12 December 2011

Chocolate Wassant (65C Tangzhong Method)


If you are living in Singapore, for sure you will know one of the famous bread from Provence Bakery is Chocolate Wassant. A soft crust bread with pretty swirl chocolate filling, you taste it before? my son is a big big fan of Chocolate Wassant. This bread really set a high challenge for me, I've been trying for the past few months baking this Chocolate Wassant... but ...my Chocolate Wassant didn't turned out well enough to look close to the one selling at Provence Bakery. The glazing and the chocolate layer are the challenges.

Since I got the right recipe for my Chocolate Marble Toast, I brave myself to use it on Chocolate Wassant. This time my chocolate wassant turned out really close to the one selling at Provence Bakery. Of course there is still room to improve on the shaping of this bread. The credit of this recipe go to Matumoto Youiti 松本洋一. For the steps on folding of dough, please refer to Do What I Like

Next time if I'm going to attempt this again, I'll divide the chocolate dough equal portion with the white dough, as I prefer to see the chocolate wassant with chocolate soft crust rather than the white one. 

P/S: I'm slowing down as the Holiday is near and I'll be taking a long break from my kitchen until mid January. I wish to post another one post before leaving for Melbourne. As for this year Chinese New Year Cookies, I don't think I can bake any of it, but if I do it will be from my sister kitchen :)

 

The clearly defines chocolate lines

four Chocolate Wassant attempts with different recipes and chocolate paste, the third one was with Nutella.


Recipe for 65C Tangzhong
50g bread flour
250ml water

Steps:
1. Add flour to water in a pot, keep stirring it while cook until it reached 65C. or ripples appeared on batter. Set aside to cool.

Recipe adapted from 松本洋一(Soleil 面包教室)
300g bread flour
6g instant dry yeast
30g sugar (if you prefer the bread to taste a bit sweet, then add more sugar)
4g salt
24g milk powder
186g water (I substituted with 70~90ml milk as I added the tangzhong)
30g unsalted butter
1 egg

Chocolate paste:
6g unsweetened cocoa powder
6g water

Glazing:
milk


35 comments:

  1. i am sure you are a good bakery chef.. wow!

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  2. 鲸鱼,没厉害啦,是那到对的食谱希望和大家分享而已:)


    Loveforfood, haha, I'm not, still a long way :)

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  3. 你的面包卷得很美,真的。。。。可以卖了。。。我第一个买。。。哈哈哈哈:)

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  4. BRAVO, hmmmmmmm those rolls look absolutely delicious!!!

    thanks and greetings from Spain,
    elena

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  5. Oh this looks good! Indeed those selling in the bakery here are pretty yummy but expensive. Will use this recipe to try out, thanks!

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  6. well done, well done! I made the marble bread yesterday and it turned out great. Just that the pattern on my bread cannot be compared to yours. Nevertheless, I am still satisfied with the results because it's not messy like in the past. Thanks very much! I have in mind to try this wassant too!

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  7. I like the shaping and colour combination of your bread. Keep up the good work!

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  8. This is new to me, but it sound so nice, let me try out your marble bread first then I will try out this later. Have a nice holiday.

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  9. Ah Tze, your bread looks delicious, this chocolate wassant has been in my waiting list for 2 years but I haven't try it out. LOL Have a nice holiday.

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  10. havent heard of this but it sure looks good! enjoy your holidays!

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  11. Ah Tze,你实在太勤力了,做了这么多不同款式的面包啊!佩服!你要出门探亲了啊?那就好好休息一下。

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  12. 一路顺风,玩得开心点哦 ^_^

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  13. 好棒,又挑战成功了,最开心的人应该是GAB。
    要远游了,预祝你们假期愉快,好好享受吧!

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  14. Joelyn, 谢谢欣赏!


    Elena, thanks for visiting!


    HBS, the price for chocolate wassant is expensive because of the workmanship involved :)


    Yin, glad to hear that you have a good result on trying out the recipe! Do you mind to share your link so I can visit you as well :)


    Vivian, thanks for the encouragment!


    Sonia, if you visit Singapore, do try out chocolate wassant, is really yummy! Beside Provence Bakery, Four Leave and Bread Talk also selling, I'll rate Chocolate Wassant from Provence no.1 :)


    Amelia, aiyoh waiting for 2 years is really long :D


    Lena, check out the Provence Bakery website you will see the bread!


    Li Shuan, 不是不同款式的面包,是没成功版的chocolate wassant, 都是好几个月的功课 :)


    Esther,是的 :)

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  15. Blessed Homemaker, thanks! Have a try!


