5 minutes
{{ count }} personjapan
Japanese-inspired Mardi Gras bun with soya salted caramel and black sesame cream
Pink plate in flower shape
185,00 DKK
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:
- 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.
いただきます
velbekomme
Can be served with
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