Chocolate Croissants, or Pain Au Chocolat, are flaky, buttery pastries filled with rich, melted chocolate. They’re golden and crisp on the outside, with soft, layered dough inside that almost melts in your mouth. It’s a perfect treat for anyone who loves a sweet, chocolatey breakfast or snack.
I love making these at home because the smell of fresh croissants baking fills the kitchen and feels so comforting. It takes a bit of patience to get the dough right, but seeing the chocolate tucked inside and biting into that warm, gooey center is always worth it. I usually use good quality dark chocolate for the filling, which makes all the difference.
My favorite way to enjoy Pain Au Chocolat is fresh out of the oven with a cup of coffee or tea. Sometimes I like to warm them just a little in the morning when I’m in a rush—it’s like a little moment of happiness before the day starts. These croissants make any morning feel special, and I think they’re a great pick-me-up snack too.
Key Ingredients & Substitutions
Yeast: Active dry yeast is ideal for a good rise. If using instant yeast, reduce water slightly and add directly to flour. Fresh yeast works too but adjust quantity.
Butter: Use unsalted butter for laminating to control salt and get clean butter flavor. Cold butter is key for flaky layers. If sticking to salted butter, reduce added salt.
Flour: All-purpose flour works well. For extra flakiness, some bakers mix in bread flour, but all-purpose is easier and great for beginners.
Chocolate: I recommend good-quality dark chocolate sticks or bars for melting inside. Semi-sweet or milk chocolate can be used to make it sweeter, but dark gives a nice balance.
Milk: Using whole milk adds richness. You can substitute with any plant-based milk but the dough may be less tender.
How Do You Achieve Flaky, Buttery Layers in Chocolate Croissants?
The secret is in the laminating and folding steps. These layers create the delicate, crisp texture.
- Make a butter block: Pound cold butter flat but keep it pliable, so it spreads evenly.
- Enclose butter in dough: Roll dough into a square larger than the butter block. Place butter diagonally and fold dough corners over it to seal.
- Roll and fold the dough: Roll into a long rectangle, fold into thirds like a letter. Chill to relax gluten and keep butter firm.
- Repeat folds: Do three turns total with chilling between. This layering traps butter between dough sheets, creating crisp, flaky layers.
- Keep everything cool: Work quickly and chill dough as needed to prevent butter from melting.
Patience during this process leads to tender, buttery croissants with beautiful lift and texture. It’s the heart of the recipe!
Equipment You’ll Need
- Rolling pin – helps you roll the dough evenly for perfect layers.
- Pastry scraper – great for folding dough and cleaning the work surface.
- Parchment paper – keeps croissants from sticking to the baking sheet and makes clean-up easy.
- Baking sheets – sturdy sheets that hold shape and bake croissants evenly.
- Pastry brush – for applying the egg wash to get that shiny, golden finish.
- Kitchen scale – measures ingredients accurately, especially butter and flour.
Flavor Variations & Add-Ins
- Swap dark chocolate with white chocolate for a sweeter, creamy twist.
- Add a sprinkle of cinnamon inside before rolling for warm, spicy flavor.
- Mix chopped nuts like almonds or hazelnuts with chocolate for added crunch.
- Try filling with almond paste instead of chocolate for a classic French treat.
Chocolate Croissants (Pain Au Chocolat)
Ingredients You’ll Need:
- 2 1/4 tsp (1 packet) active dry yeast
- 1/4 cup warm water (about 110°F/43°C)
- 1/4 cup granulated sugar
- 3 1/4 cups all-purpose flour, plus extra for dusting
- 1 tsp salt
- 3/4 cup whole milk, warmed
- 1 tbsp unsalted butter, melted
- 1 1/4 cups unsalted butter (cold, for laminating)
- 1 cup dark chocolate sticks or good-quality dark chocolate bars, cut into 3-4 inch sticks
- 1 large egg (for egg wash)
- 1 tbsp water (for egg wash)
How Much Time Will You Need?
The total time is around 4 to 5 hours. Most of this is letting the dough rise and chill to get those perfect layers. Active prep time is about 1 hour, and the rest is for proofing and chilling to get flaky, buttery croissants.
Step-by-Step Instructions:
1. Activate Yeast:
Mix warm water, 1 teaspoon sugar, and yeast in a small bowl. Let it sit for 5-10 minutes until foamy, showing the yeast is alive and ready.
2. Make the Dough:
In a large bowl, combine flour, salt, and the remaining sugar. Add the yeast mixture, warm milk, and melted butter. Mix until a dough forms. Knead on a floured surface for 5-7 minutes until smooth and elastic. Shape into a ball.
3. First Rise (Proof):
Place the dough in a greased bowl, cover with plastic, and let it rise in a warm place for 1 to 1.5 hours until doubled in size.
4. Prepare Butter Block:
Between parchment paper, pound and roll cold butter into a 7×7 inch square. Chill until firm but pliable, so it’s ready for laminating.
5. Enclose Butter in Dough (Laminate):
Roll dough into a 10×10 inch square. Place the butter block diagonally in the center. Fold dough corners over the butter, sealing it completely.
6. Roll and Fold (Turns):
Roll the dough into an 8×24 inch rectangle, then fold into thirds like a letter. Wrap and chill for 30 minutes. Repeat this rolling and folding two more times with 30 minutes chilling in between each turn. This builds the flaky layers.
7. Shape the Croissants:
Roll dough into a 10×20 inch rectangle. Cut into 10-12 rectangles (3×4 inches each). Place a chocolate stick at one end of each and roll tightly toward the other end, sealing the seam.
8. Second Rise:
Set shaped croissants seam side down on parchment-lined baking sheets. Cover loosely, let rise at room temperature for 1 to 1.5 hours until puffed and nearly doubled.
9. Preheat Oven & Egg Wash:
Heat oven to 400°F (200°C). Beat the egg with water and brush all croissants lightly for a golden shine.
10. Bake:
Bake croissants for 15-18 minutes until puffed and deep golden brown. Rotate trays halfway for even baking.
11. Cool and Enjoy:
Let croissants rest a few minutes on a wire rack. Serve warm to enjoy the buttery, flaky crust with melty chocolate inside.
Can I Use Frozen Butter for Laminating?
It’s best to use cold but not frozen butter for laminating. Frozen butter is too hard to roll and can break the dough layers. If your butter is frozen, let it thaw in the fridge until firm but pliable before using.
Can I Make Chocolate Croissants Ahead of Time?
Yes! You can prepare and shape the croissants, then refrigerate them overnight before the second rise. Let them come to room temperature and rise before baking bright and flaky the next day.
How Should I Store Leftover Croissants?
Store leftovers in an airtight container at room temperature for up to 2 days. To refresh, warm them in the oven at 300°F (150°C) for a few minutes to revive their flakiness and melted chocolate.
Can I Substitute the Chocolate Filling?
Definitely! Try using almond paste, Nutella, or even fruit preserves for a different twist. Just be mindful that wetter fillings might affect the dough’s texture and baking time slightly.
