Pink Maritozzi

Leavened Products

Fruity and gourmet maritozzi, with cream and crunchy raspberry flavour glaze

Salvatore Toma Find out more

Components

1. Maritozzi

500 g	Yeast flour
7 g	Dried beer yeast
30 g	Eggs
225 g	Full-fat Milk
100 g	Sugar
10 g	Salt
75 g	Butter

Mix the flour and dried beer yeast. Add the eggs, full-fat milk and sugar. Incorporate well and then add salt and butter. Once the butter has been absorbed, remove the mixture from the machine and leave to sit for 30 minutes. Create the portions and create the form. Leave to rise until they have doubled in mass. Brush and bake at a temperature of 160°C open valve and humid for 15 minutes.

2. Raspberry Cream

300 g	Raspberry Puree
300 g	Butter
300 g	Sugar
100 g	Water
300 g	Eggs
300 g	Egg Yolks
400 g	Sugar
200 g	Raspberry Chunks

Heat the raspberry puree, butter, sugar and water. Pour over the yolks, eggs and sugar. Bring to the boil and add the Cubes. Emulsify and place into the fridge.

3. Raspberry Cubes Crunchy Glaze