This Wednesday, November 3, the team from Radio Canada Quebec's show "C'est encore mieux l'après-midi" tasted our Signature panettone! This was an opportunity for the gourmet Allison Van Rassel to give us a taste review and to question professionals about our expertise.
"These are high-end panettones!"
While Allison begins her column by recalling the essential distinction between artisanal and industrial panettones – the latter representing the majority of those offered in Canada today – she gives an additional qualification to our brioche breads: "these are high-end panettones!"
She notes that as soon as products are handmade, there is a tendency to describe them as high-end. But, as she explains, "it also takes expertise, incredible artisanal talent to earn such a designation!" Indeed, our founders Éric and Anthony do not just produce our panettones by hand: they have constantly evolved their know-how with the best, including Rolando Morandin, "grand master of Italian panettone."
"Light fat, not too buttery, not too sweet, but melt-in-your-mouth."
To better "understand the prowess" behind the making of our product and to judge its taste quality, Allison calls on François Borderon and Mathieu Chartier, two well-known bakers in Quebec. And the tasting starts well! "At first glance, it looks incredible. We see all the little vanilla seeds inside, we see the candied fruits, we see the alveoli," declares one of the professionals. In terms of mouthfeel, we find "light fat, not too buttery, not too sweet, but melt-in-your-mouth." As these professionals so aptly put it, a panettone is "all the extremes that individually work well" and that come together harmoniously.
The secret to this unique texture? "To develop upside down!"
Madame Van Rassel finally details an essential step in obtaining this light, melt-in-your-mouth, and aerated texture praised by the two bakers: inversion. "Panettones develop upside down," she explains. "When they come out of the oven, they are pricked and inverted to prevent them from collapsing." This allows the mixture to develop a light texture while retaining its melt-in-your-mouth quality.
The Viva Panettone team is delighted that Allison, François, and Mathieu have taken such a close interest in our efforts. We promise to continue making melt-in-your-mouth and "stunning" panettones!
To listen to Allison Van Rassel's column on Viva Panettone, click here
To purchase our exceptional panettones, click here