|DOLCE FORNO||g 2000|
|CACAO IN POLVERE||g 25|
|milk 3.5% fat||g 300|
|unsalted butter 82% fat||g 300|
Mix all the ingredients, except for the butter that will be added in more than once in the end of the mixing.
The dough will be soft and smooth.
Let it rest (well covered) to rise at 30°C for 1 hour.
Divide into pieces of about 60 grams, roll up and let it rise at 30°C with relative humidity of 70-80% for 2 hours.
Bake at 180-190°C for 13-15 minutes.
Cut the maritozzi in half and stuff them with caramel filling and then with the whipped cream.
Place in the fridge or in the blast chiller on positive program for 10-15 minutes until a stabilized cream is obtained.
Cover half of the maritozzo with caramel glaze and wait until complete crystallization.
Pastry Chef, Chocolatier and Baker