UNIGRÁ S.p.A.

Chocolate Maritozzo

Caravella Gran Mora

Difficulty 3
58 Minutes
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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

  1. Mix for some minutes until the gluten has formed flour, yeast, eggs and water.

  2. Add slowly sugar and salt.

  3. When completely absorbed add in 3 times soft butter combined with Gran Mora.

  4. Let bulk the dough at room temperature for 1 hour, transfer in chiller overnight.

  5. Cut it in pieces of 80 grams and roll it.

  6. Proof for 60/90 min at 30°C.

  7. Bake at 155°C for 12/15 min.

  8. After bake let it cool down, cut in half.

  9. Fill up with chocolate cream, whipping cream and dust with icing sugar.

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