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Bundt Bun'n'roll

Persons

-

Preparation time

Difficulty

Cost

Bundt
Stephan Ihrman

Recipe created by :

Stephan Ihrman, Baker Expert Netherlands

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Moments of consumption :

Breakfast Snack Dinner Lunch Brunch Aperitif

Recipe made with :

36967 Bun'n'Roll 85g /medias/sys_master/images/h5b/hbb/8841811099678/Picto_Pac_EN/Picto-Pac-EN.svg

Picto_ingredients.svg List of ingredients

  • 8 Bun'n'Rolls

Fabbri Amarena cherry crémeux:

  • 200g semi-skimmed milk 
  • 400g Fabbri Amarena cherries
  • 8 eggs
  • 8 sheets of gelatine 
  • 400g butter 
     

Picto_preparation.svg Preparation steps

Amarena cream: 

  • Blend milk and cherries until smooth then bring to the boil.
  • Add a third of the mixture to the eggs and stir well before adding the rest of the milk. Bring to 85°C.
  • Leave to cool, cover in cling film and refrigerate.

Bundt-style Bun'n'roll: 

 

  • Thaw Bun'n'roll for 45 mins in the fridge. 
  • Use a 20mm cutter to remove the centre of the Bun'n'roll.
  • Place the Bun'n'roll upside down in a springform pan (10cm diameter).
  • Bake between 2 baking sheets for 20 minutes at 175°C in a convection oven.
  • Use a small nozzle to pipe crémeux onto the base of the product.
  • Dip the bottom of the bundt into dark chocolate and decorate with crémeux, chocolate garnish and Amarena cherries. 
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