{"id":47207,"date":"2023-12-20T10:27:29","date_gmt":"2023-12-20T09:27:29","guid":{"rendered":"https:\/\/blog.xtrawine.com\/?p=47207"},"modified":"2023-12-20T10:27:33","modified_gmt":"2023-12-20T09:27:33","slug":"strudel-disassembled","status":"publish","type":"post","link":"https:\/\/blog.xtrawine.com\/en\/strudel-disassembled\/","title":{"rendered":"Strudel disassembled"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\">\n<p>Christmas is around the corner, and if you&#8217;re unsure about what to prepare for your holiday menu, xtraWine suggests a deconstructed Strudel in a glass.<\/p>\n\n\n\n<p>In case you missed the rest of the menu, it includes <a href=\"https:\/\/blog.xtrawine.com\/en\/truffle-black-tagliatelle\/#h-tips\" target=\"_blank\" rel=\"noreferrer noopener\">Black Truffle Tagliatelle<\/a> and <a href=\"https:\/\/blog.xtrawine.com\/en\/roast-pork-with-dried-plums-and-baked-potatoes\/\" target=\"_blank\" rel=\"noreferrer noopener\">Pork Loin with Prunes and Oven-Baked Potatoes<\/a>.<\/p>\n\n\n\n<p>This dessert is simple and certainly effective. However, for assembling the glasses, it&#8217;s necessary that the custard is not hot but lukewarm.<\/p>\n\n\n\n<p><strong>Index<\/strong>:<\/p>\n\n\n\n<ul>\n<li><a href=\"#h-ingredients\">Ingredients<\/a><\/li>\n\n\n\n<li><a href=\"#h-pastry-cream-ingredients\">Pastry Cream Ingredients<\/a><\/li>\n\n\n\n<li><a href=\"#h-apple-filling-ingredients\">Apple Filling Ingredients<\/a><\/li>\n\n\n\n<li><a href=\"#h-pastry-cream-procedure\">Pastry Cream Procedure<\/a><\/li>\n\n\n\n<li><a href=\"#h-apple-filling-procedure\">Apple Filling Procedure<\/a><\/li>\n\n\n\n<li><a href=\"#h-dessert-assembly\">Dessert Assembly<\/a><\/li>\n\n\n\n<li><a href=\"#h-wine-pairing\">Wine Pairing<\/a><\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-ingredients\">Ingredients<\/h2>\n\n\n\n<ul>\n<li>Sliced Pandoro for the horizontal side, as needed<\/li>\n\n\n\n<li>Pastry Cream: 475 g<\/li>\n\n\n\n<li>Filling: Golden apples saut\u00e9ed in a pan, as needed<\/li>\n\n\n\n<li>Powdered sugar, as needed<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-pastry-cream-ingredients\">Pastry Cream Ingredients<\/h2>\n\n\n\n<ul>\n<li>100 g Egg Yolks<\/li>\n\n\n\n<li>100 g Granulated Sugar<\/li>\n\n\n\n<li>1 Vanilla Bean<\/li>\n\n\n\n<li>Zest of half a lemon<\/li>\n\n\n\n<li>25 g Cornstarch<\/li>\n\n\n\n<li>250 g Whole Milk<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-apple-filling-ingredients\">Apple Filling Ingredients<\/h2>\n\n\n\n<ul>\n<li>5 Golden Apples<\/li>\n\n\n\n<li>4 tbsp Brown Sugar<\/li>\n\n\n\n<li>2 tbsp Breadcrumbs<\/li>\n\n\n\n<li>1 Lemon: zest and juice<\/li>\n\n\n\n<li>Ground Cinnamon<\/li>\n\n\n\n<li>60 g Raisins<\/li>\n\n\n\n<li>3 dl Marsala Wine<\/li>\n\n\n\n<li>50 g Toasted Pine Nuts<\/li>\n\n\n\n<li>45 g Butter<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/blog.xtrawine.com\/wp-content\/uploads\/2023\/12\/strudel-scomposto-03-1024x576.webp\" alt=\"Strudel disassembled\" class=\"wp-image-47200\"\/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-pastry-cream-procedure\">Pastry Cream Procedure<\/h2>\n\n\n\n<ol>\n<li>Place a large bowl in the freezer for later use<\/li>\n\n\n\n<li>To cook in a bain-marie, place a large pot of water on the heat and bring it to a boil. Then, place a smaller pot or a bowl over the pot with the boiling water<\/li>\n\n\n\n<li>Split the vanilla bean lengthwise with a sharp knife and scrape out the seeds<\/li>\n\n\n\n<li>In a saucepan, combine milk, lemon zest, and vanilla bean seeds, bringing it to a boil<\/li>\n\n\n\n<li>In a bowl, mix sugar and cornstarch<\/li>\n\n\n\n<li>Add egg yolks to the sugar and cornstarch mixture, whisking vigorously<\/li>\n\n\n\n<li>When