Danish pastry Cream Puffs - Carnival Buns

Name: Danish pastry Cream Puffs - Carnival Buns
Prep time: 30 min
Total time: 2 h 30 min

April 26, 2016

Prep 30 min Total 2 hr 30 min

Danish pastry cream puffs - Carnival buns © kvalifood.com

Video Recipe - Every year in the late winter we have the danish fastelavn (carnival), which is essentially the same as halloween. Dressing up, walking door to door etc. These cream puffs are the cakes that are traditionally eaten at this occasion. But they are good all year round …

Ingredients

16 pcs.
1 portion danish pastry dough folded 3x3 (watch the basic recipe)

remonce

50 g of sugar
50 g of butter, soft
50 g of marzipan (homemade marcipan recipe)

pastry cream

2 eggs
100 g of sugar
3½ dl cream
2 tsp corn flour (or flour)
1 pod of vanilla seeds (or 2 tsp homemade vanilla sugar)

additional toppings and fillings

2½ dl jam (instead of cream if you prefer.) (watch the recipe)
½ l whipping cream, whipped to a cream.
egg wash
sugar sprinkle
1 egg
1 tbsp cream, milk or water

sugar to sprinkle

glazing

200 g of icing sugar
2 tbsp water

Directions

Make the pastry cream and let it cool while you make the rest.

Mix the remonce.

Make the danish pastry:-S

Roll the danish pastry into a 16" x 16" (40 cm x 40 cm) square of aprox. ½ cm (1/4") thicknes. Ot slightly larger if you will trim the edges.

You don’t have to, but it helps a lot to cut of the uneven edges to get a perfekt square before proceeding.

Cut the suare into 16 equal pieces. That is 4x4 strips. From each side spilt down the middle for 2 pieces, then split those to two pieces into 2 each.

Then you should have 16 squares sized 4" (10 cm).

Put a dollop remonce the center of each piece. About 1 teaspoon full.

Fold the corners over the remonce so it is completely covered. Use the remonce as “glue”. You should end up with a small square package with remonce in, which is completely sealed.

Put them onto a roasting pan with the seams facing down.

Beat the eggs and cream lightly together for an egg wash. Brush the buns shiny. They should not be wet.

Let rise until doubled in size, about ½ -1 hour. The dough must not became so hot so the butter melts. In a hot kitchen you will need to make room in the refrigerator for them some of the time.

Convection oven: bake at 356°F (180° C) for 25-30 minutes.

Normal oven: bake at 390°F (200° C) for 25-30 minutes.

Combine the icing sugar and water for the icing.

The cakes must cool for at least 20 minutes before filling them and the glaze is spread on.

Cut each bun in half.

Put in the filling. A good fill-combo is 1 tablespoon cream, 1 large tablespoon whipped cream, 1 teaspoon jam or marmalade. In the video you can see a Nutella glass at one time. It tastes fine as a filling too …