
Panettone, Pandoro and Colomba
Gastronomic Consultant in Uzbekistan and Central Asia, Former Director of Be Chef Pastry School
Master the art of panettone, from sourdough starter to final bake
With over 12 years of experience perfecting panettone, Hans Ovando demystifies this iconic Italian treat, sharing the techniques and secrets that truly make a difference.
Throughout the course, you’ll learn to create panettones at a professional level, gaining a deep understanding of the science behind the process. From selecting ingredients to mastering fermentation and baking, each lesson provides practical tools and core knowledge.
At the end of this course you will know how to:
- Apply advanced kneading techniques to achieve perfect texture
- Understand the role of temperature and timing in every stage
- Create a variety of panettones—from the classic fruit version to innovative new flavors
- Store and preserve panettone to maintain freshness and quality
- Troubleshoot common issues that may arise during the panettone-making process
- Control fermentation, refine texture, and enhance flavor for exceptional results
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Course Syllabus
Course Content
Key factors that define the texture, flavor, and structure of an exceptional panettone
What you'll learn
You’ll learn to prepare both traditional and creative versions of panettone:
Traditional Panettone: Made with natural sourdough and filled with raisins, orange, and candied lemon. It features a soft texture and unmatched aroma.
Apricot and Gianduja Panettone: Crafted with sourdough and filled with hazelnut glaze, apricot, and gianduja. The result is an aromatic, delicately crisp texture from the chocolate and nuts.
Double Chocolate Panettone: An indulgent version made with dark and milk chocolate, achieving a perfect balance of sweetness and depth.
Pistachio, Amarena Cherry, and Cranberry Panettone: A sophisticated combination that balances tart dried fruits and nuts with the delicate softness of sourdough.
Classic Pandoro: The star of Italian baking, known for its soft crumb and delicate vanilla flavor.
Colomba Pasquale: The traditional “Easter dove” cake, a springtime sweet bread topped with almond glaze and pearl sugar.
In addition to the recipes, you’ll learn a range of techniques that can be used on many occasions.
The techniques you will learn are:
- How to prepare and maintain sourdough starter for panettone
- Kneading methods to develop strong gluten structure
- Controlled fermentation techniques and their effect on texture
- Shaping and handling for optimal rise
- Ingredient selection to enhance flavor and structure
- Pre-baking techniques and final proofing in molds
- Applying glazes and toppings for a perfect professional finish
- Cooling and storage methods to preserve freshness
- Preparation of fillings such as ganache and candied fruits
- Post-bake hanging techniques to prevent collapse
- Adjusting hydration and fermentation times depending on climate
- pH control in sourdough fermentation
- Use of specialized panettone tools
- Understanding the differences between panettone, pandoro, and colomba
Course recipes
In this course you will learn
Meet your Instructor
Gastronomic Consultant in Uzbekistan and Central Asia, Former Director of Be Chef Pastry School
Hans Ovando was awarded Best Master Artisan Pastry Chef in Spain (MMAPE) in 2022. He has become one of the most celebrated pastry chefs on the international scene and is the first pastry chef to win both official awards granted by the Spanish Pastry Business Confederation (CEEAP): M.M.A.P.E and M.M.A.C.E
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
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What's included?
- 2hs 4 min HD video
- 6 recipes
- 38 lessons
- Recipe book
- 8 Quizzes
- Certificate
Available languages
- Español, English
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Level
- Intermediate
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