Pistachio and Cherry Nougat Pandoro Recipe
Introduction
This delightful Pistachio and Cherry Nougat Pandoro is a festive twist on the traditional Italian holiday bread. Layered with a rich Nutella crème mousseline and studded with hazelnuts, it’s a treat that combines creamy, nutty, and sweet flavors in every bite.
Ingredients
- 55 ml whole milk
- ½ tsp caster sugar
- 45 g Kerrygold Pure Irish Unsalted Butter (diced)
- 65 g plain flour
- 2 eggs (plus 1 beaten for glazing)
- 50 g hazelnuts (roughly chopped)
- 500 ml whole milk
- 4 egg yolks
- 1 tsp vanilla bean paste
- 100 g caster sugar
- 50 g cornflour
- 250 g Kerrygold Pure Irish Salted Butter (softened)
- 150 g Nutella
Instructions
- Step 1: Prepare the crème mousseline by warming 500 ml of milk in a saucepan. In a separate bowl, whisk the egg yolks, vanilla bean paste, caster sugar, and cornflour to a smooth paste. Gradually whisk the hot milk into the egg mixture, then return everything to the saucepan. Cook gently, stirring constantly, until the mixture thickens. Remove from heat, stir in 50 g diced butter, cover the surface with baking paper to prevent skin forming, and chill in the refrigerator.
- Step 2: To finish the mousseline, beat the remaining 250 g softened salted butter until creamy. Gradually mix in the chilled custard, then add the Nutella and blend until smooth. Refrigerate the mixture until needed.
- Step 3: Make the choux pastry by combining 55 ml whole milk, ½ tsp caster sugar, 45 g unsalted butter, a pinch of salt, and a splash of water in a saucepan. Bring to a boil, then remove from heat. Immediately add 65 g plain flour and stir vigorously until it forms a dough. Return to the heat and cook for 2-3 minutes, stirring constantly, to dry out the dough slightly. Let it cool a little before the next step.
- Step 4: Gradually incorporate the 2 eggs into the dough, mixing thoroughly after each addition until the mixture is shiny and holds its shape when piped. Transfer the dough to a piping bag with a round tip.
- Step 5: Preheat your oven to 180°C (fan 160°C). Pipe three concentric rings of choux pastry on a prepared baking sheet. Brush the surface with the beaten egg, sprinkle roughly chopped hazelnuts over the top, and bake for about 35 minutes until golden and puffed. Once baked, prop the oven door open and allow the pastry to cool completely inside.
- Step 6: To assemble, carefully slice the cooled pastry horizontally. Pipe the Nutella crème mousseline generously onto the bottom half, then sandwich with the top half. Dust the assembled dessert lightly with icing sugar and refrigerate until ready to serve.
Tips & Variations
- For an extra nutty flavor, lightly toast the hazelnuts before chopping and sprinkling on the pastry.
- If you don’t have Nutella, you can substitute with any hazelnut spread or chocolate ganache.
- To add a festive touch, incorporate chopped glacé cherries into the mousseline cream before assembling.
- Use parchment paper to line your baking sheet to prevent sticking and ensure even baking.
Storage
Store the assembled pistachio and cherry nougat pandoro covered in the refrigerator for up to 3 days. For best texture, bring to room temperature before serving. Leftover choux pastry or crème mousseline can be kept separately in airtight containers for 1-2 days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the crème mousseline ahead of time?
Yes, the crème mousseline can be prepared a day in advance and kept refrigerated. Make sure to cover the surface with baking paper to prevent a skin from forming. Bring it to room temperature and rewhip slightly before assembling.
What can I use if I don’t have vanilla bean paste?
You can substitute vanilla bean paste with the same amount of vanilla extract or scrape the seeds from half a vanilla pod. This will still give your crème mousseline a lovely vanilla flavor.
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Pistachio and Cherry Nougat Pandoro Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Description
This Pistachio and Cherry Nougat Pandoro recipe offers a delightful twist on the traditional Italian sweet bread, featuring a luscious Nutella-infused crème mousseline filling paired with crunchy hazelnut-studded choux pastry. The rich, creamy custard enhanced with vanilla and Nutella is complemented by the delicate, airy choux rings baked to golden perfection. Perfect as an indulgent dessert or festive treat, this recipe combines classic French pastry techniques with luxurious flavors for a truly memorable dessert experience.
