Fastelavnsboller: A Sourdough Twist on a Classic Danish Treat

Fastelavnsboller, those delightful Danish cream-filled buns, get a delicious upgrade with our simple sourdough recipe. These aren't your average Fastelavnsboller – we're talking flaky, buttery layers thanks to our croissant dough base, combined with a luscious pistachio cremeux and a vibrant candied orange compote. Prepare to experience Fastelavnsboller like never before!

A Symphony of Flavors and Textures

Our Fastelavnsboller are a true indulgence. The light, airy croissant dough provides the perfect foundation for the rich pistachio cremeux, while the candied orange compote adds a burst of citrusy sweetness. It's a harmonious blend of flavors and textures that will leave you wanting more.

The Secret Ingredient: Sourdough

Using sourdough in our croissant dough adds a subtle tang and enhances the buttery flavor, creating a depth that elevates these Fastelavnsboller above the rest.

Recipe: Fastelavnsboller with Pistachio Cremeux and Candied Orange Compote

Yields: 10-12 buns 

Proofing time: 4-5 hours + overnight chilling

Ingredients:

Dough:

• One portion of croissant dough (from our masterclass - link to masterclass) folded 3 times in a 3-layer fold each time.

Pistachio Cremeux:

• ½ sheet gelatin
• 2 egg yolks
• 10g sugar
• 145g white chocolate (finely chopped)
• 150ml cream
• 15g pure vanilla paste
• 125g roasted pistachios

Candied Orange Compote (or use store-bought orange marmalade):

• 10 untreated oranges
• 1 lemon
• 500ml water
• 500g raw cane sugar

Finishing Toppings:

• Matcha powder & confectioners’ sugar (50/50 mix)
• Matcha glaze (matcha, pistachio butter, confectioners’ sugar)
• Roasted pistachios

Rhubarb Variation:

• Rhubarb compote (rhubarb, lemon, lemon zest, vanilla)
• Vanilla cremeux
• Raspberry glaze (freeze-dried raspberries & confectioners’ sugar)

Instructions:

Dough:

1. Divide the croissant dough into 100g portions.
2. Shape each portion as you would for Pain au Chocolat, but without the chocolate.
3. Proof in a warm place for 4-5 hours, until large, visible layers form and the dough is fully proofed.

Pistachio Cremeux:

1. Soak gelatin in cold water.
2. Whisk egg yolks, sugar, and vanilla.
3. Heat cream until just below boiling. Pour over egg yolks, whisking constantly.
4. Return to saucepan and heat gently to 83°C (181°F), stirring constantly.
5. Strain through a sieve.
6. Squeeze excess water from gelatin and add to the warm mixture, stirring until dissolved.
7. Pour over white chocolate and stir until melted.
8. Blend with an immersion blender until smooth and glossy.
9. Chill overnight.

Candied Orange Compote:

1. Peel 2 oranges (no white pith), slice peels into thin strips, and simmer in water for 15-20 minutes.
2. Peel remaining oranges (no white pith), dice the flesh, and add to the saucepan.
3. Add lemon juice and simmer, covered, for 30 minutes.
4. Add sugar and simmer for another 30 minutes, until thick.
5. Thicken with gelling agent/pectin if desired.
6. Transfer to sterilized jars.

Tips for Success

• Master the Croissant Dough: The key to flaky layers is a well-made croissant dough. See our youtube for approach here. 
• Proofing is Crucial: Ensure the dough is fully proofed before baking.
• Cremeux Consistency: The cremeux should be thick and creamy.

Frequently Asked Questions (FAQ)

• Can I use store-bought marmalade? Yes, but homemade compote adds a special touch.
• How do I store Fastelavnsboller? (Provide storage instructions.)
• Can I make the dough ahead of time? (Provide instructions if possible.)

Variations

• Explore the Rhubarb variation for a different flavor profile.
• Experiment with other fillings, such as almond paste or pastry cream.

Conclusion

These sourdough Fastelavnsboller are a delightful twist on a classic treat. With their flaky layers, luscious filling, and vibrant compote, they're sure to become a new favorite. Enjoy!