Custard Cream filled buns


This is another amazing recipe made with our Buns & Brioche mix. It is made to be mixed with water and does not require milk and also no eggs. Because this mix has aquafaba in it (don't tell anyone, it's a secret). So it's also really vegan friendly.

But before you start making the buns, prepare the vanilla custard first, as it needs to cool down.

In addition to 400 grams of Buns & Brioche mix, you need the following to make 10 buns:
365 grams water (lukewarm)
40 grams fresh yeast
30 grams sugar
2 tsps vanilla sugar
6 grams salt
55 grams room temp/soft butter (diced)

Topping (after the bake):
30 grams of melted butter
50 grams of sugar

Mix together water, sugar, vanilla sugar and yeast.
Add in the 400 grams of mix.
Once the dough starts to develop, add the salt.
Let the mixer run to knead the dough for about 5 minutes.
Add the butter in small batches and incorporate for another 5 minutes.

Shape the dough into 10 balls (approx. 90 grams each and proof. 60 minutes if in a warm room (25 degrees celcius) but up to 1.5 hours if in a colder room (21 degrees C).

In the meantime, heat up the oven to 200 degrees Celcius (convection oven / varmluftsugn).

Once proofed, brush egg wash on them (our egg wash is: 1 egg yolk + 1 tbsp milk) for a shinier and slightly "harder" top, or brush with melted butter for a matte and softer top.

Bake the buns for 20-22 minutes. Turn the baking tray halfway to make sure they get an even bake.

Once out, let them cool down slightly (about 15 minutes).

With a thin, sharp knife – do some deep cuts in the middle/top of the bun – this is where you should pipe the vanilla custard. Then, brush the top of the buns with melted butter and dip them in the sugar, leaving them nice and coated.

Place the buns flat and (having filled the custard in a plastic bag with a pipe nozzle), push the nozzle into the hole in the top of the bun and squeeze out the custard into the bun. You’ll actually feel & see the bun being filled and once the custard reaches the top, just pull out the nozzle and give it another squeeze to leave a nice little extra dollop of custard on top of the bun as well.




This recipe is more than enough for the 10 buns in this recipe. Which means you’ll be able to taste more than a spoonful whilst making it, like plenty of spoonfuls – it’s that good ;-)

1 whole vanilla pod
4 dl milk (3% fat)
1 dl caster sugar

4 egg yolks
4 tbsp cornstarch
25g room temperature butter
1 dl caster sugar

  1. Split the vanilla bean down its length using a sharp knife.
  2. Scrape out the seeds: Working with one half at a time, hold down the tip of the bean against the cutting board.
  3. Pour the milk into a pan together with the first part of the sugar, Add the vanilla seeds and the (empty) bean/pod itself. Bring to the boil. Once at a boil, lower the heat to “simmer”.
  4. Meanwhile in a separate bowl, whisk together the egg yolks, the cornstarch and the remaining sugar. Like “heavy whisking”.
  5. Once the vanilla-milk-mix boils, add half of this warm liquid to the egg-cornstarch-mix and whisk together.
  6. Add this half-way mixed mix back to the pan with the remaining milk&vanilla. Take out the vanilla pods/beans and bring to the boil again.
  7. Now the custard will start to thicken. Once it reaches your desired thickness, leave it for another 10 seconds, then turn off the heat and take off the cooker.
  8. Add the butter and whisk together until it’s all mixed in.
  9. Let cool.
  10. The custard is now ready to be piped.


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