Ingredients

• 160g Water
• 50g Unsalted Butter
• 240g Unsalted Butter
• 60g Egg Yolk
• 90g Caster Sugar
• 20g Cornflour
• 250g Whipping Cream
• 1 teaspoon Vanilla Extract
• 250g Whole Milk
• 520g Plain Flour
• 10g Honey
• 10g Salt
• 10g Dried Yeast
• 100g Milk

Tools

• Oven
• Stove
• Kenwood Chef
• Saucepan
• Medium bowl
• Ring mould
• Piping bag
• Baking tray - medium
• Cooling rack

Method

1. Make the crème pâtissière filling
2. Add the ingredients into a medium bowl
3. Stir until combined and light in colour and then set aside
4. Add the ingredients into a medium saucepan
5. Heat until it starts to simmer – medium-high heat
6. Pour the milk mixture into the medium bowl and stir to combine with the egg mixture
7. Transfer the content of the medium bowl back into the saucepan
8. Cook until it thickened – medium-high heat
9. Transfer the mixture into a clean medium bowl and cover with plastic wrap
10. Chill in the fridge until ready to use
11. Now, make the dough
12. Clean the appliance bowl and fit the Dough Tool
13. Add the ingredients into the appliance bowl
14. Mix - 3 minutes, speed Min
15. Then add butter
16. Mix – 8 minutes, speed 1
17. Remove the Dough Tool and the appliance bowl and cover with a kitchen towel
18. Let rest – 30 minutes
19. Place a whole butter in between parchment paper and roll out to 20 cm x 20 cm square
20. Chill in the fridge until needed
21. Place the dough on a lightly floured work surface and roll out into a 40 cm x 20 cm rectangle
22. Remove the chilled flat butter from the fridge and remove the parchment paper
23. Place the butter in the centre of the dough
24. Pull the edges of the dough into the centre
25. Tightly pinch the seams to seal
26. Roll out the dough into a 60 cm x 20 cm rectangle, ensuring that the middle seam is rolled vertically
27. Fold the two ends of the dough to the middle
28. Fold the dough over in half and cover with plastic wrap
29. Chill in the fridge – 1 hour
30. Place the dough on a lightly floured work surface
31. Roll the dough into a 60 cm x 20 cm rectangle
32. Roll the longer side of the rectangle upwards
33. Fold the dough into thirds and cover with plastic wrap
34. Chill in the fridge – 30 minutes
35. Place the dough on a lightly floured work surface
36. Roll out until 4 mm thick and cut into a 60 cm x 40 cm rectangle
37. Brush the dough with a little water
38. Roll the dough into a log, starting from the short side and cover with plastic wrap
39. Chill in the fridge – 20 minutes
40. Grease the baking tray and line with parchment paper
41. Grease the ring moulds and place onto the baking tray
42. Remove the chilled dough from the fridge and trim the ends
43. Cut the dough into 4.5 cm pieces
44. Place each piece into ring moulds and cover with a damp kitchen towel
45. Prove – 2 hours 30 minutes
46. Preheat an oven to 175ºC
47. Place a sheet of greaseproof paper on top of the ring moulds
48. Place another baking tray on top
49. Bake – 15 minutes, 175ºC
50. Remove from the oven, carefully flip the rolls and place them back into the moulds
51. Bake – 15 minutes, 175ºC
52. Remove from the oven and let cool completely on a cooling rack
53. Transfer the chilled vanilla crème patissiere into a piping bag fitted with a long tip
54. Carefully pierce two holes on top of each roll
55. Pipe the filling into the rolls and over the top of each roll to cover the two holes
56. Serve

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