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Choux pastry buns with black sesame, vanilla cream and honey caramel
Dessert

Choux pastry buns with black sesame, vanilla cream and honey caramel

Choux pastry buns with black sesame, filled with soft vanilla cream and topped with smooth honey caramel. Nutty, lightly toasted depth, classic cream and a caramel with a gentle bittersweet finish.

TraditionalCarnivalWinterDessertÆgVegetarian
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80 min total
8 servings
Hard

Ingredients

servings
Units

  • Vanilla cream

    • 1¼ cup Whole milk
    • 1 stk Vanilla pod
    • 3 stk Egg yolks
    • 2.1 oz Sugar
    • 2 tbsp Cornstarch
    • 0.7 oz Butter

  • Honey caramel

    • 3.2 oz Honey
    • 2.1 oz Sugar
    • 1.4 oz Butter
    • about 0.6 cup Cream
    • ¼ tsp Salt

  • Choux pastry with black sesame

    • about 1.1 cup Water
    • 3.5 oz Butter
    • 5.3 oz Wheat flour
    • 4 stk Eggs
    • 0.9 oz Black sesame seeds
    • ½ tsp Salt

Instructions

  1. 1

    Make the vanilla cream

    1. Scrape out the vanilla seeds and add both seeds and pod to the milk in a saucepan.
    2. Whisk together egg yolks, sugar and cornstarch, then pour in the milk while whisking.
    3. Heat the cream while whisking constantly until it thickens. Remove from heat and stir in the butter.
    4. Cover the cream with cling film pressed directly onto the surface and chill until completely cooled.
    15 min
    Medium heat
    Pot
  2. 2

    Cook the honey caramel

    1. Add honey and sugar to a saucepan and heat gently until melted and beginning to bubble.
    2. Let it simmer for 1–2 minutes so the flavour deepens (without burning).
    3. Remove the pan from heat and stir in the butter. Pour in the cream in a thin stream while stirring.
    4. Return the pan to low heat and stir for 1 minute until the caramel is smooth. Season with salt and let it cool.
    12 min
    Low heat
    Pot
  3. 3

    Make the choux pastry with black sesame

    1. Preheat the oven to 200°C (top/bottom heat). Line a baking tray with parchment paper.
    2. Bring water, butter and salt to a boil in a saucepan.
    3. Add the flour all at once and stir vigorously until the dough comes together and pulls away from the pan. Stir for an extra 30–60 seconds so the dough dries slightly.
    4. Remove the pan from heat. Stir in the eggs one at a time until the dough is smooth and glossy. Fold in the black sesame last.
    15 min
    200°C
    OvenPot
  4. 4

    Bake the buns correctly

    1. Place the dough in 8 mounds on the baking tray (use two spoons or a piping bag).
    2. Bake at 200°C (top/bottom heat) for about 22–25 minutes – do not open the oven during baking.
    3. Turn off the oven, open the door slightly and leave the buns for 5 minutes so they become stable.
    4. Cool the buns completely on a wire rack.
    25 min
    200°C
    Oven
  5. 5

    Fill and assemble the buns

    1. Carefully cut open the buns once they are completely cold.
    2. Fill with cold vanilla cream.
    3. Top with honey caramel (or place a spoonful in the centre and a little on top).
    4. Assemble just before serving so the shell keeps its crispness.
    10 min
    Knife

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Details

Nutrition

Calories

455kcal

Protein

8g

Fat

28g

Carbs

41g

Serving Size

120g

Dietary

Allergens

GlutenMælkÆgSesam

Serving

Suggestions

  • • Serve the buns the same day. Store shells and filling separately and assemble just before serving.

Drink Pairings

  • • non-alcoholic: Cocoa

Side Pairings

  • • Coffee

Dessert Pairings

  • • Fruit

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store shells in an airtight container and filling in the fridge. Assemble when serving.

Tips

Preparation

  • • The vanilla cream must be completely cold before being used as filling.

Cooking

  • • Do not open the oven during baking – this is what produces tall, hollow and crisp choux buns.

Serving

  • • Assemble the buns just before serving for the best crispness.

Variations

Flavor

  • Nutty sesame, vanilla and honey caramel

Health

  • Luxury baking for special days

Method

  • Choux pastry

Toppings

  • Extra black sesame (optional)

Author

C

Camilla

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Comments

Author

C

Camilla