Bake the fastelavn bun that is repeatedly voted the best in town

The vanilla cream must be completely cold before use. Therefore, we start with that.

Here, you essentially need to know two things. Use whole milk, not skim or low-fat milk, and don’t skimp on the vanilla.

Boil half of the whole milk and cream with sugar and vanilla.

Whisk the egg yolks together with the rest of the milk and cornstarch. When the milk boils, carefully pour in the egg mixture and whisk until thick over heat.

Now the cream must be COMPLETELY cooled before you mix it with whipped cream from 1 dl of cream.

You can put the cream in a piping bag to pipe it into the buns, but you can also store it in a bowl or container if you prefer to fill the buns with a spoon. Refrigerate until use.

Also, make the compote unless you buy it. Boil blackcurrants, sugar, and a little water, mix sugar and pectin, add while whisking, and boil through. Cool down.

Danish pastry dough is dough where butter is rolled into layers within the dough. When making Danish pastry dough, forget everything you’ve learned about working with sourdough and long-rise doughs. Here, we are not interested in gluten working and becoming elastic, nor are we interested in the dough starting to rise. Therefore, the dough must be made from cold ingredients and only kneaded until it comes together, not smashed around in the mixer until it’s overworked.

If you don’t have a mixer, you can knead it by hand, but do it quickly. Preferably work in a kitchen that is not too warm.

Begin the evening before by taking the large portion of butter out of the refrigerator and letting it sit out overnight at room temperature.

Pound it out between 2 pieces of parchment paper until it forms a rectangular piece about 1 1/2 cm thick. Let it cool for a few minutes in the refrigerator.

Meanwhile, make the remonce so it’s ready. Mix soft butter, sugar, and marzipan together, and set aside, not in the refrigerator.

Mix the remaining ingredients for the dough. Combine the dough in a mixer or knead by hand until it forms a firm dough.

Before you start rolling out, it is crucial that you have a proper rolling pin. It should have weight (could you use it to knock out a burglar? If so, it’s heavy enough), so the rolling pin does the work for you without you having to apply much pressure.

It should also roll smoothly. A good rolling pin has ball bearings that make it roll like a dream.

Roll the dough out into an elongated rectangle. It should be about 1.5-2 cm high. Now it’s time to place the butter.

Imagine dividing the dough into three parts, and the flattened butter, when placed on one-third of the dough, should be about 2 cm smaller than the dough all the way around, so dough meets dough when folded and sticks together, enclosing the butter. Also, press the butter slightly into the dough so it sits within the dough.

Place the butter on the middle third, and fold the dough in three. This means folding one third from the left over to the right, and then folding the opposite third from the right over to the left.

Turn the dough half a turn. On the two sides of the dough where it is folded, make a thin cut with a sharp knife to cut through the gluten strands, preventing the dough from pulling back.

Use enough flour to keep the dough from sticking to the table or rolling pin, but as little as possible. There is enough flour in the dough, and the more you use, the drier the dough becomes.

Roll the dough out again to a thickness of 2 cm and fold it again. It will benefit from resting in the refrigerator for ten minutes. Place the folded dough in the refrigerator (on a piece of parchment paper on a cutting board), so it gets cold and doesn’t start to rise, and the gluten has time to relax.

Afterwards, make cuts in the two folds again before rolling out. Fold a third time. Let the dough rest for another ten minutes.

After the third folding, roll the piece out to 30 x 50 cm, being careful to roll it into a square. If you end up rolling it unevenly, trim it. Cut into five strips lengthwise and three strips crosswise, so you get a total of 15 pieces in squares of 10 by 10 centimeters.

Do not make them larger because they look small. They will rise, and if you make them larger, you risk them not rising properly and collapsing during baking. Even if the baking succeeds, you would end up with a bun that is too large, which, filled with whipped cream and vanilla cream, would be an overwhelming, almost cloying experience.

Place a dollop of remonce in the center of each square. Make sure to use all the remonce. Fold the four corners over the remonce so they meet in the middle and give a little press. It’s not necessary to be as meticulous about sealing the bun as you would if baking with custard.

Turn the bun over with the seams down and let it rise in a warm place. This can take from 1 to 3 hours.

Do not try to cheat by placing the buns in a warm spot like on an oven, as you risk the butter melting and running out of the dough, making all the rolling efforts in vain.

When the buns have risen to a little over double their size and are soft and airy, brush them gently with egg and bake at 200 degrees Celsius for about 12-14 minutes.

Cool the buns completely. If you attempt to fill warm buns, the cream and whipped cream will melt.

If you want to split the baking over two days, you can take the shaped but unbaked buns and freeze them for fifteen minutes to shock the yeast. Then refrigerate them overnight. The next morning, take them out, let them rise, and bake.

Pour the vanilla cream, mixed smoothly with whipped cream, into a disposable piping bag with a round tip. Put whipped cream into a disposable piping bag with a star tip. Or grab a couple of spoons if you don’t have tips or piping bags.

Cut the buns in half, and spread a layer of jam on the bottom. Pipe vanilla cream at the back, and whipped cream in rosettes at the front using a star tip.

Spread icing, made from cocoa powder, powdered sugar, and warm water, on top. You don’t need to waste a disposable piping bag; you can easily spread it with a small palette knife or a butter knife. Sprinkle with chopped pistachios or other attractive sprinkles. Then they are ready to be enjoyed.