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

Product Information

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.

Half an hour before the complete end of the rise , soak the raisins and fruit in rum diluted with a little water then drain. 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. 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: 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?

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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! 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. 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."

Gently stretch the dough and add the soaked fruit to the surface . Fold the dough gently over the fruit and form a ball, then divide the ball in two. 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.

CLASSES & EVENTS

Making a well-risen, delicate loaf of any flavorful bread takes a lot of skill, and this is no different with panettone. The best versions are made with a sourdough starter, which itself needs constant care, and then it can take up to three days before the loaf can be baked in an oven. This is on par with the best French croissants or artisanal chocolates. 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 No, you don’t need to keep your panettone in the fridge. Those that are shipped can stay fresh at room temperature for weeks before you cut into them. Keep it in a tightly sealed bag after slicing, and it should stay fresh for days or even weeks.