• Baker-Pastry Chef

Pan pasti

  • An original recipe from Giambattista Montanari
  • Recipe calculated for 10 pieces
  • 4 completion stages
Corman products used for this recipe



  • Mix together, either using a whisk or a stand mixer, the honey, milk, eggs and egg yolks.
  • Add the flour, the natural liquid starter and the yeast, then start to knead.
  • Knead for 10-12 minutes, enough time to give the dough a good texture.
  • Add the salt and, after a few minutes, the cooked wheat emulsion.
  • Finish by adding the small cubes of candied orange and knead for 1-2 minutes.
  • Once you have finished making the dough, place it in a proofing cabinet at 30°C for 45 minutes.
  • Then, cut into 10 pieces weighing 240 g-260 g each, and give them a slightly rounded shape.
  • Place in disposable cake cases and leave to rise for 4 hours at 28°C.
  • Once ready, glaze and place in the oven at 170°C for approx. 25 minutes.
  • They should not be returned to the oven once cooked, but if possible placed in a blast chiller at 3°C.
25 g orange blossom honey 38 g eggs 150 g egg yolks 190 g whole milk 680 g Flour 00 Strength 330 - Firmness/Elasticity 0,55 140 g natural liquid starter 6 g Osmotolerant brewer's yeast 12 g salt 350 g 9 mm x 9 mm candied orange cubes


Orange and cooked wheat emulsion

  • Put all the ingredients in the bowl of a stand mixer fitted with a flat beater except for the white chocolate and the Cointreau.
  • Heat the mixture to 45°C then pour over the rest of the ingredients.
  • The liqueur should be added at the end.
  • Whisk until light and airy.
  • Cover with clingfilm and leave at 18°C for 16 hours before use.


400 g Orange blossom honey 150 g Cinnamon-flavoured cooked wheat 200 g Dairy butter 82% fat – Block 115 g white chocolate 40 g Fructose 10 g grated orange zests 2 g Vanilla sugar pearls 20 g Cointreau


Cinnamon-flavoured cooked wheat

  • Pour the cooked wheat, sugar, milk, butter and orange zest into a saucepan.
  • Cook on a medium heat for 10 minutes, stirring occasionally, until the mixture becomes creamy.
  • Take off the heat and place in a blast chiller.
105 g Cinnamon-flavoured cooked wheat 15 g sugar 30 g whole milk 18 g Dairy butter 82% fat – Block 3 g orange zest 2 g cinnamon powder


Orange glaze

  • Put all the ingredients in the bowl of a stand mixer. Mix together, then leave to rest for 12 hours at 20°C before use.
250 g sugar 75 g candied orange paste 125 g almond meal 125 g egg white