Chestnut-Pear Panettone
Candied Pears, Candied Chestnuts, Almond Chocolate, Vanilla, Tonka Beans, Chestnut Glaze
Bakers Manuel Sanchez and Dane Thibodeaux of Sacré Sucré | Baltimore, MD
Adapted by StarChefs | December 2026 | Photo: Will Blunt
INGREDIENTS
Candied Pears:
10 kilograms Bartlett pears, diced into 1-centimeter cubes
10 kilograms granulated sugar
Chestnut Glaze:
400 grams almond flour
400 grams granulated sugar
50 grams cornstarch
500 grams sweetened chestnut paste
380 grams egg whites
Fruit Mix:
2.14 kilograms candied chestnuts
620 grams chopped Valrhona almond inspiration chocolate
2 beans Madagascar vanilla, grated
2 beans Papua New Guinea vanilla, grated
2 Brazil tonka beans, grated
Panettone Starter:
Lievito madre
First Dough:
2 kilograms panettone flour
1.16 grams egg yolks
870 grams granulated sugar
1.24 grams unsalted butter
Second Dough:
700 grams panettone flour
300 grams chestnut honey
230 grams sweetened chestnut paste
360 grams egg yolks
50 grams kosher salt
560 grams unsalted butter
To Assemble and Serve:
Pearl sugar
METHOD
For the Candied Pears:
Place pears in a heatproof mixing bowl and set aside. In a stockpot over high heat, bring half of the sugar and 5 liters water to a boil. Cook until a syrup-like consistency is achieved. Pour over diced pears. Let sit 24 hours at room temperature. The next day, strain syrup into a stockpot. Add 100 grams sugar and 1 liter water. Bring to a boil then pour over pears. Let sit 24 hours at room temperature. Repeat process 3 additional times. After the final day, strain and transfer pears to an airtight container. Refrigerate.
For the Chestnut Glaze:
In a food processor, combine flour, sugar, and cornstarch. Add chestnut paste and process until smooth. Transfer to a mixing bowl and fold in egg whites. Adjust consistency with water as needed, approximately 100 grams. Transfer to a piping bag nd refrigerate.
For the Fruit Mix:
In a mixing bowl, combine candied chestnuts and 2.14 kilograms Candied Pears. Fold in chocolate, vanilla, and tonka beans. Transfer to an airtight container and reserve.
For the Panettone Starter:
Feed lievito madre according to the established schedule, or until it reaches a pH of 4.1 and has tripled in volume. Maintain fermentation at 82°F.
For the First Dough:
In the bowl of a stand mixer fitted with a spiral attachment, combine flour, half of the egg yolks, 960 grams Panettone Starter, and 960 grams water. Mix 5 minutes on low speed. Increase speed and mix until dough is smooth and passes the windowpane test. Add remaining yolks and mix to incorporate. Working in two batches, add sugar, mixing 3 minutes between each addition. Working in batches, add butter, mixing until dough comes together. Transfer dough to a fermentation chamber set at 82°F. Let ferment 12 hours, or until dough has tripled in volume.
For the Second Dough:
In the bowl of a stand mixer fitted with a spiral attachment, combine flour and 7.12 kilograms First Dough. Mix 5 minutes on low speed. Increase speed and mix until dough is smooth and elastic. Add chestnut honey and paste. Mix until well combined. Working in batches, add egg yolks, mixing after each addition. Add salt. Mix to combine. Working in batches, add butter, mixing on medium speed on fully combined. Adjust consistency as needed with bassinage water, approximately 200 grams. Fold in Fruit Mix. Transfer proof 40 minutes at 82°F.
To Assemble and Serve:
Heat a deck oven to 365°F, with top heat at 40-percent and bottom heat at 10-percent, and inject 100 milliliters steam. Place Second Dough on a lightly floured work surface. Divide into 1.02 kilogram portions. Shape and let sit 15 minutes at room temperature. Place each portion into a panettone mold. Let proof 6 hours at 82°F, or until Second Dough rises to within 1 centimeter of mold rim. Pipe 60 grams Chestnut Glaze over top. Sprinkle with pearl sugar. Place on a sheet tray and bake 12 minutes. Reduce oven heat to 330°, with both top and bottom heat at 10-percent, and bake additional 45 minutes. Remove from oven and hang upside down 6 hours. Once cooled, slice and serve.
