Marble buns with caramel cream

Ingredients for Marble buns with caramel cream

Instructions for Marble buns with caramel cream

To prepare the Marble buns with caramel cream recipe, please follow these instructions:

Start making the raw cream:
Whip 5 dl. Cream, then add 2 tsp vanilla sugar, 4 egg yolks and 100 grams of sugar.

Caramel pieces for the cream crumb: Bring 250 grams of sugar into a high pan or pot and let it melt and turn brown. Pour 2.5 dl cream in. Stir and boil for 10 min. Add 2 dl syrup, 2 tablespoons vanilla sugar and 25 grams butter. Let the caramel boil until it becomes like even porridge. Stir occasionally. Leave the charcoal in the pan / pan before pouring it on an oiled plate or in a mold. Cool more and cut into fine, small caramel pieces. Let the small caramel pieces get cold before they are added to the raw cream. Mix it well together.

Marlin balls: Whip 4 egg whites stiff, then add 200 g. Flour and 2 tbsp. Wheat flour and stir together. Spread it all on greased baking paper in 5 large, round and falling pieces (important that the baking paper is lubricated, otherwise it is stuck) and put a clam of caramel crude cream in the middle of the marble bottom. Then butter more meringues upstairs so it turns into a bowl, and make sure that the raw cream can not be seen at the edges and behind there for 30 minutes. At 220 degrees hot air.


tips:
Marengbollerne is a bowl made of meringue, with caramel cream inside.