PANETTONE CHERRY CAKE
End of year special Panettone brought to you by Federico & Lars.
Difficulty level
End of year special Panettone brought to you by Federico & Lars.
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 700 |
| caster sugar | g 700 |
| Mascarpone cheese - at room temperature | g 1730 |
| honey | g 350 |
| salt | g 100 |
| GOCCIOLONI CIOCCOLATO BIANCO | g 2000 |
| candied fruits - cherries | g 3000 |
Preparation
Start kneading the first dough with the DOLCE FORNO and egg yolk for 5-10 minutes.
Once the ingredients have been combined, add the sugar, salt, honey and continue to knead.
Start adding soft butter combined with the mascarpone 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
| TOP MERINGUE | g 1000 |
| water - room temperature | g 500-700 |
Preparation
Whip TOP MERINGUE and water in a planetary mixer at medium-high speed for 6-7 minutes or until it becomes voluminous and firm.
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 italian merengue and blow torch it.
Decorate with CHOCOLATE CHERRIES and CURVY GREEN LEAVES DOBLA.
