Homemade Chocolate Croissants (Pain au Chocolat) Recipe

Introduction

Homemade Chocolate Croissants, or Pain au Chocolat, are buttery, flaky pastries filled with rich chocolate. Though they require some time and patience, the result is a bakery-quality treat that’s perfect for breakfast or a special snack. This recipe guides you through every step for delicious, impressive croissants at home.

Ingredients

• 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
• 4 cups (500g) all-purpose flour (spooned & leveled), plus more for rolling/shaping
• 1/4 cup (50g) granulated sugar
• 2 teaspoons salt
• 1 Tablespoon active dry or instant yeast
• 1 and 1/2 cups (360ml) cold whole milk
• One 4-ounce bar (113g) semi-sweet or bittersweet chocolate, coarsely chopped
• Optional: confectioners’ sugar for dusting
• 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
• 2 Tablespoons (16g) all-purpose flour
• 1 large egg
• 2 Tablespoons (30ml) whole milk

Instructions

1. Step 1: Combine 1/4 cup softened butter, flour, sugar, salt, and yeast in a mixer bowl. Mix on low-medium speed for 1 minute, slowly adding cold whole milk. Then knead on medium speed for 5 minutes or knead by hand on a floured surface until the dough passes the windowpane test.
2. Step 2: Shape dough into a ball on a floured surface or silicone mat. Flatten slightly, cover with plastic wrap, and refrigerate on a baking sheet for 30 minutes.
3. Step 3: Remove dough and gently roll into a 14×10-inch rectangle, shaping with your hands as needed. Cover and refrigerate for 4 hours or overnight.
4. Step 4: Mix 1 and 1/2 cups butter and 2 Tbsp flour until smooth. Spread into a 7×10-inch rectangle on a silicone mat and chill for 30 minutes until firm but pliable.
5. Step 5: Place chilled butter layer on dough center and fold dough edges over it. Roll out to a 10×20-inch rectangle on a floured counter, fold lengthwise into thirds (1st turn). Chill 30 minutes if needed.
6. Step 6: Repeat rolling and folding (2nd turn), then chill dough for 30 minutes.
7. Step 7: Roll and fold the dough again (3rd turn), then refrigerate for 4 hours or overnight.
8. Step 8: Roll dough to an 8×20-inch rectangle. Cut into sixteen 2×5-inch rectangles. Stretch each piece gently to 8 inches, place chocolate pieces at one end, and roll tightly with the seam underneath. Arrange on lined baking sheets, cover loosely, rest 1 hour at room temperature, then refrigerate 1 hour or up to 12 hours.
9. Step 9: Preheat oven to 400°F (204°C). Whisk egg and milk for egg wash, then brush over chilled croissants.
10. Step 10: Bake croissants for about 20 minutes, turning pans halfway. Lower temperature to 375°F (190°C) if browning too quickly. Cool on wire racks before serving, optionally dust with confectioners’ sugar.

Tips & Variations

• Use a silicone baking mat to prevent dough slipping when rolling and transferring.
• Keep dough and butter cold but pliable for easier laminating and better layers.
• If you don’t have fresh yeast, instant yeast works well for this recipe.
• Experiment with dark or milk chocolate bars for different flavor profiles.
• For a decorative finish, dust croissants with confectioners’ sugar just before serving.
• Freezing shaped croissants before baking allows for fresh bakes anytime; bake from frozen with a slightly longer baking time.

Storage

Store leftover croissants covered at room temperature for up to a few days or refrigerate for up to one week. To keep longer, freeze for up to three months. Thaw frozen croissants on the counter or overnight in the fridge and warm before serving to refresh their flakiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can knead the dough by hand on a lightly floured surface. It will take about 5 minutes of kneading until it is smooth and passes the windowpane test.

How do I know if my dough is kneaded enough?

The best test is the “windowpane test”: stretch a small piece of dough until it’s thin enough to see light through without tearing. If it tears, knead a bit longer. Proper kneading develops gluten, giving the croissant its structure.

Homemade Chocolate Croissants (Pain au Chocolat) Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 128 reviews

These homemade chocolate croissants (Pain au Chocolat) feature a flaky, buttery laminated dough wrapped around rich semi-sweet chocolate. Made from scratch with detailed steps for dough preparation, lamination, and shaping, this recipe delivers classic French pastries perfect for breakfast or an indulgent snack.

