Pear and chocolate panettone

I can help you with the recipe for pear and chocolate panettone, a delicious variant of the traditional Milanese panettone. Keep in mind that making panettone is quite a long and complex process, especially due to the need for a long fermentation time. Here is the recipe:

Ingredients

• 250 g of manitoba flour
• 250 g of type 00 flour
• 150 g of sugar
• 150 g of butter at room temperature
• 12 g of fresh brewer’s yeast
• 3 whole eggs
• 3 egg yolks
• 100 ml of lukewarm water
• 2 mature but firm pears
• 150 g of chocolate chips
• Grated zest of 1 untreated orange
• Grated zest of 1 untreated lemon
• 1 vanilla pod or vanilla extract
• 1 pinch of salt
• Powdered sugar (for decoration, optional)

Preparation

1. Start by dissolving the yeast in lukewarm water with a teaspoon of sugar and let it rest for about 10 minutes until bubbles form on the surface.
2. In a large bowl, combine the manitoba and type 00 flour. Make a well and add the eggs, egg yolks, and sugar in the middle. Start kneading.
3. Add the yeast dissolved in water and continue to knead. Add the soft butter, lemon zest, orange zest, vanilla seeds, and a pinch of salt. Knead until you obtain a homogeneous and elastic mixture.
4. Cover the dough with a clean cloth and let it rise in a warm place without drafts until it doubles in volume (about 2-3 hours).
5. In the meantime, peel the pears and cut them into small cubes. If necessary, dab the cubes with paper towels to remove excess moisture.
6. When the dough has doubled, gently fold the pear cubes and chocolate chips into it, trying to distribute them evenly.
7. Place the dough in a panettone mold and let it rise again until it reaches the edge of the mold (about 1-2 hours).
8. Preheat the oven to 180 °C and then bake the panettone for about 40-50 minutes or until it turns golden and passes the toothpick test.
9. Remove the panettone from the oven and let it cool completely before dusting with powdered sugar, if desired.

Curiosity

Panettone is traditionally linked to Christmas holidays and is prepared with candied fruits and raisins. This variant with pears and chocolate offers a more modern flavor, combining the sweetness and juiciness of the pears with the intense taste and the texture of the chocolate, creating a highly appreciated blend of flavors. To achieve the best leavening, it is recommended to use ingredients at room temperature and avoid drafts during the dough’s rising.