Crème Brûlée with Fruit Hot Cross Buns

PREPARE RAP CUSTARD

1. Add cold tap water and RAP mixture to bowl.

2. Blend on low speed for 1 minute and scrape down.

3. With a whisk, mix for 5 minutes on high speed.

4. Leave to stand for 15 minutes prior to use.

5. Once the RAP Custard is made-up the product can be kept at 4°C (refrigerator temperature) for up to 4 days, provided good sanitation and handling practices occur. If other ingredients are incorporated such as creams, fruits, liqueurs, etc., then this may have an effect on the shelf life.

HOT CROSS BUNS

1. Place Group 1 ingredients into a bowl and mix in a spiral mixer for 2.5 minutes on 1st speed, then 4.5 minutes on 2nd speed, or until optimum dough development to achieve a finished dough temperature of 26-28°C.

2. Add fruit (Group 2) and mix through on slow speed for 1 minute until evenly distributed.

3. Scale buns into 60g pieces.

4. Intermediate proof for 10 minutes.

5. Mould by hand or as per manufacturer's recommended settings through machine.

6. Tray up buns, ensuring buns are placed in straight rows to allow for easier piping.

7. Proof for 45-50 minutes at 85% relative humidity, 37ºC.

8. Pipe RAP Custard cross on buns using a flat end nozzle to limit the bake height of the custard cross.

9. Bake at 210°C for approximately 18 - 20 minutes or until golden brown.

10. Remove from oven and brush immediately with sugar wash and place on cooling racks.

FILL HOT CROSS BUNS

1. When the buns have cooled use a size 7 round piping nozzle, filling RAP Custard through the rounding hole in the base of the buns. This will help limit the custard spilling out.

2. Fill using 30-35g of RAP Custard per bun. The nozzle should be inserted approximately 10mm into the bun and pulled down while filling.