Reviews (1)

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  Steamed Chocolate Buns with Cinnamon Creme Fraiche by Chef Jehangir Mehta. This warming desert really provides a perfect last course item. Surely it will bring a fashionable and sweet end to the Christmas day’s celebration. For the last few parties this has been the main attraction of all my friends and relatives specially the younger ones. Simple, quick and tasty.
  
  INGREDIENTS:
  
  Créme Fraiche:
  
  2 cups buttermilk
  1 cup heavy cream
  4 cinnamon sticks, each about 3 inches long
  
  Buns:
  
  1/3 cup granulated sugar
  2 tbsp. finely-ground coffee
  12 thawed plain steamed buns
  1 1/4 cups finely chopped dark chocolate, about 12 oz.
  1 1/4 cups finely chopped milk chocolate, about 12 oz.
  1/2 cup raw sugar
  
  PREPARATION:
  
  1. The créme fraiche needs to be prepared a day in advance. Combine the buttermilk, heavy cream, and cinnamon sticks in a medium bowl and whisk for 30 seconds.
  
  2. Keep the cinnamon in the mixture, place a wet towel over the bowl and leave at room temperature for 24 hours. Store in the refrigerator.
  
  3. For the chocolate buns, mix together the granulated sugar and the coffee grains. Sprinkle two pinches into each bun, and add 1 tablespoon of each chocolate per bun.
  
  NOTE: These buns always come closed on one side but open on the other, somewhat like an envelope, so that they can be stuffed.
  
  4. Place the buns in a steamer, cover and steam for 3 minutes. Remove the buns and sprinkle them with raw sugar. Caramelize the sugar with a blowtorch. Serve warm with the créme fraiche.
  
  (Makes 12 servings)
  
  
  
  Wishing you’ll a Merry Christmas!! Enjoy

  Flag as inappropriate nnancyhelen  |  December 30, 2009