Introduction to My Fluffy Crispy Ruby Chocolate Cream Buns Adventure
Let me tell you, folks—when I got my hands on Callebaut’s newly developed ruby chocolate, I was over the moon! This isn’t your average “white chocolate dyed pink” trick; it’s 100% natural, the fourth chocolate variety after dark, milk, and white. Curious about the flavor? Think creamy cranberry meets white chocolate, but way more vibrant. I knew I had to turn this gem into something delicious, so I created these Fluffy Crispy Ruby Chocolate Cream Buns. Trust me, they’re worth every minute of effort!
Before we dive in, let’s talk about what makes these buns special: the soft, pillowy bread, the crispy ruby chocolate shell, and the light, tangy cream filling. It’s a texture and flavor party in every bite. Let’s get baking!
Ingredients You’ll Need
I’ve split the ingredients into two parts: the bread dough (makes 8 buns, ~68g each) and the toppings/fillings. Let’s list them out clearly:
Bread Dough Ingredients
- 108g milk (warm, not hot—we don’t want to kill the yeast!)
- 75g water (also warm)
- 20g granulated sugar (just enough to feed the yeast and add a hint of sweetness)
- 4g salt (balances the sweetness and enhances flavor)
- 200g high-gluten flour (the secret to chewy, fluffy bread)
- 40g low-gluten flour (adds softness)
- 4g active dry yeast (make sure it’s fresh—expired yeast = sad, flat buns)
- 13g unsalted butter (softened, for a tender crumb)
Topping & Filling Ingredients
- 50g Callebaut ruby chocolate (the star of the show!)
- 200g heavy cream (chilled—critical for easy whipping)
- Optional: powdered sugar (skip if you prefer less sweet cream)
- Optional: dried cranberries (for extra tang and texture)
Step-by-Step Instructions to Make Fluffy Crispy Ruby Chocolate Cream Buns
Let’s break this down into easy, manageable steps. I’ve included tips I learned the hard way, so you don’t have to! Also, don’t skip the images—they’ll save you from “wait, did I do this right?” panic.
Step 1: Prep the Yeast Mixture & Initial Dough
First, mix the warm milk and water in a bowl. Add the sugar and stir until it dissolves, then sprinkle the yeast on top. Let it sit for 10 minutes—you’ll know it’s active if it gets foamy (like a tiny beer head). If not, your yeast is dead; toss it and start over.
Next, dump all the dry ingredients (flours, salt) into a stand mixer, bread machine, or a big bowl (if you’re kneading by hand). Pour the yeast mixture in and mix until you get a rough, shaggy dough. Don’t add the butter yet—we’ll save that for later!
Step 2: Knead the Dough with Butter
Add the softened butter to the dough. If you’re using a stand mixer, use the dough hook on medium speed for 8-10 minutes. If you’re kneading by hand… get ready for a workout! Knead for 12-15 minutes until the butter is fully incorporated and the dough feels smooth and elastic (it should stretch without tearing easily).
Once kneaded, wet your hands slightly (to prevent sticking) and shape the dough into a tight ball. It should look nice and smooth on top!
Step 3: First Fermentation (Rise Time!)
Place the dough ball in a greased (or lined with parchment) airtight container. Let it rise in a warm, draft-free spot until it doubles in size—this usually takes 1-1.5 hours, depending on how warm your kitchen is.
How to check if it’s ready? Dip your finger in flour and poke the dough. If the indentation doesn’t spring back at all, it’s good to go. If it springs back quickly, let it rise a bit longer. If it collapses… oops, you over-fermented it (start over if that happens).
Step 4: Divide the Dough
Gently press the dough down to punch out all the big air bubbles (don’t be too rough—we still want some small bubbles for fluffiness). Weigh the dough and divide it into 8 equal pieces, each about 68g. This ensures all your buns bake evenly!
Step 5: Shape the Dough Balls
Sprinkle a tiny bit of flour on each dough piece to prevent sticking. Press each piece flat with your palm—this helps release any remaining small air bubbles.
Now, shape each flat piece into a tight ball: pull the edges of the dough towards the center, then flip it over so the smooth side is up. Cup your hand around the ball and roll it on a clean surface (no flour!) to tighten the skin. This step is key for a smooth, round bun later!
Step 6: Relax the Dough (Second Rise Prep)
Place the shaped dough balls on a baking sheet lined with parchment paper. Cover them with a damp cloth (or plastic wrap) and let them relax for 20 minutes. This allows the gluten to rest so the next shaping step is easier.
Step 7: Shape into Long Rolls
After relaxing, take each dough ball and roll it into an oval shape about 18cm long. Don’t roll too hard—keep it gentle!
