These soft, buttery rolls are filled with silky vanilla pastry cream and rich chocolate chips. Perfect for breakfast, brunch, or an afternoon treat, they combine a fluffy, enriched dough with a creamy, chocolate-studded filling in every bite.
These soft, buttery rolls are filled with silky vanilla pastry cream and rich chocolate chips. Perfect for breakfast, brunch, or an afternoon treat, they combine a fluffy, enriched dough with a creamy, chocolate-studded filling in every bite.
Prep Time:
55m
Cook Time:
130m
Difficulty Level:
For the dough
- 250 g lukewarm milk
- 50 g plain yogurt, at room temperature
- 70 g granulated sugar
- 1 sachet (7 g) active dry yeast
- 2 pinches of salt
- 550 g strong bread flour (ideally flour suitable for brioche)
- 70 g softened butter, at room temperature
- 100 g chocolate chips
- 1 egg yolk mixed with 1–2 tablespoons of milk, for the egg wash
For the pastry cream
- 200 g milk
- 2 egg yolks
- 40 g granulated sugar
- 25 g cornstarch
- 20 g butter
- 1 teaspoon vanilla extract
Directions
Start by making the pastry cream, as it needs to chill completely before being spread over the dough.
Reserve ¼ cup of the milk in a small bowl. Pour the remaining milk into a small saucepan and heat gently until warm, without bringing it to a boil.
Add the egg yolks, vanilla extract, cornstarch, and sugar to the reserved cold milk. Whisk thoroughly until the mixture is smooth and free of lumps.
Once the milk in the saucepan is warm, gradually pour half of it into the egg mixture, whisking continuously.
Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, stirring constantly, until the cream thickens.
As soon as bubbles begin to appear on the surface, remove the saucepan from the heat. Add the butter and stir until completely melted and incorporated.
Transfer the pastry cream to a shallow dish and cover it with plastic wrap, pressing the wrap directly against the surface to prevent a skin from forming. Allow it to cool, then refrigerate until thoroughly chilled.
Add the lukewarm milk, yogurt, sugar, and dry yeast to the bowl of a stand mixer. Stir with a spoon until the sugar dissolves.
Add the flour and mix on low speed for 2–3 minutes, just until all the flour is moistened.
Increase the mixer speed and knead for another 4–5 minutes.
Add the salt, followed by the softened butter in small portions, allowing each addition to be incorporated before adding more. Continue kneading for 8–10 minutes, until the dough is smooth, soft, supple, and buttery.
Cover the bowl and leave the dough in a warm place for at least 1½ hours, or until it has risen and roughly doubled in size.
Lightly grease your hands with butter or oil and transfer the risen dough to a lightly floured work surface. Gently press it down to release the excess air.
Using a rolling pin, roll the dough into a large rectangle measuring approximately 40 × 60 cm (16 × 24 inches). Brush away any excess flour.
Whisk the chilled pastry cream until smooth and spread it evenly over the entire surface of the dough. Sprinkle the chocolate chips on top.
Fold the dough into thirds, like a letter or a book, enclosing the filling between the layers.
Using a sharp knife, cut the folded dough into strips approximately 3 cm (1¼ inches) wide.
Twist each strip several times, then coil it into a spiral. Pinch the end underneath each roll to prevent it from unraveling during baking.
Arrange the rolls on a shallow baking tray lined with parchment paper, leaving space between them to expand.
Cover loosely and leave in a warm place for approximately 40 minutes, until the rolls have puffed up.
Preheat the oven to 200°C (390°F), using the fan setting.
Brush the surface of each roll with the egg wash.
Bake on the middle rack for approximately 15 minutes, or until the rolls are evenly golden brown.
Allow them to cool slightly before serving. Enjoy them warm or at room temperature.
For the best results, make sure the pastry cream is completely cold before spreading it over the dough. Warm filling can soften the butter in the dough and make the rolls more difficult to shape. If the dough becomes too soft or sticky while shaping, refrigerate it for 10–15 minutes before continuing.