Vanilla Cream Filled Pastry Buns
- Mixing bowls
- Rolling Pin
- Baking sheet
- Pastry brush
- Kitchen scale
- Small cutter
INGREDIENTS
Dough:
- 1 cup/250 grams whole milk
- 0.75 ounce/21 grams fresh yeast
- ½ cup/100 grams granulated sugar
- 3¾ cups/470 grams all-purpose flour
- 1 large egg/50 grams
- 2 ounces/60 grams unsalted butter, softened and cubed
- Pinch of salt
Pastry Cream:
- 2 cups/500 grams whole milk
- 6 large egg yolks/110 grams
- ¾ cup/150 grams granulated sugar
- 6 tablespoons/50 grams cornstarch
- 1 teaspoon vanilla paste or seeds from 1 vanilla bean
- 1.75 ounces/50 grams unsalted butter, softened
Syrup:
- ½ cup/120 grams water
- ½ cup/100 grams granulated sugar
INSTRUCTIONS
- Whisk milk and yolks in a saucepan. Add sugar, cornstarch, and vanilla, whisking until smooth. Cook over low heat, stirring, until thick. Remove from heat, whisk in butter, cover with plastic wrap, and chill.
- Mix milk, yeast, and sugar in a mixer bowl. Let stand for 10 minutes. Add flour, then egg, butter, and salt. Knead 10 minutes until smooth and elastic. Cover and let rise until doubled, 1 hour at room temperature or overnight in the fridge.
- Roll dough on a floured surface to ½ inch/1.25 cm thick. Spread one-third of the pastry cream, fold in half, and roll again to ½ inch/1.25 cm. Cut into 1–2 cm strips, twist, and coil into swirls. Place on parchment-lined sheets and rise until puffy.
- Preheat the oven to 350°F/175°C (static). Press a small well in each bun and fill with remaining cream. Bake for 25 minutes or until golden.
- Boil water and sugar until dissolved. Brush hot syrup over bun sides (not centers) right after baking. Cool before serving.
FAQ
How can I store cream filled pastry buns to keep them fresh?
In an airtight container at room temperature for up to 2 days. For longer storage, refrigerate the buns for up to 4 days, making sure to cover them tightly to prevent the pastry from drying out or absorbing fridge odors. Avoid storing at room temperature for more than 2 days because the pastry cream can spoil. If refrigerating, allow the buns to come to room temperature briefly before serving to enjoy the soft texture typical of cream filled pastry buns.
How can I make this recipe gluten free?
Start by replacing the all-purpose flour with a high-quality gluten-free flour blend designed for yeast baking, often a combination of rice flour, potato starch, and tapioca flour. Add 1–2 teaspoons of xanthan gum or guar gum per cup of flour to help the dough hold structure and rise properly, as gluten provides elasticity in traditional dough. Monitor liquid levels carefully, as gluten-free dough often requires slightly more moisture. Let the dough rise fully in a warm place, then shape and bake as usual.
Can I make the pastry cream ahead of time?
Prepare the cream according to the recipe, then transfer it to a bowl and cover with plastic wrap pressed directly on the surface to prevent a skin from forming. Refrigerate for up to 2 days before assembling the buns. Make sure the cream is fully chilled before spreading or piping into the buns to maintain structure and avoid melting during the assembly of cream filled pastry buns.
What is the best way to reheat the cream filled pastry buns?
Preheat the oven to 325°F/160°C and place the buns on a baking sheet. Heat for 5–10 minutes until the exterior is warm and slightly crisp. Avoid using a microwave because it can make the pastry soggy and may alter the texture of the pastry cream. If the buns were refrigerated, allow them to sit at room temperature for a few minutes before reheating.
How can I make this recipe dairy free?
Substitute the milk with oat, cashew, or almond milk for both the dough and the pastry cream. Replace the butter with oat or cashew-based butter, ensuring it is soft enough to incorporate into the dough and cream. The pastry cream can be thickened with the same cornstarch method, and a small amount of plant-based cream can be added to enrich the texture if desired. Be sure to use a neutral plant-based milk to maintain the classic vanilla flavor.
Can I use a different type of flour or milk in cream filled pastry buns?
You can adjust flour or milk types in cream filled pastry buns, but this may change the texture. Using whole wheat or gluten-free flour can produce denser buns, so you may need to adjust liquid or rising time. Substituting milk with oat, almond, or cashew milk works for dairy-free versions, but choose unsweetened varieties to avoid altering sweetness. Always monitor dough consistency and rise, as these adjustments can impact the softness and structure of cream filled pastry buns, ensuring a reliable outcome.
Is it possible to freeze the buns without compromising texture?
You can freeze cream filled pastry buns, but for best results, freeze them unbaked after shaping and before adding the pastry cream. Place the unbaked buns on a tray to freeze individually, then transfer to a freezer-safe container. When ready to bake, thaw in the refrigerator and allow to rise before baking. Freezing baked buns with cream inside is not recommended because the pastry cream can separate and affect texture, reducing the quality and experience of the cream filled pastry buns.
What is the best way to shape the buns to prevent filling leakage?
Make sure the pastry cream is fully chilled and thickened before assembly. When shaping the buns, create a small well or pocket in the center to hold the cream, leaving a border of dough around the edges. Avoid overfilling, as excess cream will likely spill during baking. Twist or coil the dough gently to seal the bun properly.
