Stuffed Panettone

To prepare the stuffed panettone, start with the custard: pour the milk into a saucepan, add the grated orange zest 1, and heat until it almost boils. Meanwhile, place the egg yolks 2 and sugar in another saucepan 3.

Mix well with a whisk 4, then add the cornstarch 5 and stir again 6.

Add the hot milk in 2 parts 7, then move to the stove and let it thicken over low heat, stirring constantly 8. When you reach the desired consistency, turn off the heat and pour two-thirds of the cream into one bowl and one-third into another 9.

Now chop the dark chocolate with a knife 10 and add it to the smaller bowl with the cream 11. Stir with the whisk until fully melted 12, then cover both creams with plastic wrap in contact and let them set in the refrigerator. Once cold, take the creams and soften them with the whisk, then transfer them into 2 piping bags without nozzles.

At this point, slice the panettone horizontally into 4 slices of the same thickness 13. Place the first slice on the serving plate, then spread with the light cream 14 and cover with the second slice of panettone 15.

Fill with the chocolate cream 16, then continue by adding the third slice of panettone and another layer of light cream. Finally, cover with the top 17. Level the cream by passing the knife blade (or a spatula) on the sides 18.

Now work on the glaze: heat the cream in a saucepan and put the chopped dark chocolate in a bowl. When the cream reaches boiling point, pour it over the chocolate in 3 parts 19, stirring gently with a spatula to avoid incorporating air 20. Once the chocolate has melted, add the cubed cold butter, a little at a time 21.

Stir until the butter is completely melted 22, then transfer the mixture into a jug and blend with an immersion blender for a couple of minutes 23. At this point, pour the obtained glaze over the top of the stuffed panettone 24 and let it drip down the sides.

Let the glaze crystallize for a few minutes, then garnish with the orange slices (you can use a toothpick to hold them together) 25, myrtle 26, and sliced almonds. Place in the refrigerator for 10 minutes before serving your stuffed panettone 27!