Original
(1152)

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.

 %s course image - %s

Develop your culinary talent

Unlimited access to ALL Scoolinary courses to learn Cooking, Pastry and much more

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

 %s course image - %s

Never stop learning

Unlimited access to this and ALL Scoolinary courses with your Membership

See what our Members are saying

👍

Teona Natsvlishvili

you are ANNOYING. stop asking for a review!!!

Stop asking to rate a course after every video. ITS ANNOYING!!!!!!!!! But the course is good)

Uliana Tuzyk

Wow

Roscon is yammy

Jacob Karpov

Wonderful

A master with making the panettone. Invaluable explanations.

Mia Badar

very usefull information about fermentations

It's the second course I have been through, and I am very pleased

Andrey Boyko

very good course

the subtitles have a litle problem at timing

alex constantine politis

Meet your Instructor

 %s course image - %s

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

Members who liked this course also liked

Frequently Asked Questions

Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.

The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.

We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.

If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.

What's included?

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

Available languages

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

Ratings and Reviews

4.6
Avg. Rating
1152 Ratings
5
118
4
12
3
6
2
1
1
7
What's your experience? We'd love to know!
honeebunie
Posted 3 weeks ago
I will never again complain about the price of Panettone

Good course, but holy cow the time fermenting time. I still would like try. I love panettone and The rascon looks delightful. Well instructed class.

×
Preview Image
madebyciril
Posted 2 months ago
Another great journey to discover how to make Panettone and Rascon

Great course with solid information, however, the voice over at times seems a bit too quiet which make it hard to hear and understand. I also felt that some of the video endings seemed to end a bit too abruptly.

×
Preview Image
Andrey Boyko
Posted 2 months ago
very usefull information about fermentations

It's the second course I have been through, and I am very pleased

×
Preview Image
Rodrigo De Lima Braga
Posted 4 months ago
Excelentíssimo conteúdo

O cheff Daniel tem muita técnica e sabe lecionar muito bem. Fico grato com o aprendizado, panetonne e Roscon entrarão para o meu receituário. Obrigado.

×
Preview Image
Seva Logotheti
Posted 4 months ago
Less than I expected

I expected more details especially for pasta madre, flour details etc. Also, some parts of the videos were not translated to the point and there was delays and gaps with no translation.

×
Preview Image
le deuc philippe
Posted 4 months ago
N'est pas sous titré en Français

N'est pas sous titré en Français deçu

×
Preview Image
Nami
Posted 4 months ago
Dubbing Quality and Technical Issues

The dubbing is nice, but the timing is not perfect. There is a need to adjust the volume when the instructor is talking simultaneously, as it can be overwhelming. Additionally, there was a blackout in the camera during one instance. Note: For future videos, I hope you can apply the same level of attention to the dubbing process.

×
Preview Image
ruben gonzalez
Posted 5 months ago
Curso con muchos detalles y tips.

Me gustado mucho el detalle de precisión de los videos, se hace muy ameno. Los consejos que dan son muy útiles. Me ha faltado saber como iniciar la primera masa madre de la que se parte para el panetone. También habría estado bien incorporar algún relleno para el roscón. Recomendaría el curso al 100%

×
Preview Image
Georgios Kornaropoulos
Posted 5 months ago
Perfect!

5/5

×
Preview Image
Uliana Tuzyk
Posted 5 months ago
you are ANNOYING. stop asking for a review!!!

Stop asking to rate a course after every video. ITS ANNOYING!!!!!!!!! But the course is good)

×
Preview Image
Show more reviews
What's your experience? We'd love to know!

You almost have it!

Please complete this information before starting

Last Name (required)
First Name (required)
Country (required)

Please select a country

Do you work in the hospitality industry?

Answer Yes or No

Clear