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PANETTONE COFFEE HAZELNUTS

End of year special Panettone brought to you by Federico & Lars.

Difficulty level

Ingredients

DOLCE FORNO g 6500
water g 2400
caster sugar g 500
egg yolk g 1600
unsalted butter 82% fat g 2000
yeast g 30

Preparation

Combine  DOLCE FORNO, yeast and  water, knead for at least 10 minutes.
When the dough begins to form, add sugar and a little bit of egg yolk, then add the remaining yolk in several rounds until a smooth structure is obtained.
Finish with the soft butter which will be added 3-4 times.
Check that the temperature of the dough is between 26-28 ° C.
Place the dough in a container and let it proove in a proover at 22-24 ° C for 12-14 hours with 70-80% humidity.

The dough is ready when has reached 4 times it's volume.
 

Ingredients

DOLCE FORNO g 3500
egg yolk g 1250
unsalted butter 82% fat - soft g 1700
caster sugar g 700
water g 800
honey g 350
salt g 110
GRANELLA DI NOCCIOLA g 2000
SFERETTE CIOCCOLATO CAFFE' g 3000

Preparation

Start kneading the first dough with the DOLCE FORNO and water for 5-10 minutes.
Once the ingredients have been combined, add the sugar, salt, honey and part of the yolk and continue to knead.
Then add the remaining yolk in 2 times.
Start adding soft butter in 4 times, until fully absorbed.
Check that the temperature of the dough is 26-28 ° C.

Gently incorporate the inclusions.
Place the dough in a proover at 28-30 ° C for 60-70 minutes.
Divide the dough into 1100g then roll them up and place on trays or boards and let it rise in the prover for another 20 minutes at 28-30 ° C.
Roll up again and place in 1kg paper molds.
Put in a leavening cell at 28-30 ° C with relative humidity of about 60-70% for 4-5 hours, until the top of the dough reaches about 1 cm from the mold.

Ingredients

COVERDECOR CAFFE' - warmed at 50°C To Taste
COVERDECOR WHITE CHOCOLATE - warmed at 50°C To Taste
Final composition

Once fully prooved leave the panettone at room temperature for 20-25 minutes until obatined a dry skin on the surface.
With a sharp knife, make two superficial incisions forming a cross.
Bake at 165-185 ° C for 50-60 minutes ,until reaching 92-94 ° C at the core.
Once they come out of the oven, turn the panettone upside down, using the panettone racks.
Freshly baked panettone must be left to cool upside-down for 8-10 hours before being packaged in moplefan bags.

Glaze the panettone with the two COVERDECORS, creating a marbled effect.

Decorate with MOCCA BEANS and LEAVES MARBLED DOBLA.

Lars  Vierhout
Lars Vierhout

Creative pastry chef and Mixologist

Recipe created for you by Lars Vierhout