Steamed buns with fresh cream and strawberries
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ingredients
Dough (for about 15 buns)
200 ml water 80 g butter 2 KL sugar 1 pinch salt 100 g plain flour 4 pk egg (M) 1 pk egg (to brush)
Fresh cream
400 ml milk 3 tbsp granulated sugar 1 packet vanilla pudding al. golden cob 200 g Mascarpone 4 tbsp sour cream (16%) 1 tbsp vanilla extract
You still need
150 g fresh strawberries or other fruit powdered sugar for sprinkling
progress
How else to celebrate spring than with a light dessert. Unmoulded pastry is perfect for filling with airy creams and fresh fruit.
1.
Baked dough: weigh all the ingredients for the dough so we have them on hand.
2.
In a saucepan, heat the water, butter, sugar and a pinch of salt together over a medium flame.
3.
When the butter has melted and the mixture starts to bubble, remove the saucepan from the heat, add the flour and knead into a smooth dough, which you return to the heat and stir slowly to evaporate (drain) as much of the water as possible. Stir the batter until it starts to leave a dull layer at the bottom of the pan. Only then set aside.
4.
Transfer the dough to a bowl and leave to cool. Then progressively add the three eggs and whisk. Scramble the fourth egg in a separate bowl and first add only about a third of the beaten egg, whisk and do a little test. Grasp a piece of dough between your thumb and forefinger and slowly pull your fingers apart. The dough should stretch between your fingers and when you break it, the bottom tip should bend downwards. If the tip remains standing add a little more of the last egg, whisk and repeat the test. The dough is done if the bottom tip bends downwards after separating the fingers.
5.
Pile the batter into a pastry bag fitted with a plain tip and pipe about 3 cm rounds on the baking paper, spaced well apart (they will rise quite a bit in the oven). Align the resulting peaks with a moistened finger and brush the buns carefully with beaten egg.
6.
Place the buns in an oven preheated to 200°C for 15 to 20 minutes. Do not open the door in any case. Then turn off the oven, open the door and let the buns cool completely in the oven.
7.
Meanwhile, prepare the fresh cream: first of all, make a thick custard with milk, sugar and custard powder.
8.
Whisk the mascarpone, sour cream and vanilla extract into the hot custard.
9.
Pass the moist custard through a thick sieve into a bowl, cover with clingfilm and refrigerate for about an hour.
10.
Cut the fresh, washed strawberries into small cubes …
11.
and mix them into the chilled cream.
12.
Cut the buns in half, spread the bottom part with a thick layer of cream and close the top part.
13.
Before serving, sprinkle them with icing sugar.
14.
Good taste!
