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Use strong flour, with a high PROTEIN content - 12-14%.
The regular flour that we use contains 8-10% proteins and is not suitable for Panettone.
The lack of proteins in flour will result in a liquid dough and a weak product structure: Panettone will not keep the shape and may fall down.
5 SECRETS OF PERFECT PANETTONE
Alexander Trofimenkov
Brand Chef KICA Pastry Academy
1
Use the FRESHEST yeast for baking, not dry one.
Not fresh enough yeast will give a very slow dough rise and Panettone will fall.
2
COOL the baked Panettone upside down.
In order the surface of Panettone doesn't fall after baking, it's important to cool Panettone, by hanging it upside down, because the texture inside is very airy and may fall down under its weight while hot.
To make Panettone springy, light and soft,
check GLUTEN WINDOW and let the dough rise well.
Not well kneaded and rised dough (with poorly developed gluten), leads to a small volume of the Panettone.
FORM the Panettone,
folding the dough as an envelope several times and pulling it with your hands to form an elastic ball. It helps to form a beautiful, airy texture inside a Panettone.
3
4
5
WHAT DOES PERFECT PANETTONE CONSIST OF?
DRIED AND CANDIED FRUTS
properly prepared
SWEET, YEASTED DOUGH
use fresh yeast
GLAZE FOR BAKING
with whole almonds, flaked almonds and sugar crystals
Bake Panettone like a professional
and get the result like in the video:
Follow the detailed
Panettone video tutorial
from a professional pastry chef
39 $
Detailed video tutorial + reliable recipe
Get a reliable recipe
that is guaranteed to work out
FROM THIS VIDEO TUTORIAL, YOU WILL LEARN
How to prepare dried and candied fruits for use in the Panettone
Professional techniques of Panettone yeast dough making: easted dough, kneading, rising
What a «gluten window» is and how to check the dough is right at different stages of its preparation
1
2
3
Technique of Panettone forming
How to bake and cool Panettone in a right way
How to prepare a classic glaze for baking on a Panettone surface
4
5
6
39 €
Detailed video tutorial +
reliable recipe
Every step of preparation is well thought to the smallest detail:
professional techniques are used,
however, the process doesn't require special tools
or rare ingredients.

Our Panettone recipe is different
from free recipes on the Internet.

DO I NEED SPECIAL INGREDIENTS AND TOOLS?
Tools

  • a sieve, a scale, a whisk
  • a planetary mixer / dough-maker
  • food plastic wrap
  • baking molds
  • wooden skewers
Ingredients

    • raisins and candied orange peels, dark rum
    • fresh yeast
    • Manitoba flour, 12-14% protein
    • water, sugar, salt
    • butter 82%
    • egg yolks
    • dried milk
    • fleur d'orange, vanilla pod
    39 €
    Detailed video tutorial + reliable recipe
    Alexander Trofimenkov
    From the very beginning, the chef sets the standards of work which help the students to get decent pastries that can fill up the vitrines of demanding pastry boutiques.

    The chef has 2 years of experience as a pastry chef in the production line at the best pastry shop in Kiev - Honey, 2 years of teaching at the Hector Bravo Pastry School.
    He also designed and opened the production of luxury pastries in Dubai.
    Many years of experience in teaching and working in the industry allow Alexander Trofimenkov to share with the audience theory and practice at the level of world-famous pastry chefs.
    Brand Chef at KICA Pastry Academy
    Pastry chef, French pastry instructor
    RECIPE IS PRESENTED BY
    ABOUT KICA PASTRY ACADEMY
    Perfect reputation
    KICA French Pastry Academy was founded in 2013 in Kyiv by pastry chef - Tetyana Verbytska, with the assistance of the best pastry schools of France.

    Today, the school is well known to professionals and amateurs around the world by its high quality classes and the organization of the educational process.
    Online courses
    One of the most useful for students is the academy's innovation - live online broadcasts and video recordings of master classes by the best French chefs.

    Broadcasts of the master classes allow to get the best possible education at affordable price.
    Qualified instructors
    KICA Pastry Academy is one of the most attractive pastry academy in the world today in terms of "price - quality" ratio.

    Short-term courses are led by the best French instructors with international and French awards.

    Long-term courses are led by the instructor and academy founder - Tetyana Verbytska. The chef is fluent in French and English and upgrades her qualifications from French pastry chefs at least 6 times a year.
    ABOUT KICA PASTRY ACADEMY
    Perfect reputation
    KICA French Pastry Academy was founded in 2013 in Kyiv by pastry chef - Tetyana Verbytska, with the assistance of the best pastry schools of France.

    Today, the school is well known to professionals and amateurs around the world by its high quality classes and the organization of the educational process.
    Online courses
    One of the most useful for students is the academy's innovation - live online broadcasts and video recordings of master classes by the best French chefs.

    Broadcasts of the master classes allow to get the best possible education at affordable price.
    Qualified instructors
    KICA Pastry Academy is one of the most attractive pastry academy in the world today in terms of "price - quality" ratio.

    Short-term courses are led by the best French instructors with international and French awards.

    Long-term courses are led by the instructor and academy founder - Tetyana Verbytska. The chef is fluent in French and English and upgrades her qualifications from French pastry chefs at least 6 times a year.
    BC Mary Kay, 1st floor
    st. Novokovzalnaya 2,
    Ukraine, Kyiv
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    © Tetyana Verbytska & Verbytska IE. All rights reserved. Any copying of materials is allowed only with the consent of copyright holder. For all questions, please contact:
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