3 Aug 2022
COMPOSITION
- Pre-dough
- Caramel cream
- Final dough
- Decoration
INGREDIENTS
WORKING METHOD
Pre-dough
Caramel cream
Final dough
Decoration
Pre-dough
Knead all the ingredients except the fat until dough is smooth and dry. Then incorporate fat.
Dough proofers 22°-23°C at 75% H.R. for 12-14 hours and in any case until quadrupling the volume.
Caramel cream
Make caramel from the brown sugar and invert sugar. Deglaze with heated Passionata. Recook till 112°C.
Cool down and put in the fridge for 12 hours. The day after whip with the butter.
Final dough
Knead the evening dough, Tegral Dolcinote 100 CL and wholegrain flour until the dough is smooth and dry. Add egg yolk and the caramel cream in 3 step. When dough in smooth add the candied Apricots halves and mix slowly for 1 min in order to have a good distribution of inclusion.
Dough temperature: 26-27°C
Bulk proof: 30°C for 60 min at 75% H.R
Divide: 1000 g
Final Proofing: 4-5 hours at 30°C and 75% H.R Decoration before baking: engrave panettone as an X shape and put in the center a little piece of butter. Bake at 165°C for 55 min. (rotative, 1000 g weight, demper closed for 35 min. and open 20 min.). Bake until the inner part of the Panettone reaches 94°C, then remove from the oven and leave to hang upside down by inserting a knitting needle through the bottom of the Panettone and turn down on the rack.
Decoration
Temper the Belcolade Selection Lait 34% Cacao-Trace at 28°C, add Puravita Décor Fibres and glaze the cooled panettone. Put on top some Candied Apricot Halves.
