Half-Baked by Liz  recipes, crafting, & other fun things

Baguette Viennoise

February 10, 2016 / by Liz

I’ve been on a little bit of a bread-making kick lately – there’s just something about homemade bread that you can’t beat. Baguette Viennoise is a type of milk bread – softer, sweeter, and smaller than traditional French baguette, and it often contains chocolate! Other than the fact that I should have rolled these little baguettes a little longer (/less chubby), I’m really happy with how they turned out. Here’s the recipe (modified from a recipe provided during the Cordon Bleu Boulangerie Traditionnelle Course I completed last year):


250 mL milk, heated to 40°C
6.5 g dry yeast
500 g flour (T55 in France)
30 g sugar
15 g powdered milk
10 g salt
1 egg
50 g unsalted butter, room temperature
150 g mini chocolate chips
egg wash;
1 whole egg + 1 tablespoon cream, whisked together


Combine the milk and yeast, and allow the mixture to sit until a little foamy (about five minutes); then stir.

1 - Yeast

2 - Proofing

In the bowl of an electric mixer, whisk together the flour, sugar, powdered milk, and salt.

3 - Dry Ingreients

Add the egg and milk mixture. Using the dough hook, mix on low speed for 4 minutes, then increase to medium speed and mix for another 3 or 4 minutes.

5 - Add Wet Ingredients

Add the butter, and continue mixing on medium speed until the mixture reaches 24°C.

6 - Add Butter

7 - Check Temperature

Add the chocolate, and mix on low speed, just to combine. (I couldn’t get mini chocolate chips – bummer – but they’re better if you can get them!)

4 - Chocolate

8 - Add Chocolate

Place the dough in a greased bowl, cover with plastic wrap, and rest at room temperature for 1 hour.

9 - Rising

Punch the dough down, and divide into eight equal pieces (which should be 120 to 130 g each).

10 - Cut into Eight

Pre-shape each piece into a ball, cover, and rest for 10 minutes.

11 - Rest Dough

Roll each ball into a long baguette shape – about 10 inches long.

12 - Baguettes

Use pointy scissors to cut a herring bone pattern into each little baguette, and brush with egg wash. Let the baguettes rise for 90 minutes.

13 - Herring Bone Cuts

14 - Egg Wash

Preheat the oven to 155°C (310°F). Once the baguettes have risen, brush with egg wash again, and bake for ~18 minutes, until golden brown.

15 - Rise and Egg Wash Again

Brush with butter after removing from the oven, and transfer to a cooling rack.

16 - Cool


Final - Baguette Viennoise

Final 2 - Baguette Viennoise

Poor Stella, can’t have chocolate!

Final - With Stella

Signature FINAL

PS: Here’s the printable version of this recipe!

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