Recipes
Using the dough hook, combine the flour, yeast, sugar, honey, salt, and egg yolks on speed 1.
Gradually add the cream and mix for 9 minutes.
Add the fermented Maritozzo dough, then knead on speed 2 for 18 minutes (at the end the dough should be 25°C).
Incorporate the butter on speed 1, mixing for 8 minutes, then knead on speed 2 for 5 minutes (at the end the dough should be 24°C).
Let rise for 2 hours at room temperature (23°C) then refrigerate overnight.
Using the dough hook, combine all the ingredients on speed 1 for 5 minutes, then knead on speed 2.
Let rise for 1 hour at room temperature (23°C) then refrigerate for at least 6 hours.
Bring the water and brown sugar to the boil.
Add the scraped vanilla bean and set aside.
Heat the cream, milk and glucose syrup (1).
Prepare a dark caramel with the glucose syrup (2) and the sugar (approximately 195°C).
Deglaze with the hot cream mixture.
Add the miso paste and the cream cheese.
At 40°C add the butter and mix with a hand blender.
Refrigerate overnight.
Heat the fruit purées together.
At 40°C, add the combined pectin and sugar (1).
Bring to the boil.
Add the gelatine mass.
Add the xanthan gum combined with the sugar (2) and the lime zest.
Mix with a hand blender, transfer to a container and let cool.
Hydrate the gelatin powder into the cold water for at least 20 minutes.
Melt in a microwave and refrigerate.
Roast the almonds in a 140°C convection oven for approximately 20 minutes.
Prepare a caramel with the water, sugar and glucose.
Add the warm roasted almonds and the fleur de sel, set aside and let cool.
Process in a food processor to obtain a fine paste then incorporate the remaining ingredients.
Combine the matcha with the sugar.
Add to the cream, combine and whip with the whisk attachment.
Combine the cream with the chopped coffee beans and let infuse overnight in the refrigerator.
Strain through a conical sieve before whipping with the sugar.
Bring the milk to the boil and add the gelatine mass.
Pour over the dark chocolate and stir with a rubber spatula.
Mix with a hand blender to create a perfect emulsion.
Add the cream cheese and the cold cream and mix again.
Let stiffen in the refrigerator at least 4 hours (ideally overnight).
Divide the Maritozzo dough into 40 g pieces. Punch down, shape into balls, wrap in plastic and refrigerate for 30 minutes. Shape into balls a second time, then place on a baking sheet lined with parchment paper. Brush with the egg wash then let rise for approximately 1 hour and 40 minutes at 27°C. Let rest for 20 minutes at room temperature (23°C) then brush with egg wash again.
Baking in a convection oven: Preheat the oven to 190°C then lower heat to 170°C and bake for approximately 10 minutes (damper closed) (turn the maritozzi around after approximately 3 minutes so that they develop evenly).
Baking in a deck oven: bake at 200°C (top and bottom) for approximately 12 minutes (damper closed). Remove from the oven and let cool thoroughly on a rack. Using a serrated knife, make an incision in the middle of each maritozzo (from the top) down to 1 cm from the base. Brush the inside of each maritozzo with syrup (approximately 10 g per maritozzo). Fill the maritozzi according to flavour:
Miso caramel maritozzi: pipe the miso caramel into the centre (approximately 15 g) then fill with whipped Sculpture (approximately 15 g). Smooth using a small angled spatula (without leaving any traces on the buns). Sprinkle the maritozzi with roasted soybean flour (kinako).
Tropical coconut maritozzi: pipe the tropical confit into the centre (approximately 50 g) then fill with the whipped coconut Sublime (approximately 15 g). Smooth using a small angled spatula (without leaving any traces on the buns). Sprinkle the maritozzi with a combination of raw and toasted grated coconut.
Black sesame maritozzi: pipe the black sesame almond praliné into the centre (approximately 10 g) then fill with whipped black sesame Sculpture (approximately 15 g). Smooth using a small angled spatula (without leaving any traces on the buns). Sprinkle the maritozzi with black sesame powder (ground in a food processor).
Matcha adzuki maritozzi: pipe the adzuki paste into the centre (approximately 10 g) then fill with whipped matcha Sculpture (approximately 15 g). Smooth using a small angled spatula (without leaving any traces on the buns). Sprinkle the maritozzi with matcha tea.
Chocolate coffee maritozzi: pipe the namelaka into the centre (approximately 20 g) then fill with whipped Sculpture (approximately 15 g). Smooth using a small angled spatula (without leaving any traces on the buns). Sprinkle the maritozzi with cocoa powder.
