Can I use a charlotte mold, lined with parchment paper, in place of a panettone mold?
If you don't use the proper mold; I'm going to call the Italian congress to set the Panettone guard watch on you......if you have a cell phone, we can keep an eye on you.......
I've got the dough ready; it can't wait for an internet order. I need a makeshift fix now.
Coming after me too?
The coffee tin idea seems to be quite popular for panettone.
I've never made it myself but, after readin this and having lots of used coffee tins to play with, I think I'll take a shot at it.
I would be happy to use a coffee can, but don't own one--we buy coffee in bags. That is why I thought of a charlotte mold. Apparently a no. 10 coffee can holds 3 quarts. So, I guess, I'll look for something in my kitchen that's 3 quarts. There is a Sur La Table in my town. I will check there too.
Or a round cake pan with either a parchment collar, tall, or heavy duty aluminum foil.
I decided to use my lovely tin charlotte mold since it is tall and fairly straight sided--has a shape somewhat similar to a coffee can. I did line it with parchment paper. I filled in 1/3 full, so I'm hopeful it will work out well. --Pamela
Post a picture.... please. qahtan
(posted this also in another thread)
You can get paper moulds from King Arthur if you are in the US.
If in europe, then you can order from Italy. I got mine from www.simani.it
You can also make your own from double layered baking parchment . http://profumodilievito.blogspot.com/2008/12/stampi-per-panettone.html
You really do not need a mould or pan for panettone. However if you follow a traditional recipe, it is highly recommended that you hang the panettone upside down (suspended by skewers) to cool for at least 7 hours.
Here's my blurb on it FWIW:
Hope that helps