Easy French chocolate chip viennoises accessible to all levels. With only 4 minutes to knead the dough, breakfast is ready even before you say it!
- 10 cl milk
- 10 cl liquid cream
- 25g fresh yeast
- 3 Tablespoons sugar
- 3/4 cup (75g) melted butter
- 3,5 cups (475g) flour
- 1 egg + 1 yolk to brush
- 3/4 cup (100g) chocolate chips
- In a small saucepan, warm up the milk with the cream up to 100°F. Dissolve the fresh yeast into the milk by stirring well. Be careful not to overheat the milk-cream mixture to prevent from killing the yeast.
- In a large bowl, whisk together the sugar with the melted butter. Add the beaten egg and the milk-cream mixture. Pour the flour in two or three additions, stirring well after each addition. Knead the dough until it becomes soft and elastic, then form a ball. Place it back into the bowl covered with a towel and let rise at room temperature for about 1 hour, until the dough has doubled in size.
- Add the chocolate chips into to the dough and knead for a few more minutes to incorporate them perfectly. Divide the dough in 8 parts, form a ball with each of them and then shape them into long snakes (you can also divide the dough in 4 parts only, depending on the size you want to obtain).
- Place the viennoises on a baking tray covered with parchment paper, cover them with a cloth, and let them rise for 30 more minutes.
- Preheat the oven to 480°F. When the oven is warm enough, brush the viennoises with the yolk and bake them half way for about 8-10 minutes, depending on their size.