Pain viennois

Method

1. 1 Mix the yeast with warm milk and sugar, then let it sit for 10 minutes until it froths.
2. 2 Knead with flour, eggs, and salt for 10 minutes, then add softened butter and knead for another 8 minutes.
3. 3 Let it rest for 1 hour and 30 minutes, then mix in the chocolate chips at the end and stir for only 1 minute.
4. 4 Shaped into an 18 cm elongated form, then scored with eight parallel horizontal lines 3 mm deep — these shallow, thick scores are what give pain viennois its distinctive shape.
5. 5 Let it rest for 30 minutes, brush with egg wash, then bake at 180 degrees for 16 minutes until the surface is glossy and light brown.

With an appliance

• Air fryer 50 min

  Replace step 5: spray a thin layer of oil onto the sides of the mold, use a 195-degree hot air oven for 10 minutes, rotating the tray at minute 5. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.