Listen, you just don't know what it's like over here. Starting in mid-october at the latest every grocery store, bakery, and gas station in town is trying to make me buy a panettone. Not just your standard old-world candied fruit affair neither: savory, chocolate, doce de leite, ganache, gianduia. Panettones the likes of which Italy could never imagine. So yeah, yeah, I did fail no panettone november. Yeah I broke into one yesterday. I didn't save it for the holiday season. But you don't get to judge me if you don't have to live with the reality of these streets, man.
"mr storylets"
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writer (derogatory). lead designer on Fallen London.
http://twitter.com/notbrunoagain
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in reply to @bruno's post:
god why do you do this to me. i am going to die of yearning. you can't find panettone in butthole of nowhere uk, but it's the closest thing to cozonac in this country and i need it so desperately. whimpers
Italian here. I have a burning need to know more about these panettoni
Generally they're made by either replacing the raisins and candied fruit in a standard panettone with something else:
- Savory: Replace them with bits of parmesan cheese; these also have less sugar in their dough, or might include some seasonings like rosemary or sea salt on top.
- Chocolate: Replace them with chocolate chips, which melt and form chocolatey cavities inside the crumb
...or by baking a panettone without any of those, and then using standard filled-pastry methods to pipe in some kind of cream (ganache, doce de leite/dulce de leche, gianduia, etc)
Ooh yeah, that sounds like some pretty amazing experimentation. We do have stuff like this here, though most go for the standard classic ones (I'm a pandoro kinda guy personally)
But what I'm hearing is, we still hold the secret to panettone al gelato
I saw a hybrid chocotonne+raising panettone these days and just could not