Mardi Gras buns – Mardi Gras buns {without milk}

Brioches de Mardi-Gras

Aujourd’hui c’est Mardi-Gras, et s’il y a bien un jour que j’adorais quand j’étais petite c’est bien celui-là. Me déguiser, faire la fête, bruler Monsieur Carnaval mais aussi manger ce que nos mamans nous avaient préparé pour ce jour si particulier (par chez nous, souvent des bugnes!). Bon mais cette année, j’ai décidé de continuer mon tour du monde des spécialités de Mardi-gras (commencé l’année dernière avec les Krapfen autrichiens), avec les Fastelavnsboller danois. Oui bon je sais, ce nom est à dormir dehors…! Pour tout vous dire, these are small buns filled with pastry cream and marzipan cream. This little killer is the first cousin of the semla, seems that we see blooming everywhere on the blogo at the moment. Anyway, it's a pastry that the Danes love (and I understand them !), because these little Mardi-Gras buns are simply to die for.

And admit that even if it's Mardi-Gras, it's still better to eat something a little healthier than donuts (I don't forbid you, hein !). And then if you don't like marzipan, you just have to replace it with chocolate or raspberry jam… enjoy !

Fastelavnsboller

Recette Brioche Mardi-Gras

Mardi Gras buns - Mardi Gras buns {without milk}

2015-02-17 14:50:42

For ten

To print

Ingredients

300 g T80 flour
75 g vegetable margarine
1 egg
75 ml of vegetable milk
2 tablespoons whole cane sugar
1 packet of baker's yeast
1/2 teaspoon ground cardamom
1 pinch of salt
FOR THE PASTRY CREAM
3 egg yolks
25 cl vegetable milk
100 g whole sugar
37 g of flour
1/2 vanilla pod
FOR THE MARZIPAN CREAM
75 g of marzipan
75 g cane sugar
60 g vegetable margarine
FOR THE GLAZE
40 g dark chocolate
1 teaspoon of coconut oil
crushed pistachios (optional)

Preparation

Start by making the pastry cream. For that, beat the egg yolks with the sugar in a bowl so that the mixture whitens then add the flour, mix. Put the vegetable milk to heat in a saucepan with the split vanilla pod, bring to the boil then pour the milk over the egg yolks, stir with a whisk. Pour the preparation into the saucepan and return to cook over low heat for 3-5 minutes while whisking until the mixture thickens. Pour the mixture into a container, film in contact then book cool.
For the marzipan cream, Mix all the ingredients together then set aside.
For the brioche, dissolve the yeast with 2 tablespoons warm water, let it rest 10 min
Put the flour in a bowl, make a well and add the yeast. Work the dough between your fingers and incorporate the previously beaten egg, Milk, sugar and salt. Knead the dough, stretch it then gradually add the margarine in pieces. Knead the brioche dough until it comes away from the bowl. You can transfer it to the worktop for more convenience.
Leave the dough to rise in a warm, covered place for 2 hours.
Degas the dough with your fist then reform a ball, film in contact and leave to cool 2 hours or night.
Spread the dough on 3 mm thick then cut out squares of approx. 10 cm. Add on top a teaspoon of pastry cream then a teaspoon of marzipan cream. Fold the four corners to the center, solder well then put solder down.
Arrange the buns on a baking sheet and let rise again 45 minutes in a warm place.
Preheat the oven to 200°.
Bake 12 minutes.
Leave to cool then finish by adding the chocolate icing on top. (melted chocolate with coconut oil) and some crushed pistachios.