Add eggs to the mixing bowl, then add flour, yeast, salt, sugar and honey.
Mix for 3 minutes with the lowest speed of your mixer.
Mix 5 minutes at the medium speed of your mixer, then add cold small diced butter in 2 times.
Mix the dough with the lowest speed for about 10 minutes until dough comes off the bowl sides.
Keep in the fridge overnight.
Weight the dough to 45-50g pieces and then round them and put them on disposable round tin foil mold then cover for them with plastic at room. Temperature for 1 to 1/2 hour to double in size then egg wash them then bake them at 190 C until golden brown.
Let them cool on the cooling rack then fill them from bottom or the side with O’Sesame chocolate cream.
Pistachio, coconut, sesame seeds: for rolling the truffles
Boil the cream and corn syrup then divided into two portion and add O’Sesame Chocolate and Espresso into the mixture and let it rest for at least two hours in the fridge.
Fill the truffle shells with the above mixture and let it rest for half an hour.
Melt the chocolate in the microwave for 30 second and the melt the rest of pieces with stirring (be careful not to heat a lot in the microwave, your chocolate will burn, alternatively you can use water bath to melt you chocolate).
Pipe the melted chocolate to cap the truffles and let it set.
Roll the truffles into melted chocolate and then coat them with coconut, pistachio powder and sesame seed.
Add dry ingredients together into the mixing bowl, then mix the water, milk and butter together and warm them up in the microwave.
Pour the wet ingredients into the mixing bowl mix them together then add the egg to the mixture with medium speed, the dough is sticky at this moment, so transfer the dough to the working surface and knead with some extra flour. Then make a dough to the ball and put it in a greased bowl and cover it at room temperature to double in size.
Roll the dough to the rectangle and spread the pastry cream on top of the dough and roll the one end to other end gently.
Trim the edges and cut the dough to ten to twelve pieces (3 cm each) and let them rest in a pan for at least 1 hour. (Keep the room between pieces).
Bake them at 170c for 20-25 minutes to golden brown.
For the Pastry Cream:
Whisk the egg yolks, vanilla extract, sugar and corn starch to light and pale.
Heat the milk to simmer and then slowly add to the mixture.
Mix the mixture constantly and then pour back to the pot and whisk the mixture on medium high to become thick.
Remove from heat, add the espresso cream and the sieve the mixture and cool it down in fridge.
Finish by adding sifted flour with baking powder, make a dough into square and cover with the plastic wrap.
Refrigerate before using (2 to 24 hours).
Roll the dough between the two sheets of parchment to (2 cm) thickness, cut in to round mold (cut the dough into two individual rounds and spread O’Sesame Classic on top of one layer then use water to glow the second layer on top the first layer. (Bake the cake in the mold to keep the shape) at 180C for 25-30 minutes.
Cream together softened butter with the white sugar and salt in a bowl, until light and fluffy.
Beat in the egg until fully incorporated.
Sieve together the flour, cocoa powder, and baking soda into the mix.
Mix together dry ingredients and wet ingredients, until combined.
Turn the dough out onto your surface and push together into a flat square. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 325˚F (160˚C).
Remove the dough from the fridge, and for ease of rolling out. To roll out the dough, place a half of the dough between two sheets of parchment paper.
Roll the dough between the two sheets of parchment to ¼-inch (½ cm) thickness.
Using a small round cookie cutter.
Cut the dough into individual rounds and place them on a parchment-lined baking sheet, leaving space (1¼ cm) between each cookie.
Bake in a preheated oven for 15 minutes.
Assemble the cookies by spreading a scoop of the O’Sesame Chocolate Twist onto one of the cookies and sandwiching it with another. Give it a light squeeze and scrape any excess off to clear and even out the sides.