I'm trying to recreate my favourite buns from the recent trip to Sweden... They were a brioche-like pastry (a little denser) flavoured with cardamom and shaped into round buns. The buns were then filled with a thick egg custard cream.
I have a Swedish recipe book with instructions for making the rolls *without* egg cream, but I'm wondering how you make them with a filling. Can you cook egg custard cream at brioche-baking temperature without having it curdle or dry out? Would you have to pipe it into the buns while they were still warm?
Any thoughts?Posted by naomi on August 01, 2003 | TrackBack