Recipes

Stuffed panettone, a holiday classic (always appreciated)

Panettone filled with chocolate

Stuffed panettone is a delicious (and chocolaty) recipe to make the Christmas dessert par excellence even more delicious and special!

The dessert par excellence – which cannot be missing on Christmas tables – is the classic panettone, the typical Milanese sweet with a characteristic dome shape. A tasty and original idea to make it truly unique is to try the stuffed variant: sweet stuffed panettone. It will certainly delight the palate of your guests and we are sure that you will include this dish among your favorite Christmas recipes!

For this preparation we will work with ready-made panettone, but if you wish, you can also prepare the panettone with your own hands.

Preparation of the stuffed panettone

Start by removing the paper and cutting the bottom of the panettone: you have to obtain a round disc of dough, which you will then have to use to close it. Then empty the cake with the help of a spoon and a small knife and then cut the filling into cubes and set aside.
Take a saucepan on the fire and pour the milk. Let it heat up until it comes to a boil.
Put the sugar, egg yolks and corn starch in a bowl and mix vigorously until the mixture is clear and frothy.
At this point, when the milk is hot, remove it from the heat and pour 1/3 of it into the bowl . Stir vigorously in the meantime in order to mix everything well, not cook the eggs and avoid the formation of lumps.
Then add the remaining part of the milk, continuing to mix with a whisk and, once the mixture is smooth and without lumps, put it back on the heat.
Let the cream cook until it thickens, then turn off the heat and add 150 g of chocolate chopped into small pieces and mix well so that it melts and is incorporated into the cream which has become a perfect chocolate cream which you will leave to cool with a cling film. contact.
Now take the bowl with the cream and add the inside of the panettone cut into cubes, mix well and insert all the filling inside the panettone with the help of a sac-à-poche with the tip cut so that the hole be wide.
Close your panettone with the disk of dough that you have kept and prepare the ganache.
Heat the cream in a saucepan and, when it comes to a boil , turn off the heat and add the remaining chopped chocolate and mix until the ganache is smooth and homogeneous.
Pour the ganache on the dome of the panettone filled with chocolate cream, complete with some chocolate sprinkles , put in the fridge to set for a few hours and then serve.

How to fill a panettone? Ideas for easy and delicious variants

You can choose a thousand different ways to fill the Panettone of Milan. Instead of "hiding" the filling, you can also cut the dessert into slices almost like a gourmet panettone and fill each layer. This technique is perfect if you want to make multiple flavors for the filling . In fact, the classic mascarpone cream is also very good, which can make the perfect dessert for Christmas! Or fill with orange cream or a classic custard or a pungent eggnog .

storage

We recommend consuming the filled panettone during the day , otherwise you can also keep it in the fridge for a maximum of 1-2 days .

Also discover all our Christmas desserts !