Callebaut Gold Panettone

Callebaut Gold Panettone

  • Good to go
  • High profit
  • Long shelflife
Orange and Cacao Barry Mexique 66%, a panettone duet that entices the senses.
Level:
Difficult
Makes:
34
Shelf life:
2 weeks
Conservation:
Room temperature

First dough

Ingredients

  • 3.4 lb
    Panettone flour
  • 1.8 lb
    Water
  • 1.0 lb
    Lievito madre
  • 0.9 lb
    Sugar
  • 1.0 lb
    Egg yolks
  • 1.4 lb
    Butter

Preparation

  1. Mix water and sugar and let it rest for 5 minutes
  2. Add flour and Lievito Madre. Mix untilfull development
  3. Add soft butter, mix until full development
  4. Add the yolk, mix until full devolpment
  5. Place in a container at 24 Degrees Celsius for 24 hours. Dough need to triple in volume

View tools

  • Spiral Mixer

Second Dough

Ingredients

  • 9.5 lb
    First dough
  • 1.3 lb
    Panettone flour
  • 10.6 oz
    Sugar
  • 8.1 oz
    Water
  • 1.1 oz
    Salt
  • 5.3 oz
    Honey
  • 1.2 lb
    Egg yolk
  • 2.0 lb
    Butter
  • 5.3 oz
    Vanilla paste
  • 7.4 oz
    Orange paste
  • 0.3 oz
    Malt
  • 2.3 lb
    Chd-n66mex
  • 1.9 lb
    Candied orange (pre-made)

Preparation

  1. Mix first dough, malt and flour, mix until full development
  2. Add sugar, mix until full development
  3. Add Egg yolk, mix until full development
  4. Add salt, Honey, Orange Paste, Vanilla paste, Mix until full development
  5. Add butter, mix until full development
  6. add water, mix until full development
  7. Add Mexique and candied orange until fully blended

View tools

  • Spiral Mixer

Macaronade

Ingredients

Preparation

  1. Mix everything together (except almond slivered and pear sugar)
  2. Spread it on a tray
  3. Sprinkle slivered almonds and pearl sugar all over
  4. Bake it at 170 Degrees Degrees until golden color

View tools

  • Whisk
  • Spatula(s)
  • Oven

ASSEMBLY

Ingredients

Preparation

  1. Right after mixing start dividing the dough at 270 gr and pre shape round
  2. Let it rest for 30 minutes
  3. Shape in batard shape and place it in the mould
  4. Proof it for 4 to 5 hours at 26 Degrees Celsius
  5. Bake it at 170 Degrees Celsius for 30 minutes. Core temperature should reach 93 Degrees Celsius
  6. Turn them upside down and keep them cooling for at least 4 hours
  7. Dip the panettone in tempered Gold chocolate.
  8. Before it crystalize place on top some crushed macaronade, candied orange and sugar pearl

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