Colomba di Pasqua: la ricetta della pasticceria Fabrizio Galla con Federica Russo

Ingredients

• 20 g Fresh Yeast (cut into thin slices)
• 400 g All-Purpose Flour (for starter; room temperature)
• 200 g Water (room temperature, for starter)
• 200 g Fine Sugar (Infundo) (controlled granulometry for consistent dough)
• 1300 g Panettone Flour (high‑gluten flour, divided between stages)
• 350 g Unsalted Butter (softened, room temperature)
• 4 pcs Egg Yolks (kept refrigerated; added in quarters at different stages)
• 100 g Acacia Honey (adds subtle floral sweetness)
• 10 g Salt (fine sea salt)
• 5 g Tahiti Vanilla Extract (pure extract for aromatic depth)
• 2 g Lemon Aroma (natural lemon flavoring)
• 2 g Orange Aroma (natural orange flavoring)
• 200 g Candied Pears (Williams variety) (cut into 8 mm cubes)
• 150 g Dark Chocolate (55 % cocoa) (chopped into small pieces)
• 100 g Coarse Almonds (for glaze)
• 30 g Cocoa Powder (unsweetened, for glaze)
• 20 g Wheat Flour (for glaze)
• 20 g Corn Flour (for glaze)
• 80 g Impalpable Sugar (Infundo) (prevents almond oil release in glaze)
• 100 g Fresh Albumen (add gradually to achieve glaze consistency)
• 20 g Cocoa Grue (coarsely chopped cocoa beans for topping)
• 30 g Nib Sugar (Infundo) (adds crunch and resists humidity)

Instructions

1. Refresh the Starter (3 cycles)

   Slice the fresh yeast, combine with 400 g flour and 200 g room‑temperature water in the stand mixer. Knead on low speed for 7 minutes, shape into a smooth round, cut a deep cross on top, place in a container and let ferment at 28 °C, 75 % humidity for 4 hours. Repeat the whole process two more times, using the same proportions each time.

   Time: PT45M

2. First Dough – Base Mix

   In the twin‑arm mixer add 200 g fine sugar, 800 g panettone flour, 200 g softened butter and 200 g water. Mix on speed 1 for 30‑40 seconds, then knead on speed 2 for 5 minutes. Add the refreshed starter and continue kneading on speed 2 for 20 minutes until a strong gluten network forms.

   Time: PT30M

3. Incorporate Egg Yolks – First Addition

   Add one whole egg yolk in a single pour, mix on speed 1 for 30‑40 seconds, then on speed 2 for 2‑3 minutes until fully incorporated.

   Time: PT5M

4. Bulk Fermentation

   Transfer the dough to a lightly oiled bucket, cover, and let it rise for 10 hours at 28 °C, 75 % humidity.

   Time: PT10H

   Temperature: 28°C

5. Second Enrichment – Flours and Aromas

   Add the remaining 500 g panettone flour, 5 g Tahiti vanilla, 2 g lemon aroma and 2 g orange aroma. Mix on speed 1 for 30‑40 seconds, then knead on speed 2 for 12 minutes.

   Time: PT13M

6. Add Sweeteners and First Quarter Yolk

   Add 150 g fine sugar, 100 g acacia honey and one quarter of a chilled egg yolk. Mix on speed 1 for 30‑40 seconds, then on speed 2 for 3‑4 minutes.

   Time: PT5M

7. Add Salt and Second Quarter Yolk

   Add 10 g salt and another quarter of a chilled egg yolk. Mix on speed 1 for 30‑40 seconds, then on speed 2 for 3‑4 minutes.

   Time: PT5M

8. Add Butter and Remaining Yolk

   Add the remaining softened butter and the final quarter of egg yolk. Mix on speed 2 for 2‑3 minutes until fully incorporated.

   Time: PT4M

9. Final Hydration

   Add an additional 100 g room‑temperature water, mix until the dough fully absorbs the liquid and the gluten network reforms.

   Time: PT3M

10. Fold in Pears and Chocolate

    Add the cubed candied pears and chopped 55 % dark chocolate. Mix on speed 1 until fruit is almost fully incorporated, then switch to speed 2 for 2‑3 minutes to distribute evenly without crushing the fruit.

