Best Candied Fruit Pastry Cream Recipes

Panettone Filled with Candied-Fruit Pastry Cream image

Yield Serves 10

Number Of Ingredients 5

1 1-pound 10 1/2-ounce purchasedpanettone bread or one 2-pound panettone
Rum mixture (reserved from Candied-Fruit Pastry Cream)Candied-Fruit Pastry Cream
5 ounces semisweet chocolate,chopped
1/4 cup (1/2 stick) unsalted butter
1/3 cup sliced almonds, toasted

Steps:

Turn panettone upside down. Peel paper off flat end but leave paper on sides. Using serrated knife and starting 1/2 inch from edge, cut around edge and down to 1 inch from rounded end of panettone (do not perforate top). Turn bread rounded side up. Insert serrated knife into side of bread just above paper and cut 3-inch-long horizontal slit. Insert knife in slit (do not perforate sides) and cut cylinder-shaped center of bread free. Insert fingertips into slit; press down to release cylinder. Remove cylinder; cut horizontally into 4 rounds.
Place bread flat end up in bowl. Brush inside with some of rum mixture. Spoon 1 cup pastry cream into bread. Top with 1 bread round. Brush with some of rum mixture. Repeat layering twice with pastry cream, bread rounds and rum mixture. Cover with remaining bread round. Turn flat side down onto platter. Chill 4 hours.
Stir chocolate and butter in heavy saucepan over low heat until smooth.
Peel paper from sides of bread. Pour chocolate mixture over top, allowing to drip down sides. Sprinkle with almonds. Chill at least 6 hours or overnight.

Candied-Fruit Pastry Cream image

Yield Makes about 3 cups

Number Of Ingredients 13

2/3 cup golden raisins
1/2 cup dark rum
1/4 cup (1/2 stick) unsalted butter
1 1/3 cups crushed amaretti cookies*
6 tablespoons amaretto liqueur
1 3/4 cups whole milk
4 large egg yolks
2/3 cup sugar
1 1/2 teaspoons vanilla extract
6 tablespoons all purpose flour
1/3 cup chopped mixed candied fruit
2/3 cup chilled whipping cream
*Amaretti cookies are available at Italian markets and some supermarkets.

Steps:

Place raisins in small bowl. Add 1/4 cup rum. Cover and let stand 2 hours. Melt butter in medium saucepan over medium heat. Add crushed cookies and amaretto and stir to combine. Set aside.
Bring milk to simmer in heavy large saucepan. Using electric mixer, beat yolks and sugar in large bowl until thick and pale. Beat in vanilla. Sift flour into yolk mixture; whisk to blend. Gradually whisk in hot milk. Return to saucepan. Whisk constantly over medium heat until pastry cream boils and is very thick, about 10 minutes. Transfer to large bowl.
Drain raisins, reserving soaking liquid. Add 1/4 cup rum to liquid; reserve for panettone. Mix raisins, candied fruit and cookie mixture into pastry cream. Chill until cold, whisking often, about 1 hour. (Can be made 1 day ahead. Cover and chill pastry cream and rum mixture separately.)
Beat whipping cream in bowl until stiff peaks form. Fold into pastry cream