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1
For the chocolate-caramel filling: chop chocolate coarsely and place it in a bowl.
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2
Gently heat the liquid cream with caramel candies. When melted, pour the mixture over the chocolate and gently stir it together with a spatula (don't use a whisk so as not to incorporate any air). Let cool.
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3
If you have a bread machine, place the lightly whipped eggs, liquid cream, and butter inside. Add sugar, salt, flour, and crumble the yeast on top. Set a without a cooking programme.
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4
For handmade dough, lightly warm the cream and crumble the yeast in it.
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5
Stir.
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6
Mix the flour, sugar, and a pinch of salt on a floured surface.
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7
Make a well and pour in the whisked eggs, cream, and butter.
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8
Gradually stir in the flour with your fingertips. Once a ball is formed, knead it for about 15 minutes.
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9
If after 15 minutes, the dough still sticks to the finger, add a little flour.
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10
Wrap the dough in a towel, store away from drafts, and let rise for 1 hour 30 minutes.
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11
Divide the dough into 6 balls and place them on a baking plate previously lined with parchment paper.
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12
Cover with a cloth and let rise again for about 30 minutes.
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13
Preheat oven to 400 degrees Fahrenheit.
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14
Brush the top of the buns with egg yolk diluted in a little water and bake for about 20 minutes. Let cool.
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15
Cut off the top of the buns and remove some of the bread inside forming wells in each one.
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16
Fill the wells with the chocolate-caramel and cover with the top hat.
