1Warm the milk in a small saucepan (don’t let it boil).
2In the meantime whisk the eggs, sugar and cornflour until smooth.
3Slowly pour some of the hot milk into the yolks while whisking constantly (to temper the custard).
4Pour everything back into the saucepan.
5Cook over medium heat, whisking continuously, until it thickens.
6Remove from heat and whisk in the butter and dark chocolate until smooth.
7Pour still hot into a shallow bowl, press cling film directly on the surface and chill until cold in the fridge (I did overnight for a very thick custard).
8In the bowl of your stand mixer, add warm milk, sugar, cream, yeast and sourdough starter.
9Stir until the sugar dissolves and everything is evenly mixed.
10Add both flours and the salt.
11Mix on low for 3min and medium speed for 3min.
12Go back to low speed and add the butter little by little.
13Continue kneading for 10-12min min more until smooth and the butter fully incorporated.
14Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot (25–28 °C) for 1 1/4 - 1/2 hours until doubled (longer if left at room temperature).
15Roll the dough into a 55 × 40 cm rectangle (roughly).
16Spread the chocolate custard evenly and then the chocolate chips.
17Fold the dough twice (like an enveloppe).
18Put in the freezer for 5-10min if the dough/custard feel too soft.
19Slice into long strips (I got 9).
20Twist each strip several times and shape into a roll.
21Place on baking paper lined trays and let rise in a warm place for 40–60 minutes, until puffy.
22Preheat your oven to 190c.
23Gently brush the buns with milk.
24Bake for 14-16min until golden brown.
25Brush with some syrup (2 tbsp sugar mixed with 2 tbsp boiling water) for a glossy finish.
Ingredients
250 ml whole milk
50 ml double cream (= heavy cream)
75 g sugar
7 g instant yeast
20 g active sourdough starter
3 g salt
165 g strong white bread flour
385 g T45 flour (or just more strong white)
70 g unsalted butter soft, cubed
130 g dark chocolate chips
230 ml chocolate custard
Milk to brush
200 ml whole milk
2 egg yolks
40 g sugar
20 g cornflour
20 g unsalted butter
75 g dark chocolate, chopped (I used 75% dark)
2 tbsp sugar
2 tbsp boiling water
Equipment
stand mixerbowlsaucepanwhiskcling filmbaking paper lined traysoven
Tips
For a very thick custard, chill overnight in the fridge.
If the dough/custard feels too soft, put it in the freezer for 5-10 minutes before slicing.
Gently brush the buns with milk for baking.
Brush with some syrup (2 tbsp sugar mixed with 2 tbsp boiling water) for a glossy finish.