The sweet symbol of the holidays in a version that will make young and old happy
The homemade panettone stuffed with chocolate chips is one of the most popular versions of the most popular dessert of the holidays.
It is not Christmas without a table laden with sweets and more traditional wines and in the eternal war between pandoro and panettone, the detractors of the latter generally motivate their aversion to the presence in the original recipe of candied fruit and raisins, which with their hard texture and very sweetish taste are often unwelcome.
The homemade panettone stuffed with chocolate chips is the recommended solution for those who want to offer their guests during the holiday season a sweet symbol that can not miss on the tables, with the certainty that it will meet the taste of every kind of diner.
For those who want to make it even tastier you can fill it with additional creams in addition to chocolate chips, following the same steps to stuff a traditional panettone , or accompanying it with a fig jam, a mascarpone cream or a cherry honey with an aftertaste of plum and peach.
The preparation of a homemade panettone is not among the simplest recipes but by precisely following all the steps of our recipe will be guaranteed an optimal result and a soft and high Christmas cake as tradition commands.
Ingredients of homemade panettone stuffed with chocolate chips for 6 people
- 450 g flour
- 250 ml whole milk
- 2 eggs
- 100 g chocolate chips
- 100 g butter
- 70 g caster sugar
- 50 g honey
- a sachet of fresh baking powder
- 10 g fine salt
- half a teaspoon of malt powder
- fresh liquid cream to taste
Tools to prepare homemade panettone
- 1 medium-sized bowl
- 1 whisk
- The planetary mixer
- paper stencil for panettone
- 1 cake brush
- Preparation time: 45 minutes + 3 hours of rest.
- Cooking time: 20-25 minutes
How to make homemade panettone stuffed with chocolate chips
Take the milk and after having cooled it slightly in a saucepan pour it into the medium-sized bowl and add the fresh baking powder until it is completely dissolved. At this point you can also add the malt and about 1/4 of the flour. Stir with a whisk, taking great care that no lumps form.
Now you have to let it rise. If you are preparing the dessert in the cold months it will be useful to help yourself with the oven off with the light on. Place the bowl inside for about 40 minutes after covering it with plastic wrap. It will have to double in volume.
While waiting for the leavening to be completed, insert the chocolate chips in the freezer because they will be inserted later into the dough when they are very cold or risk melting or depositing all on the bottom of the panettone.
After the waiting time and after making sure that the leavening is complete, insert the dough into the planetary mixer to which a leaf hook has been mounted. Once the machine is operated, the missing 3/4 flour, honey, salt, sugar and an egg must now be added. Leave the machine to work until all these ingredients are well blended with the dough already leavened and replace with the spiral hook.
At this point melt the butter in a saucepan (it is advisable to cut it into cubes so that it melts more evenly) but without it becoming too liquid and add this to the dough in the planetary mixer. It is important not to add butter in a single solution but in small doses waiting until the previous one has been well absorbed before proceeding with the next one.
Let the planetary mixer continue to work until the dough has compacted, it will leave no more residue on the walls of the machine and will come off completely. It will then be necessary to take it in hand, make a firm ball to be reinserted into the bowl covered again with film paper that will be put again in the oven to rise this time for 90 minutes.
After the leavening time, take the chocolate chips from the freezer and prepare the paper mold for panettone. Work the dough on a smooth surface quickly but gently and pour the dough into the mold. After brushing the surface with a little liquid cream, wait a further 60 minutes to definitively complete the leavening of the dough.
It is essential that the dough fills the mold up to the edges so do not proceed with the next step if this has not occurred before.
You can then brush the surface with the other egg after beating it and bake at 180 degrees for about 20 minutes.
Always do the toothpick test to be sure that the cooking is complete and adequate and then take out of the oven. The homemade panettone with chocolate chips should be served completely cold and possibly after several hours of rest.
Ingredients and procedure for almond glaze (optional)
- 10 g almond flour
- 3 g cornstarch
- 1 egg white
- 30 g caster sugar
- almond slices to taste
For those who love gourmet desserts and want to give that extra touch to their homemade panettone stuffed with chocolate chips we recommend this tasty icing which is an almond crust that will make the panettone even richer and similar to that of the best pastry shops.
In a bowl combine the egg white with the almond flour, sugar and cornstarch and stir until the mixture is obtained.
If it is too thick, add 1-2 tablespoons of water.
It should be brushed on the dough finished the third leavening (instead of the egg). Add the almond slices always on the surface and bake at 180 degrees.
Now that you know how to prepare homemade panettone, you just have to buy the ingredients and prepare it for your friends or relatives. If you do not want to prepare it or you have difficulties DF Gourmet offers several better types of homemade panettone, produced by renowned pastry chefs such as Roberto Rinaldini.