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1
To make the cream: make Kikomoe's Microwave Custard Cream, doubling the recipe.
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2
Divide the custard cream into 8 portions of about 1 tablespoon each.
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3
Wrap individually with cling film and chill in the refrigerator or freezer.
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4
To make the bread dough: add all of the bread dough ingredients to the bread maker and start the dough cycle.
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5
Once the dough is ready, take it out of the bread maker and divide it into 8 portions.
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6
Form the dough into balls and leave to rest for 10 - 15 minutes.
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7
If the dough is sticky, try dusting it with a little flour.
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8
To shape the bread: place the balls seam-up and roll out into an oval shape.
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9
Place the chilled custard that you made in Step 1 on top of the dough.
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10
Roll the dough out bigger than in the photo and spread the cream further to each side.
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11
Fold the dough over and pinch the edges closed securely.
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12
If you get any cream on your hands, make sure to wipe it away before closing up the dough.
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13
Put the cream rolls seam-down on a baking tray lined with parchment paper.
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14
Loosely cover with cling film and prove for a second time in the oven on the proving setting for 15 minutes.
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15
Whilst the cream rolls are proving, prepare the ingredients for the choux pastry.
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16
Make the choux pastry.
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17
Once the dough has proved for a second time, begin to preheat the oven to 200C.
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18
Carry on proving the dough on top of the oven whilst it is heating up.
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19
Make the choux pastry using Poku-chan's Cream Puffs with Vegetable Oil & 1 Egg recipe.
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20
The choux pastry we're making is a bit thinner than the original recipe, so use a little less cake flour, and all of the egg.
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21
Spread the choux pastry mixture over the top of the cream rolls with a spatula.
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22
Top the cream rolls with nib sugar if you like, or leave them plain.
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23
Bake for 15 minutes at 200C.
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24
Cool on a wire rack and decorate with a sprinkling of nib sugar if you like.
