Mini-Maritozzo with Diplomat Creme - Dark Rooibos
Recipe: Melissa Forti, Food-Styling: Mattia Risalti, Styling: Milia Seypel Photo: Oliver Schwarzwald
Milk roll alla romana
Cooking helps me to get my mind off other things. Baking has the exact opposite effect, far too precise work is required, relaxation? Not in sight. For many people, however, it's the other way round. The meticulous adherence to the list of ingredients and quantities acts much more as a kind of calming guide, providing the desired distraction. Just for those, here's a great pairing, for the second half of Sober October! The recipe for the sweet treat comes again from the wonderful Melissa Forti, by the way, we already had three great pairings with Melissa's recipes. You can find them here, here and here.
The concept of the Maritozzi is as simple as it is convincing. A comfortingly soft dough ball with a rich, creamy filling, unbeatably delicious. Accompanied by a matching tea-based drink. Assam or Darjeeling, with their bitter notes, are a little too tart. That's why we chose Roibush, which is lighter and leaves enough room for the creamy custard and the non-alcoholic rum to develop. Rum flavour is not uncommon in desserts and many sweet baked goods. With its cinnamon-like caramel notes, it fits perfectly into the sweet world. That is why it is found in the form of a 0.0 % rum in the tea to give the drink an exciting base. In addition to Verjus, we used basil blossom syrup from Blütenrein to balance the sweetness and acidity. It provides a good counterpoint because, in addition to its sweetness, it also has a pleasant acidity and its own aroma. If you don't have this syrup, you can double the amount of verjus and use elderflower syrup as a substitute. Whatever tastes good is permitted. With this in mind, into #Soctober Part II!
Mini maritozzo with diplomat cream
LEVEL OF DIFFICULTY medium
PREPARATION TIME 50 minutes,
Baking time 12 minutes plus 2.5 hours rising time
INGREDIENTS for 16 mini maritozzi
250 g Manitoba flour (equivalent to type 550)
55 ml water (room temperature)
33 g fine white sugar
5 g fresh yeast
1 egg (size L, room temperature)
20 g virgin olive oil
23 g butter
3 g salt
1 scraped vanilla pod, a little milk for brushing.
Poppy seeds, sesame seeds or icing sugar to sprinkle on top if desired.
Diplomat's cream
1 organic lemon
500 ml milk
2 egg yolks
100 g sugar
1 tbsp flour
100 g whipped cream
Preparation
1. For the Maritozzi, mix the flour, water, sugar and crumbled yeast in a food processor.
2. Run the machine on low speed and add the egg, oil, butter, then the salt and vanilla pulp. Alternatively knead by hand, in either case do not knead too long.
3. Leave the dough in a bowl to rise at room temperature for 2.5 hours. Then divide into small balls of about 25 g and place on a baking tray. Cover with cling film and leave to rise until they have tripled in volume.
4. Brush the balls with milk (sprinkle with poppy seeds or sesame seeds if desired) and bake in the oven at 180 degrees for about 12 minutes.
5. For the diplomat cream, peel the lemon zest thinly with a peeler, without the white skin.
6. Heat the milk. In another saucepan, whisk the egg yolks and sugar until the sugar dissolves. Sift in the flour. Gradually add the hot milk. Finally, add the lemon zest.
7. Now put the saucepan on the cooker and whisk the mixture constantly over a low heat until it starts to thicken. The cream must not boil and you must stir well so that nothing burns or sets. It is ready when it drips heavily from the whisk. Remove the pan from the heat and take out the lemon zest.
8. Leave to cool at room temperature and stir well before using again. Then carefully add the whipped cream to the cream.
9. Cut the top of the maritozzi and fill with the diploma cream. Use a knife to peel off the excess cream so that the Maritozzo has a smooth surface. Sprinkle with icing sugar.
The drink:
Dark Rooibos
LEVEL OF DIFFICULTY easy
PREPARATION TIME
5 minutes
INGREDIENTS for 1 person
4 cl Fluère Dark Cane (non-alcoholic rum)
4 cl cold Rooibos tea, (prepared according to the packet instructions)
2 cl Basil flower syrup
1 cl Verjus
Basil leaves to garnish
Stir all ingredients together over ice. Serve over ice. Garnish with a basil leaf.
Recipe: Melissa Forti, Food-Styling: Mattia Risalti, Styling: Milia Seypel Photo: Oliver Schwarzwald