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Chocolate Viennese Baguettes
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.
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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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