Cranberry + white chocolate with (maybe a bit too much) almond glaze ... in the oven
The glaze was a last minute decision. Not the best looking, but ok.
Oven spring pretty promising, until ... everything went south
RIP 1
RIP 2
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Both? I feel for you. On a positive note, the exposed crumb looks quite nice, and cranberry - white chocolate sounds pretty wonderful :)
Thanks!
Yes, the (remaining) crumb was very shreddy, light, puffy, ... just like it should be. Not quite sure yet, why both tops detached. Core temp was ok (92ºC-93ºC). I suspect, that the dough didn't stabilise fast enough. A bit too much "mushroom". Maybe the placement in the oven or the oven temperature.
The tops falling off is such a disappointment. When it happens to me, my husband always says, "glue it back together with some melted chocolate and no one will notice," and it's worked so far... But anyway, it looks delicious and I'm sure it tastes delicious too!
What was the white chocolate that you used? I tried chunks of white couverture this past Christmas season and it all just melted into the bread, so was wondering if you still had pieces in the end.
I used the Callebaut white callets because I had them here. They melt also almost completely. I'd say 80%. There is still a tiny bit visible in the crumb. Actually I never expected, that white chocolate doesn't melt completely.
Last year I used cocoa butter callets. Cocoa butter melts 100% and in combination with cranberries the taste and aroma was imo a bit better than with white chocolate. But this is finally just personal preference.
Hmmm ... thinking now about cranberry + white chocolate ... maybe too much white chocolate ... melted and weakened the dough structure.
Oh no! I feel for you!
A fermentation issue no doubt! I think I baked about 10 panettone over the Christmas period and beyond. Of those I did have one fall but I knew it would happen as the final mixture didn't feel right. It struggled to emulsify the butter and was greasy.