Indulge in the rich, buttery layers of homemade chocolate croissants, also known as pain au chocolat. These classic French pastries combine flaky croissant dough with luscious dark chocolate, creating a treat that’s perfect for breakfast or an afternoon delight.
Why You’ll Love This Recipe
- Authentic Flavor: Recreate the taste of a French bakery in your own kitchen.
- Buttery and Flaky: The laminated dough yields delicate, crisp layers.
- Chocolatey Goodness: Each bite is filled with melted dark chocolate.
- Rewarding Process: While time-intensive, the results are well worth the effort.
- Versatile Treat: Enjoy them fresh, or reheat for a warm, gooey snack.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Granulated sugar
- Salt
- Active dry yeast
- Whole milk
- Unsalted butter
- Semi-sweet or bittersweet chocolate
- Egg (for egg wash)
Directions
- Prepare the Dough: Combine flour, sugar, salt, and yeast. Gradually add cold milk and mix until a dough forms. Knead until smooth, then refrigerate.
- Create the Butter Layer: Shape softened butter into a flat square and chill.
- Laminate the Dough: Roll out the dough, place the butter layer in the center, and fold. Repeat rolling and folding to create layers, chilling between each fold.
- Shape the Croissants: Roll out the laminated dough and cut into rectangles. Place chocolate in the center of each, then fold the dough over the chocolate to form a log shape.
- Proof: Let the shaped croissants rise until puffy.
- Bake: Brush with egg wash and bake until golden brown.
- Cool and Serve: Allow to cool slightly before serving.
Servings and Timing
- Yield: Approximately 16 croissants
- Prep Time: 12 hours 45 minutes (includes resting and proofing)
- Cook Time: 20 minutes
- Total Time: 13 hours 10 minutes
Variations
- Almond Croissants: Add almond paste filling and top with sliced almonds.
- Fruit-Filled: Incorporate raspberry or apricot jam with the chocolate.
- Nutella Version: Use Nutella as the filling for a hazelnut twist.
- Savory Option: Omit chocolate and fill with ham and cheese.
Storage/Reheating
- Storage: Keep in an airtight container at room temperature for up to 2 days.
- Reheating: Warm in a 350°F (175°C) oven for 5-10 minutes.
- Freezing: Freeze unbaked croissants after shaping. Thaw overnight in the refrigerator, proof, then bake as directed.
FAQs
What is the difference between a chocolate croissant and pain au chocolat?
They are the same pastry; “pain au chocolat” is the French term, while “chocolate croissant” is commonly used in English-speaking countries.
Can I use store-bought puff pastry instead of making dough from scratch?
Yes, using all-butter puff pastry is a quicker alternative, though the texture may differ slightly from traditional croissant dough.
How do I ensure my croissant dough rises properly?
Maintain a consistent, warm environment for proofing, ideally around 75°F (24°C), and ensure your yeast is active.
Can I use milk chocolate instead of dark chocolate?
Absolutely. Choose your preferred chocolate type, keeping in mind that milk chocolate will yield a sweeter pastry.
Why is laminating the dough important?
Laminating creates the distinct flaky layers characteristic of croissants by incorporating butter between folds of dough.
How thin should I roll out the dough?
Aim for about 1/4 inch (6 mm) thickness to balance flakiness and structure.
Can I make the dough ahead of time?
Yes, the dough can be prepared and refrigerated overnight before shaping and baking.
What type of butter is best for croissants?
Use high-quality, unsalted butter with a high fat content for optimal flavor and lamination.
How do I prevent the chocolate from leaking out during baking?
Ensure the edges are sealed well and the croissants are properly proofed before baking.
Can I add other fillings besides chocolate?
Certainly. Almond paste, fruit preserves, or savory fillings like ham and cheese can be used.
Conclusion
Crafting homemade chocolate croissants is a rewarding endeavor that brings the essence of a French patisserie to your kitchen. With patience and attention to detail, you’ll enjoy buttery, flaky pastries filled with rich chocolate—perfect for any occasion.
PrintHomemade Chocolate Croissants
Flaky, buttery, and filled with rich chocolate—these homemade chocolate croissants (also known as pain au chocolat) are a bakery-style treat you can make right at home. While they take a little time, the result is totally worth it: warm, golden croissants with melty chocolate centers. Perfect for breakfast, brunch, or an indulgent snack.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 4 heures 20 minutes
- Yield: 12 croissants 1x
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: French
Ingredients
For the Dough:
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4 cups all-purpose flour
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1/2 cup granulated sugar
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1 tbsp instant yeast
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1 1/4 tsp salt
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1 1/4 cups whole milk (warm)
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3 tbsp unsalted butter (softened)
For the Butter Layer:
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1 cup (2 sticks) unsalted butter, cold
For the Filling:
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1 cup semi-sweet chocolate batons or chopped chocolate
For the Egg Wash:
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1 egg
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1 tbsp milk
Instructions
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Make the Dough:
In a large bowl or stand mixer, mix flour, sugar, yeast, and salt. Add the warm milk and softened butter, and knead until a smooth dough forms. Cover and chill for 1 hour. -
Prepare the Butter Block:
Place cold butter between two sheets of parchment paper. Pound and roll it into a 7×7 inch square. Chill until firm but pliable. -
Laminate the Dough:
Roll the dough into a 10×10 inch square. Place the butter block in the center at a diagonal. Fold the corners of the dough over the butter and seal. Roll into a rectangle, then fold into thirds (like a letter). Chill for 30 minutes. Repeat rolling and folding 2 more times, chilling between each fold. -
Shape the Croissants:
Roll out the dough into a large rectangle (about 1/4 inch thick). Cut into rectangles (about 3×5 inches). Place a few pieces of chocolate near one short edge and roll tightly. Place seam-side down on a lined baking sheet. -
Proof:
Cover the croissants loosely with plastic wrap and let them rise in a warm place for about 1.5 to 2 hours, or until puffy. -
Bake:
Preheat oven to 375°F (190°C). Whisk egg and milk to make egg wash. Brush croissants lightly with the egg wash. Bake for 18–20 minutes, or until golden brown.
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Cool and Enjoy:
Let cool for 10 minutes before serving. Best enjoyed warm
Notes
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You can use dark chocolate for a richer flavor.
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To make ahead, shape croissants and freeze before proofing. When ready to bake, thaw overnight in the fridge, proof, and bake as directed.
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These are best eaten the same day but can be stored in an airtight container for 1–2 days and reheated in the oven.