The pastry chef Carmen Vecchione in her Dolciarte shop in Avellino bakes cocoa husks that are worth the trip. Or try making them at home with his recipe
Maritozzo is a classic, but like all classics it is being revisited. In Milan it has become trendy, they dedicated a national day to us (the #MaritozzoDay) and by now it has been cleared well beyond the borders of the capital. A delicious one can be tasted in Avellino, in the most famous pastry shop in the city, namely Dolciarte. This pastry shop has at least two things special: it is avant-garde in Avellino (which is not exactly the Quadrilatero della moda) and the pastry chef is a woman, Carmen Vecchione. He opened his own pastry shop in 2008 with his brother Stefano, after university studies in Economics and an experience with chef Lino Scarallo. His style is modern, he loves to experiment, and the ingredients are of the highest quality, with a keen eye on the territory of origin which is Irpinia.
Known for her panettone, who bakes all year round, is an out-of-class leaven maker and so croissants (and husbands) as well as a well-stocked selection of biscuits attract customers. At breakfast it is a constant coming and going and the most coveted pieces, such as the chocolate maritozzo, go away like bread. Also thanks to the cafeteria and the tables to sit in the back and browse trade magazines and choose some volumes from the well-stocked library.
Maritozzo makes it classic, with cocoa mixture, full of whipped cream and, if desired, with a pistachio spread. The cocoa version is perfect, not very sweet, and here is his recipe.
Maritozzo with cocoa
For the briosce
900 g of type 1 flour
85 g of cocoa
170 g of water
400 g of whole milk
200 g of mother yeast on the second round
200 g of sugar
200 g of butter
85 g of tangerine paste
25 g of salt
Method
Dissolve the cocoa in the water and set aside. Mix milk and eggs together with the yeast on the second round, soften, add the flour and cocoa rehydrated with water. Mix in the mixer until the mixture is homogeneous, then add the sugar and leave to mix in the mixer for another 10 minutes.
Add the tangerine paste, butter and salt. Knead again in the mixer until the mixture becomes elastic enough. Leave to rise in the refrigerator overnight.
The next morning, remove from the refrigerator and let it rise at room temperature for a couple of hours.
Form 70/80 g balls of dough and let them rise again at room temperature when they take on volume.
Bake at 160 ° C for 20/25 minutes.
For the pistachio praline
300 g of pistachios
180 g of sugar
100 g of water
Toast the pistachios in the oven at 120 ° C for 30 minutes. Then put the toasted pistachios, sugar and water in a non-stick saucepan. Stir continuously on a moderate flame until the pistachios are covered with the caramelized sugar. Pour everything on a sheet of baking paper and space the pistachios. Once cooled, put the caramelized pistachios in a blender with well-sharpened blades and make them into a paste.
For the filling
1 liter of cream with 36% fat
200 g of sugar
Cut the Maritozzo in the center. Put a spread of pistachio praline on the bottom and fill the entire Maritozzo with whipped cream.
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