chocolate wassant

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chocolate wassantMy not-so-great attempt at chocolate wassant.

A friend’s niece and nephew loves the mini chocolate wassant from La Petit Provence bakery. During our lunch break, we walked the short journey to JEM at Jurong East for lunch and to buy the mini chocolate wassants.

As she was queuing up to pay, I observed the staff behind the counter assembling the dough for the wassant. Intrigued, I googled and found many recipes.

I chose the recipe from Rumbling Tummy, who adapted it from a combination of Victoria Bakes and Do What I Like. I had to further adapt the main dough, since I did not read the part about using very strong bread flour until way too late.

Chocolate wassant (adapted from Rumbling Tummy)

Chocolate sheet

  • 50 grams chocolate (I used 70%; ended up not sweet enough. suggest to use 50% and below)
  • 20 grams unsalted butter
  • 1/4 tsp salt
  • 20 grams bread flour
  • 10 grams cocoa powder
  • 5 grams corn flour
  • 60 grams milk
  • 20 grams castor sugar (can increase if prefer slightly sweeter wassant)
  • 30 grams egg white

Dough

  • 250 grams very strong bread flour – 15 grams protein per 100 grams
  • 40 grams sugar
  • 1 tsp instant dry yeast
  • 1/2 tsp salt
  • 1 egg
  • 100 grams milk
  • 63 grams water
  • 30 grams butter

Egg wash

  • 1 egg yolk
  • 1 tbsp milk
  1. Melt chocolate and butter separately.
  2. Sift flour, salt, cocoa powder and corn flour into a saucepan.
  3. Add in milk and sugar.
  4. Add in chocolate, butter and egg white.
  5. Cook over low flame until a dough forms.
  6. Let dough cool slightly before transferring to cling film. Spread dough out evenly to around 22 x 14 cm. Cover with another piece of cling film and chill in the fridge for at least 2 hours.
  7. For the dough, add everything except butter into the mixing bowl.
  8. Mix until a rough dough forms, add in butter and knead until windowpane stage.
  9. Proof at room temperature until double in size.
  10. Roll out dough to 31 x 22 cm.
  11. Place chocolate sheet in the middle and fold the dough over the chocolate sheet. Seal all sides well.
  12. Turn the dough 90 degrees. Roll the dough to 60 x 22 cm.
  13. Fold the dough into 4 folds. This means to fold both ends inwards, towards the center, leaving a small gap. Then fold either side over 1 more time, creating a 4 layer fold.
  14. For mini wassant, roll the dough to 48 x 22 cm. Cut the dough lengthwise at the 11 cm mark. Mark out 4 cm for the base of each mini wassant and cut into triangles.
  15. Make about an inch cut at the base before rolling up. Lightly stretch the tip of the dough as you roll up. Place on parchment paper lined baking tray with the tip tucked below.
  16. Proof for 50 minutes.
  17. Preheat oven to 175 C.
  18. Coat each wassant lightly with egg wash. Bake for 10 minutes.

Regarding the dough, I used normal bread flour from Prima and that was not strong enough to make the 85% hydration dough. I added another 50 grams bread flour before the dough was usable.

The chocolate wassant was not sweet enough, since I used 70% dark chocolate. The bread was soft on the first day and slightly harder on the next day. Overall, it was acceptable. My rolling and cutting still sucks. :P

 

blueberry muffin and cheese muffin

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Blueberry muffin and cheese muffinThat’s my pal A’s hands holding up the muffins. :)

On a recent company-paid vacation trip to Pulau Tioman in Malaysia, we had to wake up at 4 am and meet at the Singapore Flyer to take a coach at 6 am. At that hour, the only breakfast you can get is MacDonald’s. I did not want to eat MacDonald’s for breakfast, nor did I want to buy bread. My taste buds are pretty choosy these days.

So on the night before the trip, I got to work on these amazing muffins, whilst waiting for the laundry to be done. It took an hour’s time, from preparation to baking and washing up, to make 12 perfectly moist, wonderfully fragrant and delicious muffins.

In Singapore, the craze for muffins was quite rampant about 5 years back. It all started with this small hawker stall at Shunfu Market, called Chocolat N’ Spice. People would come from all over, to queue for 30 minutes for these muffins. Their muffins were such a success, they have since opened 2 more outlets. Check out their website here.

I love their cheese muffin. It was a sweet muffin with a cheese square in the center. Eaten when warm, the sweet fluffy cake with the melty salty cheese is out of this world.

I tried to recreate that muffin. I wondered on what type of cheese to use. I tried my luck, bought this cheese and I think I might have gotten the cheese right. :)

Blueberry muffin and cheese muffin  (adapted from Joy of Baking)

  • 260 grams all-purpose flour
  • 150 grams castor sugar
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 80 grams unsalted butter, melted
  • 2 medium eggs
  • 240 ml plain yogurt
  • 1 tsp vanilla extract
  • 250 grams blueberries, washed and patted dry
  • 15 cubes of laughing cow cheese
  1. Preheat oven to 200 C. Line a 12 hole muffin pan.
  2. In a large bowl, mix flour, sugar, baking powder, baking soda and salt together.
  3. In another large bowl, mix butter, eggs, yogurt and vanilla extract.
  4. Slowly pour the wet ingredients into the dry ingredients, mixing with a fork while pouring. Do not over-mix. Stop when the ingredients are just combined and there are no large pockets of flour left. Mixture will be lumpy.
  5. Divide batter into 2. Or, if like me, you want to wing it, just scoop the batter into 6 of the prepared liners till about 1/2 full. Place 3 cubes of cheese into each muffin and scoop in another tablespoon of batter over the cheese cubes.
  6. Add blueberries to remaining batter and gently fold in. Scoop into the remaining 6 prepared liners.
  7. Bake for 5 minutes on 200 C, then reduce temperature to 190 C and bake for another 18-20 minutes. Muffins are done when a toothpick in the cake comes out clean.
  8. Cool on wire rack slightly before removing from muffin pan. Enjoy.

blueberry muffin

Surprise surprise, I increased the sugar in this recipe! It tasted just nice. Even when cold, the muffins were great. 2 days later, the blueberry muffins were slightly wet because of the copious amount of berries inside but it was still good. The cheese muffins did not survive past the 2nd day.

cheese muffin

Everyone loved the cheese muffins. Sweet and salty usually wins hands down with this gang…:)