Panettone Techniques
Discover everything you need to know to ensure your bakery can produce artisanal panettone under strict quality standards for optimal shelf life.
Winner of Best Traditional and Chocolate Panettone in Spain 2023
Handmade panettone with exceptional aroma and texture.
Lluís Costa, winner of the award, Best Panettone in Spain 2023, shares his recipes that have set him apart from others, with an unmatched texture and exquisite crumb.
This online course is designed for professionals seeking excellence and who wish to expand their selection with a product that is in high demand and requires both technique and precision.
At the end of this online course you will be able to:
- Create your own sourdough starter from scratch, optimizing it for use in panettone products.
- Follow an exact methodology that covers every detail of panettone preparation, ensuring precision at every step.
- Efficiently manage large-scale production, controlling times and processes to ensure consistency and quality in every unit.
Course Syllabus
Course Content
Chapter 2 - Information about panettone
Chapter 3 - Making the sourdough
Chapter 4 - Preliminary steps for making panettone
Chapter 5 - Fruit Panettone
Free
Chapter 6 - Chocolate Panettone
Learn the fundamentals of sourdough in panettone: how to create it, maintain it, and refresh it.
What you'll learn
Discover Lluís Costa’s methodology for creating a base panettone dough that can be flavored with different ingredients.
Fruit Panettone: Learn to incorporate natural vanilla beans, candied orange and raisins to create a traditional and comforting version of panettone that is known and loved around the world.
Chocolate panettone: Learn to add color to your dough with chocolate ganache, followed by plenty of chocolate chips. Lluís will teach you how to choose the most suitable chocolate that can withstand the baking process and ensure an even distribution within the panettone crumb.
He will teach you how to make a sourdough starter from scratch and mature it for an extended period in a solid form, for optimal results.
In addition to the recipes, you will also learn a variety of techniques that will be useful on many occasions.
The techniques you will learn are:
- Making sourdough from scratch
- Refreshing sourdough
- Conditioning the sourdough for making panettone
- Preparing liquid and solid pre-ferments
- Making basic panettone dough
- Cooling a panettone in a way that improves its crumb
- Customizing panettones with personalized flavors
- Calculating and optimizing times to make your production more accurate
Course recipes
In this course you will learn
See what our Members are saying
Meet your Instructor
Winner of Best Traditional and Chocolate Panettone in Spain 2023
Throughout his career, Lluís has combined tradition with innovation, respecting classic recipes while incorporating new techniques and contemporary flavors. His attention to detail and passion for excellence have made him one of the most respected names in Spanish pastry.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
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Ratings and Reviews
4.8
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zhengyi742
Ecellent Coure
One of the best Scoolinary courses yet. Extremely detailed & thorough explanations & instructions. The video captured the stages of development in depth. It would be great if all the course would follow the level of detail in this course. Muchas gracias Chef Costa por compartir tan desinteresadamente. I would love to attend any masterclasses in person.
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Pericles Roussounides
the techique
1 st how sure he is that the PH of his sourdough is correct 2nd why not giving an option for another mixer as a spiral mixer or with a hook 3rd how sure is he that the temperature are the one he mentioned 4th a lot of techinaqualites are not mentioned ?????????
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![Preview Image]()
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the techique
1 st how sure he is that the PH of his sourdough is correct 2nd why not giving an option for another mixer as a spiral mixer or with a hook 3rd how sure is he that the temperature are the one he mentioned 4th a lot of techinaqualites are not mentioned ?????????