Part 1: Buns
Ingredients
Method- 500g Flour
- 30g Sugar
- 25g deZaan Carbon Black Cocoa Powder
- 50g Warm Water
- 4g Yeast
- 210g Water
- 15g Sunflower Oil
- 15g Rice Vinegar
- 4g Baking Powder
- Sift the flour, 20g of the sugar, and the cocoa powder into a bowl. Set aside.
- Combine the remaining 10g sugar, warm water, and yeast in a small bowl. Stir to dissolve the sugar.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the yeast mixture, water, oil, and vinegar. Add the dry ingredients and mix to a smooth texture, 10 to 15 minutes. Set aside to proof for 1 to 1.5 hours, until doubled in size.
- Press the dough down and knead in the baking powder. Divide into 28g portions.
- Roll each piece into a round. Brush the tops will oil and fold in half. Place on a parchment square.
- Cover with plastic wrap and proof until doubled in size. Steam on medium-high heat for 5 to 6 minutes.
Part 2: Custard
Ingredients
Method- 226g Milk
- 226g Heavy Cream
- 113g Sugar
- 35g Cornstarch
- 142g Egg Yolks
- 7g Vanilla Paste
- 250g Butter
- 25g deZaan True Dark Cocoa Powder (optional)
- In a pot, combine the milk and cream and bring to a simmer.
- Whisk together the sugar, cornstarch, egg yolks, and vanilla.
- While whisking constantly, slowly pour the hot milk mixture into the egg yolk mixture to temper the egg.
- Return to the pot and cook, stirring constantly, until it comes to the boil.
- Remove from the heat and stir in the butter, followed by the cocoa powder (if using).
- Strain and chill until ready to use.
Part 3: Assembly
Ingredients
MethodToasted walnuts (for garnish)
- Pipe the custard into the buns and garnish with toasted walnuts.
- Serve immediately.
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