They smell heavenly and taste like the real thing! Hubby thinks so too! But my bun shaping skills can do with a lot more improvement :p. I followed the instructions for creating the layers up till the last step where I didn't cut the dough into triangles. Yes, I am a bit of a rebel when it comes to following recipes. I was wondering if I could shape a wassant slightly differently.
I was able to make a passable custard paste but the kaya paste had difficulty setting despite freezing. I was probably too greedy with the kaya and added too much and/or didn't cook the paste long enough to thicken it sufficiently. Only the custard buns could be rolled and shaped successfully. Despite the kaya paste being semi-solid and hard to handle, the kaya wassants tasted really good! My elder kid prefers the kaya wassant to the custard one. The little one loves both.
Love the custard layers!
Recipe for custard paste
1 egg white
30g cake flour
1 tbs custard powder
2 tbs milk
2 drops of yellow liquid food coloring (optional)
75g white chocolate (chopped and melted)
1. Combine all ingredients except melted chocolate and mix well.
2. Pour into melted chocolate and stir to combine.
3. Simmer over low heat until mixture thickens into a paste. Leave to cool before transferring into a ziplock bag.
4. Refrigerate overnight or at least an hour before use.
Like Vivian, I omitted the sugar in the paste as white chocolate is really sweet. Final product is still sweet enough so it is not a necessity to add sugar.
Recipe for kaya paste
1 egg white
30g cake flour
2 tbs pandan kaya spread (I used 3 tbs)
1/4 tsp pandan paste
1-2 drops green food coloring (optional especially if the pandan paste you use is colored)
75g white chocolate (chopped amd melted)
Steps are the same as the custard paste.
Recipe for wassant (makes approximately 6 custard and 6 kaya wassants)
82g bread flour
30g plain flour
1/2 tsp dry yeast
(Combine all to form soft dough. Rest for 1h or until double in size)
103g plain flour
10g wholemeal flour (you may wish to use plain flour)
30g caster sugar
Approximately 120g custard paste and 120g kaya paste
1. Once starter dough is ready, tear it into small pieces and add to main dough.
2. Combine all ingredients and mix to form a soft dough then let it rest for an hour or till double in size.
3. Place dough on lightly floured work surface. Knead to remove air bubbles and until smooth.
4. Divide the dough into two equal portions (I reserved some for making sausage rolls as well). Roll out to slightly bigger than paste, wrap dough over paste until totally sealed.
5. Roll out dough, fold into 3 and roll flat again. Repeat and finally roll into 15 x 20cm.
6. Divide into 6 strips and roll like a swiss roll, pinching the middle to form the pointy end of a heart shape.
Place on baking tray lined with baking sheet with the swirls facing up. Cover loosely with cling wrap and proof for 30-40 minutes. Do refer to Vivian's blog for a detailed picture tutorial of how to fold, roll and shape the wassants.
7. Repeat for kaya paste.
8. Egg wash and bake in preheated oven at 180 degrees Celsius for 12-14 minutes or till brown.
All ready for weekend breakfast baked with love :).
* Update: Please checkout my updated version of custard and kaya wassants with more details on making the pastes successfully.