Gluten Free Cream Buns With Pistachios
A gluten and dairy free cream bun soaked in vanilla syrup, filled with pistachio paste, and topped with sugar-free vanilla whipped cream.Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.
Equipment
- Digital scale
Ingredients
- 5 pcs gluten and dairy free buns or Orange-Infused Gluten Free Bun
- 120 g pistachio paste
- 200 g heavy cream
- 1 pod vanilla bean or 10 g vanilla extract
- 500 ml water
- 30 g sugar
- 20 g vanilla extract or use the scraped vanilla bean pod
- 25 grams crushed pistachio nuts
Instructions
Vanilla Syrup
- In a saucepan, boil sugar, seeded vanilla pod, and water. Remove from heat and set aside.
- To enhance the flavor profile, you may add rose water, orange blossom, or some liqueur-like Cointreau or Disaronno almond liqueur.
Filling & Baking The Buns
- Preheat the oven to 180°C (355°F).
- Make a hole in the center of the bun using a paring knife (2.5 cm/1 in wide and an inch deep), not all the way through.
- Dip the buns to soak for 5 seconds in the vanilla syrup. Place the wet buns on a wire rack to drip excess syrup.
- Fill the bun with pistachio paste.
- Bake for 12-15 minutes. Remove from the oven and let them cool completely on a wire rack.
Whipping Cream & Garnishing
- Whip heavy cream with vanilla until stiff peaks form.
- Pipe the whipped cream on the buns using a star-tip nozzle in a spiral-circular motion.
- Sprinkle with crushed pistachios before serving.
Video
Notes
- Soaking the day-old bun in syrup and re-baking makes it fresh and moist again.
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