Catalan Cream Panettone

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On this occasion, we are pleased to present you with a pastry elaboration finished by the renowned Catalan pastry chef, chocolatier and ice cream maker: Carles Mampel. With an illustrious career and awards that attest to his mastery, Carles is a true visionary in the world of pastry, recognised as the Best Master Pastry Chef in Spain, Euro-American Pastry Champion and World Pastry Runner-up, among other outstanding achievements.

Carles Mampel is not only a virtuoso in the creation of desserts; he is also a prolific author who shares his wisdom through books and gastronomic publications. As an ambassador of pastry and gastronomy, he continues to inspire and delight sweet lovers around the world.

In this post, we will dive into one of Carles Mampel’s recipes designed for us: the “Catalan Cream Panettone” This delicious creation is part of our special Christmas recipe book, where tradition meets innovation.

Panettone, an Italian Christmas classic, is given a new life in the expert hands of Carles Mampel. This renowned chef not only approaches the recipe with mastery, but also incorporates his distinctive aesthetic sense and avant-garde vision. The key to success? The care and importance given to the production process.

Panettone is much more than just Christmas bread. This exquisite delicacy requires patience, dedication and precision at every step. From the selection of high quality ingredients to the kneading and rising, the process is a dance of flavours and textures that culminates in a spongy and aromatic delicacy.

What makes the “Catalan Cream Panettone” recipe even more intriguing is the ingenious use of our new lemon and orange confits. These fresh and vibrant ingredients add layers of flavour and complexity to the mix, elevating the panettone to new heights of refinement.

Are you ready to discover the secret behind the most extraordinary panettone you’ve ever tasted? Join us for this unforgettable dining experience!

Catalan Cream Panettone

Panettone, an Italian Christmas classic, takes on a new life in the expert hands of Carles Mampel.

Ingredients
  

PANETTONE

  • Dough autolysis
  • 2230 g First "impasto"
  • 2100 g Second "impasto"
  • 200g Caramel powder

DOUGH AUTOLYSIS

  • 1450 g Panettone flour
  • 220 g Water

FIRST "IMPASTO"

  • 1450 g Panettone flour
  • 200 g Egg yolks
  • 220 g Water
  • 360 g Crema catalana base
  • 420 g Sugar
  • 510 g Butter 82%
  • 450 g Pre-ferment

SECOND "IMPASTO"

  • 500 g Panettone flour
  • 300 g Sugar
  • 300 g Fresh egg yolks
  • 650 g Butter 82%
  • 90 g Cream 35%
  • 110 g Honey
  • 15 g Diastatic malt powder
  • 20 g Salt
  • 5 g Tahitian vanilla pod
  • 25 g Lemon zest
  • 4 g Cinnamon powder
  • 20 g Fresh orange zest
  • 80 g Cocoa butter drops
  • 50 g Very cold water (for the bassinage)*

CARAMEL POWDER

  • 200 g Fondant sugar powder
  • 200 g 40 DE liquid glucose Sosa

Instructions
 

DOUGH AUTOLYSIS

  • Mix together all the ingredients and leave to stand for 1 hour so that autolysis can take place.

FIRST "IMPASTO"

  • Beat the egg yolks with the sugar until they are blanched. Then add the autolysed dough. Finally add the cubed room temperature butter. Knead slowly for 35 minutes. Leave the dough to rise at 26 °C until it has almost tripled in volume.

SECOND "IMPASTO"

  • Combine the previous mix with the second dough. Add water if needed once you have finished mixing.

CARAMEL POWDER

  • Caramelise all the ingredients and pour them onto a silicone mat, before leaving them to cool. Place the caramel in a food processor and grind them into a powder.

PANETTONE FINAL ASSEMBLY

  • Leave the whole mass of dough to stand for 1 hour. Divide it into the number of pieces you want and leave to rest for 20 minutes. Roll the dough into balls, let them rest and roll them again. Place them in moulds and leave to rise at 28°C (proofing times will depend on how active the dough is). Bake in the oven until the panettones’ middles are 92°C.
    Sprinkle the caramel powder on top.
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