PANETTONE WITH MILK CHOCOLATE, CHESTNUTS AND APRICOTS
Difficulty level
Ingredients
| DOLCE FORNO MAESTRO | g 6500 |
| water | g 2400 |
| egg yolk | g 1600 |
| caster sugar | g 500 |
| unsalted butter 82% fat | g 2000 |
| fresh yeast | g 30 |
Preparation
-Knead DOLCE FORNO MAESTRO with the yeast and all the water indicated in the recipe. Knead for 5-10 minutes.
-When the dough begins to take shape, add the sugar and the egg yolk little by little until you obtain a smooth consistency, then, add the softened butter in 3-4 times.
-Check that the temperature of the dough is at about 26-28°C.
-Place in the proofer for 12-14 hours at 22-24°C with relative humidity of about 70/80%. If the proofer is unprovided of the humidifier, cover the dough with a plastic cloth. During this first process, the dough should have quadrupled its initial volume.
ADVICES:
-We suggest cutting out a 250g piece of the dough and to put it into a 1L jug to check the pace of the leavening and verify the quadruplication of its volume.
-It is suggested to start mixing on second speed and to finish mixing on first speed.
-If the temperature of the first dough is higher than 28°C, you should shorten the first rising time.
-If you use the mixer with a hook or a spiral attachment, you must reduce the amount of water from 2400g to 2300g.
Ingredients
| SINFONIA CIOCCOLATO LATTE 38% | g 2500 |
| water - boiling | g 1300 |
| CACAO IN POLVERE | g 200 |
Preparation
-Combine the cocoa with the hot water and then add the chocolate drops.
-Emulsify with the help of an immersion blender.
-Cover with a film and let it rest at room temperature all night long.
Ingredients
| DOLCE FORNO MAESTRO | g 3500 |
| chestnuts - dry chestnuts | g 3600 |
| - apricot | g 2000 |
| GOCCIOLONI CIOCCOLATO AL LATTE | g 2000 |
| water - room temperature | g 800 |
| egg yolk - room temperature | g 1250 |
| unsalted butter 82% fat - softened | g 500 |
| salt | g 110 |
| honey | g 350 |
| candied orange paste | g 500 |
| JOYPASTE VANIGLIA MADAGASCAR/BOURBON | g 40 |
Preparation
-Start with the first dough (quadruplied), the DOLCE FORNO and the water.
-Knead until the gluten mesh is formed.
-Add, in more than once, the emulsion (previuosly prepared), the yeast, the honey and the flavouring pastes.
-Add the butter and the salt.
-Add the milk chocolate ganache (made the evening before) in more than once.
-To finish, add the inclusions.
-Let the dough rest in the proofer at 28°C for about two hours, giving a fold after one hour.
-Scale the dough into the desired size and roll up. Let them rest over trays for another 10-15 minutes at 28-30°.
-Roll them up again and place in the moulds.
-Place in the proofer at 26-27°C with relative humidity of 70-80% for 3-4 hours, until the top of the dough is 1 cm lower of the mould. If the proofer is unprovided of the humidifier, cover the pastry with a plastic cloth.
Ingredients
| COVERDECOR DARK CHOCOLATE | To Taste |
Preparation
-Melt the COVERDECOR at 45-50°C.
-Dip the panettoni into the melted Coverdecor and decorate as you like.
Once leavened, let the panettoni rest at room temperature for 20-25 minutes until a light film covers the surface.
-Score the panettoni with a cross and place a small amout of butter in the middle.
-Bake at 160-170°C for varying times depending on the weight of the panettone (about 50-55 minutes for the 1000g piece), until it is reached a core temperature of about 94-95°C.
-Once out of the oven, turn the panettoni upside down with the help of the toothed racks.
-Freshly baked panettoni must cool upside down for about 8-10 hours to be packed into moplefan bags.
ADVICES:
How to calculate the temperature of the water for the first dough:
If you are using a double arm mixer this is the right procedure. If you are using a spiral mixer, considering that it warms up the dough, lower the temperature at least of 5°C.
To obtain the right temperature, for example 26°C, follow this scheme:
It is mandatory to know and use 3 values:
1)The value of the room temperature
2)The value of the DOLCEFORNO temperature
3)The value of the used mixer (double arm 15, spiral or planetary 20)
CALCULATION:
final temperature 26°C x 3 (fixed number) = 78 – Value 1 (e.g. 20°C) – VALUE 2 (e.g. 20°C) – value 3 (e.g. 15) = 78-20-18-15 = 25. 25 should be the temperature of the first dough if using a double arm mixer.
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