Chocolate Wassant Recipe

Chocolate wassants have a tasty crust that conceals a soft sweet bread swirled with chocolate. Great as a snack as well as an after dinner treat. This recipe is similar to that found at My Little Space with a couple of small changes and added details. The recipe for the chocolate paste used can be found here or for a version that is made from cocoa powder try the recipe found here

Chocolate Wassants - Fresh out of the oven

INGREDIENTS:
Starter Dough:
225g    flour
1 tsp    dried yeast
100ml    luke-warm water

Main Dough:
225g flour
100g  sugar
1 egg
60ml   water
70g  butter, melted
1 tsp  salt

1 batch of Chocolate Paste

METHOD:
For starter dough, sift flour into a bowl. Dissolve yeast in water and add to flour, mix/knead until just combined. Cover and leave in a warm place for about an hour or until doubled in size.
For main dough, sift flour into a bowl. Add sugar, egg, water, butter and salt.
Break risen starter dough into pieces and add to main dough.
Mix to form a soft dough, cover and leave in warm place for about an hour or until doubled in size.
On a floured surface, knead dough until smooth then roll out dough to a size that is larger than your chocolate paste.

Chocolate Paste in the middle of Wassant dough

Place chocolate paste in middle, then one third either side into the middle, then in half.

Folding one third into the middle form either side

Folding in half

Rolling out the dough after folding

Roll out to about 20 x 30 cm then fold and roll out again.

Folding one third into the middle

Folding the one third from the other side into the middle

Folding in half

Do this folding and rolling at least one more time.
Then roll out to 30 x 40 cm rectangle and cut into triangles.
Roll up dough like swiss rolls and place on a baking tray lined with baking paper
Rest for 30-40 minutes

Chocolates wassants ready to go in the oven

Brush rolls with egg wash and bake at 180 degrees celcius for 20 minutes or until brown.

Chocolate Wassants

Enjoy!

Just desserts here