This panettone is made with vanilla bean, French butter, Crown 6 Australian sultanas, Acacia honey and free-range eggs. Luis candies his own oranges, mandarins, lemons, limes, chestnuts and strawberries, ensuring the flavour of his panettone is intense and preservative-free.
About Luis
Luis began his pastry career at age 15. Since then, he has gained valuable skills and experience in bakeries, patisseries, gelaterias, chocolate shops and international hotels in Australia, the UK and Italy. Luis has worked for international chocolatier William Curley in Harrods, London, and has received tuition from Maestro Andrea Tortora. Luis is inspired by the Great Mauro Morandin, Gabriele Vannucci, Fabizio Donatone and Iginio Massari.
Specialising in Panettone, Colomba Di Pasqua and Pandoro, Luis runs a boutique patisserie called Pasticcino. You can find his page on Instagram: @panettone_by_luis
“My story begins in my Nonna’s kitchen,” Luis says.
“Over coffee and panettone, Nonna would tell me about her stories growing up in Italy. These treasured memories inspire me to share with you the flavour, aroma and texture of this panettone. To my Nonna Ludovica, I dedicate this and everything sweet that comes from my memories with you.”
Panettone with Luis Cavuoto at Pasticcino
Makes 1
WHAT YOU NEED
For refreshing the Lievito Madre (mother yeast):
Lievito Madre—100 gm
Flour—100 gm
Water—42 gm
For the first dough
Flour—1,081 gm
Mother yeast—324 gm
Sugar—311 gm
Butter—392 gm
Water—406 gm
Egg yolk—270 gm
For the second dough
Flour—270 gm
Vanilla bean—3 sticks
Grated citrus—1 orange
Sugar—365 gm
Honey—68 gm
Salt—22 gm
Egg yolk—351 gm
Butter—405 gm
Water—189 gm
White chocolate—541 gm
Candied Mandarin—811 gm
For the glaze
Almond meal—100 gm
Rice flour—100 gm
Caster sugar—200 gm
Egg white—70 gm
WHAT TO DO
Refresh yeast three times, allowing the yeast to triple in 3.5 hours. Once successfully refreshed, begin the panettone dough.
First dough: Combine sugar, water, flour, yeast. Allow to bind well until gluten net has formed.
Add egg yolk one third at a time, mixing until fully incorporated.
Finally, add butter. Mixing time is 35-45 minutes. Allow the first dough to rise over night for 12 hours at 26-28 degrees.
Second dough: Combine risen first dough with flour, mix until gluten net has formed (approximately 15 minutes).
Rain in sugar until well absorbed.
Mix in salt, honey and aromas.
Add water.
Add egg yolk one third at a time until fully incorporated.
Add butter until dough is elastic.
Finally, add the candied fruit and chocolate. You can add anything you like to the panettone dough; however, the traditional flavour is candied citrus and sultanas—in my opinion it’s the best flavour.
Allow dough mass to rest for 1 hour, then portion into desired weight for a further 30 minutes. Place portioned dough into moulds and leaven for 5-6 hours.
Once dough has reached to the top of the mould it is ready to be glazed.
To make the glaze, combine all dry ingredients until evenly distributed, then finally add eggs whites to obtain a smooth paste. Apply glaze to the top of the panettone dough once it has risen to the border of the mould and garnish with whole almonds and pearl sugar.
Baking: For a 750gm glazed panettone, bake at 150 degrees for 45 minutes. Once baked, turn panettone upside down to cool using metal skewers.
Final notes: Once the product is baked, allow to cool for 12 hours before packaging. I prefer to wait five days before consumption as this allows the flavours to ripen. The best before will depend on the storage temperature and environment, how well you have maintained your yeast and the development of the final product.
COMMENTS