Kahlua & Mascarpone Buns with Salted Pistachio Crumb

1. Blitz the pistachios, brown sugar and cinnamon into a coarse, sandy crumb. Not too fine, we want some texture. Tip into a bowl and gently fold through the Murray River Salt Flakes, keeping those delicate flakes intact.
2. Beat the mascarpone, cream, icing sugar, Kahlua and vanilla until thick, silky and just firm enough to pipe. Spoon into a piping bag.
3. Give the buns a quick warm in a low oven until soft and pillowy. Make a small opening in the top of each and pipe in the mascarpone cream. Be generous. This isn’t the moment for restraint.
4. Brush the buns all over with melted butter, then sprinkle the salted pistachio crumb until thoroughly coated.
5. Finish with extra pistachio and a final scattering of Murray River Salt Flakes. Best eaten immediately, while the bun is soft, the filling is cold and the salt still has its crunch. Perfect with an afternoon coffee!

The important bit: add the Murray River Salt Flakes after blitzing the pistachio crumb. Keeping the flakes intact gives you those little pops of salt against the sweet Kahlua mascarpone, which is precisely the point.