Christmas is approaching, then you better get ready! There are many delicious recipes to prepare for the holidays to fill the kitchen of typical Christmas scents. Today we show you how to prepare a soft Pandoro to condensed milk and chocolate chips. In this recipe part of the sugar and the egg is sostitiuta from condensed milk that donana sweetness and softness to the dough. We have chosen to make it even more delicious by adding just before the rising of the chocolate chips, so even children will look forward to taste the Pandora!Cookies with condensed milk with hazelnuts and chocolate chips
- Ingredients for lievitino
- Manitoba flour 50 g
- Yolks 25 g
- Whole milk 50 g
- dry yeast 5 g
- For the dough (for a mold 750 g)
- Condensed milk 90 g
- Manitoba flour 300 g
- eggs 130 g
- sugar 70 g
- Butter (At room temperature) 125 g
- Chocolate chips 100 g
- For the custard
- Condensed milk 200 g
- Liquid fresh cream 230 g
- Yolks 3
- sugar 50 g
- Vanilla pod 1
- To butter and sprinkle
- Butter (soft) 10 g
- Icing sugar q.s.
To prepare the Pandora to condensed milk and chocolate chips, started from lievitino: In a bowl pour the sifted flour, dried yeast (1) (if used to cool you may use 15 g to be dissolved in warm milk); then add the warm milk (2) and one egg yolk, then stir with a whisk (3)
until you get a smooth paste (4); cover with plastic wrap (5) and let rise for 1 hour at room temperature until it has doubled in volume. Past the time necessary, pour into the cup of a lievitino planetary, add sugar (6)
then the condensed milk (7) and the sieved flour (8); then pull the planetary equipped with leaf and add the eggs, one at a time, waiting until the first has been absorbed before continuing with the next (9).
When the dough is smooth and comes away from the walls, replaced the leaf with the hook, you do go the planetary few minutes, then add the butter softened a little piece at a time, waiting for the previous piece has absorbed before continuing with the next (10). When all the butter is blended, pour the chocolate chips (11). Take the mold from Pandoro of 750 g capacity and thoroughly imburratelo (12).
Overturned the dough on a work surface lightly buttered, knead to shape into a ball and place it in the mold from Pandora (13-14); cover with a clean cloth (15) and let rise until it has reached the edge of the mold (it will take about 6 hours).
Meanwhile, prepare the custard: Pour the condensed milk into a pan (16), then add the cream (17). Put the pan on low heat and infuse an open vanilla bean (18): bring everything to a boil.
In a small bowl, pour the egg yolks, add the sugar (19) and mix to reduce everything to cream (20), then add the cream and condensed milk heated above (21)
then reported the mixture into the pan in which you have heated the cream and condensed milk (22) and place the pan in a water bath, being careful because the water of the largest pan does not touch the bottom of the pan in which you place the cream; stir with a whisk (23) and bring the cream to 83 ° by measuring the exact temperature with a cooking thermometer. Then turn off the heat and pass the cream through a sieve to remove lumps and the vanilla bean residues (24).
Cover with foil in contact (25) and let cool to room temperature, then place in refrigerator until ready to use. When the Pandora will have risen, place it in the oven for baking: put a bowl filled with water in the oven on the lower part, then cook the Pandora in oven preheated to 170 degrees for 55 minutes. Before cranking check the cooking with a toothpick. Once cooked sfornatelo (26), then turn it upside down on a serving plate to do rafferddare completely. When cool, sprinkle to taste with icing sugar (27): Pandoro the condensed milk and chocolate chips is ready for esssere brought to the table!
Keep the Pandora under a bell jar or in a freezer bag for 1-2 days.
We do not recommend freezing.
If you do not have a thermometer to measure the temperature of the custard, it will be ready when velero spoon.