Chocolate and Praline Panettone

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Credit: Mathilde de l'Ecotais
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Ingredients

Refreshing the sourdough

  • 10 1/2 ounces flour (300 g)
  • 2/3 cup water, no warmer than 75°F (24°) (15 cl)

First kneading

  • 6 pounds all-purpose flour (2.7 kg)
  • 1 pound 4 1/4 ounces sugar (575 g)
  • 1 quart water (1 liter)
  • 1 pound 4 1/4 ounces natural sourdough, as described above (575 g)
  • 1 pound 14 ounces butter (850 g)
  • 1 pound 1 1/2 ounces egg yolks (500 g)

Second kneading

  • 1 2/3 cups water (40 cl)
  • 1 pound 4 1/4 ounces sugar (575 g)
  • 1 1/3 ounces salt (45 g)
  • 6 3/4 tablespoons liquid vanilla extract (10 cl)
  • 6 3/4 tablespoons lemon extract (10 cl)
  • 6 3/4 tablespoons orange extract (10 cl)
  • 7 ounces honey (200 g)
  • 2 pounds 11 3/4 ounces softened butter (1.25 kg)
  • 1 pound 1 1/2 ounces egg yolks (500 g)
  • 10 1/2 ounces hazelnut paste (300 g)
  • 2 pounds 3 ounces fondant couverture chocolate, coarsely chopped (1 kg)
  • 3 pounds 4 1/2 ounces milk couverture chocolate, coarsely chopped (1.5 kg)

Glazing, baking and garnishing

  • 1 pound 1 1/2 ounces raw almonds (500 g)
  • 2 2/3 ounces flour (75 g)
  • 2 pounds 3 ounces confectioners’ sugar (1 kg)
  • 2 2/3 ounces vegetable oil (75 g)
  • bitter almond essence (SQ)
  • egg whites (SQ for glazing)
  • whole almonds, blanched and peeled (SQ)
  • candied sugar beads No. 6 (SQ)

Instructions

Step 1: Preparing the basic sourdough

Mix the fruit pulp with water, add flour, and knead until a smooth and homogenous dough is obtained. Tightly cover the mixing bowl with plastic wrap, and place in the proofer (79-83°F / 26-28°C). The dough needs to triple in volume, which takes approximately forty-eight hours.

If you experience fermentation problems, add 1/2 teaspoon (2 g) of fresh yeast to the basic sourdough. It is important to have a very clean work area throughout the process.

Step 2: Refreshing the sourdough

When the leaven triples in volume, remove the middle, add its weight in flour and 50% of its weight in water (see quantities indicated in the ingredients list).

This step will need to be repeated five to six times, on average. The sourdough is ready once it triples in volume. The temperature of the water used to knead the sourdough should not exceed 75°F (24°C); too much heat will prevent the sourdough from developing the necessary enzymes.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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