They may look a bit elaborate, but they are actually quite straightforward. The dough is a quick choux pastry, it doesn't even need to rise, and the filling is easy to make too. In fact, they can be ready within an hour from start to finish.
Recipe for shrovetide buns with vanilla cream, jam, and nougat mousse
The last cream buns of the year will be these, which are simply the most delicious, indulgent cream buns ever…
A light and airy bun filled with vanilla custard, tangy jam, intense nougat mousse, and fluffy vanilla cream – yummy. No, but they are really, truly amazing! And with a perfect mix of sweet and slightly tangy flavors and a light dough that makes them not too heavy to eat.
They might look a bit elaborate, but they are actually quite straightforward. The dough is a quick choux pastry, it doesn’t even need to rise, and the filling is easy to make too. In fact, they can be ready within an hour from start to finish.
Servings: pcs.
Shrovetide buns with vanilla cream, jam, and nougat mousse
They may look a bit elaborate, but they are actually quite straightforward. The dough is a quick choux pastry, it doesn't even need to rise, and the filling is easy to make too. In fact, they can be ready within an hour from start to finish.
Equipment
- 1 Hand Mixer
- 1 Oven
Ingredients
Nougat Mousse
- 400 gram Cream
- 50 gram Nougat
- 75 gram Dark chocolate
Water Pastry Dough
- 100 gram Water
- 75 gram Butter
- 100 gram Wheat Flour
- 2 pcs. Egg
Other filling
- 1 brev/sachet Vanilla Cream bought in a packet and whisked with milk
- 150 gram Jam tart, I used blackcurrant
- 1 brev/sachet Vanilla Mousse bought in a packet and whisked with milk. Alternatively, whisk 3 dl of cream until stiff and fold in 1 tsp of vanilla sugar and 1 tbsp of icing sugar.
Chocolate Glaze
- 10 gram Water
- 60 gram Powdered Sugar
- 2.5 gram Cocoa
Instructions
Nougat mousse
- Carefully heat the cream in a small pot and chop nougat and chocolate – add both to the warm cream and stir until everything has melted together. Place in the freezer while you make the rest (approx. 45 min).
Choux pastry
- Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit), conventional oven.
- Melt water and butter in a pot. Add the flour and stir well and quickly until a thick and cohesive dough is formed.
- Remove the pot from the heat. Wait 2–3 minutes, then add the eggs one at a time while vigorously stirring, until a smooth and elastic dough is obtained.
- The dough should be soft but firm enough not to slide out when piped onto a baking sheet.
- Put the dough into a freezer bag, cut a hole in the corner, and pipe buns onto a baking sheet with parchment paper. The buns should be about the size of an egg.
- Bake for 30 minutes until the buns are golden. If they look done after 20 minutes, turn the oven down to 165 degrees Celsius (329 degrees Fahrenheit) for the last 10 minutes. Cool on a wire rack.
Fill the choux buns
- Whisk the cooled cream/nougat mixture into a light cream with a hand mixer.
- Cut the buns in half and first fill the bottom with vanilla cream, then add a layer of tart jam, and pipe nougat mousse on top. Finish with a dollop of vanilla whipped cream. Place the top of the bun on and finish with icing.
Notes
