Recipe Cherry Almond Maritozzo
To make this dish
Ingredient list
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Polish detrempe215 g T45 flour
229 g milk
3 g yeast
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Aroma paste22 g glucose syrup
15 g water
7 g orange blossom
22 g sugar
1 g salt
2 g vanilla paste
110 g candied orange
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Main dough500 g T45 flour
443 g Polish detrempe
229 g egg
14 g salt
100 g sugar
11 g yeast
179 g Lescure Unsalted 250g butter Roll 82% fat
57 g Aroma paste
200 g Mashed potatoes
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Cherry confit500 g cherry purée
50 g sugar
10 g pectin NH
4 g cornstarch
12 g water
100 g Amarena syrup
50 g Amarena cherries, chopped
2.5 g citric acid solution (50/50)
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Almond Mascarpone Chantilly340 g flaked almonds
1400 g Lescure UHT Cream 35% fat
600 g mascarpone
130 g sugar
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Citrus syrup300 g sugar
400 g water
1 pod vanilla
1 pinch grated lemon zest
1 pinch Orange zest
Lescure Unsalted 250g butter Roll 82% fat
Lescure UHT Cream 35% fat
The recipe, step by step
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01
Polish detrempe
Mix the flour, the yeast and the milk at 20 °C and knead by hand and place in a measuring cup.
Let it rise at room temperature (22℃) until the volume has tripled.
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02
Aroma paste
Make syrup by boiling glucose syrup, water, sugar, honey, and salt.
Add the orange and vanilla paste and orange blossom to the Thermomix and blend until you have a smooth paste.
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03
Main dough
Add the polish, whole eggs, T45 flour, sugar, salt and yeast and mix on level 1 until the dough comes together (use a beater if the amount is small).
Raise it to the level 2 to form gluten. Once the gluten is incorporated, add the butter, mashed potatoes, and the aromatic paste and mix until smooth.
At a dough temperature of 26℃, let it rise for about 45 minutes at room temperature, then fold and flatten it.
Then, store in the freezer to stop the fermentation.
After refrigerating overnight, divide into 50 g portions and shape into firm balls.
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04
Cherry confit
Heat the cherry puree and Amanera syrup and add the pre-mixed pectin and sugar when it reaches 40℃.
When it reaches 70℃, mix corn starch and water and boil for 30 seconds.
Remove from heat, add citric acid solution and mix in chopped Amanera cherries.
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05
Almond Mascarpone Chantilly
Bake the almond slices at 180℃ for 6 minutes (until they turn golden brown and emit a nutty aroma).
Add whipping cream heated to 60℃, cover with plastic wrap and infuse for 10 minutes.
Strain the almond slices through a fine sieve and adjust the amount of whipping cream.
Mix the flour and mascarpone.
Cool to 3℃ and use after whipping while cold.
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06
Citrus syrup
Put all ingredients in a pot and bring to a boil.
Let steep in the refrigerator overnight.
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07
Assembly and finishing touches
Leave the rounded Maritozzo dough balls to proof at 26℃ and 80% humidity for two hours.
Bake in a convection oven at 180°C for 8-9 minutes (until light brown).
Brush with citrus syrup as soon as it comes out of the oven. Cut after cooling.
Fill with 20 g of cherry confit and 60 g of Almond Mascarpone Chantilly, sprinkle with powdered sugar and decorate with half an Amarena cherry.
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