1
In the bowl of your stand mixer, add warm milk, sugar, cream, starter and yeast first.
2
Then add both flours and the salt.
3
Mix on low for 3min and medium speed for 3min.
4
Go back to low speed and add the butter little by little.
5
Continue kneading for 10-12min until smooth and the butter fully incorporated.
6
Place the dough in a lightly oiled bowl, cover and let rise in a warm spot for 75-90min until almost doubled.
7
Roll the dough into a 60 × 40 cm rectangle.
8
Spread the custard evenly and then the chocolate chips.
9
Fold the dough twice (like a enveloppe) - put in the freezer for 5-10min.
10
Slice into long strips (8-9 for large buns).
11
Twist each strip several times and shape into a roll.
12
Place on baking trays lined with baking paper and let rise in a warm place for around 60min, until puffy.
13
Preheat your oven to 200c.
14
Gently brush the buns with the egg wash.
15
Bake for 13-15min until slightly golden.
16
Optional: brush with some syrup (2tsp sugar mixed with 2tsp boiling water) for a glossy finish while still hot.