Viennoise au chocolat

Name: Viennoise au chocolat
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 6
Ingredients: Manitoba flour 4.3 cups; Whole milk 1 ¾ cup; Dark chocolate chips 1 cup; Butter 0.7 cup; Sugar 4 ½ tbsp; Brewer's yeast 0.8 tsp; Fine salt 1 tsp; Egg yolks 1; Fresh liquid cream 2 spoonfuls

it de fr es br

810

Calories per serving

Vegetarian

Energy Kcal 810
Carbohydrates g 100.8
of which sugars g 34.4
Protein g 18
Fats g 37.2
of which saturated fat g 21.26
Fiber g 3
Cholesterol mg 117
Sodium mg 367

Difficulty: Easy
Prep time: 40 min
Cook time: 25 min
Makes: 6 pieces
Cost: Low
Note plus 2 hours of rising

PRESENTATION

Viennoise au chocolat is just this really delicious French pastry—you gotta try it. Its story goes back to the 19th century, thanks to August Zang, an Austrian baker who brought those Viennese baking vibes to Paris. Thing is, this isn't just any bread. Nope, it’s a chocolate brioche that’s perfect for breakfast or, you know, a sweet snack. Picture this: a soft, moist milk bread with a shiny crust and those diagonal slashes, just like the ones you see in French bakeries. And the chocolate chips? Tucked right inside, making every bite so, so indulgent. Really really good.

This version? Takes it up a notch by adding even more chocolate, so you get the best of both worlds: fluffy, sweet bread and rich, melted chocolate bits. For real, Parisians line up for these in the morning—no joke. Imagine strolling down a Paris street, and there's this aroma of fresh-baked chocolate bread coming from a local bakery. You can totally recreate that vibe at home with this chocolate brioche recipe.

And look, this isn’t your average chocolate-filled bread. It’s way lighter than a pain au chocolat, but not as dense as a brioche, which is great. You'll spot that golden crust, just slightly crispy on top, while inside—tender and packed with chocolate pockets. People really adore these for their melt-in-your-mouth texture. Plus, the sweetness is just right.

In today's world, where simplicity meets that craving for something special, making a batch of easy homemade chocolate brioche buns just hits the spot. They’re perfect with coffee, and they work great in a lunchbox. For anyone into baking at home or just wanting a little slice of that Parisian bakery vibe, this is pretty much the best place to start. Give it a shot, and you’ll get why this chocolate brioche is such a classic fave.

INGREDIENTS

810

Calories per serving

Ingredients for 6 Viennoise, each 8 oz: Manitoba flour 4.3 cups (600 g); Whole milk 1 ¾ cup (400 ml); Dark chocolate chips 1 cup (200 g); Butter 0.7 cup (150 g); Sugar 4 ½ tbsp (60 g); Brewer's yeast 0.8 tsp (4 g); Fine salt 1 tsp (5 g)

for brushing: Egg yolks 1; Fresh liquid cream 2 spoonfuls

Preparation

How to prepare Viennoise au chocolat

To make the chocolate viennoise, start by dissolving the salt in 200 ml of warm milk 1, in the remaining milk dissolve the dry yeast (alternatively you can use 0.4 oz of fresh yeast) 2 and set aside. Meanwhile, sift the flour into a stand mixer bowl 3 and

add the granulated sugar 4. Start kneading using the paddle attachment and slowly add the milk with the yeast 5, turn on the stand mixer to combine the mixture, then add the milk in which you dissolved the salt 6.

When the ingredients are well combined 7, replace the paddle with the dough hook and add the softened butter in pieces, one cube at a time 8. Once all the butter is added, knead for another 20 minutes until the dough detaches from the sides and becomes very elastic and smooth 9.

Form a dough ball 10, place the dough ball inside a bowl, cover with plastic wrap 11 and let it rise in the turned-off oven with the light on for an hour or until the dough has doubled in volume 12.

After this time, divide it into 6 pieces of about 8 oz each 13, flatten the dough balls slightly with your hands and fill them with chocolate chips 14. Fold the dough sheet 15

and roll it as if forming a baguette 16, place the viennoise on a baking sheet lined with parchment paper and let them rise for about 1.5 hours again in the turned-off oven with the light on. After this time, beat the egg yolk with two tablespoons of cream (or milk) and brush the surface of the viennoise with this mixture, then make crosswise cuts on the surface of the viennoise 17 and bake in a preheated static oven at 195°F for about 20 minutes or until they are golden on the surface 18 (if using a convection oven, bake at 185°F for 10-15 minutes). Your chocolate viennoise are ready, slice them and enjoy them for breakfast with a good cup of coffee!

Storage

It is recommended to store the chocolate viennoise under a glass dome and consume it within the day.
You can freeze the viennoise after baking.

Tip

Since we're in the world of sweet delicacies, know that the viennoise is also enjoyed "plain," meaning without chocolate chips, perhaps accompanied by some jam, or filled with candied grapes. Which version do you prefer?

For the translation of some texts, artificial intelligence tools may have been used.

Viennoise au chocolat

PRESENTATION

INGREDIENTS

How to prepare Viennoise au chocolat

Storage

Tip

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