Hello everyone!
Today we’re making PANETTONE with Chef RICCARDO’S RECIPE!
Learn all panettone’s secrets, step by step 👩🏼🍳.
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➼ Panettone recipe - Chef Riccardo’s personal recipe:
⚠️This basic recipe yields about 25 KG of dough!!!!!!⚠️
➡️We doubled the recipe in the video! (50 x 1 kg pieces in the video)
Ingredients:
1st Stiff Levain Feeding Ingredients:
• Mature starter: 1000 gr
• Panettone flour: 900 gr
• Water (30°C): 270 gr (Add half of the amount and then add as needed.)
Let sit for 3 h at 30°C.
2nd Stiff Levain Feeding Ingredients:
• Levain: 1000 gr
• Panettone flour: 900 gr
• Water (30°C): 360 gr
Let sit for 3 h at 30°C.
3rd Stiff Levain Feeding Ingredients:
• Levain: 1000 gr
• Panettone flour: 900 gr
• Water (30°C): 360 gr
Let sit for 3 h at 30°C.
1st Panettone Dough: (Follow the video closely)
• Sugar: 1850 gr
• Water (30°C): 1000 gr
• Egg yolks: 1250 gr
• Levain: 2000 gr
• Panettone flour: 4000 gr
• • Egg yolks: 1250 gr
• • Water (30°C): 500 gr
• • Butter: 2500 gr
Vanilla Pastry Cream (Crème Pâtissière):
• • Milk: 1000 gr
• • Cream 35% fat: 500 gr
• • Sugar: 300 gr
• • Cornstarch: 300 gr
• • Egg yolks: 350 gr
2nd Panettone Dough: (Follow the video closely)
• Panettone flour: 1500 gr
• Egg yolks: 650 gr
• Pastry cream: 2450 gr (cold!)
• Sugar: 600 gr
• Butter: 600 gr
• Salt: 120 gr
• Vanilla: 21 gr
• • Candied orange peel: 3000 gr
• • Sultanas or Raisins: 2500 gr
• • Candied lemon peel: 1000 gr
See you soon on boulangerie pas à pas by Fabrice Cottez
Subtitles by: Mygardon Translation
Негізгі бет How to Make Traditional Panettone with Chef Riccardo - Learn all his secrets
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