Why bring a normal to the tablepanettone when one can be used decorated Like this? The Panettone sweets and bonbons It will leave adults and children speechless.
Arm yourself with sugar paste colored (green, red, orange), of Christmas moldsof chocolate, Marshmallow and sweets to taste, egg white and icingsugar for the Meringuea torch, jam and honey to fix the decorations and get to work creating your work of art by following the steps in our recipe.
Ah, the decorations must be beautiful, but the panettone underneath must be good! Choose one of the best and discover them other ideas for decorating panettone and pandoro.
The French panettone with apples and calvados represents an excellent culinary interpretation, which blends the Italian Christmas tradition of panettone with the unmistakable character of French cuisine. Although traditional panettone originates from the Bel Paese, this specific variation is distinguished by the addition of apples and calvadosa brand of spirit originating from Normandy. Not belonging to a specific region or tradition, this French panettone represents an example of creative adaptation of traditional recipes in a global culinary context. The choice to integrate apples and calvados could be attributed to the meeting of culinary influences between the Italian and French traditioncreating a product that resonates with a touch of sophistication and originality.
The story of this Christmas cake can be traced to the growing trend of enriching festive desserts with high-quality ingredients and distinctive flavor profiles. In fact, the preparation mixes sweetness, softness, fruity, slightly woody notes, as well as an alcoholic touch, which establishes the heterogeneous gustatory experience that characterizes its tasting. The decision to present this delicacy during the Christmas period responds to the desire to offer a touch of exclusivity and innovation to the festive celebrations. Christmas, in fact, is often associated with consolidated culinary traditions. Therefore, this dessert represents a contemporary choice for those who wish to surprise their guests with a sophisticated and particular dish. Follow our recipe step by step and you will make a French panettone with apples and calvados that is nothing short of extraordinary.
Never tried them Panettone meatballs? Two young and talented pastry chefs thought of it, Marta Boccanera and Felice Venanzi, APEI pastry chefs followed by the legendary Iginio Massari as a mentor. You can find them in the laboratory Grué pastry shop in Rome, where in addition to producing a range of fantastic creations, they also have a light catering section. Here it occurred to them to think of panettone meatballs, an intelligent and tasty recipe for recycling leftover panettone, which you can easily replicate at home.
Pastry chefs by personal choice and not family tradition, Marta Boccanera and Felice Venanzi have fueled the love for sweet art since 2008. Dissatisfied with the course of study undertaken – Political Science and International Relations for Felice, Mechanical Engineering for Marta – they decide, one step away from graduation, to revolutionize their lives by taking a high quality pastry shop among the most popular in Italy. After having worked with some of the most renowned pastry chefs in the Bel Paese and having continued to train with specialist courses, they set their sights on Rome. In 2014 they opened Grué where, from the beginning, they prepared their desserts without using semi-finished products and with high quality ingredients starting from butter, in a cutting-edge laboratory. In November 2022, Gambero Rosso’s “Pasticceri & Pastry Shop Guide 2023” awarded him the Three Cakes, which they confirm again this year and add the Best Digital Communication award. Another important recognition for 2023 is the inclusion in the list of “Best Pastry Chefs in the World – Luxury Pastry in the World by Iginio Massari”. The great Master Pastry Chef from Brescia is their mentor, also present in the romantic moment when Felice asked Marta for her hand last May during the Dolce Amore event in Naples.
RICCARDO ROBERTI
Iginio Massari he could be the grandfather of these two courageous pastry chefs who decided to give up everything to dedicate themselves to their passion, pastry making. Following the path indicated by a legend like the Maestro from Brescia is the best choice they could make for their professional career, they have no doubts. They had already met the Maestro before at a pastry making course – Marta remembers very well the first day in which Massari entered the classroom, wrote a greeting phrase with chocolate and stated succinctly «if you don’t know how to write something like that, don’t can you ever be a good pastry chef, because this is the pastry chef’s pen” – then they called him as a consultant in 2015. They were 5 really intense days, they both remember, in which everyone was called into question, weighed and weighed, everything ‘operated thus taking the path of success we know today. The first recognition comes with their chocolate panettone Gianduiosowhich wins the prizeBest artisanal chocolate panettone in Italy in 2018. From then on, the path takes the right turn thanks to experience, study and continuous testing.
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