• Author: Elena
• Prep Time: 1 hour 30 minutes
• Cook Time: 20 minutes
• Total Time: 6 to 28 hours (including multiple resting and chilling periods)
• Yield: 16 croissants 1x
• Category: Breakfast, Pastry
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Dough

• 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
• 4 cups (500g) all-purpose flour (spooned & leveled), plus more for rolling/shaping
• 1/4 cup (50g) granulated sugar
• 2 teaspoons salt
• 1 Tablespoon active dry or instant yeast
• 1 and 1/2 cups (360ml) cold whole milk

Filling

• One 4-ounce bar (113g) semi-sweet or bittersweet chocolate, coarsely chopped

Butter Layer

• 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
• 2 Tablespoons (16g) all-purpose flour

Egg Wash

• 1 large egg
• 2 Tablespoons (30ml) whole milk

Optional

• Confectioners’ sugar for dusting

Instructions

1. Preliminary Notes: Prepare by reviewing a complete croissant dough guide for initial dough prep and step-by-step photos. Ensure you have space for two baking sheets in the refrigerator for later steps.
2. Make the Dough: Cut 1/4 cup butter into four slices and place in the bowl of a stand mixer with dough hook. Add flour, sugar, salt, and yeast. Mix on low-medium speed for 1 minute, then slowly add cold milk while mixer runs. Increase speed to medium and knead the dough.
3. Knead the Dough: Knead for 5 minutes with mixer or by hand until soft and slightly tacky, adding small amounts of flour if sticky but avoiding dryness. Perform windowpane test to ensure proper gluten development.
4. Rest Dough in Refrigerator: Shape dough into a ball on a floured surface or silicone mat, flatten gently, cover with plastic wrap or foil, and refrigerate for 30 minutes.
5. Shape and Roll Dough: Remove chilled dough and roll into a precise 14×10-inch rectangle, using a silicone mat to prevent sliding and maintain shape.
6. Long Rest: Place rolled dough on baking sheet, cover, and refrigerate for 4 hours or overnight (up to 24 hours).
7. Prepare Butter Layer: Beat 1 1/2 cups softened butter with 2 Tbsp flour until smooth. Spread into a 7×10-inch rectangle on a silicone mat or parchment-lined baking sheet and chill for 30 minutes.
8. Lamination – First Turn: On a lightly floured counter, place butter layer in center of dough rectangle, fold dough edges over butter, seal edges, then roll out to 10×20 inches. Fold lengthwise into thirds like a letter to complete first turn. Chill if dough becomes warm.
9. Second Turn: Roll dough again to 10×20 inches and fold lengthwise into thirds. Refrigerate for 30 minutes before the next turn.
10. Third Turn: Repeat rolling and folding into thirds. Afterward, refrigerate dough for 4 hours or overnight.
11. Shape Croissants: Roll dough to 8×20 inches. Cut vertically in half to create two 4-inch-wide strips. Cut each into 3 horizontal slices yielding 8 rectangles. Halve each rectangle lengthwise to make 16 pieces. Stretch each to about 8 inches long, place chopped chocolate on one end, and roll tightly with seam down. Place on two lined baking sheets, cover, and rest at room temperature for 1 hour, then refrigerate for at least 1 hour (up to 12 hours) before baking.
12. Preheat Oven: Heat oven to 400°F (204°C).
13. Egg Wash: Whisk egg and milk together. Remove croissants from refrigerator and lightly brush each with egg wash.
14. Bake: Bake croissants on middle racks for about 20 minutes until golden brown, rotating pans halfway. If browning too fast, reduce oven to 375°F (190°C).
15. Cool and Serve: Transfer croissants to wire rack and cool briefly. They will deflate slightly. Dust with confectioners’ sugar if desired. Best enjoyed the day of baking.
16. Storage: Store leftovers covered at room temperature for a few days or refrigerated up to 1 week. Freeze for up to 3 months and thaw before warming and serving.

Notes

• Use a stand mixer with dough hook for easier kneading, but hand kneading works too.
• Maintain precise rectangle measurements throughout lamination for best layering.
• Keep dough and butter cold but pliable for effective lamination layers.
• Resting dough in the refrigerator at several stages develops flavor and texture.
• Allow shaped croissants to be cold before baking for better puff and flakiness.
• You can freeze shaped croissants before baking; thaw and bake fresh when desired.
• Use a silicone baking mat or parchment paper to prevent dough sticking and facilitate handling.

Keywords: Chocolate Croissants, Pain au Chocolat, French Pastry, Laminated Dough, Homemade Croissants, Breakfast Pastry