Black Sesame Rolls with Black Sesame Tahini Filling
This is a unique recipe for black sesame rolls, filled with black sesame tahini, and topped with whipped milk chocolate ganache.
During those two weeks on which my oven was broke, I had to impatiently wait for a replacement oven to be shipped to my house.
I found myself baking at other places, and this recipe was made together with a friend of mine.
The base is my brioche dough which I previously published, the only change I made is incorporate the black sesame tahini which lends a bit of flavor and a bit of color to the dough.
The filling is also made of black sesame tahini, and after baking, they are piped with whipped milk chocolate ganache which pairs great with black sesame tahini. I highly recommend not to skip the chocolate filling as it elevates this pastry to another level.
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Black Sesame Rolls filled with Black Sesame Tahini topped with Whipped Milk Chocolate Ganache:
Equipment: Squared pan sized 20cm (l) x20cm (w) x10cm (h)- Lined with parchment paper.
Recipe: 4 Large individual rolls
Brioche Dough (about 500g):
| Ingredient | Amount (g / units) |
| Bread Flour | 182g |
| All Purpose Flour | 55g |
| Eggs | 110g (2 Large sized eggs) |
| Cold Unsalted Butter (cubed) | 67g |
| Salt | 1/2 tsp |
| White Granulated Sugar | 18g |
| Milk | 36g |
| Dry Yeasts | 1 tsp |
| Black Sesame Tahini | 25g |
Black Sesame Tahini Filling:
| Ingredient | Amount (g / units) |
| Milk Chocolate | 65g |
| Unsalted Butter (Melted) | 18g |
| Black Sesame Tahini | 35g |
| White Granulated Sugar | 35g |
| Eggs | 50g (1 medium sized egg) |
| Heavy Cream (38%) | 15g |
| All Purpose Flour | 30g |
| Almond Meal | 20g |
| Baking Powder | 1/4 tsp |
| Salt | 1/8 tsp |
Sugar Syrup:
| Ingredient | Amount (g / units) |
| Boiling Water | 30g |
| White Granulated Sugar | 30g |
Whipped milk chocolate ganache:
| Ingredient | Amount (g / units) |
| Milk Chocolate | 120g |
| Heavy Cream (38%) | 80g |
Preparation instructions:
For the Brioche Dough:
Important note: brioche dough is very sticky and hard to work with as soon as it is done kneading. Therefore, it requires a long fermentation, preferably in the refrigerator for at least 4 hours or up to overnight (most recommended). Please take this into consideration when making your baking plans.
- Into a standing mixer bowl fitted with the dough hook attachment, add all of the dough’s ingredients, except for the butter cubes. Mix on low speed for a few minutes until a lump of dough is formed.
- Add the butter gradually, a few cubes at a time, waiting until the first cubes are incorporated before adding the next ones. After all the butter is added, continue kneading for 10 minutes on low-medium speed, until the dough pulls away cleanly from the bowl.
- With oiled hands shape the dough into a rough square, cover it with plastic wrap and ferment overnight in the fridge.
For the Black Sesame Tahini filling:
- In a bowl, melt the chocolate and butter together in the microwave and mix into a smooth ganache.
- Into the same bowl, add the heavy cream, sugar, salt, black sesame tahini and eggs. Whisk thoroughly to a smooth batter.
- Sift all of the dry ingredients over the chocolate mixture: flour, baking powder and almond meal.
- Mix until smooth.
Whipped milk chocolate ganache (recommended to whip the ganache just before filling the pastries):
- In a medium sized bowl, melt together in the microwave milk chocolate and heavy cream, in 30 seconds pulses until the cream is steamy. Wait 2 minutes and mix thoroughly to a smooth ganache. Note that there should be no traces of unmelted chocolate, and that the mixture should be fully smooth.
- Adhere a piece of plastic wrap directly to the surface of the ganache, and refrigerate for 50 minutes. Then freeze for 15 more minutes, The texture should be quite stable and very creamy.
- Using a handheld electric mixer, beat the ganache on medium speed for 2 up to 3 minutes- the ganache color should become lighter, and firm peaks should form. Do not overbeat.
Assembly and baking:
- On top of a lightly floured counter, roll the dough to a rectangle sized 36cm (l) x 32cm (w), with the wider side facing you.
- Evenly spread the entire amount of black sesame tahini filling over the dough.
- Using a pizza cutter, cut 4cm wide strips (total of 9), and roll them from the bottom towards the top.
- Arrange the rolls inside the prepared cake pan. Cover and proof for 60 minutes at room temperature. The rolls should puff up substantially and become quite crowded.
- Bake in a pre-heated oven set to 160C (fan mode off), with a baking rack placed in the lowest shelf inside the oven, for 45 minutes, until the pastries have browned.
- As soon as the pastries are out of the oven, brush them with the sugar syrup and let them cool on a cooling rack.
- After the pastries have slightly cooled down (about 25 minutes), you may pipe the chocolate ganache into the pastries.
Store refrigerated in an airtight container, and reheat in the microwave to restore the soft texture.
