Shokupan and butter

For the shokupan, mix together the milk powder and sugar in the bowl of a stand mixer then whisk in the flour

Whisk the yeast into the milk, then add to the dry ingredients along with eggs and melted butter

Knead using the dough hook attachment for 9 minutes or until all the dry ingredients are incorporated on a low speed, roughly speed 1

Add the salt, then increase the speed slightly, to speed 2, and knead for 9 more minutes

Prove the dough in a warm place, or in an oven set to 78% humidity and 38°C

Roughly shape the dough, and let rise overnight at room temperature

The next day, portion the dough into 38g balls. Transfer the dough to small baking tins, 4 to a tin, and proof in the tin for 1 hour

Meanwhile, preheat the oven to 200°C. If you have a combi oven, set it to 78% humidity fan 3, and if not, place a roasting tray of boiling water in the bottom of the oven

Place the proofed buns in the oven and cook for 5 minutes. Press steam 5 times if using a combi oven, then turn down the temperature to 150°C. Cook the buns for 8 minutes more

For the red cabbage purée, melt the butter in a pan until it begins to foam and then add the shallots. Cook for 2 more minutes then add the cabbage, apple and the salt. Cook for 4 minutes then add the wine, the port and the red wine vinegar. Cook until all the liquid has completely evaporated and then add the water and cover with the cartouche

Cook over a low heat until everything is tender and then blend with the Dijon mustard and emulsify in the canola oil

Season the mixture with red wine vinegar to taste and then pass through a chinois and chill

Once chilled, weigh the mixture. You will need 1.4 sheets of gelatin for every 100g of purée

Bloom enough gelatin to use in the purée and then mix into the cabbage mixture

Sheet the cabbage purée between acetate at 6mm thick

For the foie gras parfait, preheat the oven to 100°C

Add all the ingredients for the glaze in a small pan and slowly reduce until all the liquid has evaporated

Blend the glaze reduction with the foie gras and chicken liver until smooth, then add the eggs. Add the butter with the blender running

Pass through a chinois twice and then transfer to a heatproof container. Bake in a bain-marie for 20–25 minutes, or until set

Remove from the oven, and then let cool lightly before chilling

Once chilled, sheet the parfait between acetate at 6mm thick and transfer to the freezer until firm

For the butter terrine, blend the tempered butter until it's smooth and soft

Sheet half the butter between acetate so that it’s 18–19mm thick and then sheet the rest of the butter between acetate so that it’s 4–5mm thick. Chill until firm

Warm up all the ingredients for the roasted sesame butter together in a small pan and then transfer to a blender and blend until smooth

Sheet the miso butter between acetate at 6 mm thick and then chill until firm

Once all the components are chilled, assemble the final butter terrine. Use a 5–6 cm ring cutter to punch out circles in the thicker butter sheet. Punch out the centre of this circle using a smaller 3–4 cm ring cutter so that you have a doughnut shape

Punch out circles in the thinner butter sheet using the 5–6 cm cutter

Use the 3–4 cm ring cutter to punch out small circles of miso butter, cabbage purée gel and the parfait

Place the thicker butter ring on a plate, and then place the circles of miso butter, cabbage purée gel, parfait and the miso butter inside the ring. Top with the thinner circle of butter

Use your fingers to temper the edges of the butter terrine, and then lightly blow torch the butter so that it melds together. Set in the fridge

Once ready to serve, preheat the oven to 180°C

Whisk together the egg yolk and milk and brush the buns with the glaze. Bake the buns for 2 more minutes at 180°C. Serve with the butter terrine