Italian Chocolate Pandora

Category: Easter
Kitchen: italian
Italian Chocolate Pandora

Ingredients

Pulish
manitoba 50 grams
water 50 grams
pressed yeast 5 grams
Biga
wheat flour / grade 50 grams
water 25 grams
pressed yeast 6 grams
Dough
pulish whole
biga all
manitoba 260 gram
cocoa 40 grams
sugar 130 gram
water 60 grams
cream 10% fat 30 grams
vanilla taste
yolks 110 grams (6 pieces)
butter (margarine) 200 grams
salt 0.5 tsp
Glaze
chocolate black 100g
cream 33% fat 30 grams

Cooking method

  • Pulish
  • Dissolve the yeast in water.
  • Mix all ingredients.
  • Leave for 1 hour at room temperature and refrigerate for 12 hours.
  • Italian Chocolate Pandora Pulish after the refrigerator.
  • Biga
  • Dissolve the yeast in water.
  • Knead the dough.
  • Leave for 2 hours at room temperature.
  • Italian Chocolate Pandora Biga before kneading
  • Dough
  • Mix pulish, bigo, water.
  • Add yolks, cocoa, sugar, flour.
  • Start mixing.
  • Add cream gradually.
  • When the dough is well mixed, gradually add soft butter, help with your hand or a spatula, vanilla and salt.
  • Knead a smooth dough. I kneaded in a food processor. If your HP allows kneading a dough weighing 1 kg, then it is better to use it.
  • The dough kneading takes about 40 minutes.
  • Italian Chocolate Pandora This is what the dough looks like after kneading. It is silky and stretches to a mica window.
  • Stretch the dough, fold and ferment. Fermentation for about 3 hours at a temperature of 27-28 degrees.
  • Italian Chocolate PandoraItalian Chocolate Pandora Dough at the beginning and end of fermentation. It rose and became covered with bubbles.
  • Divide the dough, shape into balls.
  • Fill the forms to 1/3. I also increased the height with paper.
  • Proofing for 6 hours.
  • Bake in an oven preheated to 160 degrees for 40-50 minutes.
  • Pierce from below and hang down with the top to cool.
  • Glaze
  • Heat the cream.
  • Break the chocolate and put it in hot cream.
  • Leave for a minute, stir.
  • Lubricate the pandora.
  • Let the glaze harden.
  • Fold in bags and leave to ripen for 2-3 days.
  • Italian Chocolate Pandora
  • Italian Chocolate Pandora

The dish is designed for

3 pieces

Note

The recipe was spied on an Italian blog. The pastries are traditional for Easter. It is baked with sourdough and yeast in special tall, star-shaped forms. Very soft, airy baked goods. Moderate sweetness. Chocolate taste for an amateur. If there is no manitoba flour, then you can take any strong flour or flour in / of a good quality. Reduce water. You can add 2% percent dry gluten to the flour. Of course, you can add raisins, chocolate pieces or candied fruits. Recommend.

Tumanchik
Wow, what an Italian negrito! An interesting recipe, I understand why you took it
Very beautiful Easter cake!
ang-kay
Tumanchik, Thank you. Of course, the recipe is not timely, but ... hopefully someone will try it.
Quote: Tumanchik
I understand why you took it
Yeah, I love this stepped and unusual for us.
Albina
Angelayou are in your repertoire: you never cease to amaze with beauty and deliciousness

