PANETTONE WITH CHESTNUT CREAM
LARGE LEAVENED PRODUCTS
|DOLCE FORNO||g 6.500|
|unsalted butter 82% fat - softened||g 1.200|
|egg yolk - at room temperature||g 500|
|fresh yeast||g 30|
Knead DOLCE FORNO, yeast and 2/3 of the dose of water indicated in the recipe (about 2300g).
When the dough begins to take shape, pour the remaining water gradually in more than once and keep on kneading until the dough is well-combined and smooth.
Pour egg yolk in 3 times and then add sugar.
At the end, add softened butter in 2-3 times.
Make sure that the temperature of the dough is 26-28°C.
We suggest to cut out a 250g piece of dough and to put it into a 1L jug to check the pace of the leavening and verify the quadruplication of the volume.
Let rise at 20-22°C with the 70-80% of relative humidity until the dough quadruples its initial volume. If the proofer room is devoid of humidifier, cover the dough with a nylon cloth.
|chestnut spread - (55% of sugar content)||g 1.250|
|unsalted butter 82% fat - softened||g 750|
|BURRO DI CACAO - melted at low temperature||g 90|
Mix all the ingredients together in the planetary mixer.
|DOLCE FORNO||g 4.500|
|unsalted butter 82% fat - softened||g 1.500|
|egg yolk - at room temperature||g 2.400|
|whole chestnut||g 4.000|
|DARK CHOCOLATE CHUNKS - cold, straight from the fridge||g 1.500|
The next morning, the dough shall be slightly curved.
Add DOLCE FORNO to the first dough and knead for 5-10 minutes.
When well-combined, add sugar, salt and 1kg of egg yolk, then knead for about 10 minutes.
Pour the remaining egg yolk gradually in more times (about ½ kg each time).
Add softened butter gradually in more times (about ½ kg each time) and knead until the dough is smooth.
Then, add the emulsion in 3 times.
At the end, gently combine candied chestnuts and DARK CHOCOLATE CHUNKS to the dough.
Let the dough rest in the proofer room at 28-30°C for about 60 minutes.
Divide the dough into portions of the required size and roll each portion up into into a ball shape.
Move onto boards or trays and leave to rest for another 15 minutes.
Roll them up tight again and transfer into the specific paper moulds.
Put in the proofer room at 28-30°C with relative humidity of about 70% for 5-6 hours, until the top of the dough is 1cm far from the edge of the mould.
At the end of the rising, leave the panettoni exposed to the air for 10 minutes until a light film forms over the surface.
With a small, sharp knife, make two superficial cuts to create a cross (these cuts shall not be deep and are necessary to give end product the typical and traditional shape).
Cut the dough under the 4 flaps while throwing and folding them back, then place a pat of butter and return the 4 flaps back to the original position.
Bake at 170-180°C (time depending on the weight).
As soon as they are removed from the oven, the panettoni should be placed onto the specific toothed racks and left to cool upside down for 10 hours at least before being wrapped in Moplefan bags.