Panettone

[Sussan Estela Olaya]

Hi SINISA V

Welcome to the Scoolinary community, and thank you for your question.

If you’re following Chef Lluís Costa’s course, the base dough recipe yields 10 units of Panettone.

Best regards!

[Sol Damiani]

Hey there Sinisa!👋

Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

I hope Sussan’s answer helped you. Please let us know if it did. Well luck with those panettones!

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[Tracy Henry]

I agree, if someone could scale down this recipe for beginners this would be great. Investing in a lot of ingredients is a bit risky…. Any possibility that the recipe could be scaled down for us? I scaled down the recipe on my own but for others this might be really helpful.

[Sussan Estela Olaya]

Hi Tracy.

This course is designed for an advanced level, as indicated on the course cover. While having some basic prior knowledge is necessary to follow these recipes, they can also be prepared by beginners, as all instructions are thoroughly explained in the course.

However, it’s important to note that certain terms, temperatures, and techniques may be understood with greater precision by professionals who have experience practicing this type of recipe.

The recipes are focused on larger-scale production, aimed at bakers, pastry chefs, or individuals working in businesses or mass production. Nevertheless, these recipes can easily be recalculated to suit smaller quantities or those who are just starting and eager to learn.

As you may know, these recipes involve techniques and lengthy processes, which is why they are designed for slightly larger quantities to make the most of the time and effort invested.

Greetings.