Ban’ettes aux Carambar®, Viennese rolls with Carambar® cream

For the start of the school year, some bakers have launched a new snack, a small bread topped with cream with Carambar®. I saw an ad while leafing through a magazine. As I can’t resist a good idea, the next day, I found a bakery near my home.
To my great regret, we were disappointed. We were a long way from the magazine photo, with the cream of Carambar® almost dripping. The filling was almost non-existent and, suddenly, the Viennese bread was a bit bland.

Viennese bread is a bread dough improved with milk, a little sugar and a little butter. Unlike brioche dough, normally very rich in butter, sugar and eggs, and milk bread, a little lighter in butter and eggs, Viennese bread is a very affordable delicacy from a caloric point of view. It therefore needs to be generously topped with chocolate chips or filling.

My ban’ettes contain a nice thickness of cream with Carambar®because it is what brings taste and sugar to the whole.
At tea time as well as at breakfast, we really appreciated these rolls.

Benches with Carambar®:

500g T45 flour
300g milk
40g sugar
2 level tsp dehydrated baker’s yeast
50g butter
1/2 tsp salt
1 egg yolk

I always use my Thermomix, but you can do the kneading according to your habits.

In the bowl, put the milk, sugar and yeast.
Heat to 37°C.

Add flour and salt.
Knead for 6 minutes.
After one minute, add the butter in pieces without stopping the machine.

Leave to rise in the closed bowl for 45 minutes.

Place the dough on a lightly floured work surface and cut into 8.

Shape buns and roll them on the work surface to lengthen them. I show you how I do it in the following video.


Place the Viennese breads on a baking sheet.
If necessary, cut the top with a very sharp knife then wrap them in plastic wrap and let them rise for 1 hour to 1 hour 30 minutes at room temperature.

Preheat the oven to 200°C.

Gently brush the loaves with the egg yolk slightly diluted with a little water.

Bake the Viennese breads for about 15 minutes. They should have a nice golden color.

Let them cool on a wire rack.


Cream of Carambar®:

20 Carambar®

100 g liquid cream

Melt the Carambar® in the cream in a small saucepan over very low heat, stirring constantly.
Leave to cool, stirring occasionally.

Cut the Viennese breads and spread them with cream Carambar®

Close and bite.

To finish: if I was disappointed with the product of the bakery where I was, it may be different in another… at least I hope so.


Video question, we tested a new brighter frame. Not bad! On the other hand, the movements of my board were not well managed. We’ll do better next time… That too, I hope.


Viennese breads are always better the same day. The next day, they will be a little less fluffy.


Viennese breads are also perfect used with savoury. With it, you can make sandwiches with leftover cold chicken and raw vegetables or even hot dogs. In this case, it is possible to put only 20 to 30 g of sugar in the dough.

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