Chocolate & Mint Cream Horn Bread Rolls

cream horn 1

Dear friend, Grace is always generously sharing her recipes for her beautiful bakes and delish dishes. Sometime ago, she posted her earl grey buns and I was drooling at them in awe! I love earl grey tea and have baked earl grey cookies and (hehehe …. you’ve guessed it!) earl Grey chiffons before but not earl grey bread! It must be nice! So I copied down the recipe, waiting for the day to try it out.

When I was all ready to try this recipe, I opened my cabinet and oh no! I have ran out of Earl Grey tea! I have quite a bit of tea collection but where was my Earl Grey?!! I wasn’t quite willing to abort my plan and so I substituted with another tea. Almost chose the chamomile but the tin of Harveys & Son Chocolate Mint tea was beckoning me (^-^)

I chilled the starter dough overnight and was all excited the next day to start the kneading and baking. Decided to use my horns (doesn’t sound quite right here ><) to make horn-shaped buns, since I was going to make some cream to go with them. I have only 6 horn moulds and thus, did the normal shaping the remaining 6 buns.

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{RECIPE}

Here’s the recipe I “modified” from Grace’s. Only changes I did was the tea used, the starter dough chilling time (I chilled mine overnight), the weight per dough for each bun (Mine was around 62g each and I made 12 buns) and the buttercream (I added 2 teaspoon of chocolate paste per requests from my girls to have chocolate cream). I also did egg wash before baking the buns.

For the Bread: 
A.
120g bread flour
4g Earl Grey Tea (I used Chocolate & Mint tea)
80g boiling water

B.
280g bread flour
6g instant yeast
20g milk powder
50g sugar
5g salt

C.
160g cold water

D.
50g butter

1. Mix boiling water from A with earl grey tea leaves and set aside for 1 minute. Add it into the flour and mix well to form a dough. Cover and set aside to cool, then refrigerate for at least 12 hours (I chilled it overnight).
2. Mix B until well blended and then add in C, knead to form a rough dough. Add in A and knead till well blended.
3. Add in D and knead to form an elastic dough.
4. Set aside to proof for 40 minutes.
5. Divide the dough into 80g each (I did into 62g each) and mould it round. Let it rest for 10 minutes.
6. Shape it into an oval and place onto greased pan. (I did the cream horn shapes and placed the dough on a baking tray lined with baking paper). Set aside to proof for 50 minutes.
7. Bake at 180 degC for 15 minutes or until golden brown. (I egg washed the buns before baking, using an egg yolk mixed with 1/2 tablespoon water and whisked well.)
8. When it is cooled down, cut the centre of bread and pipe in the buttercream filling.

For the Cream Filling:
30g icing sugar
60g condensed milk
200g butter
2 teaspoon chocolate paste (Not in original recipe. I added this)

Whip all the above until light and fluffy.

The bread tastes awesome and is so fragrant with the tea flavour! Thanks Grace, for sharing the recipe. I would definitely be using this recipe again and if I haven’t gotten myself Earl Grey, I would use the other tea flavours! (^-^)

cream horn 3

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