Chocolate rolls with foam kiss filling

Name: Chocolate rolls with foam kiss filling
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 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

AUTHOR
Kristopher Marks

DIFFICULTY
not easy

RATING

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