White Chocolate Raspberry Bao Buns
The combination of raspberry and white chocolate is a favorite pairing in modern pastry – the fresh, slightly tart character of the raspberry perfectly balances the smooth sweetness of the white chocolate. In this recipe, the texture of the Asian bao bun elevates this flavor harmony to a new dimension. As the creamy chocolate melts inside the still-warm, steamed bao bun, and the fresh raspberry bursts with the first bite, a true flavor explosion awaits – every bite is simultaneously silky, vibrant, and special. For the perfect dessert, it's important to use only ripe, but not overripe, raspberries, and to melt the chocolate carefully to preserve its shine and creamy texture. This bao bun is an ideal choice for romantic dinners, festive occasions, or when you simply want to make something truly special at home.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Break the white chocolate into smaller pieces and melt it over a double boiler or on low heat. Be careful not to burn it – white chocolate is sensitive, so work at a low temperature, stirring constantly.
2
Place the bao buns in a steamer lined with parchment paper and steam them over boiling water for 5-6 minutes, until soft and pliable. Do not lift the lid during cooking to prevent them from losing moisture.
3
Carefully open the warm bao buns and spoon in a portion of melted white chocolate into each. Make sure the chocolate is not too hot, so it doesn’t soak the dough.
4
Place a few fresh raspberries on the chocolate – preferably whole berries to keep their fresh texture and presentation.
5
Serve immediately, warm, when the chocolate is still slightly melted, and the raspberries are fresh and vibrant. Tip: For an even more special experience, you can mix a pinch of lime zest into the chocolate.
