Chocolate Croissants, also known as Pain Au Chocolat, are flaky, buttery pastry delights filled with rich, melty chocolate. They’re golden on the outside with layers of tender, airy dough that practically melt in your mouth. If you love a mix of crispness with sweet chocolate in the center, these croissants will quickly become a favorite.
I always think there’s something special about making these at home, even if it takes a bit of time. I like to enjoy the process of folding the buttery dough and placing the chocolate sticks just right. It’s a treat that feels a little fancy but turns out so satisfying because you know it’s homemade and fresh out of the oven.
My favorite way to serve Pain Au Chocolat is warm, just minutes after baking, paired with a cup of coffee or hot chocolate. It’s the perfect breakfast or afternoon snack. Sometimes, I like to take a bite and watch the chocolate stretch a little because that’s the best sign your croissant is just right. These are always a hit, whether for a cozy morning or a little sweet escape during the day.
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Key Ingredients & Substitutions
Flour: All-purpose flour works well, but you can try bread flour for a chewier texture and stronger gluten structure if you want your croissants a bit more structured.
Butter: Cold unsalted butter is the key for those beautiful layers. European-style butter with higher fat content gives richer flavor. If unavailable, regular unsalted butter works fine.
Chocolate: I prefer dark chocolate sticks with around 70% cacao for a nice balance of sweetness and bitterness. If you want it sweeter, milk chocolate is a good alternative.
Yeast: Instant yeast is easy and reliable, but active dry yeast can be used too; just dissolve it in warm milk first.
Milk: Whole milk adds richness, but you can swap for any milk or even water for a dairy-free option. Just keep the dough texture in mind.
How Do You Master the Laminating Process for Light, Flaky Layers?
Laminating means folding layers of butter into the dough to get that flakiness. It’s all about temperature and patience:
- Keep both dough and butter cold but pliable — too warm and butter melts, too cold and it cracks.
- Roll evenly into a rectangle, fold into thirds, then chill between folds to relax gluten and keep butter firm.
- Repeat folds 3 times for multiple thin layers — this creates the classic croissant texture.
- Work quickly to stop dough from warming up.
- Chill for at least 30 minutes between turns; this helps keep butter solid and dough easy to handle.
Following these steps carefully is what transforms simple dough into airy and crisp croissants with buttery crunch.
Equipment You’ll Need
- Rolling pin – essential for rolling out the dough and butter evenly for perfect layers.
- Mixing bowls – handy for combining ingredients and letting the dough rise comfortably.
- Baking sheet – to bake your croissants on; I like one with a non-stick surface for easy cleanup.
- Parchment paper – prevents sticking and helps with even baking.
- Pastry brush – perfect for applying the egg wash to give croissants that shiny, golden finish.
- Plastic wrap or kitchen towel – great for covering dough during resting and proofing stages to keep moisture in.
- Sharp knife or pizza cutter – helps cut the dough cleanly without squishing the layers.
Flavor Variations & Add-Ins
- Swap dark chocolate for white chocolate for a sweeter, creamier filling.
- Add a sprinkle of cinnamon or orange zest to the dough for a warm, fresh twist.
- Try adding almond paste inside or brushing with almond syrup after baking for a nutty flavor boost.
- Use hazelnut spread instead of plain chocolate for a richer, indulgent taste.
Chocolate Croissants (Pain Au Chocolat)
Ingredients You’ll Need:
- 4 cups (500g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 tbsp instant yeast
- 1 1/4 tsp salt
- 1 1/4 cups (300ml) whole milk, warm
- 2 tbsp unsalted butter, melted
- 1 1/4 cups (280g) cold unsalted butter (for laminating)
- 1 cup (180g) dark chocolate sticks or chopped dark chocolate (70% cacao)
- 1 egg (for egg wash)
How Much Time Will You Need?
This recipe takes about 4 to 5 hours total. You’ll spend around 45 minutes actively prepping and kneading the dough, laminating with butter, cutting, and shaping the croissants. Then, you’ll need to chill the dough for about 1.5 to 2 hours during folding, plus proofing time of 1 to 1.5 hours as the croissants rise before baking. Baking takes about 15 to 20 minutes. Plan accordingly so you have time for the dough to chill and rise well!
Step-by-Step Instructions:
1. Prepare the Dough:
Start by mixing the flour, sugar, instant yeast, and salt in a large bowl. Keep the yeast and salt separated initially to avoid killing the yeast. Add the warm milk and melted butter, then stir until the dough just comes together.
2. Knead and Chill:
Turn the dough out onto a lightly floured surface. Knead it for 5-7 minutes until it’s smooth and elastic. Form it into a ball, wrap with plastic, and chill in the fridge for at least one hour to rest the dough.
3. Prepare Butter Block:
Place the cold butter between two sheets of parchment paper and gently bash or roll it into a 7-inch square. Keep it chilled and firm but still a little pliable.
4. Encase Butter & Laminate:
Roll the chilled dough into a 10-inch square. Put the butter block diagonally on the dough square, then fold the dough corners over the butter like a package. Seal well so the butter is completely enclosed.
5. Roll and Fold (Turns):
Roll the dough into a long rectangle about 20 inches by 8 inches. Fold it into thirds, like a letter. Wrap it in plastic and chill for 30 minutes. Repeat this rolling, folding, and chilling two more times for a total of three turns to create flaky layers.
6. Shape Your Croissants:
After the final rest, roll the dough to about ¼ inch thick. Cut it into rectangles about 3 by 5 inches. Place a chocolate stick or two tablespoons of chopped chocolate at one end of each rectangle, then roll it up tightly around the chocolate.
7. Proof the Croissants:
Put your rolled croissants on a parchment-lined baking tray, seam side down. Cover lightly and let them rise at room temperature for about 1 to 1.5 hours until they puff up.
8. Bake to Perfection:
Preheat your oven to 400°F (200°C). Beat the egg and brush it gently over the croissants to get a shiny, golden crust. Bake them for 15 to 20 minutes until puffed, browned, and crisp on top.
9. Cool and Enjoy:
Let the croissants cool for a few minutes on a wire rack, then enjoy warm for melty chocolate and tender, flaky layers.
Can I Use Frozen Butter for Laminating?
It’s best to use cold, but not frozen, butter for laminating. Let frozen butter thaw in the fridge until it’s firm but pliable to avoid breaking the dough layers.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough and do the initial bulk fermentation, then refrigerate overnight. Continue with the laminating and shaping the next day for fresher croissants.
How Should I Store Leftover Croissants?
Store leftovers in an airtight container at room temperature for up to 2 days. To refresh, warm them in a preheated oven at 300°F (150°C) for 5-7 minutes to crisp up the crust.
What Can I Use if I Don’t Have Chocolate Sticks?
You can substitute chocolate sticks with chopped dark chocolate or chocolate chips. Just place about 2 tablespoons per croissant before rolling for a delicious filling.
