water |
600g |
caster sugar |
700g |
JOYTOPPING CAFFE' |
200g |
full-fat milk (3,5% fat) |
1000g |
egg yolks |
150g |
SOVRANA |
80g |
unsalted butter 82% fat |
120g |
Pasta Frutta Oro orange - Cesarin |
25g |
liquid cream 35% fat |
200g |
Mascarpone cheese |
200g |
|
|
200g |
JOYPASTE VANIGLIA MADAGASCAR/BOURBON |
5g |
confectioner's sugar |
20g |
SINFONIA CIOCCOLATO BIANCO |
qb |
SINFONIA CIOCCOLATO FONDENTE 68% |
qb |
PANETTONE
- Remove the paper around the panettone and cut some slices horizontally.
COFFEE SYRUP
Ingredients
Preparation
- Bring all the ingredients to 60°C.
CUSTARD CREAM
Ingredients
full-fat milk (3,5% fat)
1000g
caster sugar
300g
egg yolks
150g
80g
unsalted butter 82% fat
120g
Pasta Frutta Oro orange - Cesarin
25g
Preparation
- Mix the yolk and SOVRANA and 1/4 of the milk cold with a whisk.
- Boil the remaining milk with the sugar, add the mixture and continue to boil for two minutes, finally add the orange-gold fruit paste.
- Once it has cooled down to 40°C, add the butter and mix.
MASCARPONE CREAM
Ingredients
liquid cream 35% fat
200g
Mascarpone cheese
200g
200g
confectioner's sugar
20g
Preparation
- Semi whip cream.
- Add the mascarpone and mix in the planetary mixer.
Add the custard and mix by hand with the help of a marisa.
- Finally add the JOYPASTE VANILLA and the icing sugar, mixing again.
CHOCOLATE CAKE ROUND
Ingredients
SINFONIA CIOCCOLATO BIANCO
qb
SINFONIA CIOCCOLATO FONDENTE 68%
qb
Preparation
- Spread the white chocolate on a strip of acetate and with the help of a tarot with the teeth make small waves, wait for it to crystallize slightly.
- Pour the dark chocolate over it and with the help of an angled spatula, spread it over the entire surface.
- When the chocolate is slightly crystallized, place another sheet of acetate on it and turn everything around an iron ring.
- once completely crystallized remove the ring.
Final composition
- Place a slice of panettone inside a steel ring covered with a sheet of acetate.
- Brush the wet.
- Spread a layer of mascarpone cream.
- place another layer of panettone and wet with the coffee syrup.
- Make a decorative layer of mascarpone cream.
- Decorate with the HAPPYCAO.
- Arrange the previously made chocolate ring around the cake.
Mirko Scarani
Pastry Chef
Mirko has always known that he would work in the hotel industry. But his grandmother was a real expert cake baker, and she helped Mirko to realize that patisserie would be his specialty.
