Viennoise au Chocolat (Vienna Bread with Chocolate)

July 9, 2019 (Last Updated: January 23, 2020)
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Viennoise, or Vienna bread, is an enriched, slightly sweet French bread. It can be make plain or in this case with chocolate chips to yield Viennoise au Chocolat! What a delicious way to start the day!

Three small loaves of Viennoise (Vienna bread) with chocolate chips

During my recent trip to Paris I enjoyed many spectacular pastries and breads. In fact, nearly every morning I visited La Maison d’Isabelle for some morning treats. My first visit to this award-winning bakery in the Latin Quarter consisted of a croissant, a pain aux raisins, and a Viennoise au chocolat. My mom and I shared all of these delicious French treats.

A croissant, a loaf of chocolate chip Vienna bread, and a pain aux raisins from a Parisian bakery

I had eaten many of the first two pastries in my life. They are old favorites. This, however, was my first time enjoying a Viennoise, or Vienna bread. It’s made with enriched dough, which means it contains butter and milk. This makes the dough richer from the added fat, and therefore the crumb is also soft and more delicate. It’s shaped like a short baguette with a softer crust, and in this case is studded with chocolate chips.

Small loaves of Viennoise chocolat before baking, with slits cut across the top

This recipe is much easier than attempting laminated dough for croissants and the like. If you are looking to make some homemade French-inspired treats, then this Viennoise au chocolat recipe is for you! It only requires about 1 1/2 to 2 total hours of proofing, and minimal kneading and shaping. In bread time, that’s actually not that bad! Especially when the pay off is full of gooey chocolate chips. Mmmmmm.

Small loaves of Viennoise chocolat after baking, with slits cut across the top

The flavor and texture of these Viennoises remind me slightly of chorek, a beloved Armenian egg bread typically made for Easter. These Viennoises are extra special because of the molten dots of chocolate throughout. You can certainly make the classic version and omit the chocolate if you prefer. Either way, they’re quite scrumptious. Bon Appetit!

A dark golden brown loaf of Viennoise or Vienna bread with chocolate chips

Other recipes you may like

Have you ever eaten these delicious treats? Leave me a comment telling me your favorite French baked good! Thanks 🙂

3 small chocolate chip breads on a decorative platter

Viennoise au Chocolat

Victoria
Viennoise, or Vienna bread, is an enriched, slightly sweet French bread. It can be make plain or in this case with chocolate chips to yield Viennoise au Chocolat!
5 from 1 vote
Prep Time 30 mins
Cook Time 10 mins
Rising Time 1 hr 30 mins
Total Time 2 hrs 10 mins
Course Bread, Breakfast, Brunch
Cuisine French, Viennese
Servings 4 to 8 depending on size
Calories 430 kcal

Ingredients
  

  • 1/3 cup + 2 tablespoons milk
  • 1/3 cup + 2 tablespoons heavy cream
  • 10 grams (3 1/2 teaspoons) active dry yeast
  • 75 grams (3/4 cup) unsalted butter, melted
  • 3 tablespoons granulated sugar
  • 1 large egg
  • 475 grams (scant 4 cups) all-purpose flour
  • 100 grams (3/4 cup) chocolate chips
  • 1 large egg yolk beaten with 1 tablespoon water

Instructions
 

  • In a small saucepan over medium-low, heat the milk and cream to 110 degrees F. Be careful not to overheat it or it will kill the yeast. If you accidentally overheat, let cool to 110 degrees. 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 1/2 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 (my dough was 920 grams, and I divided it into four 230 gram pieces). Shape the pieces of dough into small oblong loaves. 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 degrees F, 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 8 to 10 minutes for smaller loaves, or 10 to 12 minutes for larger loaves until dark golden brown. Serve slightly warm or at room temperature. It’s best if the chocolate chips are still gooey! You can refresh the loaves in a 350 degree F oven for a few minutes if they are a day or two old.

Notes & Nutrition

Adapted from Une Plume dans la Cuisine
Servings 8.0 * calories 430 * Total Fat 17 g * Saturated Fat 11 g * Monounsaturated Fat 4 g * Polyunsaturated Fat 0 g * Trans Fat 0 g * Cholesterol 86 mg * Sodium 22 mg * Potassium 34 mg * Total Carbohydrate 60 g * Dietary Fiber 1 g * Sugars 12 g * Protein 8 g
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*

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A golden loaf of Viennoise (Vienna bread) with chocolate chips

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3 Comments

  • Reply
    Mary Kabakian
    February 9, 2020 at 11:20 am

    5 stars
    This looks and tastes amazing! Reminds me of Paris!!!

  • Reply
    Alia
    May 15, 2020 at 9:23 am

    What do I replace heavy cream with? There is no heavy cream available where I live. Thanks!

    • Reply
      Victoria
      May 15, 2020 at 10:24 am

      Hi Alia,

      You can try it with additional milk in place of the cream (whole milk would be preferred in this case). You can also try it with canned evaporated milk if you have that, or perhaps even half-and-half. I haven’t tried it with either of those in place of the cream so I can’t comment if it will taste exactly the same, but they are both options you can try which SHOULD work. Let me know how it goes!

      Victoria

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