Ingredients:
160 gr flour
2 eggs
120 gr sugar
125 gr.
40 ml oil seeds
½ sweet powder yeast bag
breadcrumbs aroma

Proceedings:
The procedure of this recipe is really easy and fast, you will have your “mini panettoni” ready in a few minutes and you will make a figurone!

First, put the eggs in sugar, they will have to become clear and foamy. Add the oil, yogurt and the aroma to the bread-tree taste and mix well, then add the flour and yeast sifted and amalgamated.

Insert the dough into the formines and baked in 170° for about 20 – No.

Here you can add your Christmas cakes. If you want, in the dough, you can add orange candied and the raisin.

Conservation:
Your muffins are stored for a couple of days under a glass bell.

Ingredients:
2 eggs
200 gr. icing sugar
500 gr. type 00 flour
250 gr butter
Cinnamon aroma

Proceedings:
First, add the flour and butter to pieces and mix well, then add it icing sugar, the two eggs and the aroma with cinnamon ceylonMix well until you get a homogeneous dough.

Form a panetto, cover it with the film and let it rest in the fridge for at least half an hour.

Put the dough back, spread it and make the cookies with the moulds. Put them on the baking paper, just cook them to the oven. 180° per 15-20 – No.

Your greedy snack is ready to be enjoyed with you!

Conservation:
Cookies can be stored in a tin box lined with baking paper.

How to use leftover pandoro

Today we will talk about Pandoro sweet of Veronese origin, sweet with a delicate and refined taste that is normally served without creams or candied, but only with a dust of icing sugar.

Although the Pandoro and delicious to always consume sweet in the long can stew, so why not reinvent recipes using it so as to discover new tastes and dispose your pandori more easily.

Pandoro filled with mascarpone cream

This recipe is also a great idea to recycle a whole pandoro and also a great idea to serve the pandoro in a different dress during a dinner or during a tombola.

Ingredients

• 1 whole pandoro or the advanced one if you want to make recycling;
• 400 gr of mascarpone;
• 125 gr of icing sugar;
• 1 teaspoon of vanilla aroma;
• 1 coffee cup;
• 200 ml of fresh whipped cream;
• icing sugar :

How to assemble the filled pandoro

• Let’s start by preparing cream mascarpone, so we put in a bowl the mascarpone and it icing sugar and put them together through the help of an electric slacker.
• Now we add coffee and continue to work to get a smooth cream.
• In another container, put the cream on and add the mixture of mascarpone and stir gently until the ingredients are well mixed.

At this point the mascarpone cream is ready, we pass to Pandoro preparation.

• Cut the horizontal slices of about 3 cm forming so of the “stars” ranging from the largest to the smallest.
• Now we take the bigger piece and we make it with the mascarpone cream.
• This is done to take the next star and place it on top by putting the staggered tips between them thus creating a three-dimensional pattern.
• Continue until the layers of pandoro end, at this point give a nice dusted of icing sugar and your stuffed Pandoro is ready.

Alternative: pandoro tiramisù dessert cups

If you have no full pandoro or want to create monodose portions, a good idea and to prepare for some Tiramisu glasses.

You can prepare mascarpone cream as above, or any other kind of mascarpone cream.

At this point, cut the Pandoro into cubes and put a layer in the glass where you want to serve it and pour a few teaspoons of coffee to wet it a little bit.

Now we pour a little mascarpone cream to create a layer and continue with pandoro cubes and cream until filling the glass.

We finish with the last layer of mascarpone cream and before serving we sprinkle with a little cocoa.

But then why not use them to create unique recipes that will allow you to dispose of your panettoni but also to make a beautiful figure with your guests?

Panettone ankle boot with leftovers ready in 5 minutes

This is what I’m saying. Christmas Tronchetto it will allow you to be able to recycle a panettone even if already cut and to prepare a very special dessert.

Ingredients

300 gr of Panettone Advanced

300 gr of ricotta cheese or cheese spreadable to your choice

60 gr of dark chocolate chips

120 gr dark chocolate

1-2 nuts of butter

3 spoons of sugar

icing sugar to decorate

Proceedings

1. Let’s start by cutting the sliced panettone and spread it on a sheet of transparent film until you create a rectangle.
2. Now put on a sheet of paper baked and with a small rolling pin crush the slices of panettone and then cut out the edges to always give a rectangular shape.

Now we’re going to the preparation of cream with fast ricotta.

1. Let’s take a bowl and put the ricotta and the 3 spoons of icing sugar and we start working it well so that it becomes smooth and homogeneous.
2. Add the chocolate drops and mix it all together.
3. Now let’s start composing the dessert.
4. We spread ricotta cream on the panettone and with the help of the film we begin to roll on itself to create a cylinder.
5. Then lock it with the transparent film and put it in the fridge for an hour.
6. Once an hour, remove the film from the cylinder and cut off obliquely so as to divide it into and parts, take the smallest part and let it adhere to one side of the other side so that you have the classic shape of a log.

