Maple Miso Morning Buns with Maple Glaze and Toasted Sesame
- 300 g Whole Milk
- 80 g Maple Syrup
- 24 g Cornstarch
- 60 g Sugar
- 60 g Egg Yolk
- 38 g Butter
- 35 g Shiro Miso
- 2 g Salt
- 250 g Heavy Cream, whipped to soft peaks
- Croissant Dough
- Prepared Miso syrup glaze, recipe follows
- Sesame Seeds, lightly toasted, as needed
In a large pot, combine whole milk and maple syrup and bring to a simmer. Whisk cornstarch and sugar in a small bowl, add yolks, continue whisking and temper with hot milk mixture. Boil for at least 1 minute whisking constantly. Remove from heat, mount in butter, miso and salt.
Using an immersion blender, blend pastry cream until smooth; chill. Beat cream and gently fold in whipped cream. Hold refrigerated until ready to use.
Meanwhile, bring dough to room temperature so it’s pliable, and roll into a rectangle with an approximate thickness of 3 mm. Cut 6-inch by 3-inch rectangles.
With each rectangle, make two vertical cuts starting ½-inch from the top. Braid the pieces, then roll the bottom of the braid up to the top. Place seam side down in non-greased muffin cups. Proof for approximately an hour or until puffy. Bake in a heated 360°F oven until golden brown.
To assemble, brush warm morning buns with warm maple syrup glaze and generously top with toasted sesame seeds. Once cool, make a small hole in the bottom on the bun. Pipe 25 grams maple miso cream into the center of the bun.
To make maple syrup glaze: bring 150 grams water and 150 grams maple syrup to a boil and keep warm until ready to use.
Sixteen Bricks, Cincinnati from Food Fanatics Magazine®