This year I prepared four PANETTONI and I was so happy and satisfied with the result I decided not to waste even a small piece: thus it was born this cake pear and chocolate pudding. An easy and delicious sweet gift you wishing you with all my heart Merry Christmas, thanking you trust, attention and affection. I wanted to design a recipe to serve at Christmas panettone in a different way. And one way to recycle after the holidays panettone or pandoro advanced (or at Easter doves).
ll pudding, sweet recycling English
The pear and chocolate pudding cake is delicious and easy to prepare. Already from the ingredients you will understand that it is a delicious cake: The pudding is of English origin and you can prepare with any leftover bread, brioche, panettone. To this base is added to an egg cream, sugar, Milk and cream you can spice up as favorite.
And then chocolate or fresh or dried fruit. I opted for the orange zest and vanilla flavorings and pears and dark chocolate to enrich the sweet. Is’ important to let the pudding overnight in the refrigerator before cooking, so that the cake is completely imbue with the milk mixture, cream and eggs, becoming soft and creamy.
I really like the pudding: are soft, sweet tooth, fragrant, as the BREAD PUDDING AND APPLES which so resembles the apple tart in taste and smell. I suggest you serve the cake pudding, pears and warm chocolate, almost hot, with a little’ of vanilla ice cream or whipped cream. Have a good day!
700 grams of panettone or pandoro cut into thin slices
2 mature pear
4 whole eggs
1 egg yolk
100 grams of dark chocolate
300 ml cream
250 ml whole milk
150 grams of caster sugar
grated rind of one organic Orange
vanilla Bourbon, a splint or a teaspoon of extract
a pinch of salt
butter to grease the Pan, to taste
granulated sugar for sprinkling on sweet, to taste
icing sugar to decorate the cake, to taste
Prepare the cake pudding, chocolate and pears, recycling so panettone (or Pandora) advanced, is very. You just have to remember to prepare everything the day before and leave the cake in the refrigerator overnight before cooking, so you get a perfect pudding.
Grease the pan generously. Peel the pears and cut them into slices. Arrange the slices of cake in the pan diagonally (as you see in the picture), alternating with pear slices and adding, between one and the other, some piece of chocolate. Proceed until exhaustion of the panettone and pears.
Break the eggs into a bowl and the yolks and beat with a fork. Add whole milk and cream, then the grated orange zest, granulated sugar, vanilla and salt. Mix all the ingredients to obtain a homogeneous liquid mixture and. Pour the mixture over the cake in the pan. Cover the pan with aluminum foil and keep the panettone pudding, Pear and chocolate in the refrigerator overnight.
The next day, Preheat the oven to 170 degrees static. Sprinkle the cake pudding, pere and chocolate with some caster sugar (if you overdo it you can add some butter) and cook for 40 minutes. Remove from the oven and let the pudding cool for 10 minutes. My advice is to serve the panettone pudding, pears and warm or even hot chocolate: you can accompany it with a little ice cream for a nice hot-cold contrast or with an English cream or rum sauce. It's delicious. Bon appétit!