Japanese-inspired Mardi Gras bun with soya salted caramel and black sesame cream






{{ count }} persons


+60 minutes

Pink plate in flower shape

Pink plate in flower shape

185,00 DKK

Gå til produkt

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.


For 12 pcs

Water fall

  1. 145 ml of water
  2. 75 g of butter
  3. 1 tablespoon of sugar
  4. 1 pinch of salt
  5. 110 g flour
  6. 3 eggs


  1. 50 g of butter
  2. 50 g icing sugar
  3. 50 g flour
  4. 1 teaspoon activated charcoal powder

Sesame praline

  1. 140 g of sugar
  2. 140 g black sesame

Sesame cream

  1. 1 egg yolk
  2. 30 g icing sugar
  3. 12 g cornstarch
  4. 140 g of milk
  5. 30 g sesame praline

Salted soy caramel

  1. 150 g of sugar
  2. 35 g of butter
  3. 60 ml whipping cream
  4. 1 teaspoon of soy

Vanilla whipped cream

  1. 1 vanilla bean or 1/2 teaspoon vanilla sugar
  2. 350 ml whipping cream
  3. 20 g sesame cream

Caramel decoration

  1. 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.

Caramel decoration:

  • 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.



Can be served with

See other recipes