Chocolate Wassants

When I saw the Chocolate Wassants from My Little Space blog, I bookmarked it and told myself I really have to try it. That was before I went for my Beijing holiday. When I came back, she posted the recipe for chocolate paste for the Chocolate Wassants. That was even more ideal!

I got down to making it. Even though my chocolate wassants were not so neat and pretty, it tasted really good. Thanks to her wonderful recipe. This is a sure keeper

Recipe for Chocolate Wassants, modified from  My Little Space blog.
(Makes 18 mini wassants)

Chocolate Paste
(Makes approx. 375g)

Ingredients:
(A)
2 Egg whites
80g Fine sugar
50g Plain flour
10g Corn flour
2 tbsp Whole milk

(B)
150g Dark couverture chocolate buttons, melted

Method:

1. Combine ingredients (A) in a saucepan and mix well.
2. Then add melted (B) into (A) and stir to combine.
3. Simmer mixture over low flame till became thickened and turned into thick paste.
4. Once it's done, leave to cool before transferring to a (sandwich) plastic bag and flatten.
5. Keep chilled overnight.

Chocolate Wassant

Ingredients:
Starter Dough:
225g Plain flour
1 tsp Instant yeast
100g Water

- Combine all ingredients to form a dough and let to rest for an hour or till double in size (the dough is rather tough)

Main Dough:
125g Bread flour
100g Plain flour
100gm Fine sugar
1 Whole egg
60g Water
70g Unsalted butter
1 tsp Fine salt

*Homemade chocolate paste

Method:

1. Once the starter dough is ready, tear into pieces and add into main ingredients.
2. Combine all ingredients and mix to form a soft dough then let to rest for an hour or till double in size.
3. Place dough to a slightly floured working table and knead till smooth.
4. Then roll it out flat, slightly bigger than the chocolate paste.
5. Place the chocolate paste on the flat dough, and wrap dough over the paste till totally sealed.
6. Again roll wrapped dough into 9x13" size and fold into 3 sections and roll flat again, like making a pastry dough.
7. Repeat one more time and finally roll into long rectangular shape (12'x16"), then cut into triangle shape (size as desired).

 

8. Roll each up like a swiss roll then place them onto a baking tray, again let to rest for an hour.
9. Brush on egg glaze then bake at preheated oven 180C for about 17 mins or till brown.