Chocolate Viennese Baguettes
Recipe by Chef Sylvain - Long live pastry!
Soft and slightly crisp Viennese baguettes sprinkled with chocolate chips, perfect for breakfast or a snack. This homemade recipe reproduces the flaky texture of an industrial pastry thanks to a long kneading, a first rise, the incorporation of softened butter, then a second rise before baking.
MediumFrenchServes 4
Printable version with shopping checklist
Source Video
3h 8m
Prep
22m
Cook
25m
Cleanup
3h 55m
Total
Cost Breakdown
Total cost:$4.02
Per serving:$1.01
Critical Success Points
- • Never let the yeast come into direct contact with the salt or sugar.
- • Incorporate the softened butter without melting it.
- • Observe the rise times for proper gluten development.
- • Score just before baking for a nice expansion.
Safety Warnings
- • Handle the hot oven; wear kitchen gloves.
- • Softened butter can be slippery; watch out for splatters.
- • Use a well‑sharpened knife or cutter for scoring to avoid slips.
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