Apricot and Coffee
Περιέχει: 4 Συστατικά

First dough (evening dough)

Συστατικά: First dough (evening dough)

  • 520 g
    sourdough

Προετοιμασία: First dough (evening dough)

Start with the right sourdough: the yeast must be ready.

Συστατικά: First dough (evening dough)

  • 185 g
    flour
  • 590 g
    sugar

Προετοιμασία: First dough (evening dough)

Add flour, water and start kneading the dough until a gluten mesh starts forming.

Συστατικά: First dough (evening dough)

  • 565 g
    butter
  • 895 ml
    water at 24 °C
  • 480 g
    egg yolks

Προετοιμασία: First dough (evening dough)

Add the butter, which has to be creamy, and then the egg yolks.

When this is done, the evening dough is ready. Put it in a bucket and make a mark where the dough level is so that you can see the difference after proofing. Always wait for the dough until it is three and half or four times the original volume. This takes 8 to 12 hours.

Second dough

Συστατικά: Second dough

  • 710 g
    flour
  • 850 g
    butter
  • 38 g
    salt
  • 24 g
    malt flour
  • 58 g
    invert sugar
  • 120 g
    orange zest

Προετοιμασία: Second dough

After the wait, take the dough and create a glutinous mesh again, meaning that the dough needs to become elastic and smooth.

Test it by taking the dough, and pull it so it stretches without breaking.

Συστατικά: Second dough

  • 590 g
    sugar
  • 106 g
    honey
  • 7 g
    lemon zest
  • 7 g
    orange zest
  • 4 piece(s)
    Vanilla

Προετοιμασία: Second dough

Add the sugar and the flavourings: honey, orange zest, vanilla and lemon zest.

Συστατικά: Second dough

  • 710 g
    egg yolks
  • 58 g
    cream

Προετοιμασία: Second dough

Add the yolk with the cream and complete the mixture.

Flavours

Συστατικά: Flavours

  • 18 g
    ground coffee
  • 80 g
    Coffee Paste

Προετοιμασία: Flavours

Add the ground coffee and the coffee paste.

Wait for the paste to have a uniform colour.

Συστατικά: Flavours

Προετοιμασία: Flavours

Add Carma™ white Nuit Blanche chocolate and the candied apricots and keep mixing.

Put the dough in a bowl and let it rise for 1 hour.

Brushing

Cut the dough, weigh it around 520-530 g as this time we want to make a 500 g panettone.

Round it and put it in the moulds to let it rise for 4-6 hours. 

Συστατικά: Brushing

  • 100 g
    Egg

Προετοιμασία: Brushing

Brush it with egg, put the decorations on, and cut a cross on top. 

Then bake it at 170-175 °C for about 35-40 minutes. 

Συστατικά: Brushing

  • 150 g
    Chocolate decorations

Προετοιμασία: Brushing

When baked, take it out and put it on the special grid for Panettone to be turned upside down so that it does not go flat. Ready to be cool and wrapped!

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