| Time | Servings | Difficulty |
|---|---|---|
| 00:30 | 8 | Average |
Introduction
Chocolate viennoises are soft and terribly delicious pastries. It is very accessible but I recommend to prepare it the day before because of the rising times (1h30 in total). These Viennese are irresistible.
The extra thing:
- It is possible to freeze raw viennoises (before rising) immediately after having shaped them.
- Mix dark chocolate chips with white chocolate chips
Ingredients
| 10 cl milk | |
| 10 cl liquid cream | |
| 10 g baker’s yeast dehydrated | |
| 75 g butter | |
| 3 sachets of vanilla sugar | |
| 475 g flour | |
| 100 g chocolate chips | |
| 1 egg | |
| 1 egg yolk pour dorer |
Instructions
|
1
|
In a small saucepan, heat the milk with the cream to cool them (no more than 35 ° C), then dissolve the baker’s yeast while stirring.
Melt the butter in the microwave, set aside. |
|
2
|
Beat sugar and melted butter with a whisk in a large bowl.
Add the egg and the milk-cream mixture. Pour this preparation into the bowl of a food processor fitted with a hook or into a salad bowl. |
|
3
|
Pour in the flour delicately, mixing well.
Knead the dough until it becomes supple and comes off the bowl. Form a ball and let stand covered with a cloth at room temperature for about 1 hour, the dough should double in size. |
|
4
|
Incorporate the chocolate chips into the dough and knead for a few more moments to obtain a homogeneous mixture. Divide the dough into 8 and form small sausages lengthwise by rolling them on the lightly floured work surface with your hands.
|
|
5
|
Line a baking sheet with parchment paper.
Place the viennoises on top, cover with a clean, dry cloth and let rise for 30 minutes. |
|
6
|
Preheat the oven to 250 ° C.
Brush the viennoises with an egg yolk and bake them halfway up for 8 to 10 minutes. Let cool and serve. |
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