The most wonderful time of the year has arrived! Let’s celebrate Christmas with a delicious Pandoro Christmas Tree filled with Crema Chantilly (Chantilly cream).
Pandoro (literally golden bread), is a traditional Christmas sweet bread from Verona that gets the name from its golden color. Pandoro is baked in a special star-shaped mold and doesn’t contain contain any dried fruits or nuts, unlike panettone.
I made this scrumptious Pandoro with all the attendees at my cooking class BUON NATALE! THE FESTIVE TABLE at the Italian Institute Of Culture Los Angeles. We shaped our Pandoro into a Christmas tree and filled it with delicious Chantilly cream. We also added some hazelnut spread between some layers for a nutty twist. My students and I decorated the Pandoro with wild cherries in syrup as ornaments, dusted with lots of powdered sugar.
With this traditional Italian sweet treat, A Queen In The Kitchen wishes you all a very Merry Christmas, Happy Holidays and a fantastic New Year!!!
BUON NATATLE E BUON ANNO!!!
Photo credits: Maurizio “OttO” De Togni
1 Pandoro (traditional sweet bread of Verona)
For the Chantilly Cream
16 ounces heavy whipping cream, cold
5 tablespoons powdered sugar, sifted
1 tablespoon vanilla extract
wild cherries in syrup, to garnish
powdered sugar, to dust
Slice the Pandoro horizontally in 6 slices (1 inch thick). Prepare the Chantilly cream by whipping the cold whipping cream with a hand or stand mixer. When the cream is almost whipped, add the powdered sugar and vanilla extract and continue to whip until stiff peaks form. Place the whipped cream in a pastry bag with a star tip or plain round tip. Build the Pandoro tree by adding layers of cream between the slices and stacking the slices in order to reproduce a Christmas tree. Pipe more cream on the star points and add wild cherries as ornaments. Dust with powdered sugar.