Mint chocolate monster buns for Halloween
This TCook adaptation makes 6 cocoa buns with portioned mint chocolate cream, crispy pearl filling and cookie-hat monster decorations.
A note on this recipe
This TCook adaptation combines soft cocoa bread, pale green cream flecked with chocolate and crispy pearls in the center. The cream is portioned for 6 buns, covering the filling, monster swirls and cookie hats. Candy eyes and chocolate hat tops complete the Halloween design.
Why you should try it
- Soft cocoa bread pairs with cool mint cream.
- Chopped chocolate and crispy pearls give the filling two distinct textures.
- Cream, cookies and edible candy eyes create the Halloween design.
Before you start
A quick read of the key points before you cook.
After adding butter, stretch a small piece into a thin membrane to assess elasticity rather than relying only on a kneading time.
Finely chopped chocolate goes into the cream, while crispy pearls sit in the filling; keep them separate during preparation.
Slice and fill only once the crumb is no longer warm so the cream holds its shape.
After adding chocolate, stop when the cream has defined ridges and holds a peak, before it becomes grainy.
Portion the chocolate-flecked cream by weight for six fillings and decorations, using the reserve to cover cream left in the bag.
Green mint sugar syrup supplies both flavor and color; other syrups vary in sweetness and strength, and concentrated mint extract is not a gram-for-gram substitute.
Instructions
Mix the cocoa bread dough
8 minAdd 250 g bread flour, 30 g sugar, 15 g cocoa powder and 3 g bread yeast to the mixer bowl.
Add 1 egg and 140 g milk.
Knead in dough mode for about 8 minutes, until the dough comes together and stretches into a thick membrane.
Add butter and knead to a windowpane
Not setAdd 25 g butter and 3 g salt to the dough.
Continue kneading until the butter is incorporated and the dough is smooth and elastic.
Stretch a small piece to check for a thin continuous windowpane that does not tear immediately.
First proof
40 minRound the dough and leave it in the mixer bowl.
Proof at 30°C for 40 minutes using the proofing mode.
Check that the dough has risen before dividing it.
Divide and shape the buns
Not setTurn the dough onto the worktop and gently press out excess gas.
Divide into 6 equal portions.
Round each portion and place on a baking tray with room to expand.
Final proof and bake
Not setProof the shaped buns in the oven at 35°C for 1 hour.
Remove the tray and preheat the oven to 180°C.
Return the tray to the oven and bake at 180°C for 20 minutes.
Transfer the buns to a rack and cool completely before filling.
Whip the mint chocolate cream
Not setChill the bowl and beaters, then add 600 g cold whipping cream and 45 g green mint syrup.
Whip to soft peaks, add 60 g finely chopped chocolate, then continue until smooth with defined peaks.
Set aside 420 g for the filling, 210 g for the monsters and 30 g for the hats, keeping unused portions chilled.
Reserve any remaining cream for handling losses or small adjustments.
Slice the buns for filling
Not setUse a serrated knife to split each cooled bun horizontally.
Trim a thin slice from the top to make a flat surface for the decoration.
Place the bottom half on a plate and set the upper half aside.
Pipe the filling and add crispy pearls
Not setFor each bun, pipe 30 g mint chocolate cream onto the bottom half.
Add 10 g chocolate crispy pearls to the center.
Pipe another 40 g cream over the pearls, using 70 g cream in total for each filling.
Assemble and pipe the monster
Not setPlace the upper half over the filling and align the two halves.
Smooth the exposed cream around the sides with an offset spatula.
Use a star tip to pipe 35 g mint cream into a swirl on top of each bun.
Add the eyes and chocolate hat
Not setPlace 1 round cocoa cookie on each cream swirl to form the hat brim.
Attach 2 edible candy eyes to the front of the cream.
Pipe 5 g cream onto the cookie and add 1 pointed chocolate candy to finish the hat.
Ingredients
0/15Servings 6 buns
Cocoa bread dough
Mint chocolate cream and crispy filling
Monster decorations
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