Recipe for fastelavnsboller with vanilla cream, chocolate mousse, and blackberry jam
With February and Shrovetide just around the corner, are you also getting started on Shrovetide buns?
Shrovetide buns are sooo wonderful! And with so many possibilities!
These are made with chocolate choux pastry and filled with vanilla cream, blackberry jam, and chocolate mousse – a truly delightful combo!
I like to use choux pastry for Shrovetide buns because it creates a light and airy bun that isn’t too heavy, allowing you to really go all out with the filling.
In this version, creamy vanilla is complemented by a light, chocolatey mousse, and the jam adds just a hint of tartness. On top, a classic chocolate glaze – it just belongs there, doesn’t it?
These Shrovetide buns aren’t difficult at all; you can prepare the filling while the buns are in the oven, and soon you’ll have some really delicious buns ready!
Fastelavnsboller with vanilla cream, chocolate mousse, and blackberry jam
Equipment
- Oven
- Pot
- Bowl
- Hand Mixer
- Piping Bag
- Baking Tray
- Baking Paper
- Bread Knife
Ingredients
Chocolate Water Cakes
- 50 gram Butter
- 100 gram Water
- 60 gram Wheat Flour
- 10 gram Cocoa
- 8.4 gram Sugar
- 1 pinch Salt
- 2 pcs. Egg
Chocolate Mousse
- 250 gram Cream
- 10 gram Cocoa
- 15 gram Powdered Sugar
- 4.2 gram Vanilla Sugar
In addition
- 1 pcs. Vanilla Cream I use the packet version, you just need to whisk it with milk – 1 packet is enough
- 90 gram Blackberry Jam
- Glaze chocolate icing
Instructions
Chocolate choux buns
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit), conventional oven.
- Melt water and butter in a pot.
- Mix flour, cocoa, sugar, and salt in a bowl and then add the mixture to the pot.
- Stir in the pot with a spoon until a thick and coherent dough is formed.
- Remove the pot from heat and let the dough cool for 10 minutes.
- Beat in the eggs one at a time (I used a hand mixer). Let the dough come together after the first egg before adding the next egg. After the final egg, beat until you get a smooth and elastic dough – this can take 1-2 minutes.
- Put the dough into a piping bag with a round nozzle (or cut a hole in the tip of the bag) and pipe out buns onto a baking sheet lined with baking paper. They should be about 5 cm in diameter.
- Bake the choux buns for 20 minutes in the oven until they are puffed up and slightly cracked. Remove and let cool.
- A good tip is not to open the oven during baking, as this can cause them to collapse.
Chocolate mousse and vanilla cream
- Put all ingredients in a bowl and mix with a hand mixer until you get a fluffy mousse.
- Make the vanilla cream according to the instructions on the packet.
Assembling the Fastelavnsboller
- Halve each choux bun and spread the bottom with a layer of vanilla cream.
- Put the chocolate mousse in a piping bag with a star nozzle and pipe it around the edge of the bun.
- Put a teaspoon of jam in the center of each bun and place the top on. Top with chocolate icing – serve
Notes
