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ingredients

IngredientsQuantity
Flour1000g
Water (+/- 30°C)350g
Egg Yolks400g
Tradizy® Panettone 40g
Salt10g
Sugar250g
Butter300g
Cocoa Powder40g
Water 40g
Dark chocolate Pistols 72%325g
Roasted Hazelnut325g
Macaronade toppingQuantity
Halzelnut powder230g
Cocoa Powder20g
Icing sugar250g
Egg white250g
Cacao NibsQS
HazelnutQS

FEATURED PRODUCTS

Chocolate & Hazelnut Panettone

Serving Size

16 pieces

Time Required

4 hours 30 minutes

Serving Suggestion

Enjoy as a rich dessert or indulgent treat with espresso or hot chocolate

Preparation

  1. Mix flour, water, egg yolks, Tradizy® Panettone Blend, cocoa powder, salt, and two-thirds sugar for 6 minutes.
  2. Add remaining sugar and mix 7 minutes more.
  3. Add butter, mix 7 minutes until smooth.
  4. Gently add dark chocolate pistols and roasted hazelnuts, mix 1 minute.
  5. Ferment 60 minutes at 30°C until dough reaches 28°C.

Shaping

  1. Divide into 16 portions, rest 30 minutes.
  2. Shape into balls, place into molds, proof 2 hours 30 minutes at 30°C with 85% humidity.
  3. Prepare macaronade topping: hazelnut powder, cocoa powder, icing sugar, egg white.

Baking

  1. Pipe macaronade on top, sprinkle with rock sugar, whole hazelnuts, cacao nibs, icing sugar.
  2. Bake at 180°C, then reduce to 155°C for 50 minutes.

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← back

Chocolate & Hazelnut Panettone

Serving Size

Time Required

Serving Suggestion

Preparation

  1. Mix flour, water, egg yolks, Tradizy® Panettone Blend, cocoa powder, salt, and two-thirds sugar for 6 minutes.
  2. Add remaining sugar and mix 7 minutes more.
  3. Add butter, mix 7 minutes until smooth.
  4. Gently add dark chocolate pistols and roasted hazelnuts, mix 1 minute.
  5. Ferment 60 minutes at 30°C until dough reaches 28°C.

Shaping

  1. Divide into 16 portions, rest 30 minutes.
  2. Shape into balls, place into molds, proof 2 hours 30 minutes at 30°C with 85% humidity.
  3. Prepare macaronade topping: hazelnut powder, cocoa powder, icing sugar, egg white.

Baking

  1. Pipe macaronade on top, sprinkle with rock sugar, whole hazelnuts, cacao nibs, icing sugar.
  2. Bake at 180°C, then reduce to 155°C for 50 minutes.

ingredients

IngredientsQuantity
Flour1000g
Water (+/- 30°C)350g
Egg Yolks400g
Tradizy® Panettone 40g
Salt10g
Sugar250g
Butter300g
Cocoa Powder40g
Water 40g
Dark chocolate Pistols 72%325g
Roasted Hazelnut325g
Macaronade toppingQuantity
Halzelnut powder230g
Cocoa Powder20g
Icing sugar250g
Egg white250g
Cacao NibsQS
HazelnutQS

FEATURED PRODUCT

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