Tesko

Makes : 34

Good to go
High profit
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.

rok trajanja:: 2 weeks
Conservation:: Room temperature

Containing: 4 Components

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1520 g

Panettone Flour
820 g

water
450 g

Lievito Madre
410 g

Sugar
460 g

egg yolks
649 g

butter

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

4309 g

First Dough
580 g

Panettone Flour
300 g

sugar
230 g

water
30 g

salt
150 g

honey
530 g

Egg yolk
920 g

butter
150 g

vanilla paste
210 g

orange paste
8 g

Malt
1060 g

Cacao Barry DARK COUVERTURE - MEXIQUE 66% - PISTOLS - 1KG BAG
870 g

Candied orange (pre-made)

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

150 g

American Almond Nut Flours - Almond Flour Blanched - 25# carton
450 g

sugar
150 g

bread flour
225 g

White Eggs
20 g

almond slivered
20 g

pearl sugar

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

Q.S.

Callebaut Chocolate - Gold 30.4% - callets - 2.5kg

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