Pavê and chocotone… it’s almost impossible to think of a better combination than this! And that’s where the delicious pavetone comes from! Incidentally, the combination of these two delights in a dough with lots of chocolate, chestnuts and cherries, there was just no way to go wrong. For this reason, pavetone is the golden bet for a Christmas lunch dessert. Below, take a look at the complete recipe for chocolate pavetone with chestnuts and let yourself be surprised by the flavour, listening to the many compliments from the family! Just look at the ingredients you need:
Pavetone chocolate recipe with chestnuts
Time: 1h (+4h fridge)
Performance: 8 portions
Difficulty: hard
Peacock ingredients:
Cream
- 2 cups (tea) of milk (400 ml)
- 1/2 cup (tea) of refined sugar (80 g)
- 3 units of yolk (60 g)
- 2 level tablespoons of cornstarch (16 g)
- 200 grams of milk chocolate
- 50 grams of chopped Brazil nuts
- 50 grams of chopped walnuts
- 50 grams of chopped hazelnuts
Assembly
- Panettone of 500 grams
- Brazil nuts to decorate
- hazelnuts to decorate
- Almonds to decorate
- Maraschino cherry for garnish
- Flakes of dark chocolate to decorate
Method of preparation
Cream
- In a pan, combine the milk and refined sugar and heat over medium heat without boiling.
- In a bowl mix the egg yolks with the starch and add, and add half of the hot milk, stirring constantly to avoid the formation of lumps.
- Then, return this mixture to the pan and bring to the heat, cooking for 5 minutes stirring constantly, until it thickens slightly.
- Remove from the heat, add the chocolate and mix well until it melts.
- Put the cream in a shallow container and cover with cling film in contact with the cream.
- Then reserve in the fridge for at least 30 minutes.
Advise: For an even more delicious Christmas dessert, you can add rum or chocolate liqueur to the cream!
Assembly
- Cut the panettone into slices about 2 cm thick and set aside.
- In a large refractory make layers of panettone, chocolate cream and chopped chestnuts, repeating the procedure ending with the cream.
- Cover and refrigerate for at least 4 hours.
- When serving, garnish with chestnuts, cherries and chocolate flakes.
Cooperation: Açúcar União and Lucas Canalis, chef and coordinator of Casa do Sabor
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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.
