Panettone al Caffè, Nocciole Piemonte IGP e Gianduia (Italian Panettone with Coffee, PGI Piedmont Hazelnuts, and Gianduja)

2 days ago
3 min read

Story of the Dish

This artisan panettone is inspired by the historic cafés of Turin, where espresso, gianduia chocolate, and Piedmont hazelnuts have formed one of Italy's most iconic flavor combinations for over a century.

The naturally leavened dough is enriched with freshly brewed Italian espresso, giving it a delicate coffee aroma without becoming bitter. Toasted Nocciole Piemonte IGP add crunch and fragrance, while generous pieces of gianduia melt into the crumb during baking. After cooling, the panettone is filled with a silky gianduia cream and finished with a glossy dark chocolate glaze, toasted hazelnuts, and chocolate curls.

Elegant, rich, and perfectly balanced, it is ideal for the holidays or as an after-dinner dessert with espresso.

Ingredients

Yield: 1 Panettone (about 1 kg)

First Dough

220 g strong bread flour (W380–400)
75 g active lievito madre
70 g sugar
45 ml water
20 ml freshly brewed espresso
80 g unsalted butter
65 g egg yolks

Second Dough

Entire first dough
80 g bread flour
70 g sugar
80 g egg yolks
70 g unsalted butter
8 g fine sea salt
Seeds of 1 vanilla bean
15 ml espresso concentrate
150 g Gianduia chocolate, chopped into large chunks
120 g toasted Nocciole Piemonte IGP, roughly chopped

Gianduia Filling

220 g gianduia cream
120 g mascarpone
80 ml heavy cream
20 g powdered sugar

Chocolate Glaze

180 g dark couverture chocolate (70%)
30 g unsalted butter
40 ml heavy cream

Decoration

Whole toasted Nocciole Piemonte IGP
Chocolate curls
Gianduia shavings
Cocoa nibs
Edible gold leaf (optional)

Preparation

Prepare the Dough

Prepare the first dough following the traditional artisan panettone method. Allow it to ferment for 10–12 hours, or until it triples in volume.

For the second dough, gradually incorporate the flour, sugar, egg yolks, salt, espresso concentrate, vanilla, and butter until the dough becomes smooth, glossy, and highly elastic.

Only after full gluten development, gently fold in the gianduia chocolate chunks and toasted hazelnuts.

Mix only until evenly distributed.

Proofing

Shape the dough into a tight ball and place it inside a 1 kg panettone paper mold.

Proof at 82–86°F (28–30°C) for approximately 5–7 hours, until the dough reaches about 2 cm below the rim.

Baking

Bake at 340°F (170°C) for 50–55 minutes, until the center reaches 197–199°F (92–93°C).

Immediately cool the panettone upside down using metal skewers for 10–12 hours.

Prepare the Filling

Whip the heavy cream until soft peaks form.

Mix together the gianduia cream, mascarpone, and powdered sugar until smooth.

Fold in the whipped cream to obtain a light, silky filling.

Chill for 30 minutes.

Fill the Panettone

Using a long pastry filling nozzle, inject the gianduia cream from several points around the base and sides, distributing it evenly without compressing the crumb.

Chocolate Glaze

Melt the dark couverture chocolate together with the butter and heavy cream until smooth and shiny.

Pour the glaze naturally over the cooled panettone.

Decorate immediately with toasted whole hazelnuts, chocolate curls, gianduia shavings, cocoa nibs, and a touch of edible gold leaf.

Chef's Tips

Use 100% Arabica espresso for a clean, aromatic coffee flavor.
Always toast the hazelnuts before incorporating them into the dough to intensify their aroma.
Keep the gianduia chocolate in large chunks to create rich pockets of melted chocolate throughout the crumb.
Let the panettone rest for 24 hours after glazing for the flavors to fully develop.