Roman maritozzi have a charming history, both as an indulgence that was permitted during Lent and as a pastry that was often used in marriage proposals (complete with wedding ring hidden inside). Today they are beloved for their sublime simplicity: The two components- a fluffy roll (in this case, it's a mini brioche) and freshly whipped cream-are elemental on their own but together make a perfectly balanced treat that's light yet decadent, rich but not too sweet.
DOUGH:
Unbleached all-purpose flour- 330 g
Sugar - 37 g
Instant Yeast- 9 g
Salt -9 g
Eggs - 3 pc (150 g cold eggs)
Cold water - 57 g
Unsalted butter- 142 g (cold)
WHIPPED CREAM
Heavy cream-227 g
Powdered sugar-35 g
DAY 1
In standard mixer bowl combine the flour, sugar, yeast, salt, eggs and water. With the dough hook attachment mix all ingredients about 2 minutes on medium speed. Increase the speed to high and mix until the dough is smooth and elastic (around 10 minutes)
Add butter 2 pats at a time until butter is completely incorporated.
Place the dough in the bowl sprayed with butter, cover tightly and refrigerate overnight, 12-16 hours.
DAY 2
Line two baking sheets with parchment paper.
Lightly flour a work surface, then remove the brioche dough from the refrigerator and transfer it to the work surface.
Divide the dough into 12 equal portions (each about 60 grams). Shape each piece into a tight ball.
Evenly space the buns across the prepared baking sheets, cover lightly, and let rise until doubled (1-2 hours in a warm place).
Preheat the oven to 375°F.
Bake the buns until they're golden brown around 15 to 20 minutes (tent with foil after 10 minutes if they're browning too quickly).
Remove them from the oven, let stand for 5 minutes, then transfer to a rack to cool completely.
In a stand mixer with the whisk attachment whisk the cream until soft peaks form. Add the powdered sugar and continue beating until stiff peaks form.
Use a serrated knife to make a slit lengthwise down the center of each bun while keeping it intact at the base. Open each bun slightly. I used regular kitchen bags to fill the base. You can put anything in the middle, from fruits, jams, lemon curd and chocolate ganache. And cover with cream on top.
To garnish the maritozzi, generously dust the top of each bun with powdered sugar, or garnish with additional ingredients as you want. Filled maritozzi are best served immediately, or at least the same day.
Comentarios