Cream Buns

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Weigh all ingredients for the dough except the butter into a stand mixer with a dough hook. Mix the dough on low speed for a few minutes, then increase to double the speed and continue mixing. Add the butter cubes and continue mixing on low speed. The friction and heat will help incorporate the butter into the dough. Scrape down any butter from the sides and mix briefly on high speed.

Step 2

Divide the dough into pieces of about 70 g and roll into balls. Place on trays lined with lightly floured baking paper. Let the balls rest until they double in size.

Step 3

Deflate the balls, roll them into balls again and place them back on baking trays with parchment paper. Let them rise at 28–32°C for about one to one and a half hours until they triple in size.

Step 4

Split the vanilla pod lengthwise and scrape out the seeds. Mix the vanilla seeds, sugar, and cornstarch in a saucepan. Add the egg yolk and whisk well. Add the milk and whisk.

Step 5

Bring to a boil and cook while whisking constantly until the cream thickens. Once thickened, reduce the heat and cook for about another minute to make the cream properly thick.

Step 6

Pour the cream into a bowl. Add the butter and stir until melted and fully incorporated (otherwise butter crystals can form).

Step 7

Cover the cream with plastic wrap directly against the surface and place in the fridge. It’s ready to use once cold. Whisk the cream before using.

Step 8

Whip the cream, mix with 500 g of the vanilla cream, and transfer to a piping bag.

Step 9

To make the craquelin, mix all the ingredients into a dough. Place the dough between two sheets of baking paper and roll out to about 2 mm thick. Place on a tray and gently remove the top paper. Cut out the desired shape with a cookie cutter and place in the freezer.

Step 10

Take the craquelin out of the freezer. Remove the cut shapes and place them on the buns. Bake at 200°C until the buns are golden brown. Let cool.

Step 11

Make a hole in the bottom of each bun and pipe in the cream filling until well filled. Dust with powdered sugar.