S'mores Panettone
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Good to go
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High profit
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Long shelflife
Combining Alunga 41% and Legere 1% creates a rich and light S'mores panettone that delivers a satisfying and balanced indulgence
- Level:
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Difficult
- Makes:
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34
- Shelf life:
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2 weeks
- Conservation:
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Room temperature
First dough
Ingredients: First dough
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3.4 lbPanettone Flour
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1.8 lbwater
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1.1 lbLievito Madre
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0.9 lbsugar
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1.0 lbegg yolks
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1.4 lbbutter
Preparation: First dough
- Mix water and sugar and let it rest for 5 minutes
- Add flour and Lievito Madre. Mix untilfull development
- Add soft butter, mix until full development
- Add the yolk, mix until full devolpment
- Place in a container at 24 Degrees Celsius for 24 hours. Dough need to triple in volume
View tools
- Spiral Mixer
Second Dough
Ingredients: Second Dough
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9.6 lbFirst Dough
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1.3 lbPanettone Flour
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10.6 ozsugar
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11.3 ozwater
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1.1 ozsalt
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6.3 ozhoney
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1.2 lbEgg yolk
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2.1 lbbutter
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0.4 ozMalt
Preparation: Second Dough
- Mix first dough, malt, Légère 1% cacao powder and flour. Mix until full development.
- Add sugar. Mix until full development.
- Add egg yolk. Mix until full development.
- Add salt and honey. Mix until full development.
- Add butter. Mix until full development.
- Add water. Mix until full development.
- Add Alunga callets until fully blended.
View tools
- Spiral Mixer
Macaronade
Ingredients: Macaronade
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1.0 lbsugar
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5.3 ozbread flour
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7.9 ozWhite Eggs
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0.7 ozalmond slivered
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0.7 ozpearl sugar
Preparation: Macaronade
- Mix everything together (except almond slivered and pear sugar)
- Spread it on a tray
- Sprinke almond slivered and pearl sugar all over
- Bake it at 170 Degrees Degrees until golden color
View tools
- Whisk
- Spatula(s)
- Oven
Assembly
- Right after mixing start dividing the dough at 270 gr and pre shape round
- Let it rest for 30 minutes
- Shape in batard shape and place it in the mould
- Proof it for 4 to 5 hours at 26 Degrees Celsius
- Bake it at 170 Degrees Celsius for 30 minutes. Core temperature should reach 93 Degrees Celsius
- Turn them upside down and keep them cooling for at least 4 hours
- Deep the panettone in Caramel Shine
- Before it crystalize place on top some crushed macaronade, candied orange and sugar pearl
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