ingredients (makes 20)

1 portion of killer toast dough

1 portion of chilled chocolate sheet

食材(可做 20个)

夺命软吐司面团 1份

冷藏过的 巧克力片 1份






roll chocolate sheet into a 18 x 18cm square
巧克力片擀成 18 x 18厘米面片

roll dough into a 28 x 28cm square and place chocolate sheet as above
(it will be easier to place chocolate sheet with the help of cling wrap)
面团擀成 28 x 28厘米面片、中间摆放巧克力片

seal seams well
封口捏紧 roll dough out into a 41 x 22cm sheet
面团擀成 41 x 22厘米面片 do a 3 fold ~ left to the centre
将面片三折 – 左边往内折this is how i do it.. with the help of the silicon mat
我是以硅胶布助理折叠 and then right side above
chill dough for 15 mins
面片冷藏 15分钟 roll dough out once again into a 64 x 20cm sheet
trim sides and slices into equal triangles
(base of my triangle is 5.5cm)
面片再次擀成 64 x 20厘米面片
(我的三角形宽度为 5.5厘米)make a small slit at the centre of the triangle base
三角形底部的正中间切一道小缝 stretch out the dough slightly and roll from bottom up
面片稍微拉松、由下往上卷起 allow to proof till double in size
发酵至双倍大 bake in centre rack of 180 degrees C preheated oven for 13.5 mins
(baking temperature and time for reference only)
送入预热至 180摄氏度中层烤箱烤 13.5分钟即可

Personal notes/温馨小贴士:

– my hydration usage for killer toast this time: 17g egg (using up the leftover from the chocolate sheet) + 143g whipping cream + 50g milk = 210g
记录一下这次的水份用法:17克蛋液(消耗掉做巧克力片剩余的蛋液)+ 143克淡奶油 + 50克奶水 = 210克

– chocolate sheet should be soft and pliable so that it can be rolled out with the dough. if it is too hard (i.e. chilled for too long), it will crack in between rolling

– a short video on cooking the chocolate sheet. basically it’s done when you see the bottom of the pan and the dough comes together


  • Noelle says:

    Hi. I can’t wait to try these wassants!! Can I check if I have to proof the killer toast dough for an hour before adding the chocolate sheet and shaping them?

    • Victoria says:

      No you don’t need to. If you do that then it becomes a normal double proof dough. If you want to do that, it’s fine as well

      • Jessline Goh says:

        How long do I need to proof before baking?

        • Victoria says:

          Proofing time differs but as Long as its proofed till double in size, it’s good to go into oven

          If I don’t recall wrongly my proofing time was abt 45mins

      • Noelle says:

        Hi Victoria! Noticed that u have baked these wassants with three different basic bread dough recipe. Which is your fav for wassants? I tried these wassants with the Hokkaido bread dough (poolish method). It’s v soft on the inside but I found it quite fluffy for wassants. Not sure it’s due to the poolish method or did I leave it to proof for too Long.

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