Baked apricots colomba

€45,00

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Shipping Milan
Pick-up at Restaurant
Shipping Italy

Fragrant, light and even softer, Daniel Canzian's Colomba with baked apricots contains cubes of only lightly candied fruit in its alveolation, for a natural taste and texture. To enhance these characteristics, the chef's advice is to heat the colomba in the oven at 160° for 5-7 minutes before tasting, a step that will emphasise the fragrance of the apricots and make them even creamier on the palate.

An original recipe born in 2021 from the collaboration with Albertengo.

Ingredients

wheat flour, candied apricot 26% (apricot cubes, sugar, glucose-fructose syrup), egg yolk, butter, cane sugar, natural yeast (wheat flour), emulsifiers: mono and di-glycerides of fatty acids, sunflower lecithin; invert sugar syrup, barley malt, salt, flavourings. INGREDIENTS OF THE GLAZE AND DECORATION: sugar, egg white, "Nocciola Piemonte IGP", almonds, apricots, rice flour. May contain traces of soy.

Informations

Naturally leavened baked product with 10% icing, decorated with 2% sugar granules and 2% almonds, recipe by Daniel Canzian entrusted to Albertengo Panettoni, an Italian company active since the beginning of 1900.

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