Chocolate-coated truffle balls with a crumbly cookie coating, one split open revealing a hollow interior, on a marble...

Martini Master Easy Up to 30 min Spreadable creams Pastry

Chocolate Maritozzo Recipe

Name: Chocolate Maritozzo
Total time: 58 min
Ingredients: Croissant Flour - 1000g; Fresh Yeast (10 Dry Yeast) - 40g; Eggs - 250g; Egg Yolk - 75g; Water - 400g; Vanilla Paste - 10g; Sugar - 200g; Salt - 20g; Butter - 200g; Caravella Gran Mora - 150g; Custard Cream - 500g; Caravella Gran Mora - 75g

Caravella Gran Mora

Difficulty 3

58 Minutes

Croissant Flour 1000g

Fresh Yeast (10 Dry Yeast) 40g

Eggs 250g

Egg Yolk 75g

Water 400g

Vanilla Paste 10g

Sugar 200g

Salt 20g

Butter 200g

Caravella Gran Mora 150g

Custard Cream 500g

Caravella Gran Mora 75g

Method

Chocolate Custard Cream

Mix for some minutes until the gluten has formed flour, yeast, eggs and water.
Add slowly sugar and salt.
When completely absorbed add in 3 times soft butter combined with Gran Mora.
Let bulk the dough at room temperature for 1 hour, transfer in chiller overnight.
Cut it in pieces of 80 grams and roll it.
Proof for 60/90 min at 30°C.
Bake at 155°C for 12/15 min.
After bake let it cool down, cut in half.
Fill up with chocolate cream, whipping cream and dust with icing sugar.