Chocolate Custard and Chocolate Chip Rolls
Serves 1
Directions
- 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.
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