PandUovo, enriched sourdough Easter egg by Andrea Tortora
Time, passion, natural sourdough, and ingredients like butter, honey, and vanilla pearls is what Andrea Tortora needed for his new spongy Easter creation: the registered trademark PandUovo.
The chef surprised us in 2018 with Uovo di Tortora ®, a half egg that maintains the ingredients and traditional preparation of the Italian Colomba Pasquale. In 2022, he innovates once again with this PandUovo in which he has used old family tin-plated iron molds that were used to produce chocolate eggs in the 1940s when polycarbonate did not exist.
Next, we share the detailed step-by-step instructions for this creation.
PandUovo
Lievito madre (Sourdough)
- 210 g flour Molino Pasini sua Altezza
- 210 g mature sourdough lievito at the second refreshment
- 110 g water at 24ºC
Knead well and let it proof for 4 hours at 27ºC, up to triple the volume.
First white dough
- All natural yeast
- 480 g flour Molino Pasini sua Altezza
- 240 g whole milk at 24ºC
Knead the ingredients until you get a very smooth dough. Let it proof at 28 ° C for two hours, in any case until the initial volume is doubled.
First yellow dough
- All the first white dough
- 480 g flour Molino Pasini sua Altezza
- 60 g granulated sugar
- 30 g softened butter
- 240 g whole eggs
Knead the ingredients until you get a very smooth dough. Let it proof at 28 ° C for two hours, in any case until the initial volume is doubled.
Reinforcement biga sourdough
- 30 g brewer’s yeast
- 120 g flour Molino Pasini sua Altezza
- 60 g water at 24ºC
- 15 g granulated sugar
After an hour and a half of rising of the first yellow dough, start kneading the ingredients until you get a very smooth dough. Let it proof at 28°C for 30 minutes, the volume will have to triple. It is essential to have the yellow dough ripe at the same time as the reinforcement biga sourdough.
Second yellow dough
- all the first ripe yellow dough
- all the reinforcement biga sourdough
- 1200 g flour Molino Pasini sua Altezza
- 600 g whole eggs
- 180 g granulated sugar
- 120 g softened butter
Knead all the ingredients together until you get a smooth, elastic and homogeneous dough. Let it proof at 28°C for about 2 hours, the volume should double.
Final dough phase A
- all the second ripe yellow dough
- 1920 g flour Molino Pasini sua Altezza
- 1200 g whole eggs
- 300 g soft butter
- 90 g sugar
Phase B
- 600 g powdered sugar
- 300 g whole eggs
Knead all the ingredients of the final phase A until you get a smooth and elastic dough, add phase B twice and return to form a smooth and elastic dough, paying attention to the temperature of the dough which must never exceed 26ºC.
Ultimate by incorporating the emulsion 3 times, which must be prepared at least 24 hours in advance, so as to guarantee a cold but plastic temperature.
Emulsion (to be prepared the day before)
- 2700 g Butter in cubes at 16ºC
- 40 g salt
- 60 g honey
- 30 g vanilla pearls
- 90 g cocoa butter
In a stand mixer with leaf spatula, mix all the ingredients well without incorporating too much air. Let it rest at 12-16ºC, so as to have the right temperature and consistency before use. If you put it in the refrigerator, you will need to work it with a spatula before adding it to the dough.
Assembly (for 1 kg panduovo)
Divide the dough into 850 g pieces, turn them and let them rest for 10 minutes at 25°C, 55% humidity. Turn them again and insert them in previously greased molds (if the molds were not Teflon coated). Let it proof for 12 hours at 27-28ºC, until the dough reaches the edge of the mold. Bake in a ventilated oven at 165°C, 45 minutes, valve closed and 10 minutes valve open for a total of about 55 minutes. The core temperature should be 94 degrees. Remove from the oven, let it rest and cool for 6 hours at room temperature. Packaged. Dust with powdered sugar before tasting.
