White Chocolate & Berry Tear & Share Chelsea Bun

Soft, pillowy dough swirled with silky white chocolate crème pâtissière, studded with vibrant freeze-dried fruits and finished with a blush-pink chocolatey topping. This White Chocolate & Berry Chelsea Tear & Share is made for sharing. Baked in a heart-shaped tin or any dish you have to hand, it’s the perfect centrepiece for Valentine’s Day, combining indulgence, colour and irresistible pull-apart appeal in every bite.

White Chocolate Crème Pâtissière

Ingredients

• 46 g egg yolks
• 23 g caster sugar
• 18 g cornflour
• 290 g whole milk
• 172 g Callebaut W2 White Chocolate

The Dough

Ingredients

• 600 g strong white bread flour
• 14 g dried active yeast
• 75 g caster sugar
• 90 g unsalted butter, softened
• 300 ml full-fat milk
• 1 tsp vanilla extract
• 1 medium–large egg
• 60 g freeze-dried fruit mix:
  • 20 g Freeze Dried Raspberry Crumble
  • 20 g Freeze Dried Strawberry Diced
  • 20 g Freeze Dried Sour Cherry Sliced

Inclusions

• 100 g Callebaut White Chocolate Bakestable Chunks
• 30 g freeze dried fruit
  • 10 g Freeze Dried Raspberry Crumble
  • 10 g Freeze Dried Strawberry Diced
  • 10 g Freeze Dried Sour Cherry Sliced

  Topping

  • 150 g Callebaut W2 Crema
  • 10 g Colac Raspberry Compound

  Crème Pâtissiere

  1. Whisk the egg yolks and sugar together until smooth.
  2. Add the cornflour and mix until fully combined.
  3. Bring the milk to the boil.
  4. Gradually pour the hot milk over the egg mixture, whisking constantly to temper.
  5. Return the mixture to the saucepan and cook over medium heat, whisking continuously, until thick and boiling.
  6. Pour the hot pastry cream over the white chocolate.
  7. Emulsify until smooth.
  8. Cover the surface directly with cling film and chill immediately until fully cold.

  The Dough

  1. Combine the flour, sugar and yeast in a large bowl.
  2. Rub in the butter until the mixture resembles fine breadcrumbs.
  3. Warm the milk until hand-warm (activate the yeast in the milk if required).
  4. Add the milk, vanilla and egg to the dry ingredients.
  5. Knead for 7–10 minutes until smooth, elastic and no longer sticky.
  6. Gently knead in the freeze-dried fruit mix until evenly distributed.
  7. Transfer the dough to a clean bowl, cover and leave to rise for 1–2 hours, until doubled in size.
  8. Roll the dough out on a lightly floured surface to approximately 50x30 cm.
  9. Spread an even layer of the cold white chocolate crème pâtissière over the rolled dough.
  10. Sprinkle evenly with the Callebaut white chocolate bakestable chunks and the additional freeze-dried fruit.
  11. Roll up tightly from the long edge to enclose the filling.
  12. Cut the roll into even pieces (approx. 12).
  13. Arrange the pieces cut-side up in a lined baking dish, leaving a little space between each. We used a heart tin for this however you can use any shape.
  14. Cover and leave to prove for around 1 hour, or until risen and the buns are touching.
  15. Preheat the oven to 180°C / 160°C fan.
  16. Bake for 25 minutes, or until golden brown and cooked through.
  17. Allow to cool.

  To finish: Combine the White Chocolate Crema and Colac Raspberry Compound until smooth, then spread over the Chelsea buns once fully cooled.