Part 1: Pan de muerto
Ingredients
Method- 12g Dry Yeast
- 300ml Milk
- 520g Bread Flour
- 80g deZaan Carbon Black Cocoa Powder
- 140g Whole Eggs
- 7g Salt
- 100g Sugar
- 130g Butter
- 15g Orange Blossom Water
- 1ea Orange Zest
- Mix yeast and 25ml of warm milk to activate the yeast and set aside.
- In a stand mixer fitted with a hook attachment, combine bread flour, deZaan carbon black cocoa powder, salt, sugar, orange zest, orange blossom water, eggs, and the rest of the milk. Knead until combined. Add activated yeast.
- Knead the dough for 5 minutes and add butter. Keep kneading until you have an elastic and smooth dough, for approximately 10 more minutes.
- Transfer dough to bowl and cover with plastic wrap. Let stand in a warm place until it doubles in size.
- Divide dough in two and shape pan de muerto.
- Let proof for until they double the size.
- Brush with egg wash and bake at 340°F for 25 to 30 minutes.
- As soon as they are taken out from the oven, brush with melted butter and cover with granulated sugar.
- Dust with some more deZaan carbon black cocoa powder on top.
- Let cool in a cooling rack.
Part 2: Cocoa and Orange Blossom Cream
Ingredients
Method- 100g Milk Chocolate
- 5g Glucose Syrup
- 130g Heavy Cream (part 1)
- 15g Orange Blossom Water
- 2.5g Silver Gelatin
- 35g deZaan Carbon Black Cocoa Powder
- 200g Heavy Cream (part 2)
- Soak gelatin in ice water until softened.
- Warm heavy cream (part 1), orange blossom water, deZaan carbon black cocoa powder and glucose, stir gelatin to dissolve, pour over chocolate and make an emulsion, add heavy cream (part 2) and stir until combined.
- Place in cooler, whip and transfer to a pipping bag fitted with a star nozzle.
Part 3: Assembly
Method- Cut pan de muerto in half and fill with cocoa and orange blossom cream.
- Enjoy with a delicious hot cocoa.
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