Panettone with Pears and Chocolate: A Sweet Holiday Delight
This Panettone with Pears and Chocolate is a rich and aromatic twist on the traditional Italian holiday bread, perfect for impressing your family and friends. Filled with the sweetness of candied pears and the smooth richness of milk chocolate, this panettone is a showstopper at any festive table. The method may take some time and patience, but the results are undeniably worth the effort.
Ingredients
Here’s what you’ll need to create this delectable treat:
| Ingredient | Quantity |
|---|---|
| Flour (0 type) | 200g |
| Water | 100g |
| Butter | 70g |
| Sugar | 58g |
| Mother yeast | 350g |
| Egg yolks | 48g |
| Candied pear | 110g |
| Milk chocolate | 110g |
| Butter | 105g |
| Flour (0 type) | 75g |
| Sugar | 58g |
| Egg yolks | 48g |
| Fine salt | 4g |
| Water | 25g |
| Orange paste | 20g |
| Honey | 20g |
| Vanilla pod | 1 |
| Malt | 2g |
| Butter (for greasing) | As needed |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~350 |
| Protein | ~6g |
| Fat | ~18g |
| Carbohydrates | ~45g |
| Sugar | ~25g |
| Fiber | ~1g |
| Sodium | ~80mg |
Instructions
Making this Panettone with Pears and Chocolate involves two stages of dough preparation, including a lengthy rise, followed by shaping, resting, and finally baking. While it’s an involved process, the end result is a soft, aromatic panettone that’s perfect for any occasion. Follow these steps carefully for success:
Step 1: Preparing the First Dough
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Begin by placing 200g of flour into the bowl of a stand mixer. Add 58g of sugar to the flour and mix them together with a paddle attachment for about two minutes on medium speed.
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Gradually add 350g of mother yeast to the mixture. Continue mixing until the dough starts to come together.
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Begin incorporating egg yolks into the dough mixture, adding them one at a time, ensuring each is fully absorbed before adding the next.
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Once the dough is smooth and well-integrated, it should have a shiny, elastic texture. To check if it is ready, pull a small section of dough: it should stretch without breaking and appear nearly translucent. This is an important stage, as it ensures the dough has developed the right texture and gluten structure.
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Next, transfer the dough onto a lightly floured surface. Perform a series of folds to strengthen the dough. Lift and gently slap the dough on the counter 2-3 times, rotating it after each fold. The dough should pull away from the surface without sticking.
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Place the dough into a large bowl, cover with plastic wrap, and allow it to rise for 10-12 hours in a warm spot (around 28°C-30°C). A good place is inside the oven with just the light on. The dough should almost triple in size.
Step 2: Preparing the Second Dough
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After the dough has risen, transfer it back into the stand mixer bowl. Add 75g of flour and begin mixing on low speed to combine.
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While the dough is mixing, prepare the aromatic emulsion by combining 25g of water, 20g of orange paste, and 20g of honey in a separate bowl. Add 2g of malt to the mixture and stir until dissolved.
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Gradually add this emulsion to the dough, ensuring that it is well mixed before proceeding.
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Once the dough begins to detach from the sides of the bowl, add 105g of softened butter and mix until fully incorporated.
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As the dough becomes smooth and elastic, add the remaining egg yolks one by one. Increase the speed to medium-high and mix for another 2-3 minutes.
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When the dough is fully mixed and the butter is absorbed, it should have a smooth, slightly sticky consistency.
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Now, prepare the filling: chop the candied pears and milk chocolate into small pieces. Fold them gently into the dough, ensuring an even distribution throughout.
Step 3: Shaping the Panettone
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Transfer the dough onto your work surface and perform another series of folds to incorporate the filling evenly.
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Once the dough is well combined, shape it into a ball. To do this, gently stretch the edges of the dough and fold them toward the center, creating a round shape.
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Let the dough rest for about 15 minutes under a bowl to allow the gluten to relax. This will make the next shaping step easier.
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After 15 minutes, gently roll the dough again into a ball, a process called “pirlatura.” This will help to form the smooth, rounded shape typical of a panettone.
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Place the dough into a 1kg panettone mold, making sure it fills the mold almost to the top. Allow the dough to rise again for 6-8 hours at a temperature of 28°C-30°C until it reaches about 2 cm from the top of the mold.
Step 4: Baking the Panettone
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Preheat your oven to 170°C (static setting).
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Once the dough has risen, make a cross-shaped incision on top of the dough with a sharp knife. This helps the panettone bake evenly and adds to its signature appearance.
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Bake the panettone for approximately 54 minutes, or until the interior temperature reaches between 94°C-95°C. Use a food thermometer to check the doneness.
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When the panettone is fully baked, remove it from the oven and insert two long metal skewers into the base of the panettone while it is still hot. This step is crucial for cooling the panettone properly.
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Allow the panettone to cool upside down on the skewers for 6-8 hours to prevent it from collapsing.
Step 5: Cooling and Serving
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Once the panettone has cooled down to about 20°C-22°C, it’s ready to be sliced and enjoyed.
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Slice your Panettone with Pears and Chocolate and serve with a warm drink or as a decadent addition to your holiday table. It pairs wonderfully with coffee or a rich dessert wine.
This Panettone with Pears and Chocolate will undoubtedly become a beloved staple in your holiday baking repertoire. Its sweet, rich flavor and fluffy texture make it a perfect gift for family and friends, or a delicious treat to enjoy with loved ones during the festive season. Enjoy the process, and remember, great things take time!
