Pastry Cream Bun
Soft bread enveloped in a crispy pineapple-style pastry crust, then injected with creamy filling after baking.
Ingredients
Shortening
500 g
Powdered sugar
500 g
Flour (divided use)
500 g
Butter
50 g
Water
200 g
Eggs
2
Cream
100 g
Instructions
1
Make the pineapple pastry skin
Mix the shortening, powdered sugar, and flour until well combined to form the pineapple pastry skin; set aside.
2
Make the batter
Mix the flour and butter together, then add the eggs and water and stir until smooth to form a batter.
3
Shape the buns
Pipe the batter into balls and wrap each with the pineapple pastry skin.
4
Bake
Place on a baking tray and bake at 210°C for about 15 minutes.
5
Fill with cream
Using a piping bag fitted with a tip, pipe the cream into the buns from the bottom. Serve.
