Viennoise au Chocolat is a traditional breakfast pastry also known as “Vienna Bread with Chocolate.”
The popular baguette-shaped bread is sold in French-style bakeries and pastry shops throughout Europe.
Viennoise au Chocolat is unique in that the pastry is small and slightly sweet and decadent thanks to the addition of sugar, butter and mini chocolate chips that dot the dough.
Our authentic recipe is easy to make at home using active dry yeast. They are best served at breakfast with a café au lait or cappuccino .
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What Is Viennoise au Chocolat?
Viennese Bread is a long loaf with a soft and shiny crust, decorated with deep incisions, incorporating a small quantity of ingredients that bring it closer to “Viennoiserie” Viennese-style pastries in taste and texture, hence its name: a little sugar, a little milk and butter. The proportions of these ingredients can be increased for a richer and more decadent bread, similar to brioche or milk bread.
Viennoise au Chocolat is the most popular type of Viennese Bread. The traditional sweet and buttery baguette shaped sweet bread are dotted with sweet mini chocolate chips.
The popularity of Viennese-style baked goods in France began with the Boulangerie Viennoise, which was opened by August Zang in 1839. The invention of Viennese bread is attributed to this Austrian who, tired of bread taxed in Paris, became a baker and had the idea, in 1840, of making the appetizing bread of his country in the French capital from Hungarian oatmeal.
If you’re looking to develop your bread making repertoire try making our easy Viennoise au Chocolat recipe at home!
Travel to Austria by Making Viennoise au Chocolat at Home
I love traveling to Europe.
As a professional food and travel journalist, I’ve had the opportunity to enjoy amazing meals in Europe, from traditional markets to award winning restaurants and bakeries.
For over ten years, I’ve been on the hunt for the best Viennoise au Chocolat recipe. I’ve embarked on culinary adventures throughout Western Europe in Holland, Belgium, Luxembourg, France, Switzerland, Germany and Austria.
While Viennoise au Chocolat has its roots in Vienna the mouth-watering chocolate chip bread can now be found in traditional Parisian-style bakeries, pastry shops and cafes across the continent, from Normandy to Berlin, Stockholm and beyond!
The first time I ever ate Vienna Bread was on my first trip to the Austrian capital. In the summer the city hosts a fabulous free outdoor concert series dedicated to the country’s musical icon, Wolfgang Amadeus Mozart.
I popped by a traditional Austrian cafe that morning and ordered a selection of authentic pastries including a perfectly golden brown Chocolate Vienna Bread mini loaf.
With a steaming coffee in hand I sat on a park bench, noshing on soft chocolate chip bread while listening to the sweet sounds of Mozart’s The Magic Flute.
I immediately fell in love with Vienna Bread, which is best enjoyed dunked into a frothy latte or cappuccino. The most luxurious way to wake up to the world!
After you’ve enjoyed your first taste, you’ll realize why Viennoise au Chocolat is a must-try when visiting Austria!
My Family Loves Viennoise au Chocolat
I love baking fresh bread for my family and friends.
After enjoying a backpacking adventure in Europe I was excited to come home and recreate tiny loaves of Viennoise au Chocolat in my own kitchen.
On a snowy morning in the winter I woke up and decided to spend the day proofing dough so that I could have a friend over in the afternoon for tea time.
There’s really nothing more relaxing then loitering in your apartment on a chilly day baking bread, the perfume of active yeast is sublime.
Making homemade Vienna Bread is now a tradition I look forward to every Christmas. They make for a delicious morning pastry to serve on your festive holiday brunch buffet.
I like to dunk Vienna Bread with Chocolate Chips into a hot cappuccino but my dad likes to slather his with cold French butter. You can also serve the bread with a selection of fruit jams, ricotta, mascarpone or cream cheese.
