Skolebrod Custard Buns
Norwegian Skolebrod custard buns Earlier in the week I'd made a French Fruit Tart and I had a good amount of pastry cream leftover. I didn't want it to go to waste, and it's not something you can really freeze. Although I've never tried to freeze pastry cream, I've read that it separates when it thaws, and trying to reconstitute it sounds like a pain. So, I decided to make Skolebrod Custard Buns . The word Skolebrod is Norwegian for "school bread" and I've read this is a traditional treat schoolchildren would enjoy when they got home from school, or maybe they were sent to school in their lunchboxes. Apparently in Norway you find them in every bakery. I've made them before, and they're delicious. Here is the recipe I used. It was already in my recipe binder. This time, I decided to halve it because it looked like I only had 7 spoonfuls of pastry cream. However, I wish I'd made the entire recipe and made smaller rolls. Each bun ended...