And after coming across the chocolate swirl bread at Happy HomeBaker blogsite (sorry I don't know how to create a link), I decided to use the recipe of the chocolate paste and my favourite cream bread recipe to re-create the chocolate wassant at home.
Here's a tray of lovely wassants :
Not quite as lovely as the ones at Provence, but hey, I'm only a novice. This is actually my fourth attempt already. I think the best was my third attempt, which I managed to get three layers (like Provence's, as I observed) of chocolate paste in between before I roll them into tiny croissants.
I rolled out the bread dough into a large rectangle and spread the chocolate paste on it using a spatula. Hmm.. an idea just crossed my mind, next time, I will try spreading nutella, I bet it will taste just as great. The best will be three layers of chocolate, but I only managed two. Roll the dough even thinner, then cut them into little triangles. Roll each triangle like a tiny croissant and they will look lovely like this :
From my last few attempts, I learned that what is key to ensuring that the bread is soft and fluffy is to ensure that you do not bake it too long. My first attempt, I baked at 180 degrees for 12 minutes. It was OK, but not soft enough. In this attempt, I baked the bread at 200 degrees for about 8 minutes. The bread is soft, slightly crisp outside and very nicely browned, without any egg-wash. But I think the best was when I baked it at 180 degrees for 8-9 minutes, almost as soft as Provence's and stayed that way for couple of days.