List of Ingredients
- stale pandoro
- 1 C. of milk
- cream
- granulated sugar
- chocolate chips
- 4 of egg yolks
- 2 of eggs
- 1 of vanilla bean pod
- 1 of tangerine
- Powdered sugar
- Flour
- Peanut oil
Method
Toast the pandoro in a 215°F oven for about an hour until it has dried out. In a saucepan, heat 1/2 cup of milk with the cream, the grated zest of half a tangerine, and the seeds from the vanilla bean pod.
In a bowl, mix the egg yolks with the granulated sugar; remove the milk from the heat and immediately strain it over the egg yolk mixture; mix rapidly, then pour everything into the saucepan and cook over low heat, stirring until it achieves the consistency of a crème anglaise.
Blend the pandoro in a food processor and combine it with the chocolate chips, 2 eggs, and 1/2 cup of milk. Using two spoons, form 16 elongated dollops of the batter; coat them in flour and fry them for 2-3 minutes in plenty of peanut oil. Remove them from the oil, dry well, dust with powdered sugar, and serve with the warm creme anglaise.