Chocolate Viennese Baguettes

Ingredients

• 500 g Type 55 flour (All-purpose flour, sifted)
• 15 g Fresh baker's yeast (At room temperature)
• 10 g Salt (Fine salt)
• 200 ml Milk (Tempered between 20 °C and 25 °C)
• 60 g Granulated sugar
• 80 g Unsalted butter (Softened (not melted))
• 2 pieces Eggs (At room temperature)
• 90 g Chocolate chips (Dark or milk chocolate as preferred)
• 1 piece Egg (wash) (Beaten with a little water or milk)

Instructions

1. Prepare the ingredients

   Measure the flour, sugar, salt, yeast and butter. Temper the milk to 20‑25 °C and crack the eggs into a small bowl.

   Time: PT2M

2. Mix the dry ingredients

   In the mixer bowl, place the flour, sugar and salt, separating each component into a corner of the bowl. Add the yeast in another corner, never in direct contact with the salt or sugar.

   Time: PT2M

3. Incorporate the liquids and knead (first phase)

   Pour in the beaten eggs then the tempered milk into the bowl. Mix on low speed for 2 minutes to homogenize, then increase slightly and knead for 6 minutes with the hook, without overheating the dough.

   Time: PT8M

4. Incorporate the butter

   Add the softened butter in small pieces. Knead for an additional 6 minutes until the butter is fully incorporated and the dough is smooth.

   Time: PT6M

5. First rise

   Form a ball with the dough, place it in a floured container, cover with a cloth and let rest at room temperature for 1 h 15 min until it doubles in volume.

   Time: PT1H15M

6. Degas and shape the dough

   On a floured work surface, flatten the dough to release the gas, sprinkle the chocolate chips, fold the dough onto itself and roll into a long log. Divide the log into 4 equal parts.

   Time: PT15M

7. Form the baguettes

   Flatten each piece into a log about 25 cm long, slightly fold the sides toward the center to obtain a Viennese baguette shape.

   Time: PT5M

8. Wash

   Beat the wash egg with a tablespoon of water. Brush each baguette over the entire surface.

   Time: PT5M

9. Second rise

   Place the baguettes on a sheet lined with parchment paper, cover with a cloth and let rise for 1 hour at room temperature until they double in volume.

   Time: PT1H

10. Score

    Just before baking, lightly score each baguette with a cutter or a very sharp knife.

    Time: PT5M

11. Bake

    Bake in a preheated oven at 180 °C for 22 minutes, until the baguettes are golden and the chocolate is melted inside.

    Time: PT22M

    Temperature: 180°C

12. Cool

    Remove the baguettes from the oven, transfer them to a rack and let cool for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Type 55 flour: All-purpose flour, Wheat flour
• Instead of Fresh baker's yeast: Active dry yeast (5 g)
• Instead of Salt: Sea salt
• Instead of Milk: Unsweetened almond milk
• Instead of Granulated sugar: Cane sugar
• Instead of Unsalted butter: Margarine, Clarified butter
• Instead of Eggs: Flax egg (2 tbsp water + 1 tbsp ground flaxseed), Apple sauce (¼ cup)
• Instead of Chocolate chips: Chopped dark chocolate
• Instead of Egg (wash): Egg white, Plant milk + oil

Equipment Needed

• Mixer with hook
• Mixing bowl
• Silicone spatula
• Kitchen scale
• Rolling pin
• Sharp knife or cutter
• Baking sheet
• Parchment paper
• Cooling rack
• Kitchen brush
• Clean kitchen towel

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Use very cold butter and fold it into the dough in several turns for more flakiness (detrempe technique).
• Lightly dust with powdered sugar before baking for a slightly sweet crust.
• For a more intense flavor, add a teaspoon of vanilla extract to the dough.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 days.

Freezer: Wrap individually and freeze up to 1 month.

Room temperature: At room temperature, consume within 4 hours to prevent drying out.

Make-Ahead Tips

• Prepare the dough the day before, let it rise, then shape the baguettes and freeze before the second rise.
• The baguettes can be brushed and baked in advance, then reheated for 5 minutes in a 150 °C oven.