Galup Italian Panettone with Glazed Marron Glacés, 1 Kg / 2.2 Lb

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And for the adults with a sweet tooth? Galup’s panettone with Moscato wine is a boozy treat. A unique twist on the classic cake, the rich and fluffy dough is studded with raisins soaked in Moscato wine. Imagine all the goodness of a traditional panettone, but with luscious chocolate drops and smooth orange cream: that’s the way Tommaso Muzzi rethought this classic recipe. When the dough has risen well, see that it has doubled in volume, preheat the oven to 150 °C and Place the panettone in the bottom of the oven for 30 minutes. Then place the panettone in the middle of the oven for 20 minutes . Once the panettone is golden brown and a nice dome shape, it's time to take it out of the oven! Thus Galup panettone continues to be produced with the same mother yeast of 1922, which is revived every day with water and flour to keep its organoleptic properties intact. All the other ingredients are chosen in the name of quality: IGP Piedmont hazelnuts, very fresh eggs from free-range hens, selected wheat flour, fresh Italian milk, traditional butter and naturally candied fruit only with sugar. While remaining anchored to tradition, in recent years Galup has introduced new ingredients such as turmeric, organic and wholemeal flours, and oil to experiment with recipes in line with the habits and lifestyles of customers who are increasingly attentive to well-being.

Wheat flour - Chocolate drops 16% (Sugar - Cocoa mass - Cocoa butter - Emulsifier: soya lecithin) – Butter ( Milk ) - Sugar - Egg yolk of class A from free range hens 8% - Natural yeast ( Wheat flour - Water) - Emulsifier: mono and diglycerides of fatty acids - Whole Milk 3% - - Invert sugar syrup - Salt - Honey - Glucose-fructose syrup - Barley malt extract - Natural flavour - Natural flavour of Bourbon vanilla. FROSTING INGREDIENTS 12%: Sugar - White egg of class A from free range hens - Hazelnut Tonda Gentile Trilobata 9% - Rice flour - Rice starch - Sugar icing (Sugar - Wheat starch) - Sunflower oil - natural flavors. May contain other nuts and mustard.Ingredients: Wheat flour - Sultanas 20% - Butter - Sugar - Egg yolk of class A from free range hens - Natural yeast ( Wheat flour - Water) - Moscato wine 4% (contains sulfites ) - Emulsifiers: mono and diglycerides of fatty acids - Whole milk - Invert sugar syrup - Salt - Honey - Glucose-fructose syrup - Barley malt extract - Natural flavour - Natural flavour of Bourbon vanilla. FROSTING INGREDIENTS 12% : Sugar - White egg of class A from free range hens - Hazelnut Tonda Gentile Trilobata 9% - Rice flour - Rice starch - Sugar icing (Sugar - Wheat starch) - Sunflower oil - natural flavors. Topped with pearl sugar 5% and whole almonds 3%. May contain other nuts, mustard and soy. Galup Do you want to make this cake while waiting for your delivery? Let yourself be guided by this delicious recipe and advice: Unlike many panettone makers, Nicola Olivieri and his team of bakers make panettone throughout the year. Olivieri 1882 has been making panettone since, well, 1882, with Nicola being the sixth generation to run the bakery. All of the bakery's loaves are produced with natural fermentation, and in the classic version, Nicola quadruples the amount of egg yolks usually in used a standard panettone recipe. We taste-tested a regular and a chocolate-chip loaf, and they both had a pillowy lightness with excellent distribution of the mix-ins. We especially loved the plumpness of the dried fruit in the classic version.

In 1922, Galup was created by Pietro and Regina Ferrua as a small pastry shop in Pinerolo, a town nestled in the northwestern region of Piemonte. Galup in Piedmontese dialect means greedy and delicious. Day by day, their pastries became the most beloved in town, thanks to their secret: use only the highest quality ingredients, from a well-maintained mother yeast to IGP hazelnuts from Piemonte to fresh cage-free eggs. Today, the family-run company continues to create their traditional beloved treats following the same recipes. Disclaimer Siobhan Wallace has been a commerce editor with Dotdash Meredith since 2021. She has written two cookbooks, and once sampled a dozen panettoni side-by-side to determine which was the best. Put the pasta in two panettone molds , usually between 16 and 18 cm in diameter to rise the dough correctly. Place in the oven, lightly wet the surface and let rise again for 15 hours. Artisanal Biasetto Traditional Artisanal Panettone is everything you could want in a “fresh from Italy” holiday loaf.If you want the most chocolatey loaf, Settepani Chocolate Panettone has you covered. FAQs Are there regional differences in panettone? add salt and a small amount of soft butter. Once the butter is absorbed, add more little by little until you run out. The dough should be homogeneous and elastic.Still conflicted? Stop by Eataly Toronto this holiday season to shop these classic holiday desserts safely in-store, or shop our full selection online to bring a taste of Italy home.

Some parts of Italy prefer a tall, dome-shaped panettone, while others embrace a squatter cake. In the South, it's common to see 'gluttonous' versions filled with cream or topped with glazes," says Nicola Olivieri. "Local butters and honeys sourced from the region also can impact flavor."

In another bowl, whisk the egg yolks and sugar until you get a homogeneous mixture. Add a spoon of this mixture to the first dough and mix gently then add lemon zest. Galup also supports the activities of the prestigious University of Gastronomic Sciences of Pollenzo, sharing its sustainability strategies in the production and consumption of food. With leftovers we make a torta putana, a traditional cake from Veneto," says Olivieri. "The panettone pieces are combined with eggs and milk, baked in the oven, and then dusted with powdered sugar and served with Chantilly cream on the side. It’s heavenly!" Why is panettone so expensive? Panettone] should be kept in a cool and dry place at about 18/22 degrees Celsius (64/68 degrees Fahrenheit)," says Olivieri. "Never put it in the freezer or in the fridge. In terms of freshness, with the right type of natural fermentation, a panettone can last for up to six months. In terms of serving, I recommend heating up the oven to about 100 degrees Celsius (215 degrees Fahrenheit). Switch off the oven, and then place the panettone inside for a minute. This way it’s warm and fragrant."

In Italy, you might end your meal with a glass of lemon-infused limoncello, an intoxicating liqueur with a bright, citrus taste. Bring together your two after-dinner favourites – dessert and a digestivo – with this rich pandoro cake filled with limoncello cream. With tiramisù cream and coffee-flavoured chocolate chips, this special edition pandoro is a perfect way to start the day. Pair it with an espresso for a festive breakfast treat.Place the dough on a lightly floured work surface and work this one by hand . Done a cross on the top of the dough , then let it rise in a warm place for 6 hours. Dressed in a festive fuschia wrapper, this dome-shaped loaf is studded with wild fruits and berries and a show-stopping glaze. Simply sweet, light and airy, this cake makes a perfect dessert and breakfast both.