For 24 servings
75 g Debic Butter Constant
150 g water
125 g Debic Stand & Overrun
10 g 'instant' fast action dried yeast
2 g salt
55 g sugar
4 g cracked cardamom
500 g plain flour
60 g egg
200 g almond paste
120 g milk
240 g Debic Stand & Overrun
Melt the butter over medium heat.
Add the Debic Stand & Overrun and water and heat until 40 °C.
Remove the pan from the heat and add the yeast.
Combine the salt, sugar, cardamom, and flour in a large bowl.
Mix it in a dough mixer.
Add the Debic Stand & Overrun, the water, and the egg.
Knead the dough for about 5 minutes until you have a soft, pliable dough.
Leave the dough to rise covered with cling film for 30 minutes.
Knead the proved dough lightly, divide it into equal pieces of the desired size.
Place these buns on a baking tray.
Allow the dough to prove for another 40 minutes.
Bake the buns for 20 minutes at 200 °C.
Slice the top off of each bun.
Tease out a small layer of crumbs from each bun.
Combine the crumbs together with the almond paste and 120 ml of milk in a bowl.
Blend everything well until it forms a thick paste.
Fill each bun.
Whip the Debic Stand & Overrun into a nice, firm cream.
Pipe the cream over the top of the almond paste filling.
Place the tops of the buns over the whipped cream and dust them with icing sugar.