Quick answer: split soft brioche-style buns almost through, whip 1½ cups of cold heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla to stiff peaks, pipe it in generously and smooth the cream flat with a knife. Dust with powdered sugar.
The whipped cream filling (8 buns)
- 1½ cups (360 ml) cold heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Optional: finely grated orange zest
Whip to stiff peaks so the cream stands up in the bun; see soft peaks vs stiff peaks. If the buns will sit in a display or on a buffet, use stabilized whipped cream.
Shortcut: brioche buns
- Choose small, soft brioche rolls.
- Warm 2 tbsp of sugar with 2 tbsp of water until dissolved and brush it over the tops.
- Cut each bun from the top, at an angle, about three-quarters of the way through.
- Open gently, pipe in the cream, and level it with a palette knife.
Homemade buns (8)
- 2¾ cups (350 g) bread flour
- ¼ cup (50 g) sugar
- 1½ tsp instant yeast
- ½ tsp salt
- ½ cup (120 ml) lukewarm milk
- 2 large eggs
- 4 tbsp (55 g) soft butter
- Zest of 1 orange
- Mix everything except the butter into a dough, then knead in the butter until smooth and elastic, about 10 minutes.
- Cover and let it rise until doubled.
- Shape into 8 ovals, place on a lined tray and let them rise again until puffy.
- Brush with beaten egg and bake at 350°F (175°C) for 15-18 minutes, until golden.
- Brush with sugar syrup and cool completely before filling.
Rising times depend on the temperature of your kitchen.
Variations
- Pistachio: fold 2 tbsp pistachio paste into the cream; dip the cream edge in chopped nuts.
- Chocolate: chocolate whipped cream.
- Berry: tuck sliced strawberries into the cream.
- Richer: mascarpone cream or diplomat cream.
More cream-filled pastries: cream puff filling and cannoli cream and cream horns.
Frequently asked questions
What are maritozzi?
Soft, lightly sweet yeast buns from Rome, split open and filled with a generous amount of whipped cream. With cream they are called maritozzi con la panna.
What cream is used in maritozzi?
Fresh whipped cream, lightly sweetened. It is smoothed flat with a knife so the bun looks full to the brim.
Can I use store-bought buns?
Yes. Soft brioche buns or rolls make a good shortcut. Brush them with a little sugar syrup for shine.
How long do maritozzi keep?
Fill them within a few hours of serving and keep them chilled. Unfilled buns keep for a day or freeze well.