    Time: PT5M

11. Dividing and Shaping

    Turn the dough onto a floured surface, cut into eight 1 kg pieces. Round each piece, let rest for a few minutes, then cut each piece in half. Stretch one half to form the “wings” and the other half into the body shape. Place shaped pieces on a parchment‑lined tray.

    Time: PT30M

12. Final Proof

    Transfer the shaped colombe to the leavening chamber set at 28 °C, 75 % humidity. Let them rise for 8 hours until they reach about three‑quarters of the pan height.

    Time: PT8H

    Temperature: 28°C

13. Prepare Almond‑Cocoa Glaze

    In a mixer, blend coarse almonds, cocoa powder, wheat flour, corn flour and impalpable sugar until a coarse paste forms. Gradually add fresh albumen while mixing on high speed until the glaze reaches a spreadable but not runny consistency.

    Time: PT5M

14. Glaze and Decorate

    Using a pastry brush, spread a thin layer of the almond‑cocoa glaze over both the body and the wings of each colomba. Sprinkle cocoa grue and nib sugar on top, ensuring an even coating.

    Time: PT5M

15. Bake

    Preheat the oven to 173 °C. Bake the glazed colombe for 50 minutes with the oven door closed. Open the door for the last 3 minutes to release excess humidity. Test doneness by inserting a toothpick in the center; it should come out clean.

    Time: PT53M

    Temperature: 173°C

16. Cool and Invert

    Remove the colombe from the oven, let them cool briefly, then turn each one upside down on a wire rack. Leave them upside down at room temperature overnight to develop the classic hollow interior.

    Time: PT0M

Nutrition Facts

Calories

2500

Protein

30 g

Carbohydrates

320 g

Fat

120 g

Fiber

5 g

Ingredient Substitutions

• Instead of Fresh Yeast: Active dry yeast (10 g)
• Instead of All-Purpose Flour: Bread flour
• Instead of Fine Sugar (Infundo): Granulated sugar
• Instead of Panettone Flour: Bread flour
• Instead of Unsalted Butter: European style butter
• Instead of Egg Yolks: Pasteurized egg yolk
• Instead of Acacia Honey: Light honey
• Instead of Tahiti Vanilla Extract: Madagascar vanilla extract
• Instead of Lemon Aroma: Lemon zest (1 tsp)
• Instead of Orange Aroma: Orange zest (1 tsp)
• Instead of Candied Pears (Williams variety): Candied apples
• Instead of Dark Chocolate (55 % cocoa): 70 % dark chocolate
• Instead of Coarse Almonds: Almond slivers
• Instead of Cocoa Powder: Cacao nibs (ground)
• Instead of Corn Flour: Cornstarch
• Instead of Impalpable Sugar (Infundo): Powdered sugar
• Instead of Fresh Albumen: Pasteurized egg whites
• Instead of Cocoa Grue: Coarse cocoa nibs
• Instead of Nib Sugar (Infundo): Granulated sugar

Equipment Needed

• Twin‑Arm Stand Mixer
• Mixing Bowls
• Spatula
• Kitchen Scale
• Oven
• Baking Sheet or Pan
• Thermometer (probe or infrared)
• Leavening Chamber (optional)
• Pastry Brush (optional)

Critical Steps — Do Not Skip

• Refreshing the starter three times with precise hydration.
• Developing a strong gluten network during kneading.
• Maintaining 28 °C temperature and 75 % humidity during fermentations.
• Gentle incorporation of candied pears and chocolate to avoid crushing.
• Achieving the correct glaze consistency with albumen.
• Baking at 173 °C with a brief humidity release at the end.

Chef Tips from the Video

• Use a kitchen scale for all ingredients; baker’s percentages guarantee consistency.
• Keep the egg yolks chilled until the moment of incorporation to prevent the dough temperature from rising.
• Perform the windowpane test after the first kneading to confirm gluten development.
• If the proofing chamber is unavailable, place the dough in a turned‑off oven with a pan of hot water to create a humid environment.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic and store up to 5 days.

Freezer: Freeze individually wrapped for up to 1 month; thaw at room temperature before serving.

Room temperature: Best consumed within 2 days; keep in a cool, dry place.

Make-Ahead Tips

• Prepare the starter a day in advance and keep it refrigerated; feed before use.
• After shaping, the colombe can be proofed for up to 12 hours and then frozen before baking.
• Glaze can be made up to 2 hours ahead; keep covered at room temperature.

Frequently Asked Questions