Chocolate Croissants, or Pain Au Chocolat, are a delightful treat that combines flaky, buttery pastry with rich, melted chocolate tucked inside. These pastries have a beautiful golden-brown crust that’s crisp on the outside and soft on the inside, making every bite a perfect mix of textures. The chocolate adds just the right touch of sweetness without overpowering the buttery layers.
I love making these at home because the smell of fresh croissants baking fills the entire kitchen and feels like a warm hug. It’s a little bit of a project with the dough folding and chilling, but I promise it’s totally worth it when you pull those warm, chocolatey pastries out of the oven. Plus, there’s something unique about enjoying a homemade croissant that you just can’t get from store-bought versions.
My favorite way to enjoy them is fresh out of the oven with a cup of coffee or tea in the morning. They also make a lovely surprise to bring to a brunch or share with friends. If you want a little extra, I sometimes add a sprinkle of sea salt on top before baking, which really brings out the chocolate flavor. These croissants are the perfect balance of simple ingredients and indulgent taste, making them a joyful bake to share or savor on your own.
Key Ingredients & Substitutions
Flour: All-purpose flour works well here, but if you want an even flakier texture, try using bread flour for more gluten strength. Just make sure to adjust the liquid slightly if needed.
Butter: Cold unsalted butter is essential for the flaky layers. European-style butter with higher fat content will give richer flavor and better lamination. If you can’t find this, regular unsalted butter works fine.
Chocolate: Use good-quality dark chocolate sticks or bars. I like 60-70% cocoa content for a perfect balance of sweetness and bitterness. If you can’t find chocolate batons, chop a bar into pieces about 3-4 inches long.
Yeast: Instant yeast is easy to use and doesn’t need proofing. If you prefer active dry yeast, dissolve it in warm milk first for best results.
How Do I Achieve Perfect Flaky Layers in Pain Au Chocolat?
The secret to flaky layers is the lamination process where you fold butter into the dough multiple times. This creates thin alternating layers of dough and butter that puff up when baked.
- Keep your butter and dough cold so the butter doesn’t melt into the dough. Chill between folds.
- Roll gently and evenly—try not to tear the dough so layers stay intact.
- Use “letter folds” (fold in thirds) to build the layers step by step.
- Be patient! Chilling between folds allows the gluten to relax and the butter to firm, making rolling easier.
Following these steps will give you croissants with crisp, buttery, and beautifully layered texture inside.
Equipment You’ll Need
- Rolling pin – essential for rolling out dough evenly for those flaky layers.
- Pastry brush – perfect for brushing the egg wash to get a shiny golden crust.
- Baking sheets lined with parchment paper – prevent sticking and help even baking.
- Sharp knife or pizza cutter – to cut the dough into neat rectangles without tearing.
- Mixing bowls – for combining ingredients and letting the dough rest comfortably.
- Plastic wrap – keeps the dough covered and moist during chilling.
Flavor Variations & Add-Ins
- Swap dark chocolate for milk chocolate if you prefer a sweeter, creamier taste.
- Add a sprinkle of cinnamon or orange zest inside before rolling for a fresh twist.
- Fill with almond paste along with chocolate for a richer, nutty flavor.
- Use white chocolate for a different, sweeter taste that pairs beautifully with buttery pastry.
Chocolate Croissants (Pain Au Chocolat)
Ingredients You’ll Need:
Dough:
- 4 cups (500 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 2 teaspoons (8 g) salt
- 1 tablespoon (10 g) instant yeast
- 1 1/4 cups (300 ml) whole milk, lukewarm
- 1 tablespoon (15 g) unsalted butter, softened
Butter Block:
- 1 1/4 cups (280 g) cold unsalted butter (for laminating)
Filling and Finishing:
- 7 oz (200 g) dark chocolate batons or good-quality chocolate bars, cut into sticks
- 1 egg, for egg wash
How Much Time Will You Need?
This recipe takes some time mainly because of the resting and chilling periods. You’ll spend about 20 minutes preparing and kneading the dough, then chill it at least 4 hours or overnight. The lamination process with three folds will take about 1.5 to 2 hours total including chilling between steps. After shaping, plan 1.5 to 2 hours for proofing, and then 15-20 minutes for baking. Overall, expect a total time of roughly 7–8 hours, much of which is hands-off waiting time.
Step-by-Step Instructions:
1. Make the Dough:
In a large bowl, mix the flour, sugar, and salt, making sure to keep the yeast separate from the salt at first. Add the lukewarm milk and softened butter. Knead everything together until you get a smooth, elastic dough, about 8-10 minutes by hand or in a mixer with a dough hook.
Shape the dough into a ball, cover with a damp cloth in a lightly greased bowl, and let it rest for 30 minutes at room temperature. Then wrap it tightly with plastic wrap and refrigerate for at least 4 hours or overnight.
2. Prepare the Butter Block:
Place the cold butter between two sheets of parchment paper. Use a rolling pin to flatten it into a neat 7-by-7 inch square, about half an inch thick. Keep it chilled in the refrigerator until you’re ready to use it.
3. Laminate the Dough (Create Flaky Layers):
Roll out the chilled dough into a 10-by-20 inch rectangle on a floured surface. Place the butter block diagonally in the center of the dough. Fold the corners over the butter like an envelope, encasing the butter completely.
Roll gently into a 10-by-20 inch rectangle again. Fold the dough into thirds like a letter—this is your first fold. Wrap in plastic wrap and chill for 30 minutes. Repeat this rolling, folding, and chilling process two more times so you perform three folds total.
4. Shape the Croissants:
After the final fold and chill, roll the dough again to a 10-by-20 inch rectangle. Cut it into 4-by-5 inch rectangles. Place a piece of chocolate near the short edge of each rectangle, then roll tightly around the chocolate. Place each croissant seam-side down on parchment-lined baking trays.
5. Proof the Croissants:
Cover the trays loosely and let the croissants rise at room temperature until nearly doubled in size—about 1.5 to 2 hours.
6. Bake:
Preheat your oven to 400°F (200°C). Beat the egg lightly and brush it over the croissants for a beautiful golden shine. Bake for 15-20 minutes until puffed and golden brown.
7. Enjoy!
Let the croissants cool slightly before enjoying the warm, flaky, buttery, and chocolatey delight inside. These taste best fresh from the oven with a cup of coffee or tea.
Can I Use Frozen Dough for Chocolate Croissants?
Yes! You can freeze the dough after the initial mixing and resting. Thaw it overnight in the fridge before laminating and shaping. Keep the dough cold during rolling to maintain flaky layers.
What Can I Substitute for Chocolate Batons?
If you don’t have chocolate batons, chop a good-quality chocolate bar into sticks about 3-4 inches long. Avoid chocolate chips as they melt too quickly and don’t hold shape well inside the croissants.
How Should I Store Leftover Croissants?
Store leftover croissants in an airtight container at room temperature for up to 2 days. To refresh, warm them gently in a preheated oven at 300°F (150°C) for 5-7 minutes to restore crispness.
Can I Make These Croissants Ahead of Time?
Absolutely! After shaping, you can refrigerate the croissants overnight, covered loosely, and bake them fresh the next morning. Just let them come to room temperature and finish proofing before baking.
