Are you looking for an alternative to panettone? This Christmas the cake is prepared at home: following the recipe and the advice of the pastry chef Emanuele Frigerio, we make the Venetian!
If you are looking for an alternative to the classic panettone for Christmas, prepare the Venetian blind: it is a leavened cake, covered with granulated sugar and almond glaze, typical of the Milanese pastry shop. The origin is attested around the fifteenth century and traditionally is consumed at Christmas; over time it then began to be made with smaller pieces and eaten for breakfast. This year, prepare it directly at home, following the pastry chef's recipe Emanuele Frigerio.
The Venetian recipe
Ingredients for 1.8 kg of product
First dough:
– 150 g Natural yeast when ready to mature
– 100 g sugar
– 4 g Malt
– 175 ml water
– 80 g Egg Torlo
– 100 g Butter
– 350 kg Soft wheat flour 0
Second dough:
– 50 g Soft wheat flour
– 5 g Salt
– 5 g Orange peel
– 35 g Mandarin in candied paste
– 1 pc Vanilla pods
– 100 g sugar
– 80 g Egg yolk
– 110 g Butter
– 50 ml water
– 50 g Cubes of candied orange peel
– 50 g Candied citron peel cubes
For the glaze:
– 72 g Almond flour
– 15 g Hazelnut flour
– 7.5 g Braised corn flour
– 7.5 g Semolina
– 240 g sugar
– 60 g egg whites
– 7.5 ml Corn seed oil
– 9 g Butter
– 1 pc Vanilla pods
For finishing:
– 10 g Raw almonds
– 15 g granulated sugar
– 15 g Icing sugar
Preparation:
For the first dough, mix the sugar, malt and water at a temperature of 22 ° C; form a syrup, mixing with a whisk. Then, add the flour and baking powder; after 15 minutes, with the dough formed, incorporate the soft but not melted butter and the yolks. Work the dough, until it is smooth and elastic, being careful that it does not become too shiny; the kneading operation should not last more than 25 minutes.
Put the dough to rise, covering it with cling film, in the oven for 10/12 hours, until the volume has tripled. To recreate a leavening chamber at home, simply bring it to a boil in a saucepan of water, insert the saucepan in the oven about half an hour before the Venetian blind and let it rise in the oven closed and off.
For the second dough, knead, adding salt and flavorings to the leavened dough, work until it is smooth and elastic. The kneading operation will last about 20 minutes. Add the sugar with half of the yolks; add the soft butter and the remainder of the yolks. Mix everything well, forming a silky paste; make sure that its consistency is correct by adjusting the dough with 500 g of water. Pour all the fruit into the dough and spread 200 g of melted butter, taken previously in the dose; continue kneading for 4/5 minutes, until the fruit is evenly distributed.
After the dough, check the rest phase very well and make sure that the dough responds to finger pressure. Prepare the pieces, form loaves and put them on boards or trays to make the short leavening in the leavening chamber. Shape the loaves into round shapes and arrange them in the appropriate baking cups. Leave to rise up to the edge of the mold. The leavening in the band can last from 6 to 8 hours, depending on the strength of the dough.
For the glaze mix the first five ingredients thoroughly; mix with liquid egg white and finally add the oil and melted butter with the vanilla pulp. Before baking the Venetian blind, cover it with icing, using a piping bag; add the almonds, granulated sugar and icing sugar. To maintain the shape and fragrance of the Venetian blind, after cooking, turn it immediately with the special pliers and leave it in that position for about 10/12 hours before packing.
For the cooking:
500 g – 33 minutes 180 ° C closed valve
kg 1-54 minutes 180 ° C closed valve
1.5 kg – 70 minutes 170 ° C closed valve
kg 2 – 90 minutes 165 ° C closed valve
Finally, here are some council of the pastry chef. To prevent the icing from swelling too much, do not overdo it during the preparation with the level of hydration of the pasta; add some corn flour in the preparation of the icing: it will be more crunchy. Many can be prepared variants Venetian blind: simply replace the orange and cedar peel with other ingredients. Our favorite? Pearls of chocolate and candied ginger!
Are you curious to find out other useful pastry tips? come to The School of Italian Cuisine! Click here to view the course calendar.
Texts by Caterina Limido
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