The recipe for the Gianduja Chocolate Panettone is taken from the book by Massari and Zoia “Cresci”, a truly delicious and good panettone.
Discover also the other holiday leavened recipes:
- Difficulty: Medium
- Cost: Medium
- Portions: 2 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: New Year's Eve, Christmas
Ingredients
For 2 pieces weighing 1.65 lbs each
- 4.4 oz sugar
- 1 cup cups water
- 1.8 oz hazelnut paste
- 3.5 cups cups flour (W330)
- 5.3 oz sourdough starter
- 1 oz oz butter
- 0.8 cups cups flour (W330)
- 1 vanilla bean
- 3.5 oz sugar
- 1.8 oz honey
- 0.14 oz salt
- 4.4 oz butter
- 4 oz egg yolk
- 2.6 oz gianduja hazelnut cream
- 0.2 cup cup water
- 3.5 oz candied orange
- 7.1 oz milk chocolate chips
- 7.1 oz dark chocolate chips
- 3.5 oz toasted hazelnuts
- 0.5 oz unsweetened cocoa powder
- 7.1 oz sugar
- 0.35 oz corn flour
- 3.5 oz egg white
Tools
- 1 Stand Mixer
- 2 Molds
Steps
It is important for the panettone dough that all ingredients are well chilled, even keep the flour in the fridge.
8:00 I° refreshment of the sourdough, fermentation at 82°F for 3-4 hours to triple
12:00 II° refreshment of the sourdough, fermentation at 82°F for 3-4 hours to triple
16:00 III° refreshment of the sourdough, fermentation at 82°F for 3-4 hours to triple20:00 work time 45 minutes with dough temperature max 79°F
Dissolve the sugar in the water and pour into the stand mixer with flour and sourdough starter.
Start kneading with the dough hook at medium-low speed (Kenwood mixer speed 1).
Knead for 15-18 minutes, until the dough becomes compact and smooth and gluten begins to bond.
Add the butter and work for a couple of minutes.
Be careful not to make the dough too shiny.
Add the hazelnut paste and let it bind.
Add the remaining water only if necessary.
Transfer the dough to a work surface.
Shape into a ball and place in a container, cover with a lid or plastic wrap.
Let rise at 75°F-77°F for 10-12 hours or until the volume is tripled.Prepare the glaze by blending all the ingredients with a food processor. Keep covered in the fridge.
9:00-10:00 work time 35-40 minutes with dough temperature max 77°F
Deflate the dough and let it cool in the fridge for 30 minutes.
Place the cold dough in the mixer with flour and vanilla.
Knead at speed 1 for 18-20 minutes to let the dough bind.Add all the sugar and 1/3 of the yolks and let it bind.
Then add the salt and 1/3 of the yolks, allowing it to absorb well before adding the gianduja paste.
Finally, add the soft butter and 1/3 of the yolks.If needed, add water very 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 1.76 lbs each and round them off (shaping, here the video).
Place the two dough balls on a baking tray or board.
Put in the oven at 82°F and let rest for 40-60 minutes without covering them.
Round off again (shaping, here the video) and place in the molds.Let rise at 82°F-86°F for 6-7 hours or until it 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 at 338°F in a preheated static oven.
Bake for about 50 minutes to an hour.
The core temperature should be 199°F, then the panettone can be removed from the oven.
After baking, skewer with the appropriate skewers and immediately flip upside down for 12-14 hours.Pack the Gianduja Chocolate Panettone in special bags, spraying with 190-proof alcohol beforehand.
Tips
They keep for 30 days in a sealed bag.
FAQ (Questions and Answers)
Can I make the gianduja chocolate panettone lactose-free?
Certainly, by using lactose-free gianduja paste and butter with lactose less than 0.01% or plant-based products.
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