Chocolate Wassant bread/ Straight Dough Method

I read this recipe from Kristy. I really admire the chocolate layers in between the bun.  With the homemade paste recipe provided I have no reason to miss this special wassant bread.  

It is magic to see a simple filled dough transform into dough with multiple layer of goodness. The texture is great, crusty outside and soft inside. You can feel the chocolate in between bites. My kids love it! 

 

Actually I prefer to serve this wassant bread warm. If happen to make again I will use bread flour instead. I'm sure the texture even great! Hope you will try out too. Happy baking!

Adapted and slightly modified from Kristy

~Homemade chocolate paste
Ingredients:
(A)
2 egg white
100g  sugar (omit)
50g  all-purpose flour
10g  corn flour
2 tbsp milk (replace with water)
 
(B)
150g chocolate, chopped & melted

Methods :
1. Combine ingredients (A) and mix well.

2. Mix ingredients (A) into (B) and stir to combine.

3. Simmer mixture over low flame till became thickened and turned into thick paste.

4.Once it is done leave to cool before transferring to plastic bag.Shape the paste into 16cm x 16cm square.

5. Keep chilled for an hour till mixture set and ready to use.
* You can make the paste a day before and chill till needed
 
After have your chocolate paste ready let us move to the bread dough.

 
Bread Dough

Ingredients :
~Starter Dough
225g  all-purpose flour
1 tsp instant yeast
100ml water
(combine all ingredients to form soft dough and let to rest for an hour or till double in size)
 

~Main Dough
225g all-purpose flour
100g sugar (reduced to 70g)
1 egg
60ml water (I only used 30ml)
70g butter
1 tsp salt (I used 1/2 tsp)
 
 
Methods :
1. Once the starter dough is ready, tear into pieces and add into main dough.
 
2. Combine all ingredients and mix to form soft dough then let to rest for an hour or till double in size.
* The dough is soft and not sticky. I slowly add in water as I knead with stand mixer. So do adjust the liquid according to your dough condition.
 
3. Place dough to a slightly floured working table. Slightly knead to remove excess air bubbles.

 
4. Roll out flat bigger than the chocolate paste.
* Mine about 20cm x 30cm

5. Place in chocolate paste and wrap dough over the paste till totally sealed.

 
6. Again roll wrapped dough into 20cm x 30cm size and fold into 3 and roll flat again, like making pastry dough.

 
7. Repeat one more time and finally roll into 30cm x 40cm. Divide into two parts. Then into squares.

8. Each square divide into triangle shape. Roll each up like swiss roll. Place on baking tray. Leave to rest for 30-40 minutes.

9. Apply egg wash and bake at preheated oven 180C for about 15 minutes or till brown.

* The sizes and shapes that I mentioned are meant for your reference. Do whatever sizes and shapes that you prefer.