Tre Marie

Panettone Caramel Doré

Skip to product information
1 of 1

Tre Marie

Panettone Caramel Doré

net weight:
900 gr

Delivery 24/72 hours

Free shipping for orders over €69

Secure and encrypted payments

Regular price
Regular price
Sale price
Tax included. Shipping calculated at checkout.

A sumptuous recipe, born from the combination of a soft dough in which sweet caramel drops and soft cubes of Williams pear blend, for an unprecedented union. The new gourmet touch of the Tre Marie Master Pastry Chefs is the voluptuous covering of white chocolate with caramel, garnished with crunchy caramelized almonds. Because we believe that innovation is the way to reinterpret our pastry tradition.

WHEAT flour, semi-candied pears 14.4% (pear cubes, glucose-fructose syrup, sugar, acidifier: citric acid), white caramel chocolate 10.6% [sugar, cocoa butter, whole MILK powder, caramel with butter powder 10.5% (skimmed MILK powder, whey powder, sugar, anhydrous butter, natural vanilla flavouring), skimmed MILK powder, caramelised sugar 1.5%, cocoa mass, emulsifier: lecithin sunflower; salt], BUTTER, sugar, natural yeast (wheat), fresh EGG yolk from free-range hens 6.1%, caramel drops 5.4% (sugar, glucose syrup, BUTTER, CREAM, cocoa butter, water), caramelized almonds 4.7% (ALMONDS 70%, sugar), emulsifier: mono- and diglycerides of fatty acids; whey powder, salt, flavourings.
Nutritional information
413 KCal/ 1730 KJoule
Saturated fatty acids
Carbohydrates sugars
for 100gr.

Caramel and Williams Pear

The origins of caramel are still immersed in the mysteries of history today. Some attribute the credit for its birth to the Arab populations, in 1000 AD who gave it the nickname "kurat al milh" or "ball of sweet salt", a name directly linked to modern "candy". In ancient times, sugar was a prized product for Westerners, who used to call it "Arab salt". The Arabs had already known since the 6th century BC the methods of extracting sugar which was obtained by cutting mature sugar canes into pieces and then pressing them in special tools. The juice was boiled several times and then packaged in jars to be stored in the dark awaiting crystallization.

the Williams Pear
The origins of the Williams Pear date back to the Egyptians, who were the first to consume and market it, also making it known to the populations of the ancient Greeks and Romans. The Williams Pear as we know it today owes its appearance and unmistakable flavor to experiments carried out in the seventeenth and eighteenth centuries, especially in England. The name derives, in fact, from that of a young English entrepreneur who decided to produce and sell this variety of pear, to which he gave his name: "William Pear". Thus was born the famous Williams pear.

It is a very juicy fruit, with a very sweet flavor, especially if ripe

The most common colors are green and yellow, with the pulp being a light color very similar to ivory

The Williams Pear is made up of a pulp component, which in most cases characterizes its taste and grainy, buttery, sometimes even crunchy texture

Panettone Caramel Doré