Preparation
Ingredients
- Soft butter 500g
- Icing sugar 500g
- Alcohol 70° 30g
Preparation
Buttercream
– Whip the soft butter with the icing sugar in a planetary mixer.
– Halfway through whipping, add the alcohol.
– Whip until the mixture becomes light in color and airy in texture.
Panettone coating
– Using a knife, shape and smooth the top of the panettone.
– Cover the entire surface with the buttercream and smooth it.
– Chill the panettone in the refrigerator for 10 minutes to let the buttercream set.
– Glaze the panettone with Purocao Fondente 62% chocolate and allow to crystallize.
– Cut a triangle in the shape of a sail from an acetate sheet, coat it with chocolate, smooth with an angled spatula, and when it starts to crystallize, wrap it around the panettone.
– Decorate with royal icing.
