Pandoro
Online Price
Esaurito
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Pandoro is the prince of Christmas desserts, with its light, honeycombed dough thanks to 48 hours of leavening and the use of the highest quality raw materials.
Over the years, Pasticceria Perbellini has carried out continuous research to improve the dough, arriving today to offer a cake whose alveolation and fluffiness are unparalleled.
In addition to the dough, the wrapping is also handmade and has always been a hallmark of our Pandoro, along with the string tied with a vine shoot.
Product available from October through Christmas.
SHELF LIFE
Product shelf life (shelf life): 120 days.
INGREDIENTS
NUTRITIONAL TABLE
Nutritional values (per 100g of product)
Nutritional information
Energy/Energy 392 kcal - 1641 kj
Fat / Fat 20 g
of which saturated fatty acids / of which saturates 11 g
Carbohydrates / Carbohydrate 48 g
of which sugars / of which sugars 25 g
Protein / Protein 6 g
Fiber / Fiber 1 g
Salt / Salt 0.19 g
SERVICE
MORE DETAILS
Pandoro Perbellini is one of the oldest pastry products, so much so that the family still preserves the 8-pointed star molds used in the early 1900s for its production.
Thanks to this long experience, this product represents the excellence that Pasticceria Perbellini offers its customers when it comes to leavening.
The preparation of this cake requires more than 48 hours of rising and is based on simple and natural ingredients such as flour, eggs, butter, sugar and sourdough. All ingredients are carefully selected by our pastry chefs, maintaining the same Perbellini quality year after year.
The dough is portioned into individual pieces, hand-formed by our staff and laid in star-shaped molds, then accompanied to the oven for baking.
In addition to its quality and the fluffiness of the dough, the product is strongly recognized for its white wrapping with red weave handmade by our experienced employees, complemented by a vine branch tied to the product for easy transportation.
A true ode to tradition and craftsmanship.
ACCOMPANYING IDEAS
Vanilla velvety cream
Ingredients:
- 180 g fresh whole milk
- 180 g cream
- 90 g yolks
- 45 g sugar
- 1 bourbon vanilla pod
Procedure:
Bring the cream to a boil with the milk, and in another pot combine the egg yolks with the sugar, stirring them together without creating air bubbles.
Pour the boiling milk and cream into the saucepan with yolks and sugar at several times so as to avoid heat shock.
Return the mixture to low heat, letting it thicken until it reaches 82°-83°C then mix it with an immersion blender to a velvety consistency.
Allow to cool and serve.
