Brioche Panettone Decorato

Step 1

• In a planetary mixer, put the water and the warm milk with the dissolved crumbled yeast, the honey, add the sugar, the aromas, the flour and mix with the leaf. Combine the egg yolks and salt, finally incorporate the soft butter a little at a time, work until the mixture is well strung.
• Towards the end add the chocolate chips by hand, let the mixture rest in a covered bowl until doubled in volume. Pick up the dough and after having practiced the reinforcement folds, round it on the work surface by twisting.
• Place the dough in the mold and let it rise covered with cling film for about 3 hours, until it almost reaches the edge of the mold.

Step 2

• Turn on the oven at 170/180 ° C. With the scalpel make a cross cut and run the scarp, put a knob of butter in the center and, with some of the beaten egg whites, gently brush the rest of the surface.
• Finally, put the mold on a baking sheet and bake for about 40/50 minutes.

Step 3

• Remove from the oven when cooked and immediately skewer the pin at the base of the mold, place the panettone upside down in a large large saucepan.
• Then, let it cool before the decoration.

Step 4

• Make the topping ganache: put the cream and honey in a saucepan and bring to a boil. Pour the hot liquid into a bowl with the chocolate and the chopped butter inside, mix well until the chocolate is completely melted, making the mixture shiny and velvety.
• Next, let the ganache cool at room temperature overnight until it reaches a buttery consistency. If a short passage in the fridge is needed to reduce the time, do not leave the ganache for more than 10 - 15 minutes, otherwise it will tend to opacify and harden too much. Cover the dome of the panettone with a light layer of ganache with a spatula.

Step 5

• Transfer the rest of the ganache to the pastry bag with a star-shaped croissant. Decora with small rose motifs, pressing in the center and with a circular circulatory movement, create many roses side by side until they cover the entire dome of the panettone.

Step 6

• Decora with the sugar beads, the gold snowflakes and the golden satin ribbon.