La video ricetta del pandoro del maestro Pasquale Marigliano

Pandoro is the typical sweet of the Christmas holidays, with its characteristic scent and that golden color that gave it its name. A delicious dessert that has tickled the imagination of many pastry chefs and even some cheesemakers who have started "playing" with its shape. However, if you are tired of the classic and always identical pandoro from the supermarket and want to try making it at home, with the help of master Pasquale Marigliano it will be easier. The preparation requires a lot of patience and several hours but making an artisan pandoro to offer to relatives and friends during holiday lunches and dinners is a real satisfaction. With the video recipe explained step by step by the master from Nola you will be able to make an excellent artisan pandoro. Ingredients for a 750 gram mould For the chariot: 100 g of W360 flour 13 g of mother yeast 3 g of brewer's yeast 7 g of granulated sugar 50 ml of whole eggs For the dough: 170 g of W360 flour 80g of granulated sugar 25 g of milk 100 g of whole eggs For the emulsion: 180 g of butter 25 g of whole eggs 25 g of butter noisette (hazelnut butter) 80g of sugar 15 g of lemon paste 3 g of acacia honey 1 g of malt Grated lemon to taste Grated orange to taste Vanilla pods from Tahiti to taste What is noisette or hazelnut butter? Noisette or hazelnut butter is one of the most used condiments in French cuisine. It is a butter that is heated until the Maillard chemical reaction is activated during which it will acquire a brown color and its typical aromatic flavour. To do this, it is necessary to melt it slowly in a saucepan over low heat, filter it with a cloth and reheat it at a temperature slightly lower than its smoke point (usually 130°C). Method First phase: the chariot Mix strong flour, sourdough, brewer's yeast, sugar, whole eggs. Score and leave to rise in a covered bowl [1h 27°-28°, humidity 70%]. Second phase Add to the leavened biga: flour, sugar, milk, eggs (gradually) and mix. Third phase: the emulsion Mix brown butter, lemon paste, honey, m

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% Daily Values based on a 2,000 calorie diet