Picture is not inserted

ang-kay
Albina, thank you for your continued support)
andrey007
Angela, class! I will definitely try
Stavr
Wow what a superb cake! Dragged away.
ang-kay
Olga, Konstantin, Thank you! I hope you enjoy it if you cook it)
meatball
Good morning Angela! From this amount of dough, how many cakes were made and the size of the form, if possible. If they are baked in cans, will my Easter cakes be damaged? Thank you in advance.
ang-kay
meatball, good. You can bake at least one cake, using all the dough, at least divide it into three or 4. Whichever form you take, so much will be. The oven needs to be in paper form, because it needs to be cooled upside down, pierced from below.
meatball
Thank you for quick answer. I'm going to the store for the forms. Here's how much to take.
ang-kay
They do not disappear. They will remain for the next year.
meatball
Angela is me again. The question is ripe. I have flour- suprer fine 00 grade pasta flour. Protein 14.1 gr. I bought it specifically for making homemade pasta. Now I'm thinking, can I use it for cake?
ang-kay
meatball, I cannot say anything on this matter. Search the Internet for information on this flour. If it is from soft wheat, then it should work.
meatball
It contains durum wheat semolina. I read in the net like you can bake on it. I just thought maybe you faced such torment.
ang-kay
meatball, cakes, pandora and panettone are not baked from durum wheat (semolina flour). You need flour from soft varieties, but with a high protein content. It is with this torment that I have not encountered. But I don't recommend experimenting. Look for yourself there.
meatball
Thank you very much! Then I will not risk it. I have gluten. Maybe then add it to the usual premium flour? But how much to add?
ang-kay
Add. The package doesn't say how much to put? If not, then 2% by weight of flour. Mix very well with it and sift together. If you stir it badly, there will be undissolved lumps.
Ilmirushka
Oh, Angela, I don't even know such words, but you have ... SUCH Pandora - you just have to slam
meatball
Quote: ang-kay

Add. The package doesn't say how much to put? If not, then 2% by weight of flour. Mix very well with it and sift together. If you stir it badly, there will be undissolved lumps.
Well, everything, I will dare! Then I will report on the work done.
ang-kay
Quote: Ilmirushka
Oh, Angela, I don't even know such words, but you ... SUCH Pandora - you just have to slam
Ilmira, Thank you. I'm glad that I introduced you to something new.
Quote: meatball
Well, everything, I will dare! Then I will report on the work done.
meatball, waiting) Good luck.
Zhannptica
In the morning I'll show you WHAT came of it)) I'll probably put it in the refrigerator overnight. I don't have time for anything. But I don't want to.




Italian Chocolate Pandora
The result exceeded all expectations. I just didn't have enough sugar, but the crumb structure
That year I baked Manin chocolate, we really liked it. But this one was in my head all year. And I'm happy that I spent two days on it !! It was worth it))
May Love !!!!! Thank you)))
Bake everyone
ang-kay
Jeanne, what magnificent pandorkas you have) Just a lovely sight. Well, sugar, of course, it's a matter of taste. But you can add a little. Jeanne, thanks for making me happy with such gorgeous reports.
Zhannptica
Italian Chocolate Pandora
Dress up the slegonets
ang-kay
Are these shapes so pretty or ribbon?
Zhannptica
Ribbon of course))))) visual deception, so to speak
meatball
Angela, today I will put the dough for the cake and only now I saw that we were adding water, not milk. Can milk be substituted for water? or is that another story?
ang-kay
meatball, not necessary.
meatball
Thank you! water so water
Stavr
ang-kay, Angela and if we add raisins, then we increase the yeast, if so, by how much?
ang-kay
Konstantin, it seems to me not necessary. Just enter it manually after fermentation. But, if you play it safe, then you can add a gram, but the raisins are still after fermentation)
Stavr
ang-kay, I'm understood, thank you. I'm doing 6 hours of proofing today.
ang-kay
Maybe it will go faster. Everything depends on yeast and temperature.
Stavr
ang-kayFirst, I kneaded in a dough mixer, threw it into a batch in a bread maker, began to put butter, and the dough breaks for 40 minutes of kneading and suddenly a mica window appeared Hurray! Now I will guard and bake all night




ang-kay, an unexpected effect on manitoba, long kneading flour, the truth Lyudmila said in her blog, it takes a lot of time for a manitoba to develop gluten!
ang-kay
So they threw butter and eggs on her and the protein was large.
Stavr
ang-kay, Did it work out. But I have not tried it yet, I will try to write. Fuuuh.
ang-kay
Konstantinhopefully with a photo? I was worried.
Stavr
ang-kay, I can't insert. Everything worked out. Very soft. But they did not hang on skewers, they sagged a little under their own weight. A little bit.

