Japanese-inspired Mardi Gras bun with soya salted caramel and black sesame cream
Koba x Seramikku Mardi Gras Bun
Mardi Gras buns are a hit with most people, and these are no exception in our opinion! This Japanese-inspired Mardi Gras bun has the same delicious crumbly and creamy filling as a classic Mardi Gras bun, but it contains a twist in the form of Japanese-inspired flavors such as soy and black sesame. The Shrovetide bun was developed in collaboration with Koba Baking Studio , and was reported to be completely sold out in the four days we sold it in our pop-up. We are therefore continuing this success by giving you the opportunity to make them yourself, and with a guarantee to get a completely new Mardi Gras bun experience. This Mardi Gras bun is unique and different and a perfect piece of baked goods if you want to impress your guests and give them a completely new taste experience.
- 145 ml of water
- 75 g of butter
- 1 tablespoon of sugar
- 1 pinch of salt
- 110 g flour
- 3 eggs
- 50 g of butter
- 50 g icing sugar
- 50 g flour
- 1 teaspoon activated charcoal powder
- 140 g of sugar
- 140 g black sesame
- 1 egg yolk
- 30 g icing sugar
- 12 g cornstarch
- 140 g of milk
- 30 g sesame praline
Salted soy caramel
- 150 g of sugar
- 35 g of butter
- 60 ml whipping cream
- 1 teaspoon of soy
Vanilla whipped cream
- 1 vanilla bean or 1/2 teaspoon vanilla sugar
- 350 ml whipping cream
- 20 g sesame cream
- 80 g of sugar
Course of action
Start by making your craquelin:
- Mix butter, flour, sugar and charcoal together.
- Roll out the mixture between two pieces of baking paper until it is about 2mm thick.
- Then refrigerate for 20 minutes for the mixture to set.
While your craquelin is cooling, make the water pastry dough:
- Heat water, butter and sugar in a saucepan. When it starts to boil, mix in the flour.
Allow the mixture to cool and then mix in the eggs one by one.
Put the water pastry dough into a piping bag and pipe out small portions with a diameter of approximately 4 cm. on a baking tray lined with baking paper.
Cut small circles with a diameter of approx. 5cm out of your Craquelin mixture and place it on top of your unbaked water cake.
Bake your water cakes at 180 degrees top and bottom heat for 30 minutes. Make sure not to open the oven door during baking.
Then make your sesame praline:
Make a caramel from the sugar by letting it melt slowly in a pan without stirring over medium heat.
- Then pour it out on baking paper and let it cool.
- Then mix the caramel with the sesame seeds in a food processor.
Now you can make your sesame cream:
- Mix eggs, sugar and cornstarch in a bowl.
- Heat the milk in a pan and pour the hot milk over the mixture while stirring.
- Pour the whole mixture back into the pan and heat, stirring, until it thickens.
- Finally, mix in the sesampraline.
Salted soy caramel:
- Melt the sugar over medium heat until it becomes a caramel.
- Add butter and stir thoroughly until melted.
- When the butter has melted, stir in the whipping cream until it stops steaming.
- Let it cool slightly and mix in the soy.
- Then let it cool completely.
Vanilla whipped cream:
- Boil the vanilla and cream together and then let it cool.
- When it's cool, add some sesame cream and whisk it together.
- Make a caramel and pour it out on baking paper.
- When the caramel is hard, break it into small pieces.
Assemble your Mardi Gras bun:
- Cut the water cakes.
- Fill the base with sesame cream.
- Place, or pipe with a piping bag, a dollop of soy salted caramel in the center.
- Then pipe the whipped cream on top and place the top of the water cake on top.
- Decorate the tops with the caramel pieces.