Recipe for easy danish pastry shrovetide buns with mocha cream, caramel, and jam
With winter break just around the corner, some of you might be thinking about Shrovetide buns? I certainly am – every day.
I love Shrovetide buns! So delicious and with so many possibilities for fantastic fillings.
I have a particular fondness for Shrovetide buns made with puff pastry, but I don’t really have the energy to make that delicious dough myself… if you feel the same, but still want to add your own touch to the filling, then these could be a hit!
These buns are bought frozen, then simply baked, cut open, and filled with delicious goodies. THAT is easy! And of course, you can fill them with whatever you like best.
In these buns, I’ve added a quick mocha cream, gooey caramel center, slightly tart blackberry jam at the bottom, and a bit of vanilla cream on top.
It might not sound like it, but I promise! They are really easy, and the filling can be whipped up in 10 minutes – the recipe is right below.
Easy Danish pastry Shrovetide buns with mocha cream, caramel, and jam
Equipment
- Bowl
- Hand Mixer
- Oven
- Knife
- Piping Bag
Ingredients
- 1 package Danish Fastelavns Buns Mette Munk Shrovetide buns from frozen
Mocha Foam
- 300 gram Whipping Cream
- 2 gram Instant coffee
- 12 gram Brown sugar
- 3 gram Cocoa powder
Vanilla Foam
- 200 gram Cream
- 4 gram Vanilla Sugar
- 3 gram Powdered Sugar
In addition
- 80 gram Jam blackberry jam or the jam you prefer
- 80 gram Dulce de leche caramelized milk in a can
- Chocolate A little chocolate icing for decoration
Instructions
Mocha cream
- Use a spoon to stir cream and instant coffee together until the coffee is dissolved. Add brown sugar and cocoa powder to the bowl and whisk everything together with a hand mixer until achieving a fine, airy cream.
Vanilla cream
- Whisk all ingredients together with a hand mixer until achieving a fine, airy cream.
Assembly of the buns
- Bake the buns according to the instructions on the package.
- Let the buns cool and cut them in half.
- Spread jam on the bottoms.
- Put mocha cream in a piping bag with a star nozzle and distribute on the buns over the jam.
- Put 1 tbsp dulce de leche in the middle of each.
- Top with vanilla cream, place the top half of the buns on, and optionally decorate with surplus cream and icing – serve
Notes
