Viennoise au Chocolat: A Decadent Chocolate Brioche
Prepare to indulge in the soft, fluffy, and utterly irresistible Viennoise au Chocolat, a delightful French pastry that’s perfect for breakfast or a sweet afternoon treat. This golden, slightly sweetened brioche dough is filled with rich dark chocolate chips, then baked to perfection. Its tender crumb and decadent chocolate pockets are bound to impress. If you’re looking to bring a bit of France into your kitchen, this recipe is the ideal way to do it!
Ingredients
| Ingredient | Quantity |
|---|---|
| Manitoba Flour | 600g |
| Whole Milk | 400ml |
| Dark Chocolate Chips | 200g |
| Butter | 150g |
| Sugar | 60g |
| Dry Yeast (or Fresh Yeast) | 4g (or 12g fresh) |
| Fine Salt | 5g |
| Egg Yolk | 1 |
| Heavy Cream (or Milk) | 2 tbsp |
Instructions
-
Activate the Yeast:
In a bowl, dissolve the salt in 200 ml of warm milk. In the remaining milk, dissolve the dry yeast. (If using fresh yeast, crumble it into the milk). Add the sugar and mix gently until well combined. -
Start Mixing the Dough:
Place the Manitoba flour in the bowl of a stand mixer. Using the dough hook attachment, slowly incorporate the milk-yeast mixture into the flour while mixing on low speed. Gradually increase the speed as the mixture begins to combine into a smooth, sticky dough. -
Incorporate the Butter:
Add the butter, one tablespoon at a time, ensuring each addition is fully incorporated before adding the next. This process may take several minutes. Continue to knead the dough for about 20 minutes until it becomes smooth, elastic, and begins to pull away from the sides of the bowl. -
Rest the Dough:
Once the dough has reached the right consistency, shape it into a ball. Place it in a lightly greased bowl and cover it with plastic wrap. Let it rest and rise in a warm place for 1 to 1.5 hours, or until it has doubled in size. -
Divide and Shape the Dough:
After the dough has risen, gently deflate it. Divide it into six even pieces, each weighing approximately 220g. Roll each piece into a rough ball, then flatten it lightly with your hands into a round shape. -
Fill with Chocolate:
Place a generous amount of dark chocolate chips in the center of each flattened dough piece. Fold the edges of the dough over the filling and roll it tightly, forming a small baguette-like shape. -
Second Rise:
Arrange the rolled dough pieces on a baking sheet lined with parchment paper. Leave some space between each one for expansion. Cover them loosely with plastic wrap and allow them to rise for another hour and a half in a warm, draft-free area (like an oven with the light on). -
Egg Wash and Baking:
Preheat your oven to 180°C (350°F). In a small bowl, whisk together the egg yolk and heavy cream (or milk). Brush this mixture over the surface of each Viennoise au Chocolat to give them a golden finish once baked. Using a sharp knife, make a few shallow diagonal slashes on the top of each pastry for an extra touch of elegance. -
Bake:
Place the tray in the preheated oven and bake for 20-25 minutes, or until the pastries are golden brown and have a slight crispiness on the outside while remaining soft on the inside. -
Cooling and Serving:
Once baked, allow the Viennoise au Chocolat to cool on a wire rack for a few minutes. Serve warm, and enjoy the deliciously soft brioche dough with pockets of melty chocolate. These pastries are perfect with a cup of coffee or tea.
Tips for Success:
- Flour Substitution: While Manitoba flour is ideal for this recipe due to its high protein content, you can substitute it with bread flour if needed.
- Yeast Options: You can use either dry or fresh yeast. If you opt for fresh yeast, use 12g instead of 4g of dry yeast.
- Storage: These pastries are best enjoyed fresh but can be stored in an airtight container for 2-3 days. They can also be frozen and reheated for later enjoyment.
This Viennoise au Chocolat is a perfect pastry for any special occasion or even just as a sweet indulgence. The soft, buttery brioche dough combined with rich chocolate chips makes each bite an experience to savor.
