HOW TO MAKE THE PERFECT PISTACHIO PANETTONE x RENAN CUPCAKES
- Recipes
- Desserts and sweets
Pistachio panettone is a delicious twist on the traditional Italian panettone, perfect for impressing on any special occasion. In this recipe, we guide you step-by-step on how to prepare it with utmost precision using Mychef BAKE ovens, specifically designed for professional baking in patisserie and bread-making.
And with our non-stick perforated tray, ideal for cakes, biscuits, or delicate doughs like macarons. The perforations ensure even heat distribution, achieving a perfectly cooked base without drying the surface, key for a panettone with a soft texture and thoroughly baked interior.
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Ingredients (for a 1kg panettone)
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Day 1: Pre-ferment
100g flour
60g water
1g instant dry yeast
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Day 2: First kneading & fermentation
55g egg yolks (~3 yolks)
2 egg whites
190g sugar-water syrup (equal parts water and sugar boiled for 5 mins, cooled)
310g Manitoba flour
160g pre-ferment (from Day 1)
85g butter
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Day 3: Second kneading, shaping & fermentation
55g egg yolks (~3 yolks)
50g sugar
Day 2 dough
155g Manitoba flour
10g whole milk powder
15g water
5g salt
20g natural extract (vanilla, almond, etc.)
85g butter
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Baking Parameters
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Mode
Convection with steam injection at start
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Temperature
175°C
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Baking time
30-35 minutes
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METHOD:
Day 1: Pre-ferment preparation
Mix flour, water, and yeast until smooth.
Cover the bowl with a clean cloth and ferment at room temperature for 12 hours.
Day 2: First kneading & fermentation
In a mixer bowl, combine yolks, egg whites, and sugar-water syrup until fully integrated.
Add Manitoba flour and the pre-ferment from Day 1. Knead until elastic.
Incorporate butter in small pieces, ensuring full integration.
Place dough in a greased bowl, cover, and ferment in a warm spot for 12 hours or until tripled in size.
Day 3: Second kneading, shaping & fermentation
Mix yolks with sugar until dissolved.
Add fermented dough and knead until fully combined.
Incorporate flour, milk powder, water, salt, and natural extract.
Add butter in small pieces, mixing thoroughly.
If adding pistachio pieces or filling, fold them in now.
Shape into a ball and place in a 1kg panettone mould.
Ferment in a warm place until dough reaches the mould’s rim (6-8 hours).
Baking
Preheat the Mychef oven to 175°C. This oven, with its rapid heat-up capability, ensures precise and consistent baking, perfect for this panettone.
Score a cross on the surface and place a small butter knob in the centre.
Bake for 30-35 minutes to ensure even cooking and perfect texture.
To test doneness, insert a skewer into the centre, if clean, it’s ready.
Once baked, hang upside-down using panettone needles and cool for at least 4 hours to prevent collapsing.
PLATING:
Once cooled, decorate with melted white chocolate and crushed pistachios to enhance flavour and presentation. Ready to serve!
Watch the full panettone recipe from Renan Cupcakes in the video below:
