Hello everyone, welcome to the channel. Today I want to invite you to watch a very special Christmas Confectionery class! I will teach you all the techniques and secrets of how to prepare the softest, most practical and delicious Fruit Panettone, as well as the famous Chocotone, both with the incredible Lace Topping. So, watch the video and enjoy this Christmas confectionery feast! A big hug to everyone and see you soon. IF YOU LIKED IT, SUBSCRIBE TO THE CHANNEL RIGHT NOW, RING THE BELL AND STAY UP TO DATE WITH EVERY ONE OF OUR NEWS! OH, PLEASE DON'T FORGET TO LIKE IT, SHARE IT WITH YOUR FRIENDS AND SEND US YOUR COMMENT. WELCOME EVERYONE TO THE SABOR DE FESTA CHANNEL AND MAKE THE MOST OF IT! Visit our website and also discover a multitude of other recipes available http://alvarorodrigues.com.br/ ----------------------------------------------------------------------------- Contact for new partnerships WhatsApp (11) 95551-0698 ----------------------------------------------------------------------------- Follow us also on Instagram / chefalvarorodrigues ----------------------------------------------------------------------------- Handouts related to the theme 🔸 PARTY DESSERTS I - 38 SUPER RECIPES IN VARIOUS CONFECTIONERY CATEGORIES (2023 LAUNCH - BOUND HANDBOOK) 🔸 CHRISTMAS SECRETS - 38 RECIPES (CAKES, PIES AND CHRISTMAS SWEETS - DIGITAL ONLY) 🔸 PARTY SNACKS (BAKED AND FRIED) - 35 RECIPES + 7 SAUCES FOR ACCOMPANIMENT - BOUND HANDBOOK For more information information contact us on WhatsApp (11) 95551-0698 ------------------------------------------------------------------------------------ RECIPE PARTNERS Bombay - https://www.bombayhs.com.br/ Callebaut - https://www.callebaut.com/pt-BR ------------------------------------------------------------------------------------ FRUIT AND CHOCOTONE PANETTONE / WITH SPONGE FERMENTATION TOPPING 30 g of fresh biological yeast or 1 envelope of dry yeast (10 g) 2 tablespoons of sifted refined sugar (40 g) 100 ml of filtered and warm water 1 ¼ cup (tea) of good quality sifted wheat flour (150 g) OTHER INGREDIENTS 50 g of unsalted butter slightly cooled and chopped 60 ml of corn oil, sunflower oil or the oil of your preference 3 large egg yolks (total liquid of 60 g) 1 whole medium egg (total liquid of 40 g) 1 tablespoon of whole milk powder (10 g) ¾ cup (tea) of sifted refined sugar (135 g) 1 level teaspoon of Bombay vanilla extract or essence 1 full teaspoon of panettone essence 1 teaspoon of salt / 1 teaspoon of powdered anti-mold (1 g - optional) 120 ml of warm UHT whole milk 100 ml of warm filtered water 4 1/2 cups (tea) of sifted wheat flour (between 540 g / 560 g) ✔️ See the complete preparation of the dough, application of the fillings, balling and other steps through the video available on the Sabor de Festa channel on Youtube. FRUIT FILLING 300 g of seedless and very soft raisins 300 g of chopped and very colorful candied fruits CHOCOLATE FILLING 300 g of milk Chococubes 29.1% Callebaut (new launch) 300 g of semi-sweet Chococubes 46.3 Callebaut (new launch) ✔️ The amount of ingredients for the fillings mentioned above is enough for an entire panettone recipe. TOPPING 3/4 cup (tea) of sifted confectioner's sugar (90 g) 2 tablespoons (soup) of durum wheat semolina or fine cornmeal (15 g) 1/4 cup (tea) of almond flour (25 g) 25 ml of egg white at room temperature 1 level teaspoon of almond essence or other CHEF'S TIPS: ✔️ The measuring cup used to prepare this recipe has 240 ml. ✔️ Chococubes are a delicious mini cube of milk or semi-sweet chocolate from the Callebaut brand, ovenable and ideal for panettones. ✔️ The ideal would be to hydrate the raisins in order to keep them moist and juicy. See how to leave them this way through the video. ✔️ It is advisable to store the panettones in cellophane bags when cold, and they can be kept for up to four days at room temperature, as long as they are well sealed and airtight. ✔️ However, it would be best to pack them as mentioned above and keep them in the freezer for up to 60 days, as they will be even tastier and moister. ✔️ The yield will be 3 panettones of 500 g. Chef Álvaro Rodrigues ------------------------------------------------------------------------------------ WATCH ALSO: 📌 SALTY PANETTONE - • DISCOVER THE SECRETS OF PREPARING PA... 📌 CHRISTMAS GINGERBREAD - • CHEF ÁLVARO RODRIGUES - GINGERBREAD IN... 📌 STUFFED POTATO BREAD - • CHEF ÁLVARO RODRIGUES - POTATO BREAD... 📌 HOMEMADE CHAMPAGNE BISCUITS - • SUCCESSFUL CHAMPAGNE BISCUITS! ECONOM... 📌 COD QUICHE - • CHEF ÁLVARO RODRIGUES - COD QUICHE... 📌 CHRISTMAS PARTY LOIN - • THE BEST RECIPE FOR GOLDEN LOIN WITH ... 📌 NESTLE MILK AND STRAWBERRY CAKE - • Video 📌 PASSION FRUIT AND MERINGUE ICE CREAM - • CHEF ÁLVARO RODRIGUES - PASSION FRUIT AND MERINGUE ICE CREAM...