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.