Panettone stuffed with lemon cream – by Bruno Loubet

INGREDIENTS

(serves four)

For the first dough
250g flour
15g sugar
10g yeast
140ml water

For the second dough
250g flour
1 rounded tsp salt
60g sugar
60g honey
3 egg yolks
10g yeast
130g milk,at 25íC
100g butter
Zest of a lemon
Zest of half an orange
150g candied fruit

For the lemon cream 250ml double cream
1 soaked leaf of gelatine
250g lemon curd
150g candied fruit

To garnish Chopped pistachios
Icing sugar

METHOD

Make the first dough by mixing all its ingredients together. Leave to rise for one hour at room temperature.

Place the flour, salt, sugar, honey and egg yolks and yeast for the second dough in a bowl. Mix well, slowly adding the milk until the dough is smooth and elastic. Add the first dough mix to this. Then the butter, lemon and orange zests and candied fruit. Leave to rest for 45 minutes.

Dip your finger in oil and shape the dough in a bowl. Place in to a ready-prepared panettone mould. Leave to rise for two to four hours, then bake in an oven at 180ºC for 40 minutes.

Remove from oven. Unmould and cool. Scoop out the centre of the panettone. Keep the trimmings for a panettone and butter pudding.

Boil 50ml of the cream. Add gelatine and dissolve. Fold in the lemon curd. Whip the rest of the cream. Add to the curd mixture. Add candied fruit. Fill the inside of the pannetonne with lemon cream and place in the fridge for one hour.

Serve on a dish decorated with icing sugar and pistachios.

Bruno Loubet