Servings: pcs.
Easy Danish pastry Shrovetide buns with mocha cream, caramel, and jam
In these buns, I have a quick mocha cream, gooey caramel center, slightly tangy blackberry jam at the bottom, and a bit of vanilla cream on top.
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
