PANDORO WITH VANILLA CHANTILLY

During this festive season I decided to share with you very simple recipe of Vanilla Chantilly cream that you may use for stuffing Pandoro for Christmas or New Year.
Ingredients:
250 ml milk
3 egg yolks
75 gr sugar
1/2 vanilla bean
25 gr cornflour
180 ml whipping cream
20 gr ice sugar
Steps:
Beat in a bowl, with a whisk, the egg yolks and sugar, then add the cornflour. Pour the milk into the saucepan adding vanilla beans mixing with the whisk. Then heat it and add the egg mixture and stir continuously until the cream has thickened.
Transfer the custard into a bowl and let it cool completely at room temperature and then in the refrigerator, covering it with a sheet of cling film. Prepare the cream: pour the whipping cream into an electric mixer, and whip it with icing sugar. Then mix it with the cream, mixing with a spatula. When the custard is completely cold, add the Chantilly cream a little at a time, repeatedly, diluting the two creams with a whisk, until you get a frothy, smooth and homogeneous consistency. Transfer the cream into a pastry piping bag with a star nozzle. Take the pandoro and slice it lengthwise to obtain slices about 2 cm thick. Then take a serving dish and place the slice of the base, stuff it with the vanilla cream you have prepared, and continue with the next slice, positioned alternately so that you can see the tips of the slice below. Then stuff again with the cream and continue alternating the layers in order to reconstruct the pandoro. Decorate the points in evidence with tufts of cream then garnish with currants and blueberries by placing them on the tufts of cream and on the surface, then complete if you like with a sprinkling of icing sugar before serving the stuffed pandoro!
Enjoy it and Happy Holidays!
INSTAGRAM: / chef_francescoc. .
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