Panettone filled with Amaretto macaron flavoured cream, coated with plain chocolate and Amaretti macaron grain. Hand-wrapped in elegant rustic Andina paper . The Panettone Chiostro di Saronno is produced according to the traditional recipe and criteria, through a slow and natural leavening and all ingredients, from flour to milk, eggs to butter, candied fruit to yeast, are of natural origin.
DPANEA750
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Panettone Milanese with its modern variants has a particular taste which is enhanced only by combining certain types of wine. The wine for Panettone must be sweet fragrant and with a delicate taste that does not dominate the nuances of flavor from the ingredients Panettone dates such as a Moscato or Passito. Put Panettone in a microwave (low power for 3 minutes) or in the oven at low temperature just before serving; in this way you have a very fragrant cake. Toasted slices of this bread can be served with cappuccino for breakfast or as an afternoon snack with espresso. Serving French toast with panettone is another option.
Ingredients
Wheat _our, macaron flavoured filling cream 14% (glucose sirup, sugar sirup, condensed milk, maltodextrins, alcohol, dextrose, thickening agent: pectin, colouring agent: E150d, macaron flavour 1%, preservative: potassium sorbate), fresh eggs, sugar, butter (milk), milk, plain chocolate 8% (sugar, cocoa paste, cocoa butter, emulsi_er: soy lecithin, _avours cocoa: 51,5% min), macaron grains 3% (sugar, bitter almonds, egg white, _avours, leavening agents (ammonium bicarbonate - sodium carbonate)), natural yeast (wheat), emulsi_ers: mono and diglycerides of fatty acids , _avours, cocoa butter, salt. May contain traces of other nuts..
For allergens see ingredients in bold.
Store in a cool dry place.
With its characteristic shape, Panettone is the specialty Christmas cake of Milan with an ancient and noble tradition. Technically is is a type of sweet bread loaf ; It is made during a long process that involves the curing of the dough, which is acidic, similar to sourdough. The proofing process alone takes several days, giving the cake its distinctive fluffy characteristics. It contains candied orange, citron, and lemon zest, as well as raisins, which are added dry and not soaked. Many other variations are available such as plain or with chocolate. It is served in slices, vertically cut, accompanied with sweet hot beverages or a sweet wine. Legend would have in that at the end of the fourteenth century a pastry maker from the court of visconti wanted to bake a cake for his sweetheart, but during the preparation something went wrong and the dough rose out of all proportion. In this manner the panettone was born, a delicious recipe reproduced by Our Company, a fluffy delicacy for kindling the magical atmosphere of Christmas.
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