Recipe COINTREAU PANETTONE - Professionals
www.remycointreaugastronomie.com
Preparation steps: dried fruit and Cointreau insert and panettone dough from pastry chef Laurent Luo's recipe...
Ingredients
- 200 g dried grapes
- 200 g dried orange zest, diced
- 200 g dried lemon zest, diced
- 100 g water
- 75 g Cointreau® 60%
- Day 1
- 500 g flour T45
- 10 g salt
- 125 g caster sugar
- 25 g yeast of baker
- 150 g yeast
- 135 g egg yolks
- 160 g milk
- Day 2
- 150 g egg yolks
- 150 g milk
- 355 g butter
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