Petite Panettones with Vanilla Custard Filling

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Petite Panettones with Vanilla Custard Filling
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Health Score:
5,1 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 30 min.
Ready in

Ingredients

for
12
For the panettones
400 grams Pastry flour
½ cube Yeast (21 grams)
50 grams sugar
100 milliliters lukewarm milk
1 generous pinch grated Lemon peel
175 grams soft butter
3 eggs
75 grams candied Fruit (such as orange peel, cherries, lemon peel)
4 centiliters Rum
50 grams raisins
50 grams Almond slivers
powdered sugar (for dusting)
For the custard
500 milliliters milk
1 Vanilla bean
6 egg yolks
100 grams sugar
2 tablespoons Pastry flour
1 pinch salt
150 milliliters Whipped cream
How healthy are the main ingredients?
Whipped creamsugarsugarraisinseggsalt

Preparation steps

1.

For the panettones, sift flour into a bowl and make a well in the center. Crumble yeast into well in flour and stir in 2 tablespoons sugar and 2 tablespoons milk. Cover bowl and let stand about 20 minutes. Stir remaining milk, remaining sugar, lemon zest, butter and eggs into flour mixture and knead to a smooth dough. Cover dough and let stand about 30 minutes.

2.

Preheat oven to 180°C (approximately 350°F). Line baking cups with baking paper.

3.

Chop candied fruits and soak with raisins in rum. Knead fruit mixture and almonds into dough and shape into 12 balls. Set dough balls into prepared pan and bake until golden brown, 35-40 minutes. Remove pan from oven and allow to cool briefly, then remove panettones from pan to cool completely. Cut tops from panettones and remove a bit of cake from the center of each.

4.

For the custard, cut vanilla pod lengthwise and scrape out seeds. Stir pod and seeds into milk, bring to a boil and reduce heat to just below boiling. Beat egg yolks with sugar in a bowl until creamy and mix in flour. Slowly pour hot milk in a thin stream into egg yolk mixture, stirring constantly. Return mixture to pot, remove vanilla bean pod and heat to just below boiling, stirring constantly. Let custard cool, stirring occasionally. Beat cream until stiff and fold into custard. Spoon custard into panettone, replace tops and dust with powdered sugar to serve.