Fundamentals of Panning 2: Video Collection
Panning products or "dragees" are the world's most popular, well-known snacks, and they have a terrific shelf life. Chef Philippe has created a semi-soft creamy filling with hazelnuts, pistachios, and finely chopped almonds for a crunchy texture. The "creamy" semi-soft texture is the result of the combination of milk fat from the white chocolate, the milk gianduja, and the oils from the pistachio and hazelnuts.
These eye-catching confections are finished with a bright green coating and polishing agents for an irresistible look.
Recipe: Panned Pistachio and Gianduja Treats
In the videos below, Chef Philippe creates dragees from a framed filling. If you are logged in to your Chocolate Academy™ account, the link to download the recipe will appear below.
Introduction
These unique dragées will open up a world of possibilities and spark your creativity. Take a closer look!
Making the Centers
See how to make the framed filling that will be the center of your dragées.
Adding Color
Learn to make custom colors to give your panned items a unique flair.
Coating the Centers
Chef Philippe shows how to get a nice even coating on your dragées.
Add Some Polish
Chef Philippe discusses polishing agents and how to use them to achieve a glossy finish.
Sealing Dragées
Learn the advantages of a sealing agent and how to apply one properly.
This is our second video collection on the topic of Panning. Don't miss Fundamentals of Panning 1 with Chef Russ Thayer!
Meet the Chef
Best Chocolates for Panning
Our chefs have found that couvertures with a 3- or 4-drop fluidity work best for panning.
