"Fastelavnsboller" from Simpel Surdej

DOUGH

• Use one portion of croissant dough (from masterclass), folded 3 times in a 3-layer fold each time.
• Cut the dough into 100 g portions and shape them as you would for Pain au Chocolat, but without adding chocolate.
• Let the dough proof in a warm place for 4-5 hours, until large, visible layers form and the dough is fully and properly proofed.

PISTACHIO CREMEUX

• 1/2 sheet gelatin
• 2 egg yolks
• 10 g sugar
• 145 g white chocolate
• 150 ml cream
• 15 g pure vanilla
• 125 g roasted pistachios

METHOD:

1. Soak the gelatin in cold water for 15-20 minutes.
2. Finely chop the white chocolate and place it in a bowl.
3. Whisk the egg yolks, sugar, and vanilla paste together in a separate bowl.
4. Heat the cream in a saucepan until just below boiling.
5. Pour the hot cream over the egg yolks and whisk well.
6. Return the mixture to the saucepan and heat gently to 83°C (181°F), stirring constantly.
7. Remove from heat and strain through a sieve.
8. Squeeze the excess water from the gelatin and add it to the warm mixture, stirring until dissolved.
9. Pour the mixture over the chopped white chocolate and stir until the chocolate is completely melted.
10. Use an immersion blender to blend the cremeux until smooth and glossy.
11. Chill overnight or until fully cooled and thickened.

CANDIED ORANGE COMPOTE
(Can be replaced with store-bought orange marmalade)

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

1. Peel 2 of the oranges using a vegetable peeler or citrus zester, making sure not to include any white pith. Slice the peels into thin strips and place them in a saucepan with the water. Simmer for 15-20 minutes.
2. Peel the remaining oranges with a knife, removing all white pith, leaving only the pure orange flesh.
3. Dice the orange flesh into small cubes and add them to the saucepan with the strips. Add the lemon juice and let it simmer on low heat, covered, for 30 minutes.
4. After 30 minutes, add the sugar and continue to simmer for another 30 minutes, until it forms a thick compote. If desired, thicken with a small amount of gelling agent or pectin.
5. Transfer the hot marmalade into sterilized jars. Store in the refrigerator. Unopened, it keeps for 4-5 months in the fridge; once opened, it will last for about 3-4 weeks.

Tip: You can make your own orange marmalade or use a ready-made version.

FINISHING TOPPINGS

• Dust with a mixture of 50/50 matcha powder and confectioners’ sugar.
• Glaze made from matcha, a small amount of pistachio butter, confectioners’ sugar, and a handful of roasted pistachios.

Rhubarb Variation:
Use rhubarb compote (with lemon, lemon zest, and vanilla) and vanilla cremeux. Top with a glaze made by blending freeze-dried raspberries with confectioners’ sugar.