You have overcome the dilemma that divided you and your guests in the choice between panettone or pandoro and you are oriented on the choice of the first, ready to endure those who loosen it eliminating the precious candied fruit and who will lose the logic of proportions drowning in mascarpone cream. But before imagining a scenario identical to that experienced last Christmas, we try to consider an element that could give a new allure to the classic dessert: the icing for panettone.
Or a thin cover to be poured on the crust able to multiply the taste, the effect and the gluttony of the course that will close the lunch. The keyword in this case is sweetness, since one of the basic ingredients with which we will prepare it is sugar.
The almond glaze
This icing is perhaps the most classic and we have met it on different traditional desserts. To have a perfect result, it should be poured on panettone when it is still cooking, but we can be content with a more crafted effect using it to make the panettone we bought even more special.
To prepare it, mix well 30 g of egg whites with 50 g of brown sugar. When they are amalgamated, we combine 80 g of peeled and chopped almonds and 20 g of almond flour.
At this point, we spread the icing on the panettone and decorah it with whole almonds. Bake at 180 degrees for ten minutes and let it cool before serving.
Iginio Massari's icing for panettone
One of the characteristics of the panettone of the famous pastry chef focuses all on sweet-bitter contrast. What is called amaretto glaze, is produced with a mixture based on armelline, or the seeds present inside the apricot pits.
Unlike the previous one, this must necessarily form a crust on the cake and therefore needs to be put into cooking with the dough. Found the traditional recipe in our tutorial: How to prepare the panettone at home and then, the icing of Iginio Massari with which to sprinkle before baking.
For the amaretto glaze, grind 75 g of raw sweet almonds, 50 g of hazelnuts, 25 g of armellines, 300 g of sugar, 10 g of cocoa, 10 g of corn flour and 10 g of starch in a mixer. Add 50 g of egg white and work until glaze is neither too hard nor excessively liquid. Pour it on panettone prepared following our tutorial and follow the cooking times indicated.
The glaze without almonds, dark chocolate
The secret of the icing for panettone al dark chocolate is temper it in the right way. Chop 300 g and put two thirds in a saucepan and dissolve in a bain-marie. As soon as it is melted, turn it upside down on a marble surface and spread it out with a spatula until it cools. Put it back in the container before, add the remaining chocolate and do it melt in a bain-marie. Repeat the spatula operation until the chocolate is cold. Let it melt again. Now the icing is ready to be poured and spatulated on the panettone which then put on a grill to cool.