gastronome
egg cream for yeast dough pastry?

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
Comments

My guess is that you'd want to pipe it in after baking the brioche. I bet Tom would know though....

Posted by: meriko on August 3, 2003 10:47 AM

Assuming that the filling is a pastry cream (which it sounds like it is) you most certainly *can* bake things with that in it. Pastry cream has some form of starch in it (flour, sometimes cornstarch) which prevents the eggs from curdling.

When you make pastry cream, you bring it to a boil, so it certainly can stand up to the interior of a baked product (which never comes close 212).

Posted by: Poubelle on August 4, 2003 8:22 AM

Cool!

Posted by: naomi_traveller on August 4, 2003 8:42 AM
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