Home Recipes Maritozzo

Maritozzo

Classic Italian brioche filled with smooth vanilla cream.

Butter Eggs Sugar

Maritozzo

Emilio Glorioso

Emilio Glorioso

Glorioso Pasticceria

Ingredients

For 40 servings

Dough

1000 g flour W320

20 g diastatic malt 12000 UP

100 g sugar (1)

40 g yeast

250 g mature sourdough starter

300 g milk

50 g egg yolks

220 g eggs

100 g sugar (2)

20 g salt

200 g Debic Cake Butter

60 g orange paste

1 pod vanilla

Custard cream

800 g milk

200 g Debic Stand & Overrun

350 g egg yolks

275 g sugar

45 g cornflour

45 g rice starch

1 pod vanilla

1 lemon

Vanilla chantilly cream

1000 g Debic Stand & Overrun

500 g Debic Cream Plus Mascarpone

30 g sugar

1 pod vanilla

Decoration

50 g freeze-dried raspberries, crushed

50 g powdered sugar

40 small chocolate squares

Debic products used

Cake Butter 4x2.5KG

Stand & Overrun 1L

Cream Plus Mascarpone 1L

Preparation

Dough

Knead together the flour, malt, sugar (1), yeast, mature sourdough starter and liquid ingredients and mix well.

Add sugar (2).

Once absorbed, add the salt, Cake Butter, orange paste and vanilla seeds.

Leave the dough to rise and place in the refrigerator until the following day.

Divide the dough into 55 g pieces, shape them and then roll them into balls.

Leave to rise for 3 hours at 70% humidity and bake at 175°C for 8-10 minutes.

Custard cream

Heat the milk and Stand & Overrun.

Pour over the egg yolks, sugar, cornflour, rice starch, vanilla seeds and lemon zest, which have been mixed together beforehand.

Bring to a boil and then reduce the temperature.

Store at 4°C.

Vanilla chantilly cream

Combine the Stand & Overrun, Cream Plus Mascarpone, sugar and vanilla seeds and whip until it reaches a stable consistency.

Assembly

Cut each maritozzo horizontally two-thirds of the way up.

Pipe custard cream onto the bottom half.

Coarsely crush some freeze-dried raspberries and sprinkle over the custard.

Add a layer of vanilla chantilly cream and smooth flat with a palette knife.

Grind remaining raspberries into a fine powder and dust powdered sugar and raspberry powder over the top.

Finishing touch

Place a chocolate square in the centre of the chantilly layer.

Butter Eggs Sugar

Debic for chefs

Debic for chefs