Directions

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