Lemon and Elderflower Maritozzi with Pistachio and Raspberry Recipe
Pillowy soft brioche buns are bursting with lemon zest and elderflower cordial spiked cream and topped with freeze-dried raspberries and chopped pistachios
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Cooking tools:
- Stand mixer
- Hand mixer
- Kitchen scale
- Piping bag
- Offset spatula
- Cooling rack
- Mixing bowl
- Baking sheet
- Parchment paper
- Kitchen towel
- Oven
- Chef's knife
- Plate
- Spoon
- Measuring spoon
- Measuring cup
Ingredients
- 550g strong white bread flour plus extra for dusting
- 250ml whole milk warmed
- 7g sachet fast-action dried yeast
- 50g golden caster sugar
- 1 tsp fine sea salt
- 1 lemon zested
- 3 eggs
- 50g unsalted butter softened, plus extra for the bowl
- 600ml double cream
- 3 tbsp elderflower cordial
- 2 tbsp icing sugar plus extra for dusting
- 4 tbsp pistachio paste or pistachio butter
- 4 tbsp raspberry jam
- 25g shelled pistachios finely chopped
- 3 tbsp freeze-dried raspberries
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