COMPOSITION • dough • pastry cream • whipped cream DOUGH • water 250 g • cake yeast 50 g • acacia honey 35 g • sugar 120 g • 00 flour (w 280) 1000 g • whole eggs 300 g • egg yolks 120 g • butter 220 g • salt 16 g • lemon zest 1/4 • vanilla bean 1/3 • egg for brushing In stand mixer equipped with paddle attachment, knead water at 30°C with the yeast, honey, sugar, lemon zest, vanilla seeds, whole eggs and flour. Knead until a smooth mixture is obtained. Add half of the yolks together with the salt, then softened butter, then lastly the rest of the yolks. Knead until a silky dough is obtained. Cover with plastic wrap and let rise for 120 minutes, pushing the dough down twice. Form 40 g balls of dough and cover with cellophane. Let rise at 28°C until they have doubled in volume. Shape the dough balls, giving them a slightly oval shape then place the maritozzo pastries on a baking sheet and let rise at 28°C. Brush twice with eggs and bake at 200°C for 7 minutes. Immediately cool in blast chiller to maintain the flavour and moisture. PASTRY CREAM • milk 350 g • cream 150 g • egg yolks 180 g • sugar 150 g • corn starch 35 g • vanilla bean from the Bourbon Islands 1 • salt 2 g • lemon peel 3 Boil milk and cream with vanilla bean and the peel of 3 lemons. Mix egg yolks with sugar, starch and salt. Add the boiling-hot milk and cream. Cook the cream and let cool quickly. WHIPPED CREAM •36%fatcontentcream 1000g • vanilla-flavoured sugar 90 g Whip the creamwith the sugar. ASSEMBLY Once the maritozzo is frozen, cut in half and fill with a first layer of pastry cream, then with whipped cream. Dust with powdered sugar. 55
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