettone?

Pandoro was born before Panettone. The first made its debut in 1894, and the second in 1919. However, ancient forms of panettone were prepared as early as the 16th century.

5/5 (1 Review)
All rights reserved

Add a comment

Your email address will not be published. Required fields are marked *

You can use HTML tags and attributes:

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

COULD IT BE INTERESTING FOR YOU

Foie gras on toasted bread, an elegant appetiser...

Why is using a baguette preferable? Which bread is best to use for foie gras on toasted bread? We are talking about a French specialty, so the baguette is an absolute necessity. Among other things,...

albero di Natale

Sustainable Christmas lunch: ideas for an eco-friendly menu

Sustainable Christmas lunch ideas and delectable meals that seamlessly blend work and play With Christmas quickly approaching, now is the perfect time to consider the menu and organise an inclusive...