Filled Panettone

Method

1. To make the Filled Panettone, start by preparing the Diplomat Cream. In a small saucepan, heat the milk and the vanilla. Meanwhile, in a bowl, beat the egg yolks and sugar until frothy. Now add the flour, sifted beforehand, taking care not to form lumps. While you keep stirring, add the hot milk as well. Cook the mixture, stirring constantly. When it comes to a boil, lower the heat and cook for another couple of minutes. Pour everything into a bowl and let it cool, covered with plastic wrap pressed directly onto the surface. Meanwhile, whip the cream and add the powdered sugar, folding gently from the bottom up. Add this mixture to the previous one and fold gently from the bottom up.
   
2. Next, make the Chocolate Pastry Cream. Heat the milk with the cream, and meanwhile put the egg yolks, sugar, and cornstarch in a bowl. Whisk them until frothy, then add the sifted cocoa without forming lumps. Add the milk and cream mixture as well and mix well, then cook until you get a thick cream. Meanwhile, melt the butter and melt the chocolate in a double boiler. Take a bowl, combine the previous mixture with the butter and chocolate, and mix well. Let it cool, covered with plastic wrap pressed directly onto the surface.
   
3. Take the panettone and cut off the top, then slice it into 6 more layers. Alternating the layers, fill them with the Diplomat Cream and the Chocolate Pastry Cream. Serve the Filled Panettone with a dusting of powdered sugar. Finally, remember to download our App with exclusive content and fewer ads!