The Best Pistachio Maritozzi | How To Make Maritozzi | Maritozzi Recipe

Welcome to Pistachio Maritozzi Recipe video, where I'll show you how to make these delicious Italian sweet buns filled with creamy pistachio goodness! Now, let me tell you a funny story - my husband fell in love with a similar bun at La Pain Quotidien cafe in New York, which they named as French Creamy Donut.
When we moved to Florida, he begged me to recreate it. And when I tried to find the recipe - no luck. For that naming, I saw crème puffs or profiteroles recipes that were mismatched with what my husband tried in the cafe.
Until he stumbled upon a delicious-looking and mouth-watering version with pistachio cream on Instagram. And it was Italian traditional Italian pastry Maritozzi! And fun fact - the name "maritozzo" is derived from the word "marito" which means husband in Italian (per wiki page). 😃
And well, here we are!

Pistachio Maritozzi Buns
serv. 12 buns

Pistachio white chocolate cream:
150g (5.3oz) White Chocolate
95g (3.3oz) Hot Heavy Whipping Cream
385g (13.6oz) Cold Heavy Whipping Cream
80g (2.8oz) Pistachio Nuts (for making pistachio paste; or use 60g of store-bought pistachio paste)

Tangzhong:
80g (2.8oz) Whole Milk
20g (0.7oz) Bread Flour

Main dough:
300g (10.6oz) Bread Flour
42g (1.5oz) Sugar
5g (1/2 teaspoon) Salt
150g (5.2oz) Eggs
7g (sachet) Instant Dry Yeast
All the tangzhong
90g (3.2oz) Butter, softened (room temperature) and cubed

+ fresh raspberries and pistachio nuts

Once you have made Pistachio cream, transfer it to the fridge for at least 3 hours or overnight.
Once you have made the main dough, let it proof in a warm place for 90 minutes or until doubled in size. You can turn on the light in your oven and proof the dough there (that is my way and it always works perfectly).
Once doubled, divide the dough into 12 pieces and roll the buns.
Place back in a warm place to proof for about 60 minutes. After, brush the buns with egg and milk wash.
Bake at 350F/180C for about 12 minutes. Cool to room temperature before filling. Enjoy! ❤️


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Would like to say big thanks for the recipe to ‪@BreadByElise‬! The recipe you can find on her Instagram page https://instagram.com/breadbyelise?ig...