Pandoro brioche filled with nutella cream and vanilla cream in the shape of a christmas tree

Ingredients

Nutella cream:

• 2/3 cup heavy cream (30% fat)
• 1 + 1/3 cup mascarpone
• 1/2 cup Nutella

Vanilla cream:

• 1 cup heavy cream (30% fat)
• 1/2 cup mascarpone
• 1/3 cup icing sugar
• 1 tsp vanilla extract
• 1 Italian Pandoro brioche (2.2 lbs)
• 1 Tbsp icing sugar (more or less)

Materials

• 1 food processor (optional) or
• 1 hand mixer
• 2 bowls
• 1 rubber spatula
• 1 bread knife
• 1 spatula
• 1 tea infuser (optional)

Preparation

• The Nutella cream:
  Pour the cold cream into the bowl (place it in the freezer for 15 minutes before use), then add the mascarpone and Nutella.
• Whisk until smooth. Finish mixing with a spatula if necessary. Transfer to a piping bag and place in the fridge.
  
• The vanilla cream:
  Pour the cold cream into the bowl and add the mascarpone, icing sugar and vanilla.
• Whisk until stiff. Transfer to a piping bag and place in the fridge.
  
• The pandoro:
  Cut the pandoro into 6 slices to obtain 6 star-shaped slices.
• Assembly:
  Pipe some Nutella cream onto the surface of the star-shaped slice at the base of the pandoro. Spread it over the centre with a spatula, then pipe small balls of cream onto the points of the star.
  
• Place another star-shaped slice on top, taking care to leave the points of the star underneath visible. Pipe vanilla cream onto the centre and spread it evenly with a spatula. Then pipe small balls of cream onto the points.
• Repeat until you place the top slice of the pandoro. We piped vanilla cream on top, but you can also cover it with chocolate-hazelnut spread, for example.
  
• Sprinkle with icing sugar (we used a tea infuser) to decorate your tree. Your stuffed pandoro is ready!

Observations

Which pandoro should you use?
We used a 2.2 lb pandoro. It is an Italian brioche traditionally eaten during the Christmas season. Smaller ones are available, so don't hesitate to adjust the quantities according to the size of your pandoro.

What can you use instead of pandoro?
You can use a classic brioche, but it won't have the characteristic star shape of pandoro, so you won't be able to make a Christmas tree.

What can you use instead of the chocolate-hazelnut spread?
You can use speculoos spread, peanut butter or nut butter (almond, pistachio, etc.).

How far in advance can you prepare this stuffed pandoro?
You can prepare the creams up to three days in advance. Store them in an airtight container in the fridge until ready to use. We recommend filling the pandoro on the day you plan to serve it!

Cookware

Attributes

Questions

Photos of members who cooked this recipe