The recipe for the Gianduia Chocolate Panettone is taken from the book by Massari and Zoia “Cresci. The art of leavened dough.” Compared to the classic version, this panettone incorporates gianduia, hazelnut paste, and chocolate chips into the dough, resulting in a soft, aromatic, and full-flavored leavened cake. The structure remains soft and well-developed, while the cocoa and hazelnut note gives it an intense but balanced taste, ideal for those who love more modern and enveloping panettones.
The procedure follows the scheme of large leavened products: two doughs, slow rising, and high-quality ingredients. Although it requires some technique, the final result is a fragrant, uniform panettone that is pleasant to cut and taste.
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- Difficulty: Medium
- Cost: Medium
- Portions: 2 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: New Year's, Christmas
Ingredients
For 2 pieces of 26 oz (750 g) each
- 4.4 oz sugar
- 1 cup water
- 1.8 oz hazelnut paste
- 3 1/4 cups flour (W330)
- 5.3 oz sourdough starter
- 2 tbsps butter
- 3/4 cup flour (W330)
- 1 vanilla bean
- 3.5 oz sugar
- 1.8 oz honey
- 3/4 tsp salt
- 1/2 cup butter
- 4.1 oz egg yolks
- 2.6 oz hazelnut cream (gianduia)
- 1.8 oz water
- 3.5 oz candied orange
- 7.1 oz milk chocolate chips
- 7.1 oz dark chocolate chips
- 3.5 oz toasted hazelnuts
- 1 tbsp unsweetened cocoa powder
- 7.1 oz sugar
- 1 tbsp corn flour
- 3.5 oz egg white
Tools
- 1 Stand Mixer
- 2 Molds
Steps
It’s important for the panettone dough that all ingredients are very cold, even store the flour in the fridge.
8:00 I° refresh of the sourdough starter, let rise at 82°F (28°C) for 3-4 hours to triple
12:00 II° refresh of the sourdough starter, let rise at 82°F (28°C) for 3-4 hours to triple
16:00 III° refresh of the sourdough starter, let rise at 82°F (28°C) for 3-4 hours to triple20:00 working time 45 minutes with dough temperature max 79°F (26°C)
Dissolve the sugar in water and pour into the stand mixer with the flour and sourdough starter.
Start mixing with the hook at medium-low speed (Kenwood mixer speed 1).
Work for 15-18 minutes, until the dough becomes compact and smooth and the gluten starts to bind.
Add the butter and work for a couple of minutes.
Be careful that the dough does not become too shiny.
Add the hazelnut paste and let bind.
Add the remaining water only if necessary.
Transfer the dough onto a work surface.
Round it up and place in a container and cover with a lid or plastic wrap.
Let rise at 75°F-77°F (24°-25°C) for 10-12 hours or until the volume has tripled.Prepare the glaze by blending all the ingredients with a food processor. Store covered in the fridge.
9:00-10:00 working time 35-40 minutes with dough temperature max 77°F (25°C)
Deflate the dough and let it cool for 30 minutes in the fridge.
Put the cold dough with flour and vanilla into the stand mixer.
Knead at speed 1 for 18-20 minutes until the dough binds.Add all the sugar and 1/3 of the yolks and let bind.
Then the salt and 1/3 of the yolks, allowing it to absorb well before adding the gianduia paste.
Finally, the soft butter and 1/3 of the yolks.If necessary, add water a little at a time. If the dough is smooth and silky, do not add anything.
Add the fruit and chocolate chips.
Place the dough on a buttered work surface.
Divide into two pieces of 28 oz (800 g) each and round them (pirlatura, here the video).
Place the two dough pieces on a baking sheet or board.
Put in the oven at 82°F (28°C) and let rest for 40-60 minutes without covering them.
Round them again (pirlatura, here the video) and place in the molds.Let rise at 82°F-86°F (28°-30°C) for 6-7 hours or until the dough reaches the edge of the mold, covered with plastic wrap.
Leave at room temperature for 20 minutes without plastic wrap. Glaze with a thin layer of icing using a piping bag.
Bake in a preheated static oven at 338°F (170°C).
Cook for about 50 minutes to an hour.
The internal temperature should be 199°F (93°C), then the panettone can be taken out.
After baking, pierce with the appropriate skewers and immediately turn upside down for 12-14 hours.Package the gianduia chocolate panettone in special bags after spraying with 194°F (90°C) alcohol.
Tips
They keep for 30 days in a closed bag.
It’s important for the panettone dough that all ingredients are very cold, even store the flour in the fridge.
FAQ (Questions and Answers)
Can I make gianduia chocolate panettone lactose-free?
Sure, by using lactose-free gianduia paste and butter with lactose less than 0.01% or plant-based products.
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