CREAM BUNS WITH APPLE MARMALADE FILLING:
1 quantity of Danish pastry
apple marmalade filling:
1 lb.
cooking apples, cored and sliced thinly
1 piece
lemon rind
6 tbsp.
brown sugar, firmly packed
beaten egg for glazing
warm icing:
1 cup sifted
icing sugar
2 tbsp.
boiling water
few drops
extracts (vanilla, lemon , coffee, etc)
Cook apples and lemon rind in a covered saucepan over
gentle heat until soft. Blend in blender until pureed. Return to saucepan, add
sugar and cook for 1 to 2 minutes more, stirring to dissolve sugar. Cool before
using.
Roll out pastry to an oblong divisible by 5 inches.
Cut into 5-inch squares. Place a teaspoonful of filling in the center of each.
Fold the 4 corners around the filling, sealing well and making sure filling is
completely covered. Place on a greased baking sheet with folded side down. Press lightly on top. Cover
and leave to rise in a warm place for 30-60 minutes until doubled in bulk..
Preheat oven to 425 degrees F. Glaze the tops with
beaten egg. Bake for 20 to 25 minutes.
Dissolve icing sugar in boiling water, then add in
desired flavouring. Frost tops of buns while still warm from oven.
CREAM BUNS WITH CRÈME PATISSIERE FILLING:
crème patisserie filling:
2 egg yolks
1 ¼ cups
milk
¼ cup sugar
3 tbsp. all
purpose flour
2 tbsp.
cornstarch
1 egg white
1-2 drops
vanilla extract
To prepare filling:
Mix egg yolks with sugar, flour and cornstarch into a smooth paste,
adding a tbsp. of the milk if necessary.
Scald the milk in a saucepan until hot and add to the egg yolk mixture,
stirring continuously. Add vanilla extract; then return mixture to the saucepan
and to the stove. Cook gently, stirring constantly, until mixture comes to a
bubbling boil and thickens. Cool
slightly, beat egg white until stiff and fold into mixture.
Prepare and proceed with making pastry, in the same
way as making Cream Buns with Apple Marmalade filling.
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