Cuña de crema y chocolate – Buns 80s-90s

Instructions

FIRST DAY

Prepare the dough.

1. Keep 2 tablespoons of milk.
2. In a bowl add the flour together with the eggs, milk, salt and half of sugar. Mix with your hands to amalgamate the ingredients.
3. Start to integrate the butter into the mixture and work to start mixing it. We will alternate the addition of butter with part of the reserved sugar, kneading after each addition so that the ingredients begin to amalgamate.
4. Dissolve the yeast in the milk we had reserved and pour it to the dough. Knead again until it is completely integrated.
5. Once we have added all the butter, knead until you get a good gluten development. The dough must be elastic and not cracked. It will take us a long time to reach this point, we must make an intensive kneading. About 40 - 50 minutes.

Make bulk fermentation.

1. Once we have a perfect gluten development, make a ball with the dough.
2. Grease a tupper or hermetic container, place the dough inside and let it rise until it has grown 1/3 of its volume. In my case it took 2 hours and 20 minutes at 71,6º F (22ºC).
3. Put it in the fridge and let it stand overnight.

SECOND DAY

Atemperamos la masa y preformamos.

1. Remove the dough from the cold 2 hours before preshaping.
2. Turn the dough out onto a clean, flourless surface. Gently turn out the dough.
3. Preshape the dough. To do this, bring the ends of the dough towards the centre and roll. Leave to rest for 15 minutes covered with cling film.
4. With the help of a rolling pin, roll out the dough to a diameter of 25 cm.
5. Cover with cling film and leave to rise until it has almost tripled in volume. In my case it took 4 hours at a controlled82,4ºF (28º C).

Bake.

1. Preheat the oven to 320ºF/160ºC with heat up and down.
2. Brush  with beaten egg and bake in a medium-high oven for 20-22 minutes.
3. Remember that the interior temperature must reach 190-194ºF/88-90ºC for the baking to be complete.
4. Remove from the oven and leave to cool completely on a wire rack.

Make pastry cream.

1. In a medium saucepan pour the milk together with the cream and vanilla. Place at medium heat and leave until it reaches a gentle boil.
2. Meanwhile, in a large bowl, beat the yolks together with the sugar and the cornstarch, previously sieved, until completely homogenized.
3. Once the milk has reached boiling point, pour a little over the egg yolk mixture with the help of a sieve to prevent cream or vanilla seeds from seeping in.
4. Beat quickly with the whisk to temper the yolks and prevent them from setting into lumps.
5. Add the rest of the milk little by little and mix well each time.
6. Pour the mixture back into the pot and place on medium-low heat, stirring constantly. You will notice that the texture will become denser, but it will take a while. Patience.
7. Once the cream has a creamy texture, like the one I show you in the video, remove it from the heat.
8. Pour into a pan/bowl (the wider the pan, the better because it will cool down faster).
9. Cover with transparent film and let it cool completely.

Cut and fill cuñas de crema y chocolate.

1. With the of a cake cuttert, mark the entire outside of the bun. This will give us a guide to cut it straight.
2. Cut lengthwise with the help of a serrated knife. In my case, I realised after cutting it that I should have cut higher to balance the amount of bun at the top and bottom.
3. With the help of the cake cutter, mark the top and divide the bun into 6 equal portions or as similar as possible.
4. Cut the triangles with a serrated knife.
5. Put the pastry cream into a piping bag.
6. Fill each of the wedges with the custard.

Prepare the coating and cover the cream wedges with the chocolate.

1. Melt the dark chocolate together with the milk chocolate in a bain-marie. On the other hand, melt the white chocolate in a bain-marie. Put the white chocolate into a piping bag with a smooth piping tip.
2. Place a chocolate rack on a serving dish, so that we can collect the excess to continue coating the buns.
3. Place one of the buns on the rack and cover with the dark chocolate mixture. In my case I used a spoon to avoid pouring too much all at once.
4. Tap gently to settle the chocolate and help it form a thin layer.
5. Next, place the rack with the bun on a different bowl and finish decorating. Create lines of white chocolate on the surface of the bun.
6. Transfer the bun to a wire rack and repeat the same process with the rest of the pieces.
7. Let the coating harden at room temperature or refrigerate for 20-30 minutes.
8. Serve.
9. 

Notes

• Can I use fresh yeast instead of baker's dry yeast? Yes, of course. In this case remember that the proportion is 3 g of fresh yeast for every 1 g of dry yeast.
• Knead a lot and very well, developing well the gluten you are guaranteed to get a very spongy crumb bun.
• Respect the rising times so that the pieces acquire the correct volume, do not explode creating a crack and their texture is very spongy. Don't be anxious! :D
• Can I speed up the rising process in any way? I have never been in favor of placing dough into the oven at low temperatures, for example 86ºC (30°C). This will always tend to be higher and we run the risk of spoiling the taste of our dough. If you want to help the dough in a very cold season, you can place the dough inside the oven only with the light on, nothing else. In my case I manage to reach 75º-82º F (24-28ºC).
• Is the mandatory to make the process in 2 days? No, not at all. But it is much more comfortable and practical so that you don't have to worry about the dough all day long. And baking at dawn...
• Try not to exceed the baking time of the buns, otherwise they will be dry and not very soft.
• This time I decided to make the custard I made for the Flan Pâtissier, but if you wish, you can make the traditional custard (recipe at this link).
• Do not forget to temper the yolks to prevent them from curdling and forming lumps.
• Be patient when you are making the pastry cream, it takes a while to curdle and acquire consistency. Don't be tempted to increase the heat because you run the risk that some part of the base will burn and transfer the taste to the cream.
• I advise you to raise the cut of the bun a little higher than mine. The external reference I took seemed to be correct, but I didn't take into account the height of the dome.
• The coating solidifies quickly between each coating and this will make it difficult to cover the bun well and achieve a thin, even layer. I advise you to place the bowl with the chocolate in a bain-marie between each coating. Or keep the bowl in a bain-marie, with the heat turned off, during the whole process. Between each coating, collect the excess chocolate that falls into the bowl so that you can coat the next buns. If necessary, turn on the heat tofacilitate the chocolate to melt again.
• To prevent the white chocolate from hardening in the piping bag, do the following. Place a small saucepan with water and bring it to the boil. Turn off the heat and place a thick plastic cup or a container that can withstand the heat. Between each decoration of our buns, leave the piping bag with the soft chocolate inside the glass that is in the pan of hot water. This ensures that the chocolate has a good consistency throughout the whole process. Remember to place a zip clip at the end of the piping bag and another one just above the tip (once you have decorated the bun) to prevent the chocolate from coming out of the piping bag.
• They will keep in perfect condition for 4 days wrapped in film and kept in the fridge. Before eating them, I recommend tempering them for 1-2 hours.
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Archivado en

• Black Chocolate
• Breakfast
• Butter
• Milk Chocolate
• Pastry cream