Chocolate Wassant

Chocolate paste
40g cake flour
100g sugar
2 egg white
160ml milk
40g cocoa powder
20g butter

Method:
1. Mix cake flour, sugar and egg white till smooth.
2. Heat the milk in a saucepan and stir in the cocoa powder.
3. Add in the egg white mixture stirring till thicken and dry.
4. Stir in the butter and mix till all butter is incorporated.
5. Leave to cool and measure out 300g of the chocolate paste. Put this chocolate paste into a freezer bag and roll it into a rectangular shape of size 22cm x 14cm.
6. Keep refrigerated for at least 2 hours before using.

Recipe from:
http://wlteef.blogspot.com/2008/03/65c-chocolate-wassant.html

Bread dough

245g Bread flour
105g cake flour
11g yeast
53g sugar
5g salt
11g milk powder
35g lightly beaten egg
35g unsalted butter
182g water

1) mix all and knead until smooth and elastic. must pass the window plane test.
2) proof for 1 hour or until doubled.
3) punch out air and roll into 50cmx18cm rectangle.
4) wrap the chocolate paste and roll into a rectangle.
5) fold and turn 90 degree, roll again and fold one more time.
6) roll into 28cmx55cm.
7) for cutting, please refer to the site below.

recipe from:
http://www001.upp.so-net.ne.jp/e-pan/choco_cro/minichoco_cro.htm