the milk reaches a boil, remove it from the heat and also remove the lemon zest<\/li>\n\n\n\n<li>In the double boiler, pour the egg, sugar, and cornstarch mixture with \u00bc of the hot milk and whisk energetically<\/li>\n\n\n\n<li>Gradually add the remaining milk while continuously stirring<\/li>\n\n\n\n<li>After a few minutes, when the mixture is smooth and reaches 92 \u00b0C, remove it from heat<\/li>\n\n\n\n<li>Take the bowl from the freezer, pour in the cream, and whisk vigorously<\/li>\n\n\n\n<li>When the cream cools to below 50 \u00b0C, cover it with cling film and refrigerate<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-apple-filling-procedure\">Apple Filling Procedure<\/h2>\n\n\n\n<ol>\n<li>Rinse the raisins under running water and pat them dry<\/li>\n\n\n\n<li>In a bowl, combine raisins and Marsala wine<\/li>\n\n\n\n<li>Peel, core, and dice the apples<\/li>\n\n\n\n<li>In a non-stick pan, melt the butter and add the diced apples<\/li>\n\n\n\n<li>Drain the raisins and add them to the pan along with brown sugar, cinnamon, lemon zest and juice, pine nuts, and breadcrumbs<\/li>\n\n\n\n<li>Mix the ingredients and let them flavor for a few minutes<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/blog.xtrawine.com\/wp-content\/uploads\/2023\/12\/strudel-scomposto-02-1024x576.webp\" alt=\"Apple Filling\" class=\"wp-image-47202\"\/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-dessert-assembly\">Dessert Assembly<\/h2>\n\n\n\n<ol>\n<li>Take the cream out of the fridge<\/li>\n\n\n\n<li>Take a pandoro and cut it from the short side. Cut slices that are 1 cm\/1.5 cm thick<\/li>\n\n\n\n<li>Use a round pastry cutter to cut out Pandoro discs<\/li>\n\n\n\n<li>Transfer pastry cream into a piping bag<\/li>\n\n\n\n<li>Take the apple filling<\/li>\n\n\n\n<li>Take glasses; remember the pastry cutter should be slightly smaller than the glass&#8217;s diameter<\/li>\n\n\n\n<li>In a glass, pour a thin layer of cream, then a Pandoro disc, followed by a layer of apple filling, another Pandoro disc, and finally, a layer of pastry cream<\/li>\n\n\n\n<li>Repeat until all ingredients are used<\/li>\n\n\n\n<li>Sprinkle the surface with powdered sugar. Alternatively, you can whip some cream and use a piping bag with a star-shaped tip to pipe it over the custard<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-wine-pairing\">Wine Pairing<\/h2>\n\n\n\n<p>This is a dessert with complex flavors. xtraWine recommends pairing it with:<\/p>\n\n\n\n<ul>\n<li><a href=\"https:\/\/www.xtrawine.com\/collections\/sparkling-wines\" target=\"_blank\" rel=\"noreferrer noopener\">Fontanafredda Asti Spumante Vintage<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.xtrawine.com\/products\/trere-romagna-albana-passito-mrosa-0-375l-2017\" target=\"_blank\" rel=\"noreferrer noopener\">Trer\u00e8 Romagna Albana Passito Mrosa<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.xtrawine.com\/products\/florio-passito-di-pantelleria-0-5l-2015\" target=\"_blank\" rel=\"noreferrer noopener\">Florio Passito di Pantelleria<\/a><\/li>\n<\/ul>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>Ingredients for 4 people: Sliced Pandoro, Golden Apples, Raisins, Brown Sugar, Cinnamon, Pastry Cream. Read the full recipe!<\/p>\n","protected":false},"author":1710,"featured_media":47196,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[714,710,785,696,712],"tags":[22728,22732,22567],"jetpack_publicize_connections":[],"yoast_head":"<title>Strudel disassembled - xtraWine Blog<\/title>\n<meta name=\"description\" content=\"Ingredients for 4 people: Sliced Pandoro, Golden Apples, Raisins, Brown Sugar, Cinnamon, Pastry Cream. 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