“Three years ago we didn’t even know how to spell the word panettone and now there are some who can’t seem to live without, they have ordered it and we still have to make it (it takes us three days to make them)!” laughs Daniel Jordà , master pastry chef at Creative Breads and winner of the Best Artisan Panettone in the State last year.
He is one of the great specialists in this Italian sweet, last year he made 8,000 units throughout the Christmas campaign, and now it is in full production. That’s why these days Jordà has shared a video where he explains, on Instagram, how to cut the panettone to avoid destroying it and how to taste it to fully enjoy its texture and flavor. The images have been viewed by almost 260,000 people at the time of writing this text.
Surely you cut the panettone like any round birthday cake, and surely the end of each cut also falls apart, falls apart, and the end result is a pile of uneven pieces of panettone. But most of us, most likely, cut the panettone wrong. How should it be done?
“You don’t have to cut it like a cake from top to bottom, nor do you have to remove the horizontally cutting lid, nor do you have to eat it in pinches. The specialists who go to international competitions share on WhatsApp the stupid things that people do, “They are panettone murders,” laughs Jordà speaking to RAC1.cat.
In addition to the cut, to taste the Christmas bun par excellence, it has to be warm, at about 25 or 26 degrees, “close to the melting temperature of butter. This will make it melt in your mouth,” explains Jordà, a passionate about this preparation. “It requires a lot of passion, it’s complicated to make, you learn a lot, it needs complete attention, and that’s why making panettones is engaging,” he says.
Jordà asks that at some point you think about the craftsman who made each piece, and that “not get wet with glue as if the world was ending.”
This article was originally published on the RAC1.cat website, you can access the news through this link.