Roasted Strawberry & Pistachio Cream Bun
Strawberries and cream is a classic summer dessert in the UK, so I thought I’d make my own dessert inspired by this.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mattadlard.com.
Cooking tools:
- Stand mixer
- Immersion blender
- Piping bag
- Baguette tray
- Silicone baking mat
- Rolling pin
- Kitchen scale
- Pastry brush
- Fine-mesh sieve
- Measuring cup
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Baking sheet
- Parchment paper
- Plastic wrap
- Kitchen towel
- Refrigerator
- Chef's knife
- Cutting board
- Spoon
- Dish
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
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