Easter Bun'n'Roll
Persons
6
Preparation time
Difficulty
Cost
Recipe created by :
Stephan Ihrman, Baker Expert Netherlands
Moments of consumption :
Breakfast
Snack
Dinner
Lunch
Brunch
Aperitif
Recipe made with :
List of ingredients
Base & Filling
- 6 Bun’n’Rolls
- 150 g vanilla pastry cream
- 150 g eggnog (Advocaat)
- 150 g shortcrust pastry
- 250 g Italian meringue
- 24 chocolate eggs to decorate
Home-made eggnog
- 10 egg yolks (175 g)
- 175 g sugar
- 225 ml vodka, brandy or genever
Italian meringue
- 230 g sugar
- 30 g water
- 4 egg whites
- A pinch of salt
Crumble
- 125 g butter
- 125 g sugar
- 250 g flour
Preparation steps
- Prepare the eggnog the day before. Whisk the egg yolks and sugar together in a heat-resistant bowl. Add the alcohol and mix well. Heat in a bain-marie, while stirring, to 62°C, then cool quickly in a cold water bath. Filter and chill.
- Make the pastry cream the day before. Pipe it into silicon moulds and put them in the freezer. Option: you can also pipe directly into the Bun’n’Roll before cooking.
- Make a shortcrust pastry by mixing together flour, butter and sugar until a crumble forms. Put in the fridge.
- The next day, defrost the Bun’n’Roll at room temperature.
- Decorate the Bun’n’Roll with the shortcrust pastry and put an insert of frozen pastry cream in the centre.
- Bake at 170°C for 22 minutes, then leave to cool for at least 30 minutes.
- Prepare the Italian meringue. Heat sugar and water to 118°C. Whisk the egg whites to peaks with the salt, then add a drizzle of syrup. Beat until chilled.
- the meringue around the centre of the Bun’n’Roll.
- Pipe the eggnog into the centre of the dessert.
- Decorate with the chocolate eggs and serve!