Berlins filled with pastry cream

Saloon sugar recipe . Also called Berliners, berliner pfannkuchen in Germany, Berlin balls in Portugal or friar balls  in Argentina, Uruguay and Chile.

One of the most popular dessert recipes   , not only in Germany where its origin is supposed, but in countless countries. Surely due to German immigration to America, this dessert is already considered a proper snack of local cuisine in countries such as Argentina, Uruguay, Chile, Paraguay or Venezuela.

It is a fermented dumpling  like the famous donuts , which is fried in abundant oil and subsequently coated in sugar and filled in a variety of ways, according to the customs of each country and each house. Chocolate, black or white, angel hair, cream, jam or pastry cream are the most popular options to fill this dough bun.

Today we have prepared some wonderful sugar berlin , berlin filled with pastry cream . I have in my childhood memories totally industrial pumps that were sold filled with pastry cream and that on rare occasions allowed us to buy. It was about that, some cream saloons that are the origin of my love for this sweet.

Although I recognize that it is not a dessert that I prepare regularly, mainly because they are what they are, some calorie bombs, from time to time I treat myself and prepare some homemade saloons that have nothing to envy to those that I remember from childhood, but rather the opposite, since they are absolutely delicious.

Preparation of the saloon mass. Kneading and resting

1. In a large bowl mix all the ingredients except the butter.
2. Initially mix the ingredients in the same bowl with a wooden spoon, and pour the mixture on a work surface.
3. Knead for 10 minutes. We will have a manageable dough that will not stick to our hands.
4. We cut the butter into cubes and add it to the dough.
5. At the beginning the dough will be totally sticky and untreatable, but as we knead it it will become smooth, shiny and manageable. Do not despair, I assure you that transformation is possible, although initially it seems impossible.
6. We place the dough in a lightly greased bowl. Let it rest covered with a cloth, in a warm place, for 2 hours, until it has doubled in volume. I usually leave it in the oven, previously tempered, turned off and closed.
7. When we see that the dough has grown enough, we degas it. We eliminate the gas that has been trapped inside it by the effect of the fermentation and return it to rest.
8. At this point we have several options. We can leave it with a slow fermentation, inside the fridge, covered with plastic wrap. Until the next day or wait for 3 or 4 hours of fermentation in a warm place again.
9. I leave it to your choice, I usually leave the dough from one day to the next, so I do not accumulate work and I can enjoy this dessert on the same day.
10. If you have opted for the cold fermentation option. We remove the dough from the fridge and leave it outside for 1 hour before continuing the process, until the dough is tempered.
11. After this time we divide the dough into portions of about 45 gr. each and we shape them into a ball.

Frying the saloons

1. We place the portions on a parchment paper on a tray.
2. We let them rest again until they double their volume, about 2 hours in a warm place. For example, in a warm oven, switched off and closed.
3. In a deep frying pan, heat plenty of oil to fry. It is important that the saloons float in the oil. That is why I recommend a deep frying pan or even a small pot for this process.
4. When the oil is hot, add 2 or 3 units of saloons. We use the vegetable paper to prevent the pieces from deforming and losing air in the transfer from the tray to the pan.
5. We fry at medium temperature to make sure they are browned on the outside and well cooked inside. First by one of their faces and then by the other.
6. We remove the saloons from the pan and place them on a plate with sugar to coat them directly out of heat.
7. Once battered we remove them to a new tray and let them cool before proceeding to fill them.

Filling and final presentation of our stuffed sedans. Custard cream

1. At this point we can fill our sedans with what we like best. I have chosen to do it in the most traditional style, with pastry cream (you can see how it is done in this recipe ).
2. You can also choose other fillings that are just as delicious and would be delicious with chocolate cream or whipped cream .
3. With a pastry bag with a spout or even a wide-mouth bottle. We fill the saloons by first making a hole through one of its sides, thus facilitating the process.
4. You fill each sedan until we see that the cream begins to come out of the hole.

Once the process is finished, all we have to do is enjoy this cake alone or accompanied by a coffee. I assure you that it is totally delicious and you will realize that it has been worth the process and the wait.

Be sure to enjoy all the yummy sweets in our dessert recipes . You can see all the photos of the step by step of this Berlin recipe or cream filled pumps , do not miss any detail so that they come out perfect.