Chocolate Croissants, also known as Pain Au Chocolat, are flaky, buttery pastries filled with rich, melty chocolate. The layers of tender, golden dough give way to a warm, sweet surprise inside that makes every bite feel like a little celebration. These treats are perfect when you’re craving something comforting and a bit special.
I love making these because the smell of baking croissants filling the kitchen is unbeatable. It’s like a warm hug first thing in the morning. I find that using good quality chocolate makes a big difference—you get that smooth, gooey center every time. Plus, they’re fun to eat warm, right out of the oven while the chocolate is still soft.
Serving them with a cup of coffee or a glass of cold milk makes breakfast or snack time feel extra cozy. I often make a batch on weekends and share them with family or friends—they always disappear in no time. If you’re feeling adventurous, you can even add a little sprinkle of sea salt on top before baking to bring out the chocolate’s flavor even more.
Key Ingredients & Substitutions
Butter: Cold, unsalted butter is key for flaky layers. If you don’t have unsalted, just reduce salt in dough. Using quality butter gives better flavor and texture.
Chocolate: I prefer dark chocolate batons because they melt nicely without too much sugar. If unavailable, use good quality chocolate chips or even chocolate bars cut into sticks.
Yeast: Active dry yeast is common and reliable. You can substitute with instant yeast but reduce warm water slightly and mix directly with flour.
Flour: All-purpose flour works well here. If you want even lighter layers, try a pastry flour blend.
How Do You Create Those Flaky Layers in Pain Au Chocolat?
The secret is in the laminating process, which means folding butter into the dough multiple times.
- Start with a solid cold butter block placed inside the dough.
- Roll and fold the dough like a letter to trap butter between dough layers.
- Chill between rolls to keep butter firm and prevent melting.
- Repeat 3 times for multiple thin layers—this is what makes the dough puff and flake.
Patience is key here! Keeping butter cold and dough rested ensures those beautiful crisp layers and butter pockets.
Equipment You’ll Need
- Rolling pin – helps you roll out dough evenly for the perfect flaky layers.
- Baking sheets – you’ll need at least two for spacing out croissants to rise and bake.
- Parchment paper – keeps croissants from sticking and makes cleanup easy.
- Mixing bowls – for combining dough ingredients and proofing the yeast.
- Pastry brush – handy for applying the egg wash gives croissants a golden, shiny finish.
- Plastic wrap – important for covering dough during resting periods to keep it moist.
Flavor Variations & Add-Ins
- Swap dark chocolate for white chocolate for a sweeter, creamier center.
- Add a sprinkle of cinnamon or orange zest inside for a warm, fresh twist.
- Include almond paste or Nutella along with chocolate for a rich, nutty flavor.
- Try sprinkling chopped nuts like hazelnuts or pecans on top before baking for extra crunch.
Chocolate Croissants (Pain Au Chocolat)
Ingredients You’ll Need:
Dough:
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup warm water (about 110°F / 43°C)
- 3/4 cup warm whole milk
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 2 1/4 cups all-purpose flour, plus more for dusting
- 1 tablespoon unsalted butter, softened (for dough)
Laminating Butter:
- 1 cup cold unsalted butter, cut into thin slices
Filling & Finishing:
- 3/4 cup good quality dark chocolate batons or chocolate chips
- 1 egg (for egg wash)
- 1 tablespoon water (for egg wash)
How Much Time Will You Need?
This recipe takes about 3 to 4 hours total, including active preparation, resting, and proofing times. Most of the time is for dough rising and chilling between folds to create flaky layers, plus baking for about 15-20 minutes.
Step-by-Step Instructions:
1. Activate the Yeast:
Mix warm water and yeast in a small bowl. Let it sit for about 5 minutes until foamy. This wakes up the yeast and makes it ready to help the dough rise.
2. Make the Dough:
In a big bowl, stir together flour, sugar, and salt. Add the yeast mixture, warm milk, and softened butter. Mix them until the dough just comes together.
3. Knead the Dough:
Throw the dough onto a floured surface, knead with your hands for 5 to 7 minutes until it’s smooth and elastic. Shape it into a ball.
4. Let the Dough Rise:
Put the dough ball in a lightly oiled bowl. Cover it with plastic wrap and keep it warm. Let it rise until doubled in size, about 1 hour.
5. Prepare the Butter Block:
Lay out the cold butter slices on parchment paper to make a 5-inch square. Cover with another paper and gently tap and roll to form an even, solid butter block. Chill it so it stays firm but bendable.
6. Laminate the Dough:
Roll your dough out into a rectangle about 10×20 inches. Place the butter block in the center. Fold the dough’s edges over the butter, sealing it completely inside.
7. Roll and Fold (First Turn):
Roll the dough into a long rectangle roughly 8×24 inches. Fold into thirds like a letter (called a “turn”). Wrap it up and chill for 30 minutes.
8. Repeat Turns:
Do two more turns with 30-minute chills in between. Rolling and folding three times creates the flaky layers that make croissants so special.
9. Shape the Croissants:
After chilling, roll the dough into a 12×24 inch rectangle, 1/4 inch thick. Cut it into 12 rectangles, around 4×6 inches each.
10. Add the Chocolate and Roll:
Place 2 or 3 chocolate sticks near one short edge of each rectangle. Roll the dough over, sealing the chocolate inside with the seam on the bottom.
11. Second Rise:
Place your croissants on a baking sheet lined with parchment. Cover loosely and let them rise until puffy and nearly doubled, about 1 to 1.5 hours.
12. Prepare for Baking:
Preheat your oven to 400°F (200°C). Beat the egg with a tablespoon of water. Brush this egg wash gently over each croissant to give them a lovely golden color.
13. Bake:
Bake the croissants for 15-20 minutes, or until they’re beautifully golden brown and puffed up.
14. Cool and Enjoy:
Let croissants cool on a wire rack for a few minutes. Eat them warm to enjoy the buttery, flaky layers and gooey chocolate center at their best.
Can I Use Frozen Dough or Butter for This Recipe?
Yes, but if using frozen dough, thaw it fully in the fridge overnight before shaping. Butter should be cold but pliable—if frozen, defrost slightly until you can press it gently without it melting.
Can I Substitute the Chocolate Filling?
Absolutely! You can use white chocolate, milk chocolate, or even add a layer of Nutella or almond paste for a different flavor twist. Just be mindful of sweetness and melting points.
How Should I Store Leftover Croissants?
Store leftovers in an airtight container at room temperature for up to 2 days. Reheat gently in the oven at 300°F (150°C) for a few minutes to refresh their flakiness.
Is It Possible to Make These Croissants Ahead of Time?
Yes! After shaping the croissants, you can freeze them on the baking sheet until firm, then transfer to a freezer bag. Bake them straight from frozen, adding a few extra minutes to the baking time.
