DOLCE FORNO |
acqua |
burro |
tuorlo d'uovo |
zucchero |
lievito |
SINFONIA CARAMEL ORO |
purea d'albicocca |
miele |
sale |
Tuttafrutta Albicocca Cesarin |
GOCCIOLONI CIOCCOLATO AL LATTE |
COVERDECOR WHITE CHOCOLATE |
First dough
Ingredients
Preparation
Put the Dolce Forno and 2/3 of the water in the mixer. When the gluten is almost elastic, add the remaining water slowly, then the egg yolk and sugar, the yeast and finally the butter.
The final temperature of the dough should be between 26-28ºC. Put the dough in a large buttered oval bucket and put it in the leavening chamber at 20ºC for 12-14h.
The dough should quadruple its volume.
Ganache
Ingredients
SINFONIA CARAMEL ORO
1500g
apricot purée
1500g
Preparation
Heat the apricot puree to 50ºC and emulsify with a blender the melted SINFONIA CARAMEL ORO
Let stand at room temperature overnight.
Second dough
Ingredients
4500g
unsalted butter
2000g
egg yolk
2000g
apricot purée
300g
sugar
950g
honey
300g
salt
100g
Tuttafrutta Albicocca Cesarin
2000g
Preparation
The following morning the dough should be quadrupled and slightly rounded.
-Add the required quantities of DOLCE FORNO MAESTRO, puree to the evening dough and knead for 5-10 minutes.
-Once the ingredients have been absorbed, add the sugar, salt and a part of the egg yolk.
-Then add the remaining egg yolk twice.
-Separately create the mixture of soft butter and honey and incorporate it into the dough 4 times.
- incorporate the drops into the milk and the whole apricot fruit
-Place the dough to point in a leavening cell at 28-30°C for 90 minutes.
- Divide the dough into the desired sizes, (550g for 500g panettone, and 1100g for 1000g panettone) then roll up and place on baking trays or boards and leave to rest for another 20 minutes at 28-30°C.
-Roll up again and place in the appropriate paper moulds.
-Place in a leavening cell at 28-30°C with relative humidity of approximately 60-70% for 4-5 hours, until the top of the dough reaches approximately 1 cm from the mould; if the cell does not have a humidifier, keep the pastries covered with plastic sheets.
dipping
Ingredients
SINFONIA CARAMEL ORO
280g
Preparation
Melt the coverdecord white at 50 degrees, add the sinfonia caramel oro in tempera and dip the panettone
Final composition
Once leavening is complete, leave the panettone exposed to the air for 20-25 minutes so that a skin forms on the surface.
-With a sharp knife, make two superficial incisions forming a cross (the cuts to be made on the surface of the panettone must not be too deep and are necessary to give the finished product its characteristic and traditional shape).
-Cut the four edges under the skin and insert a small knob of cold butter in the center of the panettone.
-Cook at 165-185°C for variable times depending on the weight (approximately 35-40 minutes for 500 gram panettone, 50-60 minutes for 1000 gram panettone), until reaching 93-94°C at the core.
-Upon exiting the oven, turn the panettone upside down, using the appropriate panettone turners.
- Freshly baked panettone must be left to cool upside down for 8-10 hours before packaging in moplefan bags.
