Caramelized White Chocolate Buns

If you have never tried this ingredient, you don't know all the pleasure you're missing out!

It's Caramelized White Chocolate, of course!

Have you ever tasted and baked with it?

Sometimes called ‘blonde’ chocolate, caramelized white is was invented (by accident!) in 2006 by a chef at Valrhona chocolate. The chef discovered that cooking white chocolate on low heat for a long time produced a chocolate that was darker, less sweet, and had a toasty, deeper, more complex flavor profile.

It will sure leave you wondering how you lived your life without this taste so far

The ingredients you need:

For the Caramelized White Chocolate (CWC):

300gr White Chocolate Chunks with at least 32% cocoa butter

How to make it:

You just bake the white chocolate chunks, at 125C for 35- 40minutes turning the chocolate after 25 minutes.

If the chocolate isn't deep brown, leave in the oven for another 10 minutes.

For my recipe you can use right away or let it solidify and Bain Marie when you are ready to use

For the dough :

Dry ingredients:

600gr bread flour

120gr sugar

6gr salt

8gr instant yeast

Wet ingredients:

260ml warm milk (almost boiled and cooled to break the proteins and have a fluffier bun)

1 large egg

1 tsp vanilla extract/paste

Room Temperature Tangzhong which you'll make by:

Cooking 200gr water with 40gr flour on your stove until you have a thick consistency. Cover with plastic wrap touching the surface and let it come to room temperature, by refrigerating for an hour or freezing for 20-30mins)

Added mid-kneading

70gr butter room temperature

For the Egg Wash:

1 egg yolk

15gr milk (or water)

15gr agave syrup (optional)

For the Filling:

250gr Cream Cheese Beaten on a mixer to soften

300gr CWC Melted

Mix well

For the caramel:

150gr sugar

65gr butter cut in cubes

45gr heavy cream

Pinch if Salt (optional but tasty af)

Method:

Combine the dry ingredients

Add in the wet ingredients.

Using the dough hook on your mixer, on low-medium speed, knead for 2 minutes until you have some sort of a dough.

Add the butter and continue mixing for 10 minutes on medium-high speed for the gluten to develop.

After that, transfer the dough to an oiled surface and knead it to the shape of a ball. Transfer it to an oiled bowl making sure that every side of it gets oiled, cover with plastic wrap and let it proof in a warm environment for 1-2 hours.

Apply butter to a muffin tin.

Punch the dough and divide into 80gr pieces.

Let proof for 45 minutes and preheat the oven to 200C.

After proofing, make a hole on each proofed dough piece and add the filling inside each.

Apply egg wash to the dough

Bake for 20 minutes or until golden

Let them cool and make the Caramel:

On medium in a heavy bottomed pan heat 150gr sugar until it melts and becomes golden

Then add 65gr butter cut in cubes

Let it simmer for 1 minute.

Slowly add 45gr heavy cream and pinch of salt while whisking.

Let it simmer for another minute, remove from heat and let it cool down a little before using.

You can pipe more filling inside each bun with a piping bag if you want some over-the-counter explosion in your mouth

Pour hot caramel sauce on them and enjoy

Follow Me on Instagram/Tik-Tok For More ( @thetangzhongmethod ) and feel free to Message Me if you have any questions about the recipe!

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