Cacio e Pepe Maritozzi
By: Club House Kitchens
Made With:
Soft and stuffed with an unexpectedly delicious filling, these Cacio e Pepe Maritozzi are special? think Gougères meet Cannoli. Our take on the classic sweet cream bun starts with a traditional enriched dough, creating a soft and tender brioche base. From first glance these buns mimic the classic, boasting a thick stripe of velvety filling down the center. Melding sweet and savoury flavors in a new way, we pivot from tradition and opt for a rich ricotta and mascarpone filling seasoned with a hefty amount of freshly ground black pepper and pecorino. This recipe is featured as part of the Tropical Vibes Trend of our Flavour Forecast 25th Edition.
Soft and stuffed with an unexpectedly delicious filling, these Cacio e Pepe Maritozzi are special? think Gougères meet Cannoli. Our take on the classic sweet cream bun starts with a traditional enriched dough, creating a soft and tender brioche base. From first glance these buns mimic the classic, boasting a thick stripe of velvety filling down the center. Melding sweet and savoury flavors in a new way, we pivot from tradition and opt for a rich ricotta and mascarpone filling seasoned with a hefty amount of freshly ground black pepper and pecorino. This recipe is featured as part of the Tropical Vibes Trend of our Flavour Forecast 25th Edition.
Key products
Instructions
Instructions
- For the maritozzi buns, in a stand mixer with a dough hook, mix all ingredients together except the butter. Mix and knead on low to medium speed until dough becomes smooth and stretchy, about 10 minutes.
- Add one piece of butter at a time; mix at medium speed until butter is fully incorporated before adding more. Continue until all butter has been mixed in. Let the dough knead for another 10 minutes until the dough has formed a soft, smooth ball.
- Place dough in a greased bowl, cover, and let rise for 1 hour at room temperature.
- Punch dough down and turn out onto work surface. Divide into 14 equal portions (about 45 g each). Shape each dough portion into a tight ball. Arrange dough balls on two parchment-lined cookie trays, about 3-inches (7.5-cm) apart. Cover lightly with plastic wrap and let dough balls rise for 1 to 1 1/2 hours or until doubled in size and puffy.
- Preheat oven to 350°F (180°C). Brush buns with egg wash. Bake 15 to 20 minutes until puffed and golden brown. Remove from oven. Let stand 5 minutes, then transfer to rack to cool completely.
- While buns are cooling prepare the filling. Mix all ingredients in medium bowl. Transfer to pastry bag in the refrigerator until ready to serve.
- To fill the buns use a serrated knife to make a cut lengthwise down the center of each bun, keeping the base in tact. Open each bun slightly and pipe filling in to create a cream-filled center about 1/2-inch wide. Run a offset spatula or butter knife along the edge of the bun to smooth out the cream, making it flush. Grate more pecorino cheese on top and serve immediately.
