Praline Panettone


Saint Genix

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After having ascertained the methods of manufacturing and all of the characteristics of the Italian panettone, a dough leavened with sourdough, I had the idea of adapting the recipe to match a pastry out of my own childhood, the Saint-Genix cake. It is a Savoy brioche bearing the red and white colors of pralines and candied sugar beads. The process is also used in the preparation of Pognes, or Dauphiné brioches, from Romans. Brioches with red pralines are also made in certain regions of central France. The red praline belongs to the dragée family. To make them, Sicilian (avola variety) or Spanish (planeta variety) almonds are coated with cooked sugar into which red food dye has been added.

Step 1: Preparation

Please refer to the techniques mentioned in the recipe for candied fruit Panettone. Replace the amount of candied fruit by red pralines, i.e. 5 1/2 pounds (2.5 kg) of pralines per recipe.

The red pralines should be pounded slightly to be able to melt into the dough. The red sugar will flood into pockets in the dough, and only the almond will appear.

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

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