Start kneading all the ingredients, except the butter, in a spiral mixer for 10 minutes, until the dough looks firm. Add the butter and knead for extra 5 minutes until the dough looks velvety and smooth. Bulk rest the dough at 30C for 1 hour. Cut the dough into 60g and roll thigt into oval shape. Let proove the doug at 30C with 70% umidity for 1/2 hours. Bake at 180-190C for 13/15 minutes.
Mix togheter the lilly neutro with the cassis puree until smooth and without lumps. Whip the cream and combine with the cassis lilly mixyture to have a strong peak chantilly.
Melt the chocosmart in the microwave until fully melted at 30C. Preserve at 30C until use.
Cut the cold maritozzo lenghtwise , fill the cut with a generous quantity of cassis chantilly and with the help of a spatula spread it evenly.Set the maritozzo in the fridge for 1 hour to make sure that the chantilly is firm. Dip the maritozzo by half int he chocosmart, remove any excess glaze and decorate with the new PINK MARGUERITE.