Pistachio Panettone (Platinum Recipe)
First dough, Pistachio ganache, Second dough and Glaze — an IRCA recipe in 4 components. Uses Irca Joypaste Pistachio 100% 6 kg.
- dough temperature (first dough)
- 26-28 °C
- proofing time (first dough)
- 12-14 h
- proofing temperature (first dough)
- 22-24 °C
- proofing humidity (first dough)
- 70-80 % RH
- mixing time (second dough, after adding flour mix and water)
- 5-10 min
- resting time (second dough)
- about 1 h
- resting temperature (second dough)
- 28-30 °C
- resting time (second dough, after rolling into balls)
- 10-15 min
- resting temperature (second dough, after rolling into balls)
- 28-30 °C
- proofing time (moulded panettoni)
- 3-4 h
- proofing temperature (moulded panettoni)
- 28-30 °C
- proofing humidity (moulded panettoni)
- about 70-80 % RH
- heating temperature (glaze)
- 50 °C
- air-drying time before cutting
- 20-25 min
- baking temperature
- 165-185 °C
- baking time (500 g panettone)
- 35-40 min
- baking time (1000 g panettone)
- 50-55 min
- core temperature at end of baking
- 92-95 °C
- cooling time (upside down, minimum)
- 8-10 h
Ingredients
First dough
| Ingredient | Quantity |
|---|---|
| Dolce Forno Maestro | 6500 g |
| Water | 2400 g |
| Egg yolk | 1600 g |
| Caster sugar | 500 g |
| Unsalted butter 82% fat | 2000 g |
| Yeast | 30 g |
Pistachio ganache
| Ingredient | Quantity |
|---|---|
| Irca Joypaste Pistachio 100% 6 kgJoypaste Pistacchio 100% | 1200 g |
| Water | 1000 g |
Second dough
| Ingredient | Quantity |
|---|---|
| Dolce Forno Maestro | 3500 g |
| Water | 400 g |
| Egg yolk | 1500 g |
| Unsalted butter 82% fat | 1400 g |
| Caster sugar | 800 g |
| Salt | 110 g |
| Honey | 500 g |
| Chopped pistachios | 2500 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Coverdecor Pistacchio |
Method
- First dough
Knead DOLCE FORNO MAESTRO, yeast and all the dose of water indicated in the recipe.
- First dough
When the dough begins to take shape, pour in the sugar and then the yolks gradually, in more than one go, and keep kneading until the dough is well combined and smooth.
- First dough
At the end, add softened butter in 3-4 times.
- First dough
Make sure that the temperature of the dough is 26-28°C.
- First dough
Let rise for 12-14 hours at 22-24°C with 70-80% relative humidity. If the proofer room has no humidifier, cover the dough with a plastic cloth.
- First dough
The dough shall quadruple its initial volume.
First dough, advice: We suggest cutting out a 250 g piece of dough and putting it into a 1 L jug to check the pace of the leavening and verify that the volume has quadrupled.
First dough, advice: We suggest beginning to knead at second speed and then, at three quarters of the kneading time, changing to first speed and bringing the kneading to an end.
First dough, advice: If the temperature of the first dough is above 28°C, the leavening time will need to be decreased.
First dough, advice: If you are using a planetary mixer with a dough hook attachment or a spiral mixer, you will have to reduce the amount of water specified in the first dough (we suggest using 2300 g).
- Pistachio ganache
Mix the JOYPASTE PISTACCHIO 100% with hot water.
- Pistachio ganache
Cover with plastic wrap and allow to set at room temperature overnight.
- Second dough
The next morning, the dough shall be slightly curved (domed).
- Second dough
Add DOLCE FORNO MAESTRO and water to the first dough and knead for 5-10 minutes.
- Second dough
When well combined, add sugar, salt and one part of the egg yolk. Then add the remaining egg yolk in two times.
- Second dough
Meanwhile, prepare a mixture of softened butter and honey. Once the mixture is ready, add it to the dough in 3 times.
- Second dough
Add the hydrated pistachio ganache and the chopped pistachios.
- Second dough
Let the dough rest in the proofer room at 28-30°C for about one hour.
- Second dough
Divide the dough into portions of the required size and roll each portion up into a ball shape.
- Second dough
Move onto boards or trays and leave to rest at 28-30°C for another 10-15 minutes.
- Second dough
Roll them up tight again and transfer into the specific paper moulds.
- Second dough
Put in the proofer room at 28-30°C with relative humidity of about 70-80% for 3-4 hours, until the top of the dough nearly leans out of the edge of the mould (1 cm below). If the proofer room has no humidifier, cover the dough with plastic sheets.
- Glaze
Heat the COVERDECOR PISTACCHIO at 50°C.
Final composition: At the end of the rising, leave the panettoni exposed to the air for 20-25 minutes until a light film forms over the surface.
Final composition: With a small, sharp knife, make two superficial cuts to create a cross, cut the dough under the 4 flaps while throwing and folding them back, then place a pat of butter and return the 4 flaps to the original position.
Final composition: Bake at 165-185°C, time depending on the weight (consider about 35-40 minutes for 500 g panettoni and 50-55 minutes for 1000 g ones), until the temperature of the center reaches 92-95°C.
Final composition: As soon as they are removed from the oven, place the panettoni onto the specific toothed racks and leave to cool upside down for at least 8-10 hours before wrapping in Moplefan bags.
Final composition: Glaze with COVERDECOR PISTACCHIO and decorate with CURLS GREEN DOBLA and some pistachios.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.