Colomba di Pasqua: la ricetta di Alfonso Pepe
Good morning, I’m Alfonso Pepe.
Today we’re in my laboratory, in Sant’Egidio del Monte Albino to show you my Easter Colomba cake.
To prepare it, we will need: flour, water, sugar, starter,
egg yolk, butter, salt, almond paste cubes, cocoa butter orange honey, Madagascar vanilla beans candied orange paste, candied oranges. We’re ready to make the dough.
Let’s add warm water, sugar we’re melting it.
Let’s start the machine. After a few minutes, let’s add flour. Let’s start the machine again. Ok, now the dough is starting
thickening. Let’s add the starter, cut into thin slices. Let’s start the machine again and let’s combine well. Let’s now add an emulsion made with
creamy butter, liquid butter and egg yolk. After creating the emulsion, it is added in two phases in the dough. Let’s start the machine again. It takes at least a 4-5 minutes
to absorb the butter. After adding the other butter, the dough is
ready. Let’s remove it from the machine. Let’s place it in a bucket and then again
in the leavening cell for about 12-14 hours. Now it’s time for the second phase.
Let’s put the dough in the kneader after 12-14 hours of leavening at 28-30°C we’re putting it back in
the kneader. The dough should become at least three times bigger. Let’s then add the flour. And let it incorporate for
at least 10-15 minutes. Now the dough is compact, let’s add sugar and vanilla. Let’s add the orange paste. Orange paste gives aroma
to the dough, as we don’t add artificial or chemical aromas. The scent of our colomba cake
comes from natural products only. After 2-3 minutes, the orange paste incorporated.
Let’s now add honey. Let’s add salt. After a pair of minutes, let’s add an
emulsion made with egg yolk and butter. We’re adding it in two phases. After the second addition of butter, we put
the machine at a faster speed to make it absorb better. Let’s add the cocoa butter and mix it just
for some minutes. Then, we’re adding the candied orange. Let’s start the machine again. Let’s add the almond paste cubes. To recall the top icing,
made of almonds. I’m using a faster speed
to make the fruit absorb well. And the dough is ready to fill
the ramekins. When we’re weighing them, we’re using 950 gr for a kilo of product as after the leavening, it is frosted with almond
paste, sugar and grains and dark almonds. The weight reaches around 1 kg 50 gr. After dividing it in pieces, let’s let it
stand for about 30 mins. Let’s take the pats and create a stick
that fits the ramekin. The head and tail must be
thinner, the stomach is larger. Then we’re moving them to the leavening
cell for 6-8 hours, at 28-30°C. After about 8 hours leavening, colomba
cakes are ready to be frosted. The icing is made with almonds, sugar,
albumen and cocoa. Let’s put the icing in a pastry bag and create the icing in this way. After the icing, let’s add the almonds. We’re placing them in the center, as when
it goes in the oven and rises, they open. After that, sugar and grains. Ok, we finished frosting the colomba cakes. They are ready to be put in the oven! We’re turning them down when we take them
out. Then we’re letting them cool down at a temperature of 15-16°C
for at least 12 hours.