Italian Chocolate Pandora




ang-kay, Happened!!!! Insert photo Hooray !!!! Sugar glaze with gelatin and cocoa.
ang-kay
Kostya, miracle how good Pandora looks. I am so pleased) I hope that the taste will not disappoint.
Quote: Stavr
Insert photo Hooray
It turns out everything is simple! )
Stavr
Very tasty! But I increased the sugar.
ang-kay
Kostya, did you add raisins?
Stavr
And black raisins and cranberries soaked in rum.Kulich exceeded all expectations, even who does not like my chocolate dough, this one said super! And moist and soft and sweet.
Italian Chocolate Pandora
ang-kay
Kostya, sumptuously! Everything is as it should be.
meatball
Good evening, Angela! I came to say thank you very much for the exquisitely elegant and refined recipe for Easter cake! I have not tried anything like this. It was a pleasure to work with the dough. It really looks like silk. There were no difficulties. The flour was taken from French production (this was brought into our region) with a protein content of 11.3. Added 2% gluten as advised. I added chocolate chips and black large raisins, did not put candied fruits. The taste is divine! During the whole time, and it was a whole week, the cake was the softest. My husband said that this is the best cake. I baked according to 3 recipes. A cup of freshly brewed coffee with a piece of this cake mmm ... I will definitely repeat it. I expose the cut as promised.
Italian Chocolate Pandora

Italian Chocolate Pandora
ang-kay
meatball, very good crumb! Straight lace. I am so happy that everything worked out and I liked the result! Straight pleasantly, pleasantly. I would be glad if you bake this Pandora more than once.
Stavr
ang-kay, Delicious pandora chocolate! I will definitely bake more and more.
ang-kay
Konstantin, only for health)
Jeanne44
Angela, here I am with the report! The dough is great! Instead of Manitoba, I took Nordic, but nevertheless decided to play it safe and sifted a teaspoon of gluten "under the knife" with premium flour. I printed this recipe before Easter, decided that on the weekend before Ascension I would bake it. It is a pity that I didn’t read the topic anymore, but then reports were added! Information for action. The oven had to be in iron molds, the paper ones ran out (a week ago they baked cake from Myasoedovskaya).
Here are the cakes before going to the oven:
Italian Chocolate Pandora
I didn't expect to grow up like that! There was less than a third of the dough in the form.
Two in the wide tins at the end of baking sagged a little, but not in the tall mug.
Easter cakes are weightless! I tried to hang them, the skewer bends, the cake breaks! Then I realized that this would not have happened in paper forms. Left to cool on the wire rack. I bake for the family, I decided that it’s okay if they settle down a little. She put the high one on its side, turned it over several times. We will try in 3 days. I will add a photo of the section.
Yes, I tried the crumbs - it didn't seem sweet at all. Well, let's wait for the tasting until I draw conclusions.





And you also write that you should put them in a bag later. Tie up tight? Or can you store it in a saucepan as usual?
I want to freeze the tall one, my daughter will come - I will give it to her with me. How to defrost it later? Just remove the film and leave it on the table or let it defrost gradually in the refrigerator?
ang-kay
Jeanne, outwardly very beautiful Pandora turned out. I wrote that the sweetness is moderate, you can add.
Of course, you can't hang them without paper.
Quote: Jeanne44
Two in wide tins at the end of baking sagged a little
Most likely, for some reason, they stood in a proofer or for the little ones the temperature was good, but these were heated for a long time, so they rose more than they should, and did not have time to bake. Well it is, thoughts out loud.
Quote: Jeanne44
that they are then put into the package. Tie up tight?
Yes, well, like bread if you use this method. You can just in a saucepan.
Quote: Jeanne44
How to defrost it later?
Pull it out on the table, right in the bag, untie the bag. Defrost in a couple of hours. Or give it to a frozen daughter. Until she gets there, Pandora will be fine.
Jeanne44
Thank you Angela! About proofing - I had a desire to put the cakes in the oven, but decided to wait until 6 hours had passed.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers