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

Type

bagværk

Portions

{{ count }} persons

Preparation

+60 minutes

Pink plate in flower shape

185,00 DKK

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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.

Ingredients

For 12 pcs

Water fall

145 ml of water
75 g of butter
1 tablespoon of sugar
1 pinch of salt
110 g flour
3 eggs

Cracklin

50 g of butter
50 g icing sugar
50 g flour
1 teaspoon activated charcoal powder

Sesame praline

140 g of sugar
140 g black sesame

Sesame cream

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

Caramel decoration

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: