Danish fastelavnsboller with cream (shrovetide buns)
Recipe for danish fastelavnsboller with creamThis version of Shrovetide buns are really traditional. The buns are made of Danish pastry, and they are filled with jam, pastry cream, and diplomat cream. The Danish pastry is a little hard to master, but have some patience, and you will get it.
Ingredients
Pastry cream:
- 75 g sugar
- 1 vanilla bean
- 2 eggs
- 2 tbsp corn starch
- 5 dl whole milk
Danish pastry:
- 200 g butter cold
- 25 g fresh yeast
- 1.5 dl whole milk
- 30 g sugar
- 280 g all-purpose flour
- 1 egg for brushing
Remonce:
- 50 g butter
- 50 g sugar
- 50 g marzipan
Diplomat cream:
- The excess pastry cream
- 2 dl whipping cream
Other stuff:
- 1.5 dl blackcurrant jam or other taste
- Freeze-dried raspberries or other decorations
Instructions
Pastry cream:
- If possible, make the pastry cream the day before or a few hours before it is to be filled in the buns, so that it can cool down completely. It should preferably have 3 hours in the refrigerator before it is to be used.
- Combine sugar, seeds from the vanilla bean, and the empty vanilla bean in a saucepan with the eggs, corn starch, and milk, and whisk well while bringing the cream to a boil.
- Let the cream boil for 2-3 minutes until it becomes even and thickens, and then take it off the heat. Transfer to another container and allow the cream to cool. Put it in the fridge until it needs to be used. Before filling the buns, remove the empty vanilla bean and whisk the cold cream well until it is even and smooth.
Danish pastry:
- Cut the butter into thin slices and put it in the fridge. I use a cheese slicer.
- Warm the milk to finger warm, and stir the yeast into the warm milk. Add sugar and mix it. Then add flour and knead the dough until it is smooth and even. I use the mixer to knead the dough.
- Bring flour to the table and roll out the dough into a rectangle of approximately 25 × 35 cm.
- Spread the cold slices of butter on 2/3 of the dough.
- Fold the 1/3 part of the dough without butter over half of the butter. Brush off excess flour well, we do not want flour inside the pastry dough. Press the dough together a little at the edges so that the butter is completely closed inside the dough.
- Then fold the last 1/3 part with butter over the second folding, so you now have 3 layers of dough with butter in between. Press the dough together at the edge so that the butter is closed inside. Refrigerate the dough for 30 minutes to keep the butter cold and prevent it from melting.
- 2nd Folding - After 30 minutes, take the dough out of the fridge and roll it out again on a floured table. Fold the dough again in 1/3 parts as before, but this time you don't put butter in, it is already in between the layers. Once you have folded the first 1/3 part in over the middle and then the other 1/3 part in over the first, you will have 9 layers of dough. Now put the dough in the fridge for 30 minutes again.
- 3rd Folding - After 30 minutes, take the dough out of the fridge and roll it out again on a floured table. Fold the dough again as during the 2nd fold. When you have folded the dough this time, you have 27 layers with butter in between, and we are ready to make buns from the dough. Put the dough in the fridge for 15 minutes while you make the remonce that needs to be inside the buns.
Remonce:
- Mix butter, sugar and marzipan well. It is easiest to do with your hands.
Making the buns:
- Roll out your pastry dough on a floured table to about 20 × 50 cm. The dough should be about 1/2 cm thick.
- Cut the dough into squares of about 10 × 10 cm.
- Put a tablespoon of remonce on each square.
- Close the Shrovetide buns by pulling the corners together in the middle and squeezing them gently together.
- Turn the buns over, place them on a baking sheet with parchment paper, and let them rise for 30-45 minutes.
- Brush the buns with beaten egg, and bake them at 200 degrees Celcius for 20 minutes. Then let them cool on a rack.
Filling the buns:
- When the buns have cooled down, cut them in half and add a tablespoon of jam to the bottom, and on top a tablespoon of pastry cream.
- Now make the diplomat cream from the rest of the pastry cream. First, whip the cream to whipped cream, and gently mix it with the remaining pastry cream.
- Put the pastry cream in a piping bag with a star tip, and pipe it around the jam and cream in your Shrovetide buns. Put the lid on the buns, garnish with diplomat cream, and, freeze-dried raspberries or just with sugar icing and sprinkles.
Nutrition
Calories: 537kcal
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