I think steamed is probably the way to go. The filling would need to be either frozen or some sort of gel to melt when you cook the outside. Not going to try it, coffee disagrees with me.
You could use invertase like in chocolate cherries. I have no idea how it would respond to heat though. Would it speed the liquification, get denatured/not survive the cooking process, or would it still take weeks as the dough went stale…
Freezing is possible. They do it for Bombe Alaska. But it could cause the filling to split
I think steamed is probably the way to go. The filling would need to be either frozen or some sort of gel to melt when you cook the outside. Not going to try it, coffee disagrees with me.
You could use invertase like in chocolate cherries. I have no idea how it would respond to heat though. Would it speed the liquification, get denatured/not survive the cooking process, or would it still take weeks as the dough went stale…
Freezing is possible. They do it for Bombe Alaska. But it could cause the filling to split