Pandoro ring with Nutella®

Name: Pandoro ring with Nutella®
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 6
Ingredients: Pandoro pastry (1.5 cm thick each) 4 slices; Nutella® 0.67 cup; Red currants to taste; Raspberries to taste; White nougat to taste; Mint to taste; Egg yolks 5; Sugar 0.55 cup; Fresh liquid cream ¾ cup; Whole milk 1 ¼ cup; Spumante 3 oz; Cornstarch 3 ¼ tbsp; Gelatin in sheets 0.4 oz; Water ¼ cup; Fresh liquid cream semi-whipped ½ cup

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Difficulty: Average
Prep time: 40 min
Cook time: 10 min
Serving: 6
Note + 4 hours of resting in the fridge

PRESENTATION

Soft, flaky layers and a shiny golden appearance make the Nutella pastry ring almost impossible to resist on busy mornings. That mix of Pillsbury crescent dough and creamy chocolate hazelnut spread means each bite is moist, gently sweet, and has that classic rich taste families crave when brainstorming weekend breakfast ideas. Whether it’s a special family brunch, a quick breakfast treat, or a crowd-pleasing dessert for last-minute guests, this Nutella crescent ring always shows up with the right balance of cozy flavor and family-approved fun. Kids love the way it pulls apart, while adults enjoy the delightful fluffy inside that works just as well with coffee as it does with a glass of milk—seriously, this chocolate hazelnut breakfast pastry ring just looks and tastes good.

For busy families or home bakers needing something DELICIOUS in a hurry, this ring delivers simple success every single time. Great for everything from weekday dessert emergencies to easy Saturday brunch ideas, it's a quick dessert recipe that transforms with any topping—powdered sugar, berries, or even a scoop of ice cream (kids go wild for that add-on, trust me). Friends and family often ask for it at brunch parties, since it checks all the easy baking recipe boxes: impressive yet stress-free, nice and inviting, always soft and a little bit decadent. With its beautiful round shape and layers of creamy chocolate hazelnut spread, it's a simple treat that brings people together in a way only really good hazelnut Nutella rings can. Works GREAT for relaxed family evenings or festive holiday breakfasts...this one is just a great all-around option that’s reliable and fun every single time.

INGREDIENTS

Ingredients for a 9-inch mold: Pandoro pastry 4 slices - (1.5 cm thick each); Nutella® 0.67 cup (180 g); Red currants to taste; Raspberries to taste; White nougat to taste; Mint to taste

For the cream: Egg yolks 5; Sugar 0.55 cup (110 g); Fresh liquid cream ¾ cup (200 g); Whole milk 1 ¼ cup (300 g); Spumante 3 oz (85 g); Cornstarch 3 ¼ tbsp (40 g); Gelatin in sheets 0.4 oz (10 g); Water ¼ cup (50 g); Fresh liquid cream ½ cup (100 g) - semi-whipped

Preparation

How to prepare Pandoro ring with Nutella®

To prepare the pandoro ring with Nutella®, start by cutting the first 2 inches of the pandoro that you won't need 1. Then make 4 slices each 0.6 inches thick 2 and flatten 2 of them with a rolling pin 3,

and then toast them in a non-stick pan for a few moments 4, until both sides are completely golden 5. Place the first toasted slice at the bottom of a plate where you have already placed a 9-inch pastry ring and lined it with parchment paper 6.

With the untoasted slices, create the tips of the ring. So, you should get a total of 4 pieces with 3 7 tips and 2 pieces with 2 tips 8, if needed you can trim them further according to the mold and the thickness of the slices 9.

Once you have all the pieces 10, arrange the tips in the mold 11 and, if necessary, cut the tips to achieve a perfect ring 12.

In the meantime, work on the cream. Soak the gelatin in cold water, it should absorb it completely 13, and while it softens pour cream and milk into a saucepan 14 and bring to a boil. In another saucepan, pour the egg yolks with the sugar 15,

start mixing and then add the cornstarch 16. Pour in the hot cream and milk in a stream 17 to get a smooth mixture 18.

Move the pot to the stove. Cook, stirring continuously with a whisk until you have a smooth cream 19. Then transfer it to a bowl that you have chilled in the freezer 20 and stir for a few moments to lower the temperature of the cream 21.

Meanwhile, place a small saucepan on the stove and heat the sparkling wine 22, then retrieve the gelatin, pour it into the sparkling wine, and dissolve it off the heat 23. Pour it into the cream 24.

Stir and let it cool for a few minutes 25. In the meantime, pour the cream into a bowl, whip it without reaching the classic stiff peaks but rather a softer consistency 26 and add it to the cream, mixing gently 27.

Pour the cream into the pandoro shell 28, place the last toasted pandoro slice inside (if needed, cut the tips with a shape slightly smaller than the mold) 29, place it on the cream gently pressing to compact. Let it set in the refrigerator for at least 4 hours 30.

Retrieve the cake and transfer it to a serving plate 31. Dust only the tips with powdered sugar 32. Then spread Nutella® over the entire surface 33,

and garnish with currants 34, raspberries, and crumbled nougat 35. Complete with a few mint leaves and your pandoro ring with Nutella® is ready 36!

Storage

You can store the pandoro ring with Nutella® for 3 days keeping it in the refrigerator.

Freezing is not recommended.

Tip

In the pandoro ring with Nutella®, the addition of sparkling wine adds a really original and flavorful touch, but if you really don't want to, you can replace it with milk in which to dissolve the gelatin.

For the translation of some texts, artificial intelligence tools may have been used.