In my attempt to make Panettone a little more exciting during this series, I’ve come to realize that there are a lot of panettone recipes out there. Now I’m not talking a recipe on how to bake your own panettone, but recipes on how to jazz the traditional Christmas dessert up a little.
But, since panettone is an Italian tradition, most of the recipes are in Italian. I found a really interesting one on Giallozafferano. So I decided to translate it and share it with you all!
It’s a panettone farcito (literally meaning “stuffed panettone”) with layers of cream, chocolate cream, and topped with chocolate ganache.
Here’s how I made it (also note that all the measurements are in grams, because that’s how the Italians do it!).
1. Start by making the crema pasticcera (custard) with orange. Heat up the milk in a saucepan, and turn it off just before it starts to boil. In the mean time, beat together the egg yolks, sugar, and corn starch (sifted). Grate the orange zest into the egg yolk mixture. Turn the heat on the milk back on and add the egg yolk mixture to the milk. Whisk all ingredients together until a custard- like consistency is formed. It’s important here that you keep whisking, or else the custard will stick to the bottom of the pan and burn.
2. Once your orange custard is done, turn off the heat and transfer the custard into 2 dishes- equal in amount. Cover the custard with saran wrap, ensuring that the saran wrap comes into contact with the custard. This helps to not form bubbles on the custard.
3. Now it’s time to make your chocolate cream. The steps are very similar to the orange cream, but this one called for half whip cream and half milk. The addition of the whip cream gives a smoother texture to the cream. Once you take the cream off the heat, mix in your chocolate. It will melt with the heat of the cream
4. Now it’s time to make the chocolate ganache. Simply heat up some whipping cream in a saucepan. Add the hot whipping cream to a bowl that already has the chocolate in it, and mix well until all the chocolate is melted.
5. You can now grab your panettone and cut into 4 equal layers. The first layer will be filled with the orange cream, second layer with the chocolate cream, then orange cream again. Top the panettone with the chocolate ganache.
- Panettone Classico 700g (I used Main brand)
- 6 egg yolks
- 525 g whole milk
- 45 g corn starch
- Orange zest from 1.5 oranges
- 135g sugar
- 85g whole milk
- 85 g whipping cream
- 2 egg yolks
- 20g corn starch
- 45g sugar
- 75g dark baker's chocolate
- 25g dark baker's chocolate
- 125g whipping cream
- Start by preparing the orange cream. Heat up the milk in a saucepan. Heat it up just enough so that it does not come to a boil. In the mean time, in a bowl mix together the egg yolks, sugar, corn starch and orange zest. Add the egg yolk mixture to the milk. While still over the burner, whisk together all the ingredients until a cream-like consistency is formed. It's important that you don't stop whisking, or else the cream will stick to the pan and burn.
- Divide the orange cream in two equal parts and transfer into 2 dishes. Cover the cream with saran wrap, so that bubbles don't form on the cream.
- Now prepare the chocolate cream. Heat up the whipping cream and milk in a saucepan, and just like the orange cream, make sure not to let it boil. In the mean time, mix together the egg yolks, corn starch and sugar. Add the egg yolk mixture to the saucepan with the milk and whisk ingredients together until a cream-like consistency forms. Take the cream off the heat and add chocolate in. Mix all ingredients together until chocolate melts. Transfer chocolate cream to a dish and cover with saran wrap.
- For the chocolate ganache, heat up whipping cream in a saucepan. Add whipping cream to a bowl with the baker's chocolate and mix together until all chocolate is melted.
- Then slice your panettone into 4 equal layers. Make the bottom layer thicker than the rest of the layers, as it needs to support and serves as the base for the whole panettone. On the first layer, use a spatuale to spread your orange cream. Top with the second slice of panettone, and add the chocolate cream. On the third layer, add more orange cream. Top with the final layer. Drizzle the chocolate ganache on top of the panettone.