Δύσκολο
Φτιάχνει: 34
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Good to go
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High profit
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Long shelflife
Orange and Cacao Barry Mexique 66%, a panettone duet that entices the senses.Orange and Cacao Barry Mexique 66%, a panettone duet that entices the senses.
- Διάρκεια ζωής:
- 2 weeks
- Conservation:
- Room temperature
Περιέχει: 4 Συστατικά
First dough
Συστατικά: First dough
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1520 gPanettone Flour
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820 gwater
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450 gLievito Madre
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410 gSugar
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460 gegg yolks
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649 gbutter
Προετοιμασία: 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
Tools
- Spiral Mixer
Second Dough
Συστατικά: Second Dough
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4309 gFirst Dough
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580 gPanettone Flour
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300 gsugar
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230 gwater
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30 gsalt
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150 ghoney
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530 gEgg yolk
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920 gbutter
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150 gvanilla paste
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210 gorange paste
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8 gMalt
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870 gCandied orange (pre-made)
Προετοιμασία: Second Dough
- Mix first dough, malt and flour, mix until full development
- Add sugar, mix until full development
- Add Egg yolk, mix until full development
- Add salt, Honey, Orange Paste, Vanilla paste, Mix until full development
- Add butter, mix until full development
- add water, mix until full development
- Add Mexique and candied orange until fully blended
Tools
- Spiral Mixer
Macaronade
Συστατικά: Macaronade
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450 gsugar
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150 gbread flour
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225 gWhite Eggs
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20 galmond slivered
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20 gpearl sugar
Προετοιμασία: Macaronade
- Mix everything together (except almond slivered and pear sugar)
- Spread it on a tray
- Sprinkle slivered almonds and pearl sugar all over
- Bake it at 170 Degrees Degrees until golden color
Tools
- Whisk
- Spatula(s)
- Oven
ASSEMBLY
Συστατικά: ASSEMBLY
Προετοιμασία: 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
- Dip the panettone in tempered Gold chocolate.
- Before it crystalize place on top some crushed macaronade, candied orange and sugar pearl
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