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Festive Breads: Italian Panettone and Spanish Roscón

Discover the secrets to make these very special preparations: Panettone and Roscón. Two sweet treats that are no longer just for Christmas. Why not enjoy them all year round?

Daniel Álvarez

Pastry chef, chocolatier, dough specialist, owner of Dalúa pastry shop, and member of Relais Desserts (Alicante, Spain)

Daniel Álvarez

Pastry chef, chocolatier, dough specialist, owner of Dalúa pastry shop, and member of Relais Desserts (Alicante, Spain)

Panettone and Roscón: two very special preparations that any pastry lover would love to learn to make

Panettone is one of the most prized pastry creations, due to its texture, aroma and flavor. It’s a complex dough to prepare, involving a long process and fermentation. In this online course Daniel Álvarez, producer of one of the most precious panettones in Spain, shares his secrets. He will explain step by step, the kneading, fermentation, baking, and cooling of the panettones, as well as the yeast (levain) that we must use to achieve the desired result.

We will also learn how to make a roscón with Mediterranean touches. Again, Daniel will explain the ingredients, kneading, and fermentation time required, and will show us how he decorates his roscón to make it stand out from the crowd. For both preparations, he will explain how to select ingredients that will provide the flavor, aroma and texture we are looking for.

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Course Syllabus

Course Content

Chapter 1 - Presentation and Recipe Book
Chapter 2 - Introduction and panettone ingredients
Chapter 3 - Sourdough (levain) and kneading of the panettone
Chapter 4 - Shaping the panettone
Chapter 5 - Glazing and decoration of the panettone
Chapter 6: Baking and finishing the panettone
Chapter 7 - Roscon: Introduction and ingredients
Chapter 8: Kneading the roscon
Chapter 9 - Roscon decoration
Chapter 10 : Shaping and fermentation of the roscon
Chapter 11 - Assembly and decoration of the roscon
Chapter 12 - Removal from oven and cooling
Before you go

You’ll learn step by step how to make good panettone and roscón so you can enjoy them at Christmas and all year round

What you'll learn

In this online course you will learn how to make Panettone, the typical Italian Christmas cake that has become an internationally known and highly appreciated cake at any time of the year. It’s a complex preparation, and your instructor, Daniel Álvarez, will explain this technique step by step: The ingredients, kneading and fermentation. He will also tell us how to make the levito or sourdough that gives the Panettone its characteristic texture and aroma.

Daniel will also show us how to make the Roscón de Reyes with its Mediterranean touch, just as his family used to prepare it. He will share the secret to make it soft and fluffy, and adorn it with delicious decorations.

Who is it for?

This online course is intended for pastry and bakery professionals who want to learn panettone and roscón techniques, and also for pastry lovers who would like to try and make these two very special preparations, guided step by step, by one of the most expert pastry chefs in the field.

Recommended equipment 

Instruments or materials suggested in some of the recipes (not essential for the course):

  • Stand mixer
  • Oven
  • Fermentation chamber (ideally)
  • Panettone pin (for cooling)
  • Panettone molds

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See what our Members are saying

Very good

Course I would 100% recommend.

Natalia Odella

Love it!

Very well explained. Ideal for professionals.

DAIANE NASCIMENTO

Great course

Very detailed explanation of every step. Can’t wait to cook these recipes. Thank you Daniel for sharing your knowledge with us. Cheers, Cristina

Cristina Jimenez

Excellent!

This course is everything that I expected. It was very well explained and very detailed. Even beginner bakers will find this easy to follow. Highly recommended!

Pauline Lagdameo

Excellent

Thank you for your lessons. They helped me to improve.

Salome Andrea

A true challenge

It’s interesting to see this whole process of creating the levin from the start

Tania Rojas

Meet your Instructor

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Pastry chef, chocolatier, dough specialist, owner of Dalúa pastry shop, and member of Relais Desserts (Alicante, Spain)

Daniel Álvarez is undoubtedly a master of pastries, due to the ingredients he works with, which are of the highest quality, as well as the techniques he uses, which he complements with originality, tradition and creativity.

About Scoolinary

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Frequently Asked Questions

Scoolinary is the leading online culinary platform for training, that allows you to acquire knowledge and skills in cooking, baking, pastry, mixology, sommelier training, barista and nutrition.

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What's included?

  • 1 Hour 15 mins HD video
  • 17 Lessons
  • 2 Recipes, 6 Preparations
  • Recipe book

Available languages

  • Español, English
  • English, Español, Italiano, Français, Deutsch, Português
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