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Chocolate cream filled buns are soft yeasted rolls stuffed with a thick chocolate pastry cream, baked at 180 C / 350 F until the crust is golden and the dough reaches about 190 F / 88 C inside.
I started making these after a bakery trip where the filling ran out halfway through the bun. Mine doesn’t. The trick is chilling the pastry cream until it’s stiff enough to hold its shape when you pipe it.
The dough itself is a basic enriched yeast dough, milk, egg, butter, a little sugar. Nothing fancy. It just needs two rises so the crumb turns soft instead of dense.
One thing that trips people up: sealing the dough properly around the filling. If you leave a gap, the chocolate cream leaks out during baking and burns onto the tray.
These are best eaten the day they’re baked, still slightly warm, when the filling is loosest.
Why You’ll Love This Recipe
- Filling stays put with no soggy leaks if sealed right
- Dough is soft the next day, not dry or dense
- Chocolate pastry cream tastes better than store-bought chocolate spread
- Freezes well so you can bake a few now, save the rest
Ingredient Notes
- Instant yeast: Use instant yeast so you can skip proofing it in liquid first. Active dry works too, just dissolve it in the warm milk for 5 minutes before mixing.
- Dark chocolate: I use 60-70% dark chocolate for a filling that isn’t cloying. Milk chocolate works but the cream turns sweeter and softer, so chill it longer before piping.
- Cornstarch: This thickens the pastry cream so it holds its shape inside the dough instead of running out. Don’t skip it or swap for flour without adjusting the amount.
- Whole milk: Whole milk gives the dough a tender crumb. Low-fat milk works but the buns come out slightly less soft.
- Egg yolks: Extra yolks in the pastry cream make it richer and set it faster on the stove. Whole eggs work in a pinch but the cream will be thinner.
Soft Chocolate Cream Filled Buns
Ingredients
Method
- Heat the milk in a saucepan over medium heat until it just steams, do not boil.
- Whisk egg yolks, sugar, and cornstarch in a bowl until pale and smooth.
- Pour half the hot milk into the yolk mixture while whisking, then pour it all back into the saucepan.
- Cook over medium-low heat, whisking constantly, for 3-4 minutes until thick enough to coat the back of a spoon.
- Remove from heat, stir in chopped chocolate, butter, and vanilla until smooth.
- Press plastic wrap directly onto the surface and chill for at least 2 hours until firm.
- Warm the milk to about 105 F / 40 C and stir in the yeast, let sit 5 minutes until foamy.
- Combine flour, sugar, and salt in a stand mixer bowl.
- Add the yeast mixture, egg, egg yolk, and vanilla, mix on low until a shaggy dough forms.
- Add softened butter in two additions, kneading 8-10 minutes until the dough is smooth and stretches without tearing.
- Cover and let rise in a warm spot for 60 minutes, until doubled in size.
- Punch down the dough and divide into 12 equal pieces, about 65 g each.
- Flatten each piece into a disc, spoon 1 tablespoon of chilled chocolate cream into the center.
- Gather the edges up and pinch tightly to seal, then place seam-side down on a lined baking sheet.
- Cover loosely and let proof 30-40 minutes until visibly puffy.
- Brush tops with egg wash and bake at 180 C / 350 F for 18-20 minutes until golden and the internal dough temperature reads about 190 F / 88 C.
- Cool on the tray for 10 minutes before serving so the filling sets slightly.
Notes
- Chill pastry cream at least 2 hours before piping into dough.
- Seal dough seams tightly to prevent filling from leaking during baking.
- Proof shaped buns until puffy, roughly 30-40 minutes, before baking.
- Internal dough temperature should read about 190 F / 88 C when done.
Tips for Success
- Chill the pastry cream fully, at least 2 hours, before piping so it holds shape the way the custard does in Danish vanilla cream pastries and doesn’t leak.
- Pinch the dough seams shut firmly and place buns seam-side down on the tray.
- Proof the shaped buns until visibly puffy, about 30-40 minutes, before they go in the oven.
- Brush with egg wash right before baking for a shiny, evenly golden top.
- Let buns cool 10 minutes on the tray so the filling sets before you bite in.
Variations
- Swap the chocolate pastry cream for Nutella piped straight into the dough before the second rise.
- Add a teaspoon of espresso powder to the chocolate filling for a deeper, less sweet flavor.
- Top baked buns with a drizzle of melted chocolate and a pinch of flaky salt once cooled.
Storage and Reheating
Chocolate cream filled buns keep in an airtight container at room temperature for 2 days. After that, move them to the fridge, where they’ll stay good for up to 4 days since the pastry cream filling needs cold storage.
To reheat, microwave a bun for 12-15 seconds or warm it in a 150 C / 300 F oven for 5 minutes. This softens the crust without drying out the filling.
To freeze, wrap cooled, unfilled or filled buns individually in plastic and freeze up to 2 months. Thaw at room temperature for an hour, then warm briefly in the oven before serving.
Serving Suggestions
Chocolate cream filled buns work best still warm, much like apple cinnamon tea buns, with the filling soft and glossy. Serve them plain for breakfast alongside coffee or a glass of cold milk.
For dessert, slice one in half and add a scoop of vanilla ice cream on the side, the warm bun melts the ice cream slightly at the edges.
They also travel well for a lunchbox or picnic since the pastry cream firms up once fully cooled, holding its shape without getting messy.
FAQ
Why did my chocolate cream filled buns leak filling while baking?
This usually happens when the dough seam isn’t pinched shut tightly or the filling was too warm and runny when piped. Chill the pastry cream until stiff, use about 1 tablespoon per bun, and press the edges firmly closed before flipping seam-side down on the tray.
Can I use milk chocolate instead of dark chocolate in the filling?
Yes, milk chocolate works, but the pastry cream turns sweeter and slightly softer at room temperature. Chill it longer, closer to 3 hours, before piping so it holds shape inside the dough during baking.
Can I freeze chocolate cream filled buns after baking?
Yes, wrap cooled buns individually in plastic and freeze up to 2 months. Thaw at room temperature for about an hour, then warm in a 150 C / 300 F oven for 5-8 minutes to soften the crust and filling again.
What goes well with chocolate cream filled buns for breakfast?
A strong black coffee or espresso balances the sweetness of the chocolate filling well. Fresh fruit like sliced strawberries or orange segments on the side adds acidity that cuts through the richness.
Can I make chocolate cream filled buns dairy free?
Yes, swap the milk and butter for plant-based versions in both the dough and the pastry cream, and use dairy-free dark chocolate. The dough will be slightly less tender but still soft and workable.
What’s the difference between these buns and pain au chocolat?
Pain au chocolat uses laminated, buttery croissant dough wrapped around chocolate batons, giving a flaky, layered texture. Chocolate cream filled buns use a soft enriched bread dough stuffed with pastry cream, a filling technique not unlike Hungarian jam filled cookies, so the result is pillowy and tender instead of crisp and flaky.
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