Now we only have the last passage, we’re gonna strike bain-marie the chocolate and we add a nut of butter.

When it is well dissolved, pour it on the trunk to cover the entire surface, then put it in the fridge to cool the chocolate.

Before serving it with a fork created veins on the chocolate to give the appearance of a trunk and finally a dusted of icing sugar.

You can also do it with chocolate cream or other creams spreadable and with pandoro or other cake.

Historical-recipe warning: the directions of about 150°C for the syrup and about 170°C for the honey have not been validated by a reliable source for this specific formula. We neither change nor present them as validated instructions: before making the recipe, verify the original source or a professional formula using the same ingredients and ratios. The professional formulas reviewed use different temperatures and are not interchangeable.

Safety: boiling sugar and honey can cause severe burns. Use a confectionery thermometer and heat-resistant equipment, and keep children and pets away. Because the recipe does not document the temperature reached by the complete egg-white mixture, use pasteurized egg white.

Have you ever made the turkey in the house?  

You know Recipe It can scare a little, but if you have the right ingredients you can do it too!

What do we need for the preparation of the homemade mist?

More than the quantity of ingredients we need quality..

• 100 gr honey 
• 40 grams of egg whites
• Striped ostia sheets for mist
• 200 gr almonds 
• 250 g of sugar
• 280 g of whole sgusciate hazelnuts

instead of almonds and hazelnuts you can put pistachios or whatever you like, dried fruit must always have the same quantity of the recipe.

Preparation of home made soft turkey: the ancient recipe

1.  Mount until stiff and the egg whites and merge 30 grams of sugar
   

   

2.  In a pot insert sugar with 70 grams of water and leads to the temperature of about 150 degrees (helped with the kitchen thermometer )
3.  In another pot insert honey and leads to about 170 degrees
4.  Toast slightly in the oven dried fruit for about ten minutes
5.   Join the egg whites sugar and honey continue to be mounted with an electric whip or with a planetary
6.  Add the untiepiditated dried fruit
7. If you don’t mind, you can’t be too tired to work the wrong.
8. Lining with the leaves of ostia a rectangular ring in steel in whose base has well supported the striped ostia sheets. Pour the torrone and spread it with a greased spatula with very little oil of seeds.
9. Once done, you can store it in tin boxes, or give it to Christmas for sweet little gifts.

PERSONALS OF TORRONE AND CONSIGLES 

• If you love pistachios, or other type of dried fruit, you can add to the recipe of the torrone what you prefer, always keep the right amount.
• If you love chocolate once you’re ready, you can ignite the wrong by helping with a cooling grill for desserts.

What are you waiting for?

For the preparation of the torrone the following products have been used

Where can we go? buy the ostias for brown?

The blackberry host is on our online shop, order it today and receive it at your home!

Stupute all this Christmas with a sweet torrone, taste it with those you love and give it to those who love it.

Look at the beautiful realization of the pastry chefs, you can also make a delicious dessert in the house, follow the video recipe.

Do you want to prepare a sweet snack filled with delicious sweet and soft cream? Prepare the Mooncake, follow the step-by-step recipe is easy and fast!

For the recipe:

2 eggs

100 g sugar

75 g butter

a little red coloring in gel

a teaspoon of bitter cocoa

half bag of yeast

110 g flour

PROCEDURE:

• Melt the butter on slow fire 
• to soak eggs with sugar red coloring and bitter cocoa,
• add the butter made to intiepidire!
• Then add the flour mixed with half bag!
• To butter and flour the semisphere shapes, and to put a spoon not abundant of the mixture then to add a teaspoon of white spreadable cream and to cover with another little mixture.
• Bake in hot oven at 160 g for about a quarter of an hour, and do the stecchino test!

After cooled decorate them with a hammer obtained in sugar paste

The products we used in this recipe!

sugar paste

Go to product

Cacao

Go to product

Food colorants

Go to product

What are you waiting for?

www.tuttopasticceria.it

Thank Monica Gentile for the sweet realization!

If you want to see your recipes on our blog please send them to info@tuttopasticceria.it or on our Facebook page.

For the decoration, see the three-piece sugar Nativity scene in the Tutto Pasticceria catalogue. Always check current availability, ingredients, allergens, dimensions and edibility on the product page and label before use.

Mascarpone-filled pandoro with a sugar Nativity scene

Completeness note: the historical recipe below refers to egg whites and yolks but does not state how many eggs are required. We do not infer or invent that quantity: compare a complete, reliable version of the recipe before making it.

Safety note: the cream is not cooked. For recipes served raw or undercooked, FDA guidance recommends treated shell eggs or pasteurized egg products. Keep the cream and dessert refrigerated and prevent cross-contamination.

Timing note: the “5 minutes” in the historical heading is not the total preparation time. The 10 minutes shown in the original recipe card also remain an unverified historical value: cutting, filling, decorating and safe handling take additional time.

For the video recipe of the Pandoro step by step with Presepe, visit our YouTube channel.