Servings: pcs.
Shrovetide buns with vanilla cream, raspberry foam, and jam
These are just really good! And they are also quite quick and easy; no kneading, rising time or tricky creams. In fact, they can be ready in about an hour – including cooling time.
Equipment
- Kitchen Scale
- Deciliter Measure
- Oven
- Pot
- Hand Mixer
- Baking Tray
- Baking Paper
- Bread Knife
- Piping Bag
Ingredients
Water Pastry Dough
- 100 gram Water
- 75 gram Butter
- 100 gram Wheat Flour
- 2 pcs. Egg medium size
Fill
- 1 brev/sachet Vanilla Cream bought in a packet and whipped with milk
- 100 gram Raspberry Jam
- 200 gram Raspberry fresh
Cream
- 500 gram Cream whipped into whipped cream
- 40 gram Raspberry Jam
- 8 gram Powdered Sugar
Instructions
Choux pastry
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit), conventional oven.
- Melt water and butter in a saucepan. Add the flour and stir well and quickly until a thick and cohesive dough forms. Remove the pan from the heat. Wait 10 minutes.
- Now add the eggs one at a time, stirring vigorously, e.g., with a hand mixer, until a smooth and supple dough is achieved.
- Put the dough in 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.
Assembling the buns
- Cut the buns in half.
- Spread vanilla cream on the bottom half.
- Pipe raspberry foam around the edge (I used a piping bag with a star tip).
- Place 1 tsp of jam in the center of each bun and a couple of fresh raspberries in the whipped cream. Place the top half of the bun on and dust with powdered sugar – serve.
Notes
