1 cup of milk
1 egg yolk
1/4 cup of sugar
25 g flour ( about 3.5 tbsp) or cornstarch
1 tsp of vanilla extract
(500 g) about 3.5 cups flour
1 cup coconut milk or whole milk
1 package dry yeast
60 g (4 tbsp) of room temperature butter
1/4 cup sugar
1/2 tsp salt
To prepare pastry cream: Whish the eggs with sugar, add flour and whisk. Pour in the milk and vanilla extract.
Cook on medium heat until it thickens. when cooked place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.
Pour the dry yeast into warm milk + 1/2 tsp sugar. Let the yeast get activated for 5 to 10 min.
In a standing mixer beat the egg, sugar and butter. Add the yeast, flour and salt. Mix at slow speed for 4 minutes.
Then continue mixing again at medium speed for 3 minutes.
Wet your hands and a surface with water, then knead the dough a couple of times.
Spray some cooking spray in a bowl and transfer the dough to it.
Roll the dough unitl 1/2 inch thick. Spread the pastry cream on top and sprinkle as much chocolate chips as you want. Then roll up like a jelly roll.
Cut into 3 inch pieces. Put the pieces side by side into a baking pan. Brush with egg yolk.
Bake at 375 for 30 minute.