Panettone and Colomba (Easter dove)

CHF 39.00 incl. VAT

COURSE Content

Video lessons with step-by-step instructions

Recipe as a handy PDF download

List of all necessary equipment

Personal certificate upon completion of the course

Panettone and Colomba (Easter dove)

CHF 39.00 incl. VAT

Panettone and Colomba (Easter dove)

Panettone and Colomba are Italian holiday classics that delight with their loose crumb, delicate sweetness and fine ingredients such as butter, egg yolk and candied fruit. The panettone stands for Christmas, while the Colomba with its flying shape is a symbol of Easter. Both pastries combine craftsmanship, patience and enjoyment.

You will discover the artful production of doughs with a high butter and egg yolk content, the precise processing of fruit and the typical processing into shape. You will also learn what to look out for when it comes to temperature control, fermentation time and typical hanging after baking.

The dough leavening takes two days and requires precision. This results in a uniquely juicy pastry with the finest aroma and perfect freshness. A course for those who love real holiday pastries.

Traditional festive treats

Panettone and Colomba bring soft crumbs, delicate aromas and festive magic directly into the bakery.

Tips and tricks

From preparing the dough to adding the glaze, you will get all the tips you need to achieve perfect results every time.

Flexibel und einfach

Course and recipe are always available. You learn step by step in the video with accompanying text and can get started at your own pace.

Florence Strebel

Master Baker-Patissier

I love working with dough, especially sourdough. The long-leavened doughs fascinate me because they require patience but reward with great aroma and character. I also really enjoy the precise art of laminating croissants. My favorite? Quite simply: sourdough croissants. A major highlight for me was passing the professional exams in 2020 – and even coming top of my class. In the online courses, I want to share my love of the craft with you and show you that you can continue baking with confidence and a newfound enthusiasm.