Chocolate Croissant (Pain au Chocolat)
Flaky, buttery, and filled with rich dark chocolate, these homemade chocolate croissants (pain au chocolat) bring the magic of a Parisian bakery to your kitchen. Perfect for breakfast or an indulgent treat!
Equipment
- Rolling Pin
- Pastry brush
- Sharp knife or pizza cutter
- Baking sheet
- Parchment paper
- Mixing bowls
- Dough scraper
Ingredients
For the Dough:
- 3 ½ cups 440g all-purpose flour
- ¼ cup 50g granulated sugar
- 1 tbsp instant yeast
- 1 ½ tsp salt
- 1 cup 240ml warm milk
- 2 tbsp 30g unsalted butter, softened
For the Butter Layer:
- 1 cup 226g unsalted butter, cold
For the Filling:
- 6 oz 170g high-quality dark chocolate, chopped
For the Egg Wash:
- 1 egg
- 1 tbsp milk
Instructions
Prepare the Dough
- In a large bowl, mix flour, sugar, yeast, and salt. Gradually add warm milk and softened butter. Mix until dough forms.
- Knead for 5 minutes until smooth. Cover and refrigerate for 2 hours.
Prepare the Butter Layer
- Place cold butter between two parchment sheets. Roll into a 6x6-inch (15x15 cm) square. Chill for 30 minutes.
Laminate the Dough
- Roll dough into a 10x10-inch (25x25 cm) square. Place butter in the center and fold the dough over it like an envelope.
- Roll out into a rectangle, fold into thirds, then chill for 30 minutes. Repeat this two more times.
Shape the Croissants
- Roll the dough into a ¼-inch thick rectangle. Cut into 4x6-inch (10x15 cm) rectangles.
- Place a chocolate strip at one end and roll into a log. Place seam-side down on a baking sheet.
Proof the Croissants
- Cover loosely and let rise at room temperature for 2 hours, or until doubled.
Bake the Croissants
- Preheat oven to 375°F (190°C). Brush croissants with egg wash.
- Bake for 18–22 minutes until golden brown and crisp.
Notes
Use high-quality European butter for the best flavor and texture.
For extra crispiness, reheat in the oven instead of the microwave.
Store at room temperature for up to 2 days or freeze for up to 2 months.
For extra crispiness, reheat in the oven instead of the microwave.
Store at room temperature for up to 2 days or freeze for up to 2 months.