Recipe Baking Tips
This homemade Viennoise au Chocolat recipe is a delight to make at home. I like to call the process my “bread therapy,” as I find it so relaxing. Here are a few baking tips to get you started:
- To activate the yeast be sure the milk is warmed to 100–110℉ then let it rest for 10 to 15 minutes. You know the yeast is healthy and active when it froths. If the milk is too hot it can kill the yeast. If the milk is at the correct temperature range but the yeast does not rise it is likely past its due date. Dash to the store to buy more!
- We add whipping cream to the dough to give it a brioche-style richness.
- We’ve used all purpose flour in this recipe but you can substitute for bread flour if you prefer.
- Traditional Vienna Bread in Austria are always prepared with mini chocolate chips not the normal sized ones. Since the bread is small using mini chocolate chips is a must so they don’t overwhelm the dough and are evenly distributed. We like to use dark chocolate chips but you can use milk chocolate or semi sweet if you prefer.
- Be sure to wash the exterior of each loaf with egg yolk using a pastry brush to give the Vienna Bread it’s classic golden brown appearance.
What To Serve with Viennoise au Chocolat
We know you’ll love making our homemade Viennoise au Chocolat recipe at home!
We like to serve freshly baked Vienna Chocolate Bread at breakfast but they can also be enjoyed in the afternoon at a coffee break or in the evening as a dessert with a scoop of your favourite ice cream, mousse or pudding.
If you’re hosting a German or Austrian-themed dinner party you might also want to serve Chocolate Vienna Bread with:
- Erdapfelsalat Viennese Warm Austrian Potato Salad
- Nussecken German Nut Corners
- Maulwurfkuchen German Mole Cake
- Cherry Lovers Black Forest Tiramisu
- Flädlesuppe German Pancake Soup
- Kartoffelknödel German Potato Dumplings
- Semmelknödel German Bread Dumplings
- Speckknödel German Bread Bacon Dumplings
- Schwäbische Käsespätzle German Cheese Noodles
- German Quick Pickled Carrots and Cabbage
- Pork Rouladen
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You can store Vienna Bread for several days in a covered container at room temperature. We recommend reheating them in the oven before enjoying them in the following days. You can also use a toaster oven or air fryer.
You can also wrap them in foil, transfer to a freezer bag and freeze them for up to 2 months. Make sure you completely thaw them in the refrigerator before you refresh them in the oven.
To reheat simply heat up your oven, toaster or air fryer to 300-350 F and warm them for a few minutes until they are warm and the chocolate chips have melted again.
You can also use a microwave but you will not achieve the desired crunchy exterior texture.
How To Make Homemade Viennoise au Chocolat
Viennoise au Chocolat
- Small Pot
- measuring cups
- measuring spoons
- Mixing bowls
- baking sheet
- 1/2 cup Milk
- 1/2 cup Whipping Cream
- 1 tbsp Active Dry Yeast
- 1/3 cup Unsalted Butter melted
- 3 tbsp White Sugar
- 1 Large Egg
- 3 1/2 cups All Purpose Flour
- 3/4 cup Mini Chocolate Chips
- 1 Egg Yolk beaten with 1 tbsp water
- In a small pot over low heat, heat the milk and cream until warm. Be careful not to overheat it or it will kill the yeast. Add yeast and mix to combine.
- In a large mixing 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. Knead the dough until it’s completely smooth and soft and all the flour is absorbed.
- Cover the bowl with a kitchen towel and let the dough rise, in a warm spot, for one to two hours or until doubled in size.
- Sprinkle chocolate chips over the dough and knead the chocolate chips into the dough until they are evenly distributed.
- Divide the dough into 8 equal pieces. Shape the pieces of dough into small oblong loaves with tapered ends.
- Arrange the loaves on a parchment paper lined baking sheet, cover with a towel and let them rise at room temperature for another 30 minutes.
- Preheat the oven to 475°F with the rack in the middle 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 10 to 12 minutes or until dark golden brown.
- Serve warm or at room temperature after resting on a cooling rack.
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