Chestnut & Fig Panettone

Heat the PDO Ardèche Chestnut puree to 40°C. Add the sugar and the Agar Agar. Boil while stirring all the time and bring to 64 °Brix. Spread to 1 cm thickness in a baking frame. Cool and cut into cubes. Place on a cooling rack to dry for 24 hours at room temperature.

Heat the violet fig puree to 40°C. Add the sugar and the Agar Agar. Boil while stirring all the time and bring to 64 °Brix. Spread to 1 cm thickness in a baking frame. Cool and cut into cubes. Place on a cooling rack to dry for 24 hours at room temperature.

Activate the starter by soaking it for 30 minutes in water at 28°C with 1 gram of sugar per litre of water.

FIRST FEED
Mix 1 kg sourdough starter with 1.3 kg flour and 572 g water. Leave to ferment for 3 ¾ hours at 28°C.

SECOND FEED
Mix 1 kg sourdough starter with 1.3 kg flour and 572 g water. Leave to ferment for 3 ¾ hours at 28°C.

THIRD FEED
Mix 1 kg sourdough starter with 1.5 kg flour and 660 g water. Leave to ferment for 3 ¾ hours at 28°C.

Mix the flour with the malt flour, sugar and water. Stretch and fold, and add the sourdough starter. Add half of the egg yolk. Stretch and fold. Add the other half of the egg yolk. Stretch and fold. Add the butter.

Leave to rise at 28°C for 11-12 hours.

Add the flour to the first dough. Stretch and fold. Add one third of the egg yolk and the water, little by little. Add the sugar and one third of the egg yolk. Add the honey, vanilla bean paste and the remaining egg yolk. Add the butter mixed with the salt, plus the candied orange and lemon pastes. Mix in the chestnut and fig cubes. Leave to rest for 30 mins.

Divide into 22 portions. Shape the dough balls. Leave to rest 30 mins at 30°C.

Shape the dough balls. Place in moulds. Leave to rise at 28°C for 7 hours.

Bake at 150°C for 55 mins. The internal temperature should be 96°C.

Coat in milk chocolate and decorate with the fig and chestnut cubes.