• Baker-Pastry Chef

Panettone glassato

  • An original recipe from Giambattista Montanari
  • 5 completion stages



Quantities for 6 small 1 kg Panettones

  • Realize a juniper panade: infuse the uniper berries in the gin.
  • Leave covered for 8 hours, strain and bring to boil.
  • Add the wholemeal flour and thicken to form a starch paste as you would for choux dough, leave to cool.
  • Next, add the gluten-rich flour and knead until the flour is completely dispersed.
  • Then add the cream, water and egg yolks and make the autolyse preparation by kneading for 30 to 40 seconds, the time it takes for the flour to absorb the liquids.
  • Cover with plastic film and leave to rest for an hour.
60 g juniper berries 400 g gin 1200 g gluten-rich flour 150 g whole grain flour 200 g Selection cream 35% fat 500 g water 160 g Egg yolks


1st dough piece

  • Once the autolyse is ready, add the sourdough, flour, malt extract and sugar, then commence kneading.
  • Knead for 7 to 9 minutes until it develops a nice elastic texture, then add the egg yolks and lastly, the butter at 22°C.
  • Knead again for 15 to 17 minutes at 24-26°C.
  • Leave the dough to rise at 26°C for 12 hours, until it has reached 1.7 times its initial volume (740 g of dough in a 200 cl cylinder must reach the top).
  • Brush with butter and place in the fridge at 4°C for an hour. 
2370 g autolysis 280 g sourdough 300 g gluten-rich flour 18 g diastatic malt extract UP 4500/5000 300 g sugar 100 g egg yolks 360 g Traditional Butter 82% fat – Block


2nd dough piece

  • Add the first dough piece into the bowl of a spiral mixer together with the flour and egg yolks, knead for about 17 minutes or until it develops a good elasticity.
  • Once the dough is elastic, add the sugar, and continue kneading for 6 to 7 minutes, then add the aromatic paste (mix all the ingredients and blend for 3 to 4 minutes using a hand-held blender; cover with film), regain elasticity, then add the salt.
  • Continue for 2 to 3 minutes and add the chocolate and pineapple emulsion.
  • Bring the water and pineapple puree to a boil, pour over the chocolate and blend.
  • Bring to the boil and reduce by 20% (1387 g becomes 1109 g).
  • Place in the spiral mixer, cool to 32°C, then add the butter at 20°C, the lecithin and the cocoa butter at 35°C and beat.
  • Leave to crystallise at 16°C for 16 to 20 hours.
  • Once absorbed, add a little cold water, then pour in the fruit.
  • Place in a suitable container for one hour at 32°C.
  • Divide the dough and place on wooden or other crosses for 15 minutes at room temperature, then shape into balls and place in paper moulds.
  • Leave to rise at 28°C at a relative humidity of 75% for 5 to 6 hours.
  • When ready to bake, refrigerate for 15 minutes, before baking in an oven at 175°C for 50 minutes (95°C in the middle per 1 kg Panettone).
  • Allow to cool before coating in white chocolate and pineapple.
3400 g first dough piece 400 g gluten-rich flour 130 g Egg yolks 160 g sugar


Aromatic paste to be prepared a day ahead and stored at 4°C for 12 hours

120 g honey 12 g grated lime zest 7 g pink peppercorns 40 g egg yolks 146 g Traditional Butter 82% fat – Block 24 g salt


Chocolate and pineapple emulsion to be prepared a day ahead and stored at 16°C

585 g pineapple puree 130 g water 672 g white chocolate 29% 225 g Traditional Butter 82% fat – Block 65 g soy lecithin paste 30 g cocoa butter 1500 pineapple semi-confit