Korean bun with cream cheese, garlic & Aleppo pepper

Name: Korean bun with cream cheese, garlic & Aleppo pepper
Ingredients: Brioche buns; Powdered sugar (to taste); 300 g Chive cream cheese; Salt; Herb butter; Coriander (to taste); Aleppo pepper (to taste); 0.5 bresc garlic puree

These brioche buns are perfect to use as, for example, burger buns, but are also very tasty in this Korean application.

Ingredients

Brioche buns

Powdered sugar (to taste)

300gChive cream cheese

Salt

Herb butter

Coriander (to taste)

Aleppo pepper (to taste)

0.5bresc garlic puree

Preparation

Let the brioche buns thaw and then cut crosswise (do not cut all the way through).
Make a filling of chive cream cheese, a little powdered sugar, garlic purée, and salt.
Transfer the filling to a piping bag and fill the cuts in the bread.
Heat herb butter with Aleppo pepper and fresh coriander to taste.
Brush the bread with this and place in an oven at 180˚C for about 8 minutes.

Featured products in this recipe

More featured products

Med Cuisine

25227750

Aleppo pepper

per JAR 80 Gram

per unit à 12 JAR

More featured products

Related recipes and techniques

English muffin bread

This 'English muffin bread' is a typical English breakfast roll, airy and soft in texture.

Stuffed pinsa with ham & cheese

This filled pinsa is made with ready-made pinsa dough. We get four rolls out of this. For this ‘sandwich’, roll out the dough, spread with pizza sauce, top with mozzarella, ham and arugula, and bake in the oven.

Brioche pizza style sandwiches

These savory brioche rolls are enriched with a garnish of olives, spring onion, and Parmesan cheese. They are already pre-baked and can be used quickly after thawing.

Pinsa with mozzarella & mortadella

The filled pinsa is made with ready-made dough. We make four 'buns', sprinkle the dough with olive oil, bake it, and top it generously.