Panettone Workshop with Chef Chen Hung-Wei

Recently, Marubishi Malaysia had the absolute pleasure of hosting an expert-led Panettone Workshop.

We invited none other than Chef Chen Hung Wei, founder and head baker of the renowned Boulangerie Pangolin to lead our participants through the art and science of panettone making.

Here is a recap of what went down during this incredible demo session!

The Art of Panettone: A Step-by-Step Journey

Over the course of the workshop, Chef Chen guided the participants through every stage of the panettone-making process.

1. Building and Nurturing the Starter (Pasta Madre)

Everything begins with the heart of the panettone: the pasta madre.

Participants learned how to manage, refresh, and build this starter, gaining a deep understanding of temperature control, and dough vitality.

Chef Chen also prepared for each participant to bring home a pasta madre to kick start their panettone making journey. 

2. The First Dough (Primo Impasto)

Chef demonstrated the delicate balance of mixing the first dough. Participants observed how to proper build gluten structure while incorporating rich amounts of butter and egg yolks without breaking the emulsion.

3. The Second Dough (Secondo Impasto) & Flavoring

After a long, controlled fermentation, it was time for the second dough.

Participants watched as sugars, fruits, and aromatic pastes were slowly worked into the pillow-soft dough, learning how to judge dough elasticity and moisture.

4. Dividing, Shaping, and Fermentation

Precision is key during the final prep. Chef Chen demonstrated the exact techniques for dividing and rounding the dough to ensure a perfect dome rise.

Participants got up close to feel the dough's texture, understand its final fermentation cues and even experienced hands-on shaping techniques guided by the expert himself.

5. Finishing Touches: Classic Toppings

Before baking, Chef Chen showcased two classic ways to top off the panettones:

The Traditional Glaze: A luxurious layer of macaron glaze topped with hazelnuts, pearl sugar and a generous dusting of icing sugar for that iconic, crunchy crust.

The Classic Cross: A sleek, simple finish made by scoring the top and placing a neat coin of butter right in the center for a rich, golden expansion.

6. Baking, Inverting, and Cooling

The final test of patience! Once baked to golden perfection, the high butter and fat content means hot panettones are so rich they will collapse under their own weight if left upright.

Participants learned the essential post-bake step: piercing the base with skewering needles, inverting the loaves, and leaving them to hang upside down for at least 8 hours to preserve their tall, airy structure.

More Than Panettone: Biscotti, Focaccia & Grissini

While Panettone was the star of the show, Chef Chen didn't stop there.

He treated our participants to live demonstrations of classic Italian baked goods, including:

• crunchy biscotti

• crispy grissini

• and incredibly airy focaccia

A Gourmet Lunch Experience

Chef Chen went the extra mile for our guests and the team by preparing lunch for everyone to complete the experience.

Using the freshly baked focaccia, he prepared house-made pesto and utilized our UNOX Combi Oven to steam-bake tender, juicy chicken.

Everyone enjoyed a delicious, gourmet Pesto Chicken Focaccia Sandwich prepared fresh right in front!

Elevating Bakery Efficiency & Festive Revenue

Beyond traditional craftsmanship, the workshop offered valuable business insights for bakery owners and pastry chefs looking to optimize their operations ahead of peak festive seasons.

Participants discovered how to upscale production using Clean Label Protein to:

Extend Dough Vitality: Keep dough manageable and stable throughout complex fermentation cycles.

Delay Staling: Naturally extend the shelf life and softness of baked goods without compromising on quality or clean ingredients.

Maximize Seasonal Profits: Streamline baking schedules to meet high demand during the festive rush periods.

Wrapping Up

A massive thank you to Chef Chen for sharing his expertise, and to all the dedicated bakers who joined us!

We hope all of you left not just with the pasta madre on hand, but with new techniques and the confidence to produce your very own beautiful panettones.

We look forward to seeing your bakeries filled with golden, fluffy panettones this upcoming festive season.

Interested in Future Workshops?

Follow @marubishimalaysia on Instagram for updates on upcoming baking masterclasses, or contact us HERE for ingredient solutions and equipment demonstrations!