Mardi Gras buns with matcha filling and white chocolate
Easy, colorful Mardi Gras buns with a Japanese twist
Mardi Gras buns are and will be a perennial hit with their airy crumb and sinful interior. As soon as the start of January sounds, our craving for the popular baked goods grows. So if, like us, you have stood in the Mardi Gras bun queue at the baker's in vain, you might as well start making your own - it's both easy and cheaper for the wallet. And fortunately, the rules (good thing you can always make your own) say that you can eat Mardi Gras buns all year round. So here you get an easy recipe that you can try when you feel like it. Matcha is a Japanese green tea that gives both a beautiful color to the baked goods and a lovely taste. Adjust the amount of matcha as needed.
- 300 g of butter
- 500 g wheat flour
- 2 teaspoons ground cardamom
- 1 tablespoon cane sugar
- 2.5 dl milk
- 1.5 teaspoons of salt
- 40 g of yeast
- 2 eggs
- 3-4 tablespoons of vanilla sugar
- 5 dl milk
- 6 egg yolks
- 150 g of sugar
- 1.5 teaspoons of salt
- 40 g cornstarch
- 130 g marzipan
- 60 g of sugar
- 130 g of butter
- 60 g white chocolate
- 2-3 tablespoons of matcha
White chocolate ganache
- 100 g white chocolate
- 1 dl cream
- 1-2 tablespoons of matcha
Course of action
Start by putting the dough over:
- Crumble the butter into the flour and then add the cardamom and sugar.
- Warm the milk and stir in the yeast.
- Mix the dry and wet ingredients together and add the eggs.
- The whole thing is kneaded together, after which the dough is left to rise for 30 minutes.
While the dough rises, make the vanilla cream and finish the remonce:
- For the remonce, mix all the ingredients together slowly.
- Then the vanilla cream begins.
- Start by heating the milk in a saucepan together with the vanilla.
- Then you put the egg yolks in a bowl, where they are whisked together until the mass turns white.
- Add cornstarch to the egg mixture - gently without beating.
- Then pour the milk from the pot into the bowl with the other ingredients and whisk.
- Carefully pour the mixture back into the pan and turn on medium heat.
- Cook the cream stiff by whipping the mass. This takes about a minute. Be careful not to burn the cream, as this can easily happen if the heat is too high.
- Put the cream in the fridge until it needs to be put into the Mardi Gras buns.
When the remonce and cream are made and the dough has finished rising, the assembly of the Shrovetide buns begins:
- Roll out the dough into a rectangle with a thickness of 5 mm.
- Cut squares in the dough with a palette knife or dough scraper.
- Then put a spoonful of vanilla cream and remonce on each piece and a few pieces of chocolate/chocolate buttons.
- Fold the corners under the base by 'napping' the dough together and then smooth out any unevenness so that the base can hold the filling inside.
- Place the buns on a baking tray lined with baking paper and let them rise again for 20 minutes.
- Bake the buns at 180-200 degrees for 10-15 minutes (depending on the oven - therefore keep an eye on them). They should have a golden surface.
- Then let the buns cool and start preparing the glaze.
- Melt chocolate and cream over a water bath, add matcha and stir gently. Save some of the chocolate to grate over the buns.
- Garnish with ganache, grated white chocolate and possibly forest sorrel.