MILK CHOCOLATE GANACHE

1. Place the cream in a saucepan and bring to the boil over an induction cooktop on setting 4.
2. Pour the hot cream over the milk chocolate and whisk until the chocolate has completely melted and incorporated.
3. Cover the surface of the ganache with plastic wrap and allow to set at room temperature.

Note: The ganache can be stored at room temperature for up to 7 days.

MILK CHOCOLATE CREAM

1. Place the cream (A) in a saucepan and bring to the boil over an induction cooktop on setting 4.
2. Pour the hot cream over the milk chocolate and whisk until the chocolate has completely melted and incorporated.
3. Add the cream (B) and whisk to combine.
4. Cover the surface of the chocolate cream with plastic wrap and chill in the refrigerator for a minimum of 6 hours.

Note: The milk chocolate cream can be stored in the refrigerator for up to 3 days.

MARITOZZI BUNS

1. Place the baker’s flour (A) and water into a saucepan over an induction cooktop on setting 4 and whisk until the mixture thickens, creating a tangzhong.
2. Transfer the tangzhong into the bowl of a stand mixer fitted with a dough hook and allow it to cool for 5 minutes.
3. Once cooled, add the salt, honey, egg (A), and milk (A) and mix to combine.
4. Add the yeast and mix to incorporate.
5. Then, add the baker’s flour (B), plain flour, cinnamon and orange zest and mix on low speed for approximately 2 minutes.
6. Increase to medium speed and continue mixing for approximately 6 minutes.
7. Add the softened butter and continue mixing to incorporate.
8. Turn the dough out onto a lightly greased workbench, cover it with an overturned bowl and allow it to rest for 15 minutes.
9. Shape the dough into a smooth ball, transfer it into a large, greased bowl and cover the bowl with plastic wrap.
10. Allow to prove at room temperature for 90-120 minutes, until doubled in size.
11. Meanwhile, create the egg wash by placing the egg (B) and milk (B) into a bowl and whisking by hand to combine, then set aside in the refrigerator until required.
12. Once the dough has doubled in size, gently knock it back and divide it evenly into 12 portions.
13. Roll each portion in the palm of your hand to form a ball.
14. Place the dough balls onto a lined baking tray, cover with plastic wrap, and allow them to prove for 30-60 minutes, until doubled in size.
15. Half an hour before the dough is ready, heat the oven to 180°C, fan forced.
16. Once the dough balls have doubled in size, brush their surface with the prepared egg wash.
17. Bake in the preheated oven for approximately 18 minutes, or until dark golden-brown in colour.
18. Allow to cool completely at room temperature before assembling.

Note: The buns can be stored at room temperature for up to 2 days.

ASSEMBLY

1. Whisk the prepared milk chocolate cream until it reaches medium to firm peaks.
2. Slice the cooled maritozzi buns three quarters of the way through on a 45-degree angle.
3. Pipe some of the milk chocolate ganache down the centre of the bun to help the bun stay propped open.
4. Pipe the whipped chocolate cream over the cut surface of the buns, creating a little overhang.
5. Close the buns, then use a palette knife, knife, or spatula to remove the excess cream from the seam, creating a flat surface.

Note: It’s best to keep the buns unfilled until you are ready to serve them.