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Homemade Chocolate Croissants (Pain au Chocolat) Recipe

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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/homemade-chocolate-croissants-pain-au-chocolat-recipe/