Time: 120 minuti + tempo di riposo
Difficulty: Media

Ingredients for 1 kg of dough

For the poolish
100 g of Big Jolly Molino della Giovanna Mix
130 g of water
8 g of fresh brewer's yeast
For the dough
250 g of Big Leavened Molino della Giovanna Mix
230 g poolish
80 g Granulated sugar
20 g icing sugar without gluten
380 g whole egg
50 g egg yolk
50 g cocoa butter powder or in tablets
70 g of sunflower seed oil
20 g of honey a thousand flowers
1 g sodium bicarbonate
a pinch of salt
¼ of lemon peel
icing sugar without gluten for dusting
For cream cream
800 g of fresh milk
200 g of fresh cream
7 egg yolks
270 g of sugar
90 g of gluten-free cornstarch
The berry of a vanilla
For the decoration
250 ml of fresh cream
250 g Strawberries

Method

To prepare the Pandoro, two processing steps are required:

STEP 1, the poolish: in a bowl pour 100 g of mix, add the yeast in the water and mix well, knead directly into the bowl.

The dough will be smooth and creamy, left to rise in a bowl covered with foil for 4 hours in the fridge.

Mix the mix together with the icing sugar, the poolish together with the cocoa butter and mix it all in a planetary mixer for a couple of minutes at low speed.

Dissolve the yeast in water at room temperature, add to the powders together with the whole eggs and the yolk and knead the dough with the hook; when you have finished and the dough is homogeneous, add the oil, honey, salt, baking soda and aromas and let the dough complete until it is smooth and creamy it will take about 10 minutes.

Transfer the dough into a sac a poch and fill the aluminum baking cups for Pandoro taking care to butter and flour them up to ¾ of the mold, then put to rise everything in the oven off for about 3 hours.

Procedure for cream cream
Pour the milk and cream into a saucepan and bring to about 75 ° C together with the berry of a vanilla (on a soft flame it is about 3-4 minutes).

Work with the electric whisk the egg yolks in a bowl with the sugar; add the starch and continue to work until you get a frothy mixture. Pour in the milk, stirring constantly with a whisk by hand, and mix well. Transfer the mixture back into the saucepan, put it on the stove and bring it to a temperature of about 80 ° C (the cream at this temperature does not stick, in terms of time corresponds to about 4 minutes on a gentle flame), then turn off the heat and transfer the cream in a low and wide pan; level the surface, cover with a kitchen film and let it rest in the fridge for 1 hour.

At the end of the rest, transfer the cream into a bowl and, if it is too compact or lumpy (for cooling), pass it with the immersion blender for a few seconds or in a sieve.

Meanwhile, whip the fresh cream with an electric mixer at medium speed for about 5 minutes until it is firm.

Wash the strawberries and cut them into 4 leaving the petiole attached.

Preheat the oven to 195 ° C, open the oven and put the pandori to cook at 175 ° for about 20 minutes, they must take color.

After the first twenty minutes of cooking, lower the oven to 140 ° and cook for another 35 minutes.

At the end of cooking, extract the pandori from the oven and let them cool off the mold for about an hour; at this point with the tip of a knife cut the central part of the pandoro, stuffed with custard and cream create some tufts, completed with some slices of strawberry.