Method
For the chocolate buns, dissolve yeast in water first, then combine and mix egg, then flour sugar. Mix for 2 minutes then add some salt. Next, add 30g butter and mix for 5 minutes. It’ll be a bit sticky. Let proof for 1½-2 hours until they more than double in size. Remove from bowl and make 40g balls (20). Place onto baking paper on an oven tray far from each other. Grease your fingertips and press on them to flatten. Cover and allow to rise for another 1-1½ hours. Then set the oven at 175C. Before baking, brush ½ of butter on the tops of the buns and cook for 15 minutes. Remove from the oven and brush the remaining butter on top.
Allow to cool, then cut in half.
For the chocolate sauce, add chocolate into a bowl, pour in hot cream and stir until chocolate has fully melted. Then keep aside.
Mix Mascarpone with icing sugar, keep aside.
To make the pears, heat the butter in a frying pan until it turns brown, then add pears and vanilla. After 2 minutes add sugar and cook to caramelisation, then add brandy. Allow the alcohol to evaporate and cook until the pears have softened.
To serve, add a tablespoon of mascarpone mousse on the bottom of the bun, then add pears with their juices, then pour on the chocolate sauce. Cover with the bun lid and dust with icing sugar.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
Ingredients
Directions
For the chocolate buns, dissolve yeast in water first, then combine and mix egg, then flour sugar. Mix for 2 minutes then add some salt. Next, add 30g butter and mix for 5 minutes. It’ll be a bit sticky. Let proof for 1½-2 hours until they more than double in size. Remove from bowl and make 40g balls (20). Place onto baking paper on an oven tray far from each other. Grease your fingertips and press on them to flatten. Cover and allow to rise for another 1-1½ hours. Then set the oven at 175C. Before baking, brush ½ of butter on the tops of the buns and cook for 15 minutes. Remove from the oven and brush the remaining butter on top.
Allow to cool, then cut in half.
For the chocolate sauce, add chocolate into a bowl, pour in hot cream and stir until chocolate has fully melted. Then keep aside.
Mix Mascarpone with icing sugar, keep aside.
To make the pears, heat the butter in a frying pan until it turns brown, then add pears and vanilla. After 2 minutes add sugar and cook to caramelisation, then add brandy. Allow the alcohol to evaporate and cook until the pears have softened.
To serve, add a tablespoon of mascarpone mousse on the bottom of the bun, then add pears with their juices, then pour on the chocolate sauce. Cover with the bun lid and dust with icing sugar.
