Veneziana Rolls with Chocolate Cream

Directions

1. Combine both flours, yeast, sugar, salt, oil, eggs, and the vanilla extract, and knead together while gradually adding the milk.
2. Let the dough rest for 2 hours.
3. In the meantime, prepare the cream and let it cool.
4. Divide the dough into 13 parts and shape the dough into rolls (weighing approximately 60 to 65 grams each) and place them, distanced from one another, on a wax paper-lined baking sheet.
5. Let the rolls rise in a warm place until they double in size (the oven with the light on is an ideal place).
6. Preheat the oven to 180C.
7. Spread some of the cream over the top of the rolls and bake for 15 minutes (or until golden).
8. Let the Veneziane cool and fill them with the chocolate cream by using a pastry syringe, and garnish with white chocolate shavings.
9. Beat the egg yolks with the sugar in a saucepan, then add the flour and milk.
10. Place the saucepan on the stove for the cream to thicken while stirring continuously.
11. When the cream is ready, add the chocolate and stir quickly with a whisk.