Today it is Mardi-Gras, and if there’s a day that I loved when I was little this is it. Me dressing up, partying, burning Monsieur Carnaval but also eat what our moms had prepared for this day so particular (for us, often bugnes!). Good, but this year, I decided to continue my tour of the world of specialties of Mardi-gras (started last year with the Osont austrian), with the Fastelavnsboller Danish. Yes good I know, what a name to sleep outside…! I have to say, these are small buns filled with pastry cream and cream of marzipan. This small massacre is the cousin of the semle, semle that one sees flowering a may around on the blogger in this time. In all cases, it is a pastry that the danes love (and I understand them !), as these little buns of Mardi-Gras are just to fall.

And you have to admit that even if it is Mardi-Gras, it is still better to eat something a little healthier than donuts (I do not forbid you not, eh !). And then if you don’t like marzipan, you only have to replace it with chocolate or raspberry jam… enjoy !

Buns-of-Mardi-Gras – Fastelavnsboller

For a ten Save Print Ingredients

  • 300 g of flour T80
  • 75 g margarine vegetable
  • 1 egg
  • 75 ml of vegetable milk
  • 2 tablespoons of sugar cane full
  • 1 sachet of baker’s yeast
  • 1/2 teaspoon of cardamom powder
  • 1 pinch of salt
  • 3 egg yolks
  • 25 cl of milk plant
  • 100 g of sugar full
  • 37 g of flour
  • 1/2 vanilla pod
  • 75 g marzipan
  • 75 g cane sugar
  • 60 g margarine vegetable
  • 40 g of dark chocolate
  • 1 teaspoon of coconut oil
  • Of crushed pistachios (optional)


  • Start by making the pastry cream. To do this, beat the egg yolks with the sugar in a bowl so that the mixture whitens, then add the flour, mix. Put the vegetable milk to heat in a saucepan with the vanilla bean split, bring to a boil and then pour the milk over the egg yolks, stir with a whisk. Pour the batter in the pan and then turn it to cook on low heat for 3-5 minutes, whisking until the mixture thickens. Pour the preparation into a container, shoot to contact and book cool.
  • For the cream of marzipan, mix together all ingredients and set aside.
  • For the brioche, mix the yeast with 2 tablespoons warm water, let stand 10 min
  • Put the flour into a bowl, make a well and add the yeast. Work the dough between your fingers and fold in the egg previously beaten, the milk, the sugar and the salt. Knead the dough, stretch it and then add as the margarine into pieces. Knead the brioche dough until it comes off of the bowl. You can transfer on the workplan for ease of use.
  • Let the dough rise in a warm place and covered, for 2 hours.
  • Dégazez the dough with the fist and then reshape a ball, shoot in contact and let stand to cool 2 hours or overnight.
  • Roll out the dough to 3 mm thick and then cut squares about 10 cm. Add over a teaspoon of the pastry cream and then a small spoon of cream of marzipan. Fold the four corner to the centre, solder and then put the solder down.
  • Arrange the buns on a baking sheet and leave again lift 45 minutes in a warm place.
  • Preheat the oven to 200°.
  • Bake for 12 minutes.
  • Let cool and then finish by adding the chocolate icing on top (chocolate melted with coconut oil) and some crushed pistachios.

Written by Doc

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