Chocolate Buns (Richard Bertine)

Category: Bakery products
Chocolate Buns (Richard Bertine)

Ingredients

flour 250 g
milk 120 ml
fresh yeast 8 g
butter 30 g
sugar 20 g
eggs 1 PC
cocoa 12 g
for cream:
milk 250 ml
sugar 35 g
corn starch 25 g
yolks 3 pcs
vanilla 0.5 pod
cocoa 10 g
pistachios 100 g

Cooking method

  • 1. Grind the yeast with flour until fine crumbs are formed, add cocoa and a pinch of salt.
  • 2. Dissolve sugar in lukewarm milk, beat in an egg and whisk the mixture lightly. Combine with flour and mix at low speed until smooth. Add butter at room temperature (not melted, but with a plastic consistency) and knead the dough for five minutes. The dough is sticky and stringy. Leave the dough to rise for 45 minutes.
  • 3. Boil the cream:
  • - beat the yolks with sugar and add the starch mixed with cocoa to the mixture;
  • - Boil milk with vanilla, remove the pod and combine with the yolk mixture;
  • - warm up over low heat until thickened; cool.
  • 4. Put the dough on a flour-dusted cutting mat; Dip your hands in flour and gently stretch the dough into a rectangle 1.5-2 cm thick, then lightly roll with a rolling pin with a dusty flour. Spread the cream and pistachios evenly over the surface, roll up and cut into 2-2.5 cm pieces.
  • 5. Put the buns for proofing for an hour, lightly greased with an egg and sprinkled with pistachios. Bake at 200 degrees for 15-20 minutes. Brush with an egg again before placing in the oven.
  • Chocolate Buns (Richard Bertine)

The dish is designed for

12 pcs

Time for preparing:

2.5 - 3 hours

Cooking program:

oven

National cuisine

french

Note

The buns are incredibly tasty and tender. In the original recipe, dark chocolate pieces are used instead of nuts. I allowed myself to adjust the recipe to the tastes of the family and replaced it with pistachios.
The recipe is absolutely not difficult to execute, and the result is fantastic. Highly recommend.
Cook with love and bon appetit!

Mandarinka
Buns for Jack
I see a lot of people on the forum have switched to Bertine's recipes.
Twist
Mandarinka, You are right - they are. I really like baking according to Bertine's recipes - everything is calibrated to the gram and as a result the baked goods taste great.
Omela
Twist , gorgeous buns !!

Quote: Twist

everything is verified to the gram
Aha, I support!
Twist
Little, Thank you!

gorgeous buns !!

The taste is also gorgeous - it turns out almost a cake
Omela
Quote: Twist

it turns out almost cake
I represent !!! Therefore, I did not become tempted.
Twist
Therefore, I did not become tempted.

Oh be tempted! You will definitely not regret it!
Crochet
Marish, did you add cornstarch to the cream on your own? In my book, in a recipe for a cream current 5 gr. sifted wheat flour ... Ohchepyatka? And I already cooked a cream according to the recipe from my book ... and it turned out I had the consistency of a thick sauce ... it seems to me sweattoebe he's made of buns ...
Twist
Inna, in the book (page 158)50 g flour, not five. This is a full serving. I do that. It turns out well, ohh ... very thick, and the taste (in my opinion) is too "mealy".
So I substitute cornstarch and boil down to the desired consistency.
Sonadora
Marisha, buns! Yes with chocolate!
The question is where was my head, to miss such a recipe!

Kroshik, InusyaThank you very much! What would I do without you!
Twist
Marisha, treat yourself to your health! The buns are cool, I baked them a lot for mine, and my colleagues - everyone likes them!
Crochet
Quote: Twist

Inna, in the book (page 158)50 g flour, not five.
Marish, well, and I have it 5 gr. ...

thank you very much Marishechka for help !!!

By the way, I looked at the same recipe here: 🔗

There are still the same 5 gr. flour ...

Quote: Sonadora

Kroshik, InusyaThank you very much! What would I do without you!
You are always welcome for magic pendals !!! You Manyun, as a sign of love and respect, I will always let go out of turn ...

Manyunechka, be a weasel, look on occasion, in your book a gram of flour is needed for making a pastry cream from page 158 ?!

P.S. I baked a splash, in the night ...
Sonadora
Inus, 5 grams per 500 grams of milk.
Twist
I looked again, in my 50 g Apparently for this I got a cream that did not suit me
Sonadora
Marish, and from 5 grams, do you think something will work out?
Twist
With six yolks possible. It will depend, I think, on the warm-up time. Need to try
Sonadora
Quote: Krosh

P.S. I baked a splash, in the night ...
Inus, and how did the cream not flow?

Quote: Krosh

You Manyun, as a sign of love and respect, I will always let go out of turn ...
I will contact you as needed.
Crochet
Quote: Sonadora

Inus, and how did the cream not flow?
Drip Manyun , well, yes, I somehow assumed so ...

Moreover, it flowed (together with pieces of chocolate) even when the dough was rolled into a roll, half of it just flowed out ...

I neatly collected it in a bowl and still think about where to attach it ... andshshoh and in such quantity, I cooked a full portion, for 6 yolks ...

When baking atthis remained in its place, there was nothing to leak ...

But!!! In spite of everything, the plops were bombing !!! My soooo liked it !!!

And the cream itself, as I already wrote above, in consistency more resembled a thick chocolate sauce ... a thick slurry flowed from the spoon ...

Don't even know the lope next time to pour flour ... I'll try Marishin boilInt ...
Twist
Inus, in the version with starch nothing flowed, I did it more than once.
But these 5 and 50 grams do not give me peace. There may be a discrepancy in other recipes as well.
Crochet
Quote: Twist

Inus, in the version with starch nothing flowed, I did it more than once.
I will definitely use your option Marish !!!

Quote: Twist

But these 5 and 50 grams do not give me peace. There may be a discrepancy in other recipes as well.
I thought the same thing ...

P.S. Marish, I'm not entirely on the topic, but could you, on occasion, glance at the recipe for scones in Bertine's book, how much baking powder is needed for scones in your book? In my 40 gr. baking powder ... never baked on such an amount ... so I'm thinking, whether to take a chance, or use Ksyushkin's proven option ...
Twist
Inus, I also have forty grams written. I also looked at this recipe and it somehow confuses me. So she did not risk it.
Mandarinka
I also have 5 g of flour for pastry cream in my book.

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