Panettone with Six Lift-Off Sections

Preparation

1. Mix flour, yeast, milk at 30 °C, sugar, eggs and salt. Knead for 10 minutes, then stir in three additions and knead for 10 to 15 minutes, until the dough is elastic. Add raisins, candied fruits, zest and vanilla.
2. Cover and allow to double in volume, about 2 hours at 24 °C. Fold the dough, form a ball and place in a 1.5 kg paper panettone mold, placed on a plate.
3. Let rise for 1 h 30 to 2 hours, up to 2 cm from the edge. Heat the oven to 170 °C. Gently cut the top into a cross and place 10 g of butter in the center.
4. Bake 45 to 55 minutes in the bottom of the oven. Cover with baking paper after 25 minutes if brown; the probe in the center should indicate about 93 °C.
5. Allow to cool completely on the grid in the mold before cutting. This yeast version gives a brioche crumb, different from a panettone long fermented with leaven.
6. Simmer the 80 ml of cream and pour them three times over the chopped chocolate. Mix and let thicken for 45 minutes.
7. Cut the dome of the brioche completely cold to about 2 cm thick, then divide it into six quarters. Dig under the center a well 9 cm in diameter and 2.5 cm deep, keeping a wide crumb belt intact. Reserve the removed crumb to serve next to it.
8. Fill the trough with the ganache, without exceeding its edge; the 180 g are suitable for this volume, but keep a little apart if the actual well is smaller. Rest the six quarters of the dome. Refrigerate for 1 hour.
9. For the revelation, remove a neighborhood and place it next to it; only the hatch of the summit is open, no vertical part of panettone is removed.