Luca Manfe's Chocolate Pandoro Burger
- 5 ounces (140 grams) unsweetened dark chocolate
- 2 ounces (60 grams) semisweet chocolate
- 10 tbsp (140 grams) unsalted butter, cut into cubes and completely softened
- 2 large eggs
- 1/4 cup (100 grams) granulated sugar
- 6 large almond biscotti (about 6 ounces/170 grams), crushed
- 2 tbsp Amaretto di Saronno
Luca Manfe's Chocolate Pandoro Burger - ready to serve like a hamburger, with pastry cream as your mayo and raspberry sauce as ketchup!
- 2 cups whole milk
- 1/2 cup sugar
- 1/2 vanilla bean, split lengthwise, seeds scraped
- Pinch of salt
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tbsp unsalted butter, cut into small pieces
- 1 pint raspberries
- 1/4 cup sugar
- 2 tablespoons freshly squeezed lemon juice
- Pinch of salt
- 1 teaspoon cornstarch
Take the butter out of the fridge place on countertop, wait until completely softened to use. Melt the chocolate in a water bath.
In a stand mixer bring the eggs to a volume with the sugar. When the chocolate cools completely, add it to the whipped eggs with the crushed biscotti and butter. Mix all together and put in the fridge for 20-30 minutes or until the mixture is easy to shape.
In a piece of parchment paper roll place some of the chocolate mixture and roll like a log - you should get two 2 inches log. Place back in the fridge and let cool.
Pastry Cream Step 1
In a saucepan, combine milk, 1/4 cup sugar, vanilla bean and seeds, and salt. Cook over medium heat until mixture comes to a simmer.
Pastry Cream Step 2
Whisk together egg yolks, cornstarch, and remaining 1/4 cup sugar in a bowl. Whisking constantly, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, 1/2 cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook about 2 minutes over medium-high heat, whisking constantly, until it thickens. Remove and discard vanilla bean.
Pastry Cream Step 3
Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add the butter, and beat on medium speed for about 5 minutes until the butter melts and the mixture cools.
Pastry Cream Step 4
Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours (Can be stored for up to 2 days). Just before using, beat on low speed until smooth (you can also whisk by hand).
Combine raspberries, sugar, lemon juice, and salt in a small saucepan set over low heat. Cook until berries release their juices and just start to break down, about 5 minutes. Using a rubber spatula, press berries through a fine-mesh sieve; discard solids. Return strained juice to saucepan, stir in cornstarch, and cook until mixture comes to a boil. Let cool. Store, refrigerated, in an airtight container for up to 3 days.
Cut the Pandoro in a circle with a 2,5 inches ring hold. In a pan melt 1 tbsp of butter and toast the slices of Pandoro on both sides.