Dutch Crunch 'bao' Recipe
chocolate porter cream, mandarinquat & coffee ice cream
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Ingredients
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Dutch Crunch Bao (bun)
Dutch Crunch Topping (cracker crust)
Chocolate Porter Cream
Mandarinquat Compote
Coffee Ice Cream (no-churn, small batch)
Assembly & Garnish
Method
Dutch Crunch Bao (bun)
- 1
Make dough
In a large bowl or stand mixer, combine warm water (about 105–115°F) with yeast and 1 teaspoon sugar. Let sit 5–7 minutes until foamy. Add flour (3 cups), remaining sugar (1 tbsp), salt, warm milk, softened butter, and egg. Mix with dough hook on medium for 6–8 minutes until smooth and elastic (or knead by hand 8–10 minutes). Dough should be tacky but not sticky; add a teaspoon of flour or splash of water as needed.
- 2
- 3
Divide and proof
Punch dough down, turn out onto a lightly floured surface and divide into 8 equal pieces (about 70–80 g each). Shape into rounds, place on a parchment-lined tray, cover lightly and let rest 20–30 minutes to puff.
- 4
Steam or bake
For traditional bao texture: if you have a steamer, steam buns 8–10 minutes until cooked through. For oven method with Dutch crunch topping: preheat oven to 375°F (190°C). Place a piece of parchment under buns on a baking sheet.
Dutch Crunch Topping (cracker crust)
- 5
Make topping batter
Whisk rice flour, all-purpose flour, sugar, instant yeast, and salt in a small bowl. Stir in vegetable oil and warm water to create a spreadable paste (similar to thick pancake batter). Let rest 10 minutes to activate the yeast.
- 6
Apply and bake/steam finish
If steaming: lightly brush topping onto proofed buns and quickly steam 8–10 minutes — the topping will set and crack slightly. If baking: spread a thin layer of topping over each bun, then bake in preheated 375°F oven for 12–15 minutes until golden and cracked. Remove and cool slightly.
Chocolate Porter Cream
- 7
Infuse porter and make custard
In a small saucepan, warm heavy cream and milk with cocoa powder over medium heat until steaming (do not boil). Stir in chopped dark chocolate until melted. In a separate bowl, whisk the egg yolk with sugar until pale. Temper the yolk: slowly whisk 2–3 tablespoons of the warm chocolate-cream into the yolk, then whisk yolk mixture back into saucepan. Add porter beer, salt, and vanilla. Cook on low, stirring constantly, until mixture reaches a light custard thickness and coats the back of a spoon (approximately 170–175°F) — do not boil.
- 8
Chill and whip
Strain the custard into a bowl to remove any solids, cover surface with plastic to prevent a skin, and chill until cold (2 hours). Once cold, if you want a lighter cream, whip the chilled custard briefly to loosen, or use as a rich pouring cream at room temperature.
Mandarinquat Compote
- 9
Cook compote
Combine peeled segmented mandarinquats, sugar, orange juice, lemon juice, water, and vanilla in a small saucepan. Bring to a gentle simmer over medium heat and cook 6–8 minutes, stirring occasionally, until fruit softens and syrup thickens slightly but still has whole segments. Taste and adjust sweetness or acidity. Remove from heat and cool to room temperature; chill if making ahead.
Coffee Ice Cream (no-churn)
- 10
Dissolve espresso
Dissolve instant espresso powder in hot water and let cool slightly.
- 11
Whip cream and fold
In a medium bowl, whip chilled heavy cream to soft peaks. In a separate bowl, mix sweetened condensed milk with dissolved espresso, vanilla, and a pinch of salt. Fold whipped cream gently into the condensed milk mixture until uniform. Pour into a small loaf pan or airtight container, smooth top, and freeze at least 4–6 hours (preferably overnight) until firm.
Assembly & Garnish
- 12
Prepare buns for filling
If buns are steamed, allow to cool slightly. If baked, cool 5–10 minutes. Slice each bun horizontally but not all the way through to create a pocket, or split fully if preferred.
- 13
Fill with porter cream and compote
Spoon 1–2 tablespoons of chilled (or room-temperature pourable) chocolate porter cream into each bun. Add 1–2 tablespoons mandarinquat compote on top of the cream for bright acidity and texture.
- 14
Add ice cream and finish
Place a quenelle or small scoop (about 2 tablespoons) of coffee ice cream alongside or inside the bun (if serving immediately). Garnish with a dusting of powdered sugar if desired, chocolate shavings or cocoa nibs, and a mint leaf. Serve immediately so the ice cream doesn't fully melt; if plating ahead, serve ice cream on the side.