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Toasted panettone with boerenjongens and salted caramel

Toasted Panettone bread with a mascarpone-boerenjongens cream, pearl of salted caramel and salted caramel crumble.

Ingredients

500gDebic mascarpone
300gboerenjongens
50gIcing sugar

panettone
salted caramel pearl
salted caramel chocolate crunch
Melissa cress
piping bag
garnishing nozzles

Preparation

  1. Process the boerenjongens with their syrup into a pulp in the food processor, but keep about 30 aside for garnish.
  2. Whip 200 grams of the pulp with 50 grams of powdered sugar and 500 grams of Debic mascarpone cream until stiff using a KitchenAid. Once the mixture is stiff, fill it into a piping bag fitted with a decorating tip of your choice. Let it set further in the refrigerator for 3 hours.

  1. Preheat the oven to 180°C.
  2. Cut the panettone into slices about 1.5 to 2 cm thick. Cut the slices into blocks of about 12 by 4 cm.
  3. Bake the panettone for 6 to 8 minutes at 180°C.
  4. Let cool slightly.

  1. Place the baked panettone in the center of the plate.
  2. Pipe the boerenjongens cream beautifully onto the panettone from the piping bag.
  3. On the cream, arrange two salted caramel pearls, about 5 boerenjongens, some salted caramel crunch, and the sprigs of melissa cress.