145grams(¾ cup) regular or mini chocolate chips(semi-sweet)
1large egg yolk beaten with 1 tablespoon water
In a small saucepan over medium-low, heat the milk and cream to 110°F (40°C). Be careful not to overheat it or it will kill the yeast. If you accidentally overheat, let cool to 110°F (40°C). Add the yeast and mix to combine.
In a large bowl whisk together the melted butter and sugar, then beat in the egg and the milk-yeast mixture until smooth. Add the flour in a couple additions, mixing well after each. Knead the dough until it’s completely smooth and soft and all the flour is absorbed.
Cover the bowl with a towel and let the dough rise, preferably in a warm spot, for about 1 to 1 ½ hours or until nearly doubled in size.
Sprinkle the chocolate chips over the dough and knead the chocolate chips into the dough until they are evenly distributed.
Divide the dough into 4 or 8 equal pieces. It’s easiest to weigh the dough and then divide the weight by the number of pieces you plan to cut, and then cut pieces of that size (if your dough is 970 grams, divide it into four 241 to 242 gram pieces or eight 120 to 121 gram pieces).
Shape the pieces of dough into small oblong loaves with slightly tapered ends. Don’t make the centers too fat or they won’t bake through evenly.
Arrange the mini loaves on a parchment paper lined baking sheet, cover with a towel and let them rise at room temperature for another 30 minutes.
Meanwhile, preheat the oven to 475°F (250°C), with the rack in the center of the oven.
Uncover the loaves, brush the tops and sides with the egg wash, then use a sharp knife to cut a few diagonal slashes across the top. Bake for about 10 to 12 minutes for smaller loaves, or 12 to 14 minutes for larger loaves, or until dark golden brown (the visual cues are more important than exact times, as ovens can vary).
Serve slightly warm or at room temperature. It’s best if the chocolate chips are still gooey!
I have made this recipe with both sizes and I prefer making 8 smaller loaves. It works well as 4 larger loaves, but those are much better for sharing. The 8 loaves bake faster and they are a good size in my opinion for a breakfast treat.
The Viennoises in Paris are often made with mini chocolate chips to complement the small size of the bread, but I often make them with regular sized chocolate chips as they are always stocked in my pantry and easier for me to use. You can use either size for yours.
Store in a covered container at room temperature for several days, or wrap them in foil, transfer to a freezer bag, and freeze for up to 1 month. Thaw completely in the refrigerator before refreshing them to eat.
Here's how to refresh these loaves in the days following: heat your oven or toaster oven to 350°F. Reheat the Viennoises for about 5 minutes (give or take) until they are warmed through and the chocolate chips have melted.