Ingredients
Scale
Choux Pastry
- 55 ml whole milk
- ½ tsp caster sugar
- 45 g Kerrygold Pure Irish Unsalted Butter (diced)
- 65 g plain flour
- 2 eggs
- 1 beaten egg (for glazing)
- 50 g hazelnuts (roughly chopped)
- Salt (a pinch, amount not specified)
- Water (amount not specified, assumed approx 55 ml based on traditional choux recipe)
Nutella Crème Mousseline
- 500 ml whole milk
- 4 egg yolks
- 1 tsp vanilla bean paste
- 100 g caster sugar
- 50 g cornflour
- 250 g Kerrygold Pure Irish Salted Butter (softened)
- 150 g Nutella
Instructions
- Prepare the Crème Mousseline: Warm 500ml of whole milk in a saucepan over medium heat until just heated. In a separate bowl, whisk together 4 egg yolks, 1 tsp vanilla bean paste, 100 g caster sugar, and 50 g cornflour until smooth. Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring continuously until it thickens to a custard consistency. Remove from heat and stir in 50 g softened butter. Cover the custard surface with baking paper to prevent a skin forming and refrigerate until chilled.
- Finish the Mousseline: Beat the remaining butter (200 g softened, from the 250 g total) in a clean bowl until creamy. Gradually incorporate the chilled custard into the butter, beating continuously to form a smooth, fluffy cream. Fold in 150 g Nutella until fully combined and smooth. Refrigerate the finished crème mousseline until needed.
- Make the Choux Pastry Dough: In a saucepan, combine 55 ml whole milk, ½ tsp caster sugar, 45 g diced unsalted butter, a pinch of salt, and an estimated 55 ml water. Bring to a boil over medium heat, stirring occasionally. Remove from heat and quickly add 65 g plain flour all at once, stirring vigorously until a smooth dough forms and pulls away from the sides of the pan. Return the saucepan to low heat and cook the dough for 2–3 minutes, stirring constantly to dry it out slightly. Allow the dough to cool slightly.
- Incorporate Eggs: Transfer the dough to a mixing bowl. Gradually beat in 2 eggs, one at a time, ensuring each is fully incorporated before adding the next. Continue beating until the dough is shiny and holds its shape when piped.
- Pipe and Bake the Choux Pastry: Preheat the oven to 180°C (160°C fan). Fit a piping bag with a round tip and pipe three concentric rings of choux dough onto a baking sheet lined with parchment paper. Brush the dough gently with the beaten egg glaze and evenly sprinkle with roughly chopped 50 g hazelnuts. Bake in the preheated oven for 35 minutes or until puffed, golden, and crisp. Once baked, prop the oven door open slightly and allow the pastry to cool completely to retain crispness.
- Assemble the Paris-Brest: Carefully slice the cooled choux pastry horizontally to create a top and bottom half. Using a piping bag, pipe the prepared Nutella crème mousseline generously onto the bottom half. Sandwich with the top half of the pastry, dust with icing sugar, and refrigerate until ready to serve to allow the flavors to meld and the filling to set.
Notes
- Use fresh eggs at room temperature for better incorporation into the choux dough.
- Ensure the custard is fully cooled before folding it into the butter to prevent melting the butter.
- Propping the oven door open during cooling helps maintain the pastry’s crisp texture.
- You can substitute hazelnuts with pistachios or other nuts according to preference.
- Make sure to use pure vanilla bean paste for the best aromatic flavor.
- The water amount in the choux dough was estimated based on typical choux pastry ratios; adjust as needed for dough consistency.
- This dessert is best served within 1–2 days to enjoy optimal freshness.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Italian Fusion
Keywords: Nutella, Crème Mousseline, Choux Pastry, Paris-Brest, Hazelnuts, Dessert, Pastry, Nutella Cream, French Pastry, Italian Sweet Bread
