Ingredients

• 185g Dark Chocolate
• 160g Water
• 50g Unsalted Butter
• 60g Egg Yolk
• 90g Caster Sugar
• 20g Cornstarch
• 350g Whipping Cream
• 1 teaspoon Vanilla Extract
• 250g Whole Milk
• 520g All Purpose Flour
• 10g Salt
• 10g Honey
• 10g Dried Yeast
• 100g Milk
• 240g Unsalted Butter
• 25g Unsalted Butter

Tools

• Oven
• Cooking Chef XL
• Piping bag
• Medium bowl
• Jug
• Baking tray - large
• Ring mold

Method

1. Make the chocolate crème pâtissière
2. Fit the Creaming Beater
3. Add the ingredients into a jug and stir to combine
4. Add the next ingredients into the appliance bowl, fit the splashguard
5. Mix – 30 seconds, speed 1
6. Pour the vanilla mixture while machine is running - 30 seconds, speed 1
7. Cook – 7 minutes, 85ºC, speed Min
8. Then add chocolate
9. Mix – 4 minutes, speed Min
10. Add butter
11. Mix – 1 minute, speed Min
12. Transfer the mixture into a clean bowl, cover with plastic wrap and place in the fridge
13. Make the dough
14. Clean the appliance bowl and fit the Dough Tool
15. Add the ingredients into the appliance bowl
16. Mix – 3 minutes, speed Min
17. Add butter
18. Mix – 8 minutes, speed 1
19. Remove the Dough Tool
20. Cover the appliance bowl with a kitchen towel and let rest – 30 minutes
21. Place a whole butter in between parchment paper and roll out to 20 cm x 20 cm square
22. Chill in the fridge until needed
23. Place the dough on a lightly floured surface and roll out into 40 cm x 20 cm rectangle
24. Place the chilled flat butter into the centre of the dough
25. Fold two ends of the dough to the middle
26. Tightly pinch the seams to seal
27. Roll the dough into a 60 cm x 20 cm rectangle, ensuring the middle seam is rolled vertically
28. Fold the two ends of the dough to the middle
29. Fold the dough over in half and cover with plastic wrap
30. Chill in the fridge – 1 hour
31. Place the dough on a lightly floured work surface
32. Roll the dough into a 60 cm x 20 cm rectangle
33. Fold the dough into thirds and cover with plastic wrap
34. Chill in the fridge – 30 minutes
35. Place the dough on a lightly floured surface
36. Roll out until 4 mm thick and cut into a 60 cm x 40 cm rectangle
37. Brush the dough with a little water
38. Roll the dough into a log, starting from the short side and cover with plastic wrap
39. Chill in the fridge – 20 minutes
40. Grease the baking tray and line with parchment paper
41. Grease the ring moulds and place onto the baking tray
42. Remove the chilled dough from the fridge and trim the ends
43. Cut the dough into 4.5 cm pieces
44. Place each piece into ring moulds and cover with a damp kitchen towel
45. Prove – 2 hours 30 minutes
46. Preheat an oven to 175ºC
47. Place a sheet of greaseproof paper on top of the ring moulds
48. Place another baking tray on top
49. Bake – 15 minutes, 175ºC
50. Remove from the oven, carefully flip the rolls and place them back into the moulds
51. Bake – 15 minutes, 175ºC
52. Remove from the oven and let cool completely on a cooling rack
53. Transfer the chilled filling into a piping bag fitted with a long tip
54. Carefully pierce two holes on top of each roll
55. Pipe the filling into the rolls
56. Make the ganache
57. Clean the appliance bowl and fit the Creaming Beater
58. Add the ingredients into the appliance bowl
59. Cook – 5 minutes, 45ºC, speed Stir 1
60. Transfer the ganache into a clean bowl and cover with plastic wrap
61. Place in the fridge to thicken – 10 minutes
62. Remove the ganache from the fridge and transfer into a piping bag with a small round tip
63. Pipe the ganache over the top of the rolls to cover two holes
64. Serve

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