Chocolate rolls with foam kiss filling

AUTHOR
Kristopher Marks
DIFFICULTY
not easy
RATING
4 4
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 12
  • 1 Basic recipe yeast plait
  • 1 egg yolk + 6 very fresh
  • 7-10 Tbsp Protein
  • 250 g Dark chocolate coating
  • 1 cube (25 g) Coconut oil (e.g. palm oil)
  • 7-10 Tbsp Salt
  • 300 g Sugar
  • 1 glass (270 g) Raspberry or cherry fruit spread (without seeds)
  • 7-10 Tbsp Icing sugar
  • baking paper

Directions

  1. 1

    Prepare yeast dough and let it rise once (see Easter yeast plait).

  2. 2

    Line two baking trays with baking paper. Knead the dough well again on a floured work surface. Divide into about 12 portions and form round rolls. Distribute on the baking trays. Let it rise again for about 10 minutes.

  3. 3

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Whisk egg yolk with 2 tbsp. water and spread on the rolls. Bake in the hot oven for 12-15 minutes one after the other.

  4. 4

    Remove and let it cool down.

  5. 5

    Chop the couverture, melt with coconut oil in a warm water bath. Cut the rolls in half horizontally. Dip the tops of the buns into the chocolate coating. Let dry on a cake rack.

  6. 6

    For the foamy kiss filling, beat the egg whites and 1 pinch of salt in a warm water bath with the whisks of the mixer until stiff, letting the sugar trickle in. Beat until the sugar has dissolved and the mixture is shiny.

  7. 7

    Pour into a piping bag with a large star-shaped spout. Pour onto the lower halves of the buns. Spread raspberry spread on top. Put the lid on and dust with icing sugar.

Nutrition Facts

KCAL
500 kcal
CARBS
79 g
FATS
15 g
PROTEINS
9 g