    小鱼,是的!Gab看到面包就叫出“chocolate wassant” 我还在高兴那面包的买相很接近面包店的 :D

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  16. I have never seen these before but they look wonderful. This is my first visit to your blog so I took some time to browse through your earlier posts. I'm so glad I did that. I really like the food and recipes you share with your readers and I'll definitely be back. I hope you have a great day. Blessings...Mary

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  17. Wow! You work wonders when it comes to bread...another work of art!!!

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  18. this is new to me too...never try before, but the bun look so nice and yummy :)
    happy holiday, Tze! enjoy! ^^

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  19. this is my first visit on your blog and I kind a like it specially this chocolate wassant, I will be your constant visitor for now own

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  20. Your bread looks really soft and delicious! You are going on a holiday to Melbourne, how lovely! Wish you an enjoyable holiday!

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  21. Love the beautiful swirls inside these rolls. Very nice!

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  22. This comment has been removed by the author.

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  23. Hi Ah Tze, this is the link to my blog. It's nothing compard to yours and other bloggers...

    http://ahnyasimplestove.blogspot.com/

    yin

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  24. Hi ah Tze, those wassants looked awesome! I'm keen to give it a go but may I ask... Do you use a mixer to knead both dough separately? I tried the some bacon and cheese buns using tangzhong and find it almost impossible to knead by hand!

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    Replies
    1. hi WAHM, this dough was hand knead. when you start mixing it together, you need a pair of chopstick to stir the mixture until it come together as rough dough. the liquid portion has to add in gradually. should be knead then add liquid bit by bit and knead again. you can feel the dough texture is soft and bouncy. if the dough is too sticky to handle, add a bit of flour. however, it shouldn't be impossible to handle. if it is so, then you have over pouring the liquid and there is no time for the dough to absord water. hope this help.

      Delete
    2. hi WAHM, this dough was hand knead. when you start mixing it together, you need a pair of chopstick to stir the mixture until it come together as rough dough. the liquid portion has to add in gradually. should be knead then add liquid bit by bit and knead again. you can feel the dough texture is soft and bouncy. if the dough is too sticky to handle, add a bit of flour. however, it shouldn't be impossible to handle. if it is so, then you have over pouring the liquid and there is no time for the dough to absord water. hope this help.

      Delete
  25. These seem to be the closest looking wassants to those at Provence but everytime I try to make it, they turn out crispy on the outside & dry on the inside, quite like a baguette. Am I doing something wrong? Because I follow the recipe exactly & the steps for the marble bread.

    Bella

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    Replies
    1. Hi Bella, I'm glad that you try my recipe! Now, this recipe for sure is a soft bread, what I can see is the problem may occur in the kneading process. When I started to make bread my first bread is as hard as a stone! is not funny, after many attempts and research on right kneading skills then my bread can turn out as soft as I want.

      My wassant should be having a soft inner, for the outer I can't describe it as crispy as it has a soft crust too.

      you can look into: 1) have you add enough water into the dough, it should feel soft and moist when you touch the dough.

      2. have you knead the dough enough to turn it into a soft smooth elastic dough?

      3. have you proof the dough enough?

      Keep trying as success will be near! Good luck!

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  26. im curious about your recipe.. do you use all the tangzhong? or is it the tangzhong is the difference? please help as i would love to try out this recipe as i love the wassants from provance and yours look almost like it.

    thanks
    belle

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    Replies
    1. Belle, I'm using all the tangzhong for my recipe. That's why I reduced the quantity for milk. Liquid has to be added gradually.

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  27. Hi, this bread is my favourite too. Thanks for sharing! May I know for your 200g tang zhong portion is added to the 300g bread flour portion? Do u knead the 300g one then add the 200g tangzhong? Much thanks! :)

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    Replies
    1. hi, i added the tangzhong together with the bread flour then knead them together.

      Delete
  28. Hi,
    Thks very much for sharing your recipe! I tried making choc wassant this afternoon and it was a success. Texture is soft like the ones they sell in bakeries! But I think next time, I will bake a few mins less cos my daughter prefers a whiteish crust ( ie like the ones sold at a bakery in the basement of Ngee Ann City ) ie similar also to the pics of your wassants!

    http://i260.photobucket.com/albums/ii13/sspaks64/b140944b7f70af391498b87cce8964b7.jpg

    http://i260.photobucket.com/albums/ii13/sspaks64/a5aba3e34347d890e32b655b54714279.jpg

    Susanna

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