Ready in: 1:40 h
Preparation time: 20 min.
Created on: 12.05.2020
Last changes: 07.06.2020
- Take 2 tablespoons of the milk and put to one side. Put the rest of the room-temperature milk, crumbled yeast and sugar into the blender jug and, with the measuring beaker in place, heat for 3 minutes/speed setting 1/37 °C. Add the butter in pieces, the egg, crème fraîche, flour and ¼ teaspoon of salt and, with the measuring beaker in place, process into a smooth dough with the knead button/2 minutes. Decant the dough into a bowl, cover and allow to rise in a warm place for at least 30 minutes until it doubles in volume.
- Pre-heat the oven to 200 °C and place an ovenproof dish filled with water on the floor of the oven.
- Add the chocolate drops to the dough and knead them in evenly by hand. Grease the ovenproof dish. Divide the dough into 16 equal portions, shape into rolls and place them next to each other in the dish. In a small bowl, whisk the egg yolk and the reserved milk. Brush the rolls with the egg wash, and bake for 30 minutes. Then allow to cool on a cake rack for 20 minutes.
Bon appétit with Monsieur Cuisine