Preparazione Panettone al Cioccolato con Antonio Chiera
Prepara un Panettone assieme al Pastry chef Antonio Chiera con la nostra tuffantina Mamy. Innovativa, elegante e versatile. Ingredienti primo impasto: 800g farina Manitoba 360/390w 300g lievito madre 300g acqua 250g tuorli 220g zucchero 300g burro Ingredienti secondo impasto: 200g farina Manitoba 360/390 60g acqua 150g tuorli 200g zucchero 250g burro 15g Malto in polvere 20g sale 75g miele mille fiori 300g cioccolato fondente 60% (a 40°C) 150g acqua (a 40°C) 350g cioccolato fondente tritato 70% 650g arancia candita
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Preparazione Panettone Tradizionale con Antonio Chiera
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