Chocolate Croissants, or Pain Au Chocolat, are flaky, buttery pastries filled with rich, melted chocolate—one of my all-time favorite breakfast treats. The outside is golden and crisp, while the inside hides soft, gooey chocolate that makes every bite feel like a special little moment. They look fancy but are surprisingly fun to make at home!
I love making chocolate croissants on a slow weekend morning when there’s time to enjoy the aroma of freshly baked dough filling the kitchen. A little tip I’ve learned is to make sure your butter is cold and to handle the dough gently so it stays nice and layered. It’s a bit like a relaxing baking adventure, and the results are always worth it.
My favorite way to enjoy these is warm, straight from the oven, with a cup of coffee or tea. Sometimes I’ll even add a sprinkle of powdered sugar on top for a simple touch. Whether for breakfast, brunch, or a special snack, chocolate croissants never fail to put a smile on my face and feel like a little celebration in every bite.
Key Ingredients & Substitutions
Flour: All-purpose flour works well for this recipe, giving the dough a good balance of strength and tenderness. If you want an even flakier croissant, try using bread flour for more gluten development. Just be careful not to overwork the dough.
Butter: Cold, unsalted butter is essential for layering in the dough. Using high-quality butter will boost flavor and texture. If unsalted is not available, reduce added salt slightly. Avoid margarine or low-fat butter for best results.
Chocolate: Dark chocolate sticks or batons are traditional inside pain au chocolat. You can use any good-quality chocolate bar if you don’t have sticks, just cut them into strips. Milk or semi-sweet chocolate works too if you prefer a sweeter filling.
Yeast: Instant dry yeast is convenient and reliable. You may substitute with active dry yeast but activate it first in warm milk. If fresh yeast is your favorite, adjust the quantity accordingly (usually 3 times the instant yeast amount).
How Do You Get Those Perfect Flaky Layers in Chocolate Croissants?
The key is laminating the dough—folding cold butter into the dough several times to create thin alternating layers of butter and dough. This creates the classic flaky texture when baked.
- Keep everything cold to prevent butter from melting into the dough.
- Roll the dough evenly into rectangles to keep layers consistent.
- Follow the fold and chill steps exactly: three folds with 30-minute rests between will create many thin layers.
- Handle the dough gently and avoid over-rolling once you’ve done the turns.
- Do not skip the chilling between folds; it keeps butter firm and dough relaxed.
Patience and cold temperatures lead to croissants that puff perfectly with crisp, thin layers that gently melt in your mouth.
Equipment You’ll Need
- Rolling pin – essential for rolling out the dough evenly and creating those thin, buttery layers.
- Baking sheet – a flat, rimmed sheet to bake the croissants and catch any melting chocolate.
- Parchment paper – prevents sticking and makes cleanup super easy.
- Pastry brush – perfect for applying the egg wash to get that shiny, golden crust.
- Plastic wrap – helps keep the dough covered and chilled between folds to maintain the butter layers.
- Sharp knife or pizza cutter – handy for cutting the dough into rectangles before shaping.
Flavor Variations & Add-Ins
- Swap dark chocolate with white chocolate for a sweeter, creamier filling that pairs well with buttery dough.
- Add a sprinkle of cinnamon or a thin layer of almond paste inside for a warm, nutty twist.
- Use hazelnut spread (like Nutella) instead of chocolate sticks for a quick and delicious alternative.
- Try adding a few chopped toasted nuts (almonds or hazelnuts) inside for extra crunch and flavor contrast.
How to Make Chocolate Croissants (Pain Au Chocolat)?
Ingredients You’ll Need:
- 2 cups all-purpose flour, plus extra for dusting
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 tablespoon instant dry yeast
- 3/4 cup warm milk (about 110°F/43°C)
- 1 tablespoon unsalted butter, melted
- 1 cup (225g) unsalted cold butter (for laminating)
- 6-8 pieces of dark chocolate sticks or bars (roughly 3-4 inches long)
- 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. You’ll spend some time preparing and laminating the dough, taking breaks to chill it between folds. After shaping your croissants, you’ll proof them for about 1.5 to 2 hours before baking. Patience makes for the best flaky layers and rich flavor!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, mix the flour, sugar, salt, and yeast evenly. Warm the milk just slightly and add the melted butter. Pour this wet mix into the dry ingredients and stir until a rough dough forms. Knead for 5 to 7 minutes until smooth and elastic. Shape it into a ball, cover with plastic wrap, and chill in the fridge for 1 hour.
2. Prepare the Butter Block:
Place the cold butter between two sheets of parchment paper. Using a rolling pin, flatten and shape the butter into a 7×7 inch square. Keep it chilled but pliable for laminating.
3. Laminate the Dough:
On a floured surface, roll out your dough into a 10×14 inch rectangle. Center the butter block and fold each side of the dough over the butter, sealing it like an envelope. Pinch the edges tightly to enclose the butter completely.
4. Roll and Fold the Dough (Turns):
Roll the dough into a long rectangle about 20×10 inches. Fold the bottom third up, then fold the top third down over it (like folding a letter). Wrap it in plastic and chill for 30 minutes.
Repeat this rolling and folding two more times, each time chilling for 30 minutes. This creates the classic layers inside your croissants.
5. Shape the Croissants:
Roll the dough out to about 24×12 inches. Cut into 6 equal rectangles. Place a chocolate stick or bar near the short edge of each piece, then roll up tightly, sealing the edges underneath.
6. Proof the Croissants:
Place shaped croissants on a parchment-lined baking sheet, spaced apart. Cover loosely and let them rise at room temperature until nearly doubled, about 1.5 to 2 hours.
7. Bake:
Preheat the oven to 400°F (200°C). Beat the egg with water to make an egg wash. Gently brush each croissant for a glossy finish. Bake for 15-20 minutes, or until puffed and golden brown.
8. Cool and Serve:
Let the croissants cool a bit on a wire rack. Serve warm to enjoy flaky layers and melted chocolate inside. Optionally, sprinkle with powdered sugar for a lovely finish.
Enjoy your delicious, homemade Chocolate Croissants – a graceful, classic treat that’s worth every step!
Can I Use Frozen Dough for Chocolate Croissants?
Yes, you can freeze the dough after the final fold or after shaping the croissants. Wrap tightly in plastic wrap and freeze for up to 1 month. When ready, thaw overnight in the fridge and allow to proof at room temperature before baking.
What’s a Good Substitute for Chocolate Sticks?
If you don’t have chocolate sticks, use chopped good-quality chocolate bars or chocolate chips. You can also spread a thin layer of chocolate hazelnut spread inside before rolling for a quick alternative.
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 briefly in the oven at 300°F (150°C) for 5-7 minutes to restore flakiness.
Can I Make These Croissants Ahead of Time?
Absolutely! You can shape and proof them, then refrigerate overnight. Bake fresh the next morning for the best texture and flavor. Just bring them to room temperature for about 30 minutes before baking.
