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
βMy story begins in my Nonnaβs kitchen,β Luis says.
βOver 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.β
Panettone with Luis Cavuoto at Pasticcino
Makes 1
WHAT YOU NEED
For refreshing the Lievito Madre (mother yeast):
Lievito Madreβ100 gm
Flourβ100 gm
Waterβ42 gm
For the first dough
Flourβ1,081 gm
Mother yeastβ324 gm
Sugarβ311 gm
Butterβ392 gm
Waterβ406 gm
Egg yolkβ270 gm
For the second dough
Flourβ270 gm
Vanilla beanβ3 sticks
Grated citrusβ1 orange
Sugarβ365 gm
Honeyβ68 gm
Saltβ22 gm
Egg yolkβ351 gm
Butterβ405 gm
Waterβ189 gm
White chocolateβ541 gm
Candied Mandarinβ811 gm
For the glaze
Almond mealβ100 gm
Rice flourβ100 gm
Caster sugarβ200 gm
Egg whiteβ70 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.
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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.
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Second dough: Combine risen first dough with flour, mix until gluten net has formed (approximately 15 minutes).
Rain in sugar until well absorbed.
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Mix in salt, honey and aromas.
Add water.
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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 sultanasβin my opinion itβs the best flavour.
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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.
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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.
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