Roasted Strawberry & Pistachio Cream Bun – Matt Adlard

Ingredients

• 5 g Powdered Gelatin (250 Bloom)
• 500 g Whole Milk
• 75 g Caster/White Sugar
• 120 g Egg Yolks
• 40 g Cornstarch/Cornflour
• Pinch of Sea Salt Flakes
• 75 g Pure Pistachio Paste
• Double/Heavy Cream
• 400 g Strong White Bread Flour
• 215 g Whole Milk, Cold
• 9 g Fine Sea Salt
• 25 g Caster/White Sugar
• 5 g Instant Dry Yeast
• 55 g Whole Eggs
• 100 g Unsalted Butter, Cold & Cubed
• 5 g Pectin NH
• 105 g Strawberry Puree
• 105 g Fresh or Frozen Strawberries
• 15 g Fresh Lemon Juice
• 400 g Fresh Strawberries
• 2 tbsp Caster/White sugar
• Pure Pistachio Paste
• Powdered gelatin
• Hand blender
• Stand mixer
• Perforated baguette tray (optional)
• Pectin NH
• Piping bags