Whether it’s chocolate, passion fruit or even ice cream… all options are able to enhance the soft flavor of the dough.
The options for filling for panettone Made at home will revolutionize Christmas traditions!
Whether it’s chocolate, passion fruit or even ice cream… all options are able to enhance the soft flavor of the dough and make each piece even more delicious.
To do this, all you need is a panettone (or chocotone) from the market and a few minutes to prepare the filling!
For the filling, the step by step is always the same: remove the “lid” of the panettone with a bread knife, remove the caramel stone and fill with your favorite filling. THE
The beauty of this type of recipes is that they manage to give added value to the product, which can also be sold as an object gourmet.
Then take a look at the instructions that guarantee you that creamy filling, in the right size and full of flavor.
Stuffed Black Forest Panettone
Time: 30min (+1h in the fridge)
Performance: 6 servings
Difficulty: easy
Ingredients:
- 1 panettone or chocolate (500g)
- 180g chopped milk chocolate
- 180 g of chopped dark chocolate
- 1 can of cream
- 1/2 cup chopped canned cherries
- 1 cup fresh frozen cream
- 2 tablespoons of sugar
- 1 teaspoon vanilla essence
- Whole cherries in syrup to taste for decoration
Preparation method:
- Cut the lid of the panettone and, with a knife, cut out the core, leaving a 2 cm edge.
- Melt the chocolates in a bain-marie, mix 2/3 of the melted chocolate with 1/2 can of cream and add the chopped cherry.
- Fill the panettone with this cream and cover. Store in the refrigerator for 1 hour.
- Remove, mix the remaining chocolate with the remaining cream and spread on the lid with a spatula.
- Beat the fresh cream with a mixer until it begins to thicken.
- Add the sugar, little by little, without stopping whisking, until peaks form. Add the essence and mix.
- Decorate the panettone with whipped cream, whole cherries and serve.
Chocolate volcano
Time: 30min (+1h in the fridge)
Performance: 6 servings
Difficulty: easy
Ingredients:
- 500g chopped milk chocolate
- 1 pack of cream (200 g)
- 1 cup whipped cream
- 1 chocolate (500 g)
- 150g chopped walnuts
- Dried walnuts and cherries to decorate
Preparation method:
- For the filling, melt 300 g of chocolate in the microwave and add it to the cream and whipped cream.
- Remove a lid from the surface of the chocotone and make a hole in the center, eliminating part of the crumb.
- Pour part of the filling into the chocotone, add the walnuts and cherries, cover with the remaining filling and cover.
- Store in the refrigerator for 1 hour. Melt the remaining chocolate in the microwave, cover the chocotone volcano, decorate with walnuts and cherries and serve.
Panettone filled with ice cream and chocolate coating
Time: 30 minutes (+15 minutes in the freezer)
Performance: 8 servings
Difficulty: easy
Ingredients:
- 1 panettone or chocolate (500g)
- 2 cups of cream flavored ice cream
- 1/2 cup chopped walnuts (optional)
- 200g semi-sweet or milk chocolate, chopped
- 1 can of cream
- Cherries in syrup and whole walnuts to decorate
Preparation method:
- Cut the panettone cover and remove the core, being careful not to pierce the sides.
- Use in other recipes such as pavé.
- Remove the ice cream from the freezer 15 minutes before and add the dried fruit.
- Fill the panettone with a spoon, leveling it with a spatula.
- Place in the freezer for 15 minutes.
- Melt the chocolate in a bain-marie or in the microwave and add it to the cream.
- Remove the panettone from the freezer and cover, without the lid.
- Cover with ganache, decorate with whole cherries and walnuts and serve.
Caramel brigadeiro panettone filling
Time: 1 hour
Performance: 8 servings
Difficulty: easy
Ingredients:
- 1 cup (tea) crystal sugar
- 1 cup (tea) fresh cream
- 1 teaspoon of fleur de sel
- 1 can of condensed milk
- 1 tablespoon butter
- 1 chocolate (500 g)
- 200g melted semi-sweet chocolate
- Dried walnuts and cherries in syrup to decorate
Preparation method:
- First, put the sugar in a saucepan and heat over low heat until a golden caramel forms.
- Then heat the fresh cream with the fleur de sel in another pan and carefully pour it into the caramel pan, stirring constantly.
- Then add the condensed milk, butter and cook for 5 minutes or until creamy, stirring constantly.
- Turn off and let cool.
- Next, cut a lid on the surface of the chocotone and remove part of the core with a spoon, being careful not to pierce it.
- Fill with caramel brigadeiro and cover without lid.
- Then cover with melted chocolate and decorate with nuts and cherries and keep in the refrigerator until ready to serve.
Passion fruit truffle chocolate
Time: 30 minutes
Performance: 8 servings
Difficulty: easy
Ingredients:
- 1 panettone or chocolate (500g)
- 170 g chopped white chocolate
- 1/2 cup (tea) passion fruit juice concentrate
- 2 cans of cream
- 170g chopped semi-sweet chocolate
- 1 tablespoon salted butter
Preparation method:
- Using a bread knife, remove the lid from the chocotone and set aside.
- Then cut out the heart of the panettone, leaving a 2.5 cm thick edge.
- Carefully remove the core with a spoon and set aside.
- Melt the white chocolate in a bain-marie.
- Stir in juice and 1 can of cream.
- Fill the chocolate and place the crumbs kept aside on top.
- Melt the semi-sweet chocolate in a bain-marie with the butter.
- Mix the remaining cream until smooth.
- Spread a layer on the chocolate to glue the lid.
- Cover the lid with the ganache, letting it run down the sides.
- Decorate with chocolate and cherry flakes.
- Store in the refrigerator for 2 hours before serving.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
