Danish fastelavn buns

It is time to get fat again:)

This year for fastelavn I suggest these buns.
These are a Danish variation made with danish type of pastry filled with vanilla custard and topped with a chocolate glaze.
This type of pasty  take some time to make, just remember to be patient.
500 g flour
7 g sachet yeast
3 tablespoon sugar
150 ml tepid milk
75 ml cool water
2 egg

250 g cold margarine or butter

Filling

Vanilla custard, this time i used ready made store bought custard.

Chocolate glaze
100 g butter
100 g dark chocolate
100 g icing sugar

Melt butter and chocolate and stir in powdered sugar.

Whipped cream
Strawberries

Combine all the dry ingredients in a mixing  bowl, then add the eggs, water and milk and mix on a slow speed for two minutes, then on a medium speed for six minutes.

Tip the dough out on to a lightly floured baking surface and shape it into a ball. Dust with flour and put into a clean plastic bag, leave it in the fridge for an hour.

On a lightly floured surface, roll out your chilled dough to a square about 1cm thick. Place half the butter on the dough so it covers 1/3  of it, as in the picture above, fold one side over the butter and place the rest of the butter on the dough that you folded over. Fold the last 1/3 of the dough over the butter.

Fold the short end of the rectangel towards the middle as in the picture above. Put the dough back in the plastic bag and chill for an hour to harden the butter.

Take the dough out of the bag and put it on the lightly floured surface. Now roll it out to a rectangle, about 60 cm x 20cm. Fold the dough in three , put the dough back in the plastic bag and chill for another hour. Repeat this stage twice more, putting the dough back into the fridge for an hour between turns.

Put the dough in the fridge over night or for at least 8 hours, to rest and rise slightly.

Roll the dough one last time in to a square or a rectangle 1 cm thick and cut it up into 10 by 10 cm squares.
Fill the squares with custard, close it up and turn as in the picture above.

Place the pastries on a baking paper lined baking tray, cover and leave to rise at cool room temperature (18–24C) until at least doubled in size, about two hours.

Heat your oven to 200C.

Bake for 15–20 minutes until golden brown. Transfer to a wire rack to cool.

Glaze cooled buns with the chocolate glaze and enjoy them with cream and strawberries.

Strawberry and vanilla cream puffs

For the family’s fastelavn treat this year, I am making choux pastry filled with fresh strawberries jam and vanilla cream.
2 ½ dl water
125 g butter
1/2 teaspoon salt
150 g plain flour
4  medium sized eggs
For best results first I combine the butter, water and salt in a saucepan. Heat gently until the butter has melted, then bring to the boil.
As soon as the water boils, remove the pan from the heat and quickly tip in the flour all at once. Beat with a wooden spoon until the ingredients bind together into a dough.
Return the pan to a low heat and continue to beat until the dough is a smooth, dry ball in the centre of the pan.
Allow to cool for 2–3 minutes, then  I put the dough in a mixer and eat in the eggs one at the time to make a smooth, shiny paste.
You do not need to use a mixer, but i find it easier this way, it is quite heavy to beat the eggs in the beginning.
Use a scoop or a couple of spoons to place the batter on to a baking paper lined baking tray.
Bake in the middle of a preheated oven on 200 C for about 25-30 minutes or until golden.
Remove from oven and turn the oven off. Using a skewer or a small knife, pierce the base or side of each pastry to release the steam. Return them to the oven and leave them for 15 minutes to dry out, then remove from the oven and transfer to a wire rack to cool.
These puffed up nicely

As filling I mixed whipped cream and vanilla custard, use ready-made custard or make your own. If you want you can just  whip up the cream with a little powdered sugar and the seeds of one vanilla bean.
Vanilla Cream
4 egg yolks
4 tablespoons sugar
3 dl milk
The seeds of 1 vanilla bean or 1 teaspoons vanilla extract
3 teaspoons corn starch
4 dl whipping cream
Combine everything in a saucepan except the cornstarch and whipping cream, stir and heat this up on medium heat untill everything is mixed together. In a little cold milk or water dissolve the corn starch and add to the egg mixture.

Turn the heat up and keep stirring, and just before it starts to bubble, take it off the heat and let it cool.

When the custard is cool, whip the cream and combine them together and fill the choux pastries.

Serve with fresh crushed strawberry with a little sugar and sift some powdered sugar on top.