Homemade Chocolate Croissants

There’s nothing quite like a warm, flaky chocolate croissant fresh from the oven. With buttery layers and a rich chocolate center, these Homemade Chocolate Croissants (also known as Pain au Chocolat) bring a taste of the French bakery right to your kitchen. While they take a bit of time and love, the end result is pure pastry perfection.

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Why You’ll Love This Recipe
Buttery & Flaky Layers – The homemade dough bakes into beautifully golden, tender pastry.
Rich Chocolate Center – Every bite has smooth, melty chocolate inside.
Made from Scratch – A baking project that rewards your effort with bakery-quality results.
Perfect for Breakfast or Dessert – Delicious with coffee in the morning or as an evening treat.
Freezer-Friendly – Make a batch and enjoy fresh croissants any time.

Ingredients You’ll Need

For the Dough:

• 3 ¾ cups all-purpose flour
• ⅓ cup granulated sugar
• 1 tbsp instant yeast
• 1 ½ tsp salt
• 1 ¼ cups cold whole milk
• 1 tbsp unsalted butter, melted

For the Butter Layer:

• 1 ¼ cups (2 ½ sticks) unsalted butter, cold and sliced

For the Filling:

• 1 cup semi-sweet chocolate sticks or chopped chocolate bars

For the Egg Wash:

• 1 large egg
• 1 tbsp milk

Tools You’ll Need

• Rolling pin
• Pastry brush
• Parchment paper
• Plastic wrap
• Baking sheet
• Sharp knife or pizza cutter
• Stand mixer with dough hook (optional)

Step-by-Step Instructions

Step 1: Make the Dough

1. In a large bowl or stand mixer, combine flour, sugar, yeast, and salt.
2. Add cold milk and melted butter. Mix until a rough dough forms.
3. Knead for about 3–4 minutes until smooth.
4. Cover and refrigerate the dough for 30 minutes.

Step 2: Prepare the Butter Block
5. Lay out the cold butter slices on parchment paper in a square (about 6×6 inches).
6. Cover with another piece of parchment and gently pound and roll the butter into an even block.
7. Chill the butter block while the dough rests.

Step 3: Laminate the Dough
8. Roll the chilled dough into a 10×10 inch square.
9. Place the butter block in the center like a diamond and fold the corners of the dough over the butter to seal it.
10. Roll the dough into a 20×10 inch rectangle.
11. Fold into thirds like a letter. That’s one “turn.”
12. Chill the dough for 30 minutes.
13. Repeat the rolling and folding process two more times, chilling for 30 minutes between each turn.

Step 4: Shape the Croissants
14. After the final chill, roll the dough into a 20×10 inch rectangle again.
15. Cut the dough into 4×3 inch rectangles.
16. Place a chocolate stick or a small amount of chopped chocolate near one end of each rectangle.
17. Roll tightly from the chocolate side, keeping the seam underneath.
18. Place rolled croissants on a parchment-lined baking sheet.

Step 5: Proof the Croissants
19. Cover loosely with plastic wrap and let rise in a warm place for 1½ to 2 hours until puffed.
20. Preheat oven to 400°F (200°C).

Step 6: Bake
21. In a small bowl, whisk together egg and milk for the egg wash.
22. Brush each croissant gently with the egg wash.
23. Bake for 18–20 minutes or until deep golden brown.
24. Cool slightly before serving.

Tips for Perfect Chocolate Croissants
Use High-Quality Butter – European-style butter (with higher fat content) makes the layers richer.
Keep It Cold – Chill between turns to keep the butter from melting into the dough.
Chocolate Matters – Use baking chocolate sticks or high-quality bars for the best melt.
Seal the Edges – Prevent chocolate from leaking out by pressing the dough tightly.
Plan Ahead – Make the dough a day before for even better results and easier timing.

Serving Suggestions
With Coffee – A classic pairing with espresso, cappuccino, or café au lait.
Dust with Sugar – A light dusting of powdered sugar adds a pretty finish.
Drizzle with Chocolate – Melt extra chocolate and drizzle over the top for even more indulgence.
Make It a Brunch – Serve alongside fruit, yogurt, and fresh juice.
With Ice Cream – Slice and serve warm with a scoop of vanilla or hazelnut ice cream.

How to Store & Reheat

Storing:

• Store cooled croissants in an airtight container at room temperature for up to 2 days.
• Refrigeration not recommended as it can make them stale faster.

Freezing:

• Freeze unbaked, shaped croissants on a baking sheet. Once frozen, transfer to a bag.
• Bake from frozen, adding 5–7 minutes to baking time, or thaw overnight before baking.

Reheating:

• Oven: Warm at 300°F for 5–8 minutes until heated through.
• Avoid microwaving to preserve crispiness.

Frequently Asked Questions

1. Can I use store-bought dough?
Yes. Puff pastry can work in a pinch, but won’t have the same layered texture as homemade croissant dough.

2. What kind of chocolate works best?
Use chocolate batons, baking bars, or any semi-sweet or dark chocolate that melts smoothly.

3. Do I need a stand mixer?
Nope! You can knead the dough by hand—it just takes a bit more effort.

4. Can I add other fillings?
Absolutely. Try hazelnut spread, almond paste, or raspberry jam for fun variations.

Final Thoughts

Homemade Chocolate Croissants may take a little time and patience, but the reward is beyond worth it. With golden, flaky layers and a rich, molten chocolate center, they bring the magic of a Parisian bakery straight to your kitchen.
Perfect for weekend brunch, holiday mornings, or anytime you want to treat yourself to something truly special—go ahead and give them a try. You deserve it.

Preparation Time: 1 hour (plus chilling and proofing time)
Cooking Time: 20 minutes
Cuisine: French

Nutritional Information (Per Serving):
Calories: 310 | Protein: 5g | Carbohydrates: 28g | Fat: 20g | Fiber: 1g | Sodium: 220mg

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