Panettone au Chocolat – Levain naturel

Ingredients

CLASSIC PUFF PASTRY BUTTER 82%

EXTRA PUFF PASTRY BUTTER 82%

Gourmet Butter 82%

First dough

Primo Impasto

Strong flour (W 360–380) 1000 g
Water 450 g
Stiff natural sourdough (Lievito Madre) 250 g
Sugar 260 g
Egg yolks 280 g
Candia Professional Signature Gourmet Butter 300 g

First dough: total

Strong flour (W 330–360) 250 g
Egg yolks 200 g
Sugar 180 g
Low-fat cocoa (10–12% fat) 80 g
Candia Professional Classic or Extra Puff Pastry Butter 280 g
Salt 18 g
70% dark chocolate 350 g
40% milk chocolate 150 g
Vanilla pod 5 pièces

Step1

First dough

Primo Impasto

Final dough temperature: 26–27 °C

Step2

First dough: total

Baking & finishing

Baking: 170 °C

Core temperature: 94 °C

Cool upside down: 8 to 10 hours

A complete range of technical French cream, butter and cream cheese

Reliability and high-quality are what makes our range so easy-to-use. Sculpting your fabulous ideas becomes a piece of cake !

CLASSIC PUFF PASTRY BUTTER 82%

Crafted for everyday applications, Candia Professional Classic Puff Pastry Butter offers optimal plasticity and consistent quality all year long, while delivering a rich buttery taste to croissants and puff pastries.
Ingredients: Butter

Discover

EXTRA PUFF PASTRY BUTTER 82%

Thanks to its suitable melting point, Candia Professional Extra Puff Pastry Butter offers optimal plasticity and rolling resistance even at high temperatures.
Ingredients: Butter

Discover

Gourmet Butter 82%

Candia Professional Signature Gourmet Butter is the perfect reliable daily tool, providing a singular dairy taste and a soft and non-breaking texture, throughout the year.
Ingredients: Cream (milk), cultures

Discover