Here’s a pro tip: flip the oval over so the rough, bubbly side is up. Rotate it 90 degrees, then roll it tightly from the top down into a long log. Why flip? The smooth side will be on the outside of the log, giving your bun a pretty, even surface. Pinch the seam closed to keep it from unraveling.
Step 8: Second Fermentation (Final Rise)
Place the long rolls back on the baking sheet (seam side down) with some space between them (they’ll expand!). Cover with a damp cloth again and let them rise until they double in size—another 45-60 minutes. To check, gently press a roll with your finger: if it leaves a slight indentation that slowly springs back, it’s ready.
Step 9: Bake the Buns
Preheat your oven to 150°C (300°F). Bake the buns for about 30 minutes. Wait—150°C sounds low, right? That’s intentional! We want the buns to stay pale and soft, not get a dark crust. If you’re worried they’re undercooked, use a thermometer: the center should reach 93°C (200°F).
Once baked, let the buns cool completely on a wire rack. This is super important—if you fill them while they’re warm, the cream will melt, and the chocolate will get messy!
Step 10: Prep the Callebaut Ruby Chocolate
Now for the fun part: the ruby chocolate shell! Let’s gush about this chocolate first—look at that pretty pink color! It’s made from ruby cocoa beans, so no artificial dyes. The flavor is creamy and fruity, like cranberry yogurt, but fair warning: it’s very sweet (so we’ll balance that with unsweetened cream later).
Callebaut gives a specific tempering curve for this chocolate, but since we’re just dipping buns (not making fancy chocolates), we can take a simpler approach. Tempering is important for that crispy, shiny shell that doesn’t melt in your hands—trust me, it’s worth the extra step!
Check out the ingredient list—100% natural, no weird additives. That’s why I love Callebaut!
Let’s get melting: take 50g of ruby chocolate and chop it into small pieces (smaller pieces melt faster and evenly). Put it in a shallow plastic bowl—avoid glass or ceramic, because they retain heat and can overcook the chocolate.
Microwave the chocolate on medium power for 30 seconds. Take it out and stir well—most of it won’t be melted yet, but that’s okay. Microwave for another 10 seconds, stir again. Repeat the 10-second zaps and stirring until most of the chocolate is melted. Stop when there are still a few small chunks left—they’ll melt from the residual heat (this prevents overheating).
Stir until all the chunks are gone, then check the temperature. It should be around 29-30°C (84-86°F). If it’s too cold, zap it for 5 more seconds. If it’s too hot… you messed up (overheated chocolate gets grainy—start over with new chocolate).
Step 11: Dip the Buns in Chocolate
Dip the top half of each cooled bun into the melted ruby chocolate. Let the excess drip off (hold it over the bowl for 10 seconds). Place the dipped buns back on the wire rack and let the chocolate set for 15-20 minutes. The shell should be hard to the touch—if you tap it, it should make a “crisp” sound. If it’s sticky, you didn’t temper it right (but it’ll still taste good, just messier).
Step 12: Whip the Cream & Assemble
Once the chocolate shell is set, slice each bun in half horizontally (be gentle—don’t squish the fluffy bread!). Now, whip the chilled heavy cream: use a hand mixer or stand mixer on medium speed until soft peaks form. Since the ruby chocolate is super sweet, I skipped the powdered sugar, but you can add a teaspoon if you want a sweeter cream.
Pro tip: If you want extra tang, mix 50g of softened cream cheese into the whipped cream. It cuts through the chocolate’s sweetness perfectly!
Spread the whipped cream on the bottom half of each bun. Top with a few dried cranberries (for extra tartness) and place the top half back on. That’s it—your Fluffy Crispy Ruby Chocolate Cream Buns are ready!
Final Thoughts & Pro Tips
Let me tell you, the first bite of these buns was pure joy: the crispy chocolate shell cracks open to reveal soft, pillowy bread, then the light cream hits your tongue, and the cranberry adds a nice tang. It’s the perfect balance of sweet, creamy, and fruity.
Here are a few last-minute tips to make your buns perfect:
- Store leftover buns in an airtight container in the fridge—they taste even better cold! The cream gets firmer, and the chocolate stays crispy.
- If you don’t have ruby chocolate, you can use white chocolate mixed with a tiny bit of cranberry powder (but it won’t be the same as the real thing).
- Don’t skip the cooling step—warm bread + cream = soggy mess.
- If you’re new to kneading, use a stand mixer—it saves time and effort.
I made these buns for my friends last weekend, and they went crazy for them—everyone asked for the recipe! I hope you love them as much as we did. Let me know in the comments if you try them, and tag me if you post photos—I’d love to see your creations!
