Today’s recipe is a combination of my favorite Italian Christmas cake, the classic panettone and vanilla cream use and millefeuille! This cake goes perfectly with the light vanilla cream that you can enjoy throughout the year, not just Christmas!
Ingredients
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- 1400 g. fresh milk ,
- 600 g. cream fresh (35% -36% fat) ,
- 320 g. sugar white, crystalline ,
- 160 g. corn flour ,
- 4 eggs ,
- 12 egg yolks ,
- 1 sprig vanilla
Instructions
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- Pour the milk and cream in a saucepan and put on the fire. ,
- Rip the vanilla sprig along with a knife, open in the middle and use the sharp side of the knife to remove the seeds ,
- Pour into the pot and add the sprig. ,
- In a bowl, beat the sugar with corn flour and then add the eggs and yolks. ,
- Shortly before the milk reaches the boiling point remove the pan from the stove, pour 1/3 of the egg mixture and stir. ,
- Pour this mixture back into the pan with the remaining milk, and bring it to the stove. ,
- Keep on stirring with a whisk until the cream thickens and begins to boil. ,
- Remove from heat and pour it in a clean pan. ,
- Cover the the entire surface of the cream with cling film and let it cool down in the refrigerator for 2-3 hours. ,
- Cut the panettone into thick slices of about two centimeters and then cover each slice with cream. ,
- Set up the cake and decorate with whatever you want! I used blueberries.
