Baker-Pastry chef

Chocolate panettone

Original recipe by Luis Costa

Chocolate panettone

First mixture

1,75 kg caster sugar
1 kg Eau à 30°
2 kg fresh yeast
1,25 kg egg yolks
4 kg farine de grande force W380/400
1 kg egg yolks
500 g eau à 28 °C
2,5 kg Dairy Butter 82 % fat - Block

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

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

  First mixture
1,5 kg farine W380/400

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.


500 g pastry cream
450 g sugar
150 g honey
750 g egg yolks
200 g pâte d'orange
750 g Dairy Butter 82 % fat - Block
120 g salt
8000 g Cioccolato al latte 41%
120 g cocoa powder

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.



Corman's products of the recipe

Dairy Butter 82 % fat - Block

Dairy Butter 82 % fat - Block

The Easiest Traditional Butter to use

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