Description
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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Ingredients
For the Dough:
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3 ¾ cups all-purpose flour
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⅓ cup granulated sugar
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1 tbsp instant yeast
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1 ½ tsp salt
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1 ¼ cups cold whole milk
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1 tbsp unsalted butter, melted
For the Butter Layer:
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1 ¼ cups (2 ½ sticks) unsalted butter, cold and sliced
For the Filling:
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1 cup semi-sweet chocolate sticks or chopped chocolate bars
For the Egg Wash:
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1 large egg
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1 tbsp milk
Instructions
Step 1: Make the Dough
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In a large bowl or stand mixer, combine flour, sugar, yeast, and salt.
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Add cold milk and melted butter. Mix until a rough dough forms.
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Knead for about 3–4 minutes until smooth.
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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.
Notes
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.
- Prep Time: 1 hour (plus chilling and proofing time)
- Cook Time: 20 minutes
- Cuisine: French