Logo Coupe du monde de la patisserie Lyon 2015 SIRHA SPIRIT

AROUND THE CONTEST  
| Posted January 9, 2018
CHILEAN PAN DE PASCUA RECIPE
Around the contest

Recipe by Alban Barta

Pan de Pascua

• 250 gr. Flour
• 100 gr. Butter
• 125 gr. Sugar
• 60 gr. Rum
• 2.5 gr. Cinnamon
• 1 vanilla pod
• 5 gr. Vinegar
• 2.5 gr. Bicarbonate
• 5 gr. Chemical yeast
• 2.5 gr. Nutmeg
• 125 gr. Milk
• 2 Eggs
• 100 gr. Candied fruits
• 100 gr. Nuts
• 100 gr. Dark chocolate

Preheat the oven to 185°C.
Prepare a dry caramel with 70 gr. of sugar.
Deglaze the caramel with warm milk.
Cook the mixture for 2 minutes until a homogeneous mixture is obtained.
Cream the butter with 55 gr. of sugar and add it to the preparation.
Add the eggs one by one in the mixture, then the vanilla and the different spices.
Then add the flour little by little, the baking soda and the baking powder.
Finally, add candied fruits, dried fruits, and dark chocolate in pieces.
Pour the preparation into a paper mold suitable for the Pan de Pascua (with rather high edges).
Bake the Pan de Pascua in the oven at 185°C for 35 minutes.


Icing

• 200 gr. Icing paste
• 75 gr. Raisins

Using the icing paste, prepare the frosting by incorporating the raisins into the mixture.
Then pour the frosting on the cake once it cools.

Decoration

• 100 gr. White chocolate
• 2 Anise star
• 2 Cinnamon sticks
• 2 Nuts
• 10 gr. Candied orange
• 5 Raisins

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