In a large bowl, combine all-purpose flour, bread flour, yeast, salt, and sugar.
Gradually add cold milk while mixing until the dough comes together and is no longer sticky.
Add butter and knead the dough until smooth and elastic. Cover the bowl with plastic wrap and let it rise for 1 hour or until doubled in size.
Punch down the dough and divide it into 8 equal pieces. Shape them into balls and place them on a baking sheet lined with parchment paper. Cover again with plastic wrap and let them rise for 30 minutes.
Preheat oven to 180°C (350°F).
Brush the surface of the buns with milk and sprinkle with chopped Tulip Cioccolato.
Bake the buns for 15-20 minutes or until golden brown.
Remove the buns from the oven and let them cool.
Making the Filling:
Whip the cold whipped cream until stiff peaks form.
Melt butter and Tulip Dark Compound Chocolate using a double boiler method.
Combine the melted butter and chocolate with the whipped cream until well incorporated.
Assembly:
Prepare a piping bag fitted with a small piping tip. Fill the piping bag with the chocolate filling.
Using a knife or toothpick, poke a small hole in the top of each bun.
Inject the filling into the buns through the hole.
Serve the buns.
Tips:
Use a piping bag with a small tip for a cleaner injection of the filling.
Make sure the filling is not too hot when injecting it into the buns, as it can affect the texture of the bread.
After injecting the filling, you can shower the buns with Tulip Cioccolato or other toppings.
