Tomorrow is Shrovetide or Scandinavian Carnival and this year, with all the mouth-watering photos on instagram, I threw myself into making a sumptuous and luxurious bun of pastry dough, filled with frangipane, vanilla cream, whipped cream and topped with dark chocolate icing.
LUXURY CARNIVAL BUNS
8 BUNS.
DANISH PASTRY DOUGH:
20 G FRESH YEAST
150 G MILK
30 G SUGAR
1 M/L EGG
300 G FLOUR
250 G BUTTER
Mix the yeast into the cold milk and stir until there are no more lumps.
Beat the eggs with sugar and mix it into the liquid.
Add the flour a little at a time and finally knead the dough until it is smooth and soft.
Now roll out the dough on a table, lightlybdusted with flour, into a rectangle (20×40 cm) and about ½ cm in thickness.
Cut the butter into thin slices and distribute it with overlap on 2/3 of the dough.
Fold the rectangle together in 3 layers. Start by folding the side without butter in towards the middle and then the other side over it.
When the first fold is done, place the dough in the fridge for 20 min. after which it is rolled out to 1 cm thickness and folded 2 times more so that the dough in total has been folded 3 times and now has 27 layers.
Refrigerate it one last time for 30 minutes.
VANILLA CUSTARD :
2 TBSP CORN STARCH
2 TBSP ICING SUGAR
40 G EGG YOLKS
125 ML HEAVY CREAM 38%
125 ML SKIMMED MILK
1/2 VANILLA POD
Whisk all ingredients together in a saucepan.
Heat while stirring until thickened.
Transfer the custard to a bowl and allow it to cool to room temperature.
FRANGIPANE CREAM :
1/2 VANILLA POD
75 G SOFTENED BUTTER
75 G SUGAR
35 G MARZIPAN 60% ALMONDS
Mix vanilla seeds, butter, sugar and finely grated marzipan well together to make a soft and light frangipane cream.
ASSEMBLY:
Roll out the dough on a table top into a rectangle of approx. 30×40 cm and divide it into 8 equal squares.
Place 1 tsp. frangipane cream and 1 tablespoon vanilla custard in the middle and fold the dough in from the corners, repeat with the four new corners so you have a fairly round bun.
Squeeze the joints tightly so that the filling cannot run out, and shape the buns gently into fine round carnival buns.
Place them on a baking tray with parchment paper and let them rise for 60 min.
Brush the buns with an egg yolk mixed with a little water.
Bake the buns at 200 degrees for approx. 12-15 min.
Let them cool completely before cutting them in half and decorating with whipped cream and icing.
CHOCOLATE WHIPPED CREAM:
5 DL HEAVY CREAM 38%
4 TSP ICING SUGAR
4 TSP COCOA POWDER
1½ TSP VANILLA PASTE
Whip all the ingredients a stable whipped cream.
Put the whipped cream into a piping bag with star piping tip and fill the carnival buns.
ICING:
100 G ICING SUGAR
40 G COCOA POWDER
ABOUT 6-8 SPSK WATER
Mix icing sugar together with cocoa and water to an icing that is not too thin or too thick, but easy to spread on the carnival buns.
Decorate the buns and enjoy them.