Korean Pastry Cream Buns and Korean Strawberry Milk

I love Korea, and of course....I love Korean food.....besides Kimchi, they have wonderful sweets, excellent breads, and lovely ice cream. They have amazing fresh markets and seafood markets as well. I don't remember if it was 2015 or 2026, but s group of Korean bakers won the Coupe du Monde de Boulangerie against French bakers!

One of the things that we love the best, are buns filled with pastry cream Korean style. This is a Korean recipe.

Pastry cream buns (adapted from Sweet the Mi )

Pastry cream

250 ml warm milk 15 g Butter 3 egg yolks 50 g Sugar 20 g flour

1 teaspoon vanilla essence

In a warm milk, dissolve the butter. Bring it to boil, and add the flour, sugar and vanilla essence. Whisk it very well. Add the egg yolks. Cook it until is thick. Let it cool. 300 g of Manitoba or strong flour, 80 g of pastry flour 1 teaspoon of salt 60 g sugar 5 g dry yeast 40 g butter 60 ml water 100 ml Warm milk 2 eggs  

Combine all the dry ingredients. Combine all the liquid ingredients. Place the dry ingredients in a mixing bowl, add the eggs, and add the liquid ingredients. Combine them well. Add the butter. Combine it well. Let it ferment in a warm area covered until rise it to double. In my case, 90 minutes.

Divide it in 8 pieces. Let it rest for 20 minutes covered. With a roller pin, make a circle. Fill it with pastry cream, and close it well. Place them on parchment paper for 1 hour. Bake them in a preheated oven at 400 F for 10-12 minutes until golden brown. Enjoy!

 Korean Strawberry Milk

You can buy this Korean strawberry milk in many coffee/tea shops in Korea.....you can make it with any fruit....

The night before, wash and chop strawberries. Place it in a bowl with a lid with some sugar at your taste, and 1/2 teaspoon of vanilla essence. The day after, place in a glass a 1/3 of this strawberry mix, and then fill it with milk. You can have it as breakfast....fresh, tasty and healthy!

Paris Croissant.....my favorite place in Seoul