• Baker-Pastry Chef

Chocolate panettone

  • An original recipe from Lluis Costa
  • 4 completion stages
Corman products used for this recipe


First mixture

  • Add all these ingredients to your mixer to generate the gluten.
  • Then add the egg yolks, little by little, the water and finally the butter
1,75 kg caster sugar 1 kg 2 kg fresh yeast 1,25 kg egg yolks 4 kg 1 kg egg yolks 500 g 2,5 kg Dairy butter 82% fat – Block


Kneading process

  • 1st RISE (overnight)
  • Use your mixer to make a syrup using some of the water at 30 °C and the sugar.
  • Add the starter culture in pieces.
  • Then add half the egg yolks.
  • Add all the flour at once and then leave the mixture to bind so that the gluten can be activated.
  • Add the other half of the egg yolks and the rest of the water.
  • Finally, add the butter and then increase the speed of the mixer.
  • Scoop the dough out of the mixer with buttered hands and place it in a plastic 
  • Make sure to use a large bowl as the dough will triple in size.
  • Coat the surface of the dough with butter and make a mark where the dough reaches on the sides of the bowl.


Second mixture

  • Mix the flour with the mixture from yesterday for a minimum of 5 minutes to keep generating the gluten, then add the crème pâtissière and mix for another 5 minutes.
First mixture 1,5 kg



  • Put the mixture from yesterday that was left to rise for 12-14 hours in the mixer and degas it.
  • Incorporate the flour and leave for 10 minutes until the dough becomes homogeneous and elastic.
  • Add the crème pâtissière and leave the dough to bind for another 5 minutes.
  • Add the eggs and let the dough bind gradually. It is important to add the eggs little by little.
  • Next, add the sugar and honey a little bit at a time.
  • Incorporate the salt and butter into the mixture.
  • Finally, add the chocolate.
  • Leave the dough to rest for 1 hour.
  • Divide the dough into pieces weighing 500 g each, place them in the moulds and leave to rise for 7 to 8 hours at 30 °C.
  • Brush the panettones with egg wash before putting them in the oven.
  • Bake in the oven at 150 °C for 35 minutes.
  • When you take the panettones out of the oven, it is important that you prick them, turn them upside down and leave to rest for 3 hours so that they do not sink.


500 g pastry cream 450 g sugar 150 g honey 750 g egg yolks 200 g 750 g Dairy butter 82% fat – Block 120 g salt 8000 g 120 g cocoa powder