Homemade Chocolate Croissants

Extra flaky, buttery, and filled with rich chocolate, these Homemade Chocolate Croissants—known as Pain au Chocolat—bring the taste of a French bakery straight to your kitchen. While they require patience and time, the reward is warm, golden croissants with delicate layers and melted chocolate inside.

Why You’ll Love This Recipe

This recipe transforms simple ingredients into a luxurious pastry. The process of laminating butter into the dough creates airy, crisp layers, while the chocolate filling adds indulgent sweetness. Whether for a special brunch, a cozy weekend treat, or impressing guests, these croissants deliver an authentic Parisian experience. Though they take time to prepare, much of it is resting time, making the recipe approachable with proper planning.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/4 cup unsalted butter, softened
4 cups all-purpose flour, plus more for rolling/shaping
1/4 cup granulated sugar
2 teaspoons salt
1 tablespoon active dry or instant yeast
1 1/2 cups cold whole milk
4 ounces semi-sweet or bittersweet chocolate, chopped
(optional) confectioners’ sugar for dusting

Butter Layer:
1 1/2 cups unsalted butter, softened
2 tablespoons all-purpose flour

Egg Wash:
1 large egg
2 tablespoons whole milk

Directions

1. Combine softened butter, flour, sugar, salt, and yeast in a stand mixer bowl. Mix briefly, then slowly pour in the milk while mixing. Knead the dough for 5 minutes until soft and tacky.

2. Form into a ball, cover, and chill for 30 minutes.

3. Roll dough into a 14×10-inch rectangle. Cover and refrigerate for 4 hours or overnight.

4. Prepare the butter layer by mixing butter and flour, then shape into a 7×10-inch rectangle. Chill for 30 minutes.

5. Place the butter layer in the center of the dough, fold edges over, and seal. Roll into a 10×20-inch rectangle, then fold into thirds (1st turn).

6. Repeat rolling and folding for a 2nd and 3rd turn, chilling the dough for 30 minutes between the 2nd and 3rd turn.

7. Cover the dough and refrigerate again for 4 hours or overnight.

8. Roll dough into an 8×20-inch rectangle. Cut into sixteen 2×5-inch strips. Stretch each strip to 8 inches, add chocolate at one end, and roll tightly.

9. Place croissants seam-side down on lined baking sheets. Cover and rest at room temperature for 1 hour, then refrigerate for another 1–12 hours.

10. Preheat oven to 400°F. Brush croissants with egg wash.

11. Bake for 20 minutes until golden brown, rotating pans halfway.

12. Cool slightly, dust with confectioners’ sugar if desired, and serve warm.

Servings and timing

Yield: 16 croissants
Prep Time: 12 hours 45 minutes (including resting)
Cook Time: 20 minutes
Total Time: 13 hours 10 minutes

Variations

• Use milk chocolate for a sweeter filling or dark chocolate for a more intense flavor.

• Add a sprinkle of cinnamon or orange zest inside for a unique twist.

• Make almond chocolate croissants by adding a thin layer of almond paste before rolling.

• Dust with cocoa powder or drizzle with melted chocolate instead of powdered sugar.

Storage/Reheating

Store cooled croissants at room temperature for 2–3 days or refrigerate for up to a week. To freeze, place baked or unbaked shaped croissants in an airtight container for up to 3 months. Reheat baked croissants at 350°F for 5–8 minutes until warm and crisp, or bake frozen dough directly with 2–3 extra minutes.

FAQs

Do I need a stand mixer for this recipe?

A stand mixer is recommended, but you can knead by hand if needed.

How do I know if my dough is kneaded enough?

Use the “windowpane test”—stretch a small piece until thin. If light passes through without tearing, it’s ready.

Can I use store-bought puff pastry instead?

Yes, for a shortcut you can use puff pastry, though the flavor and texture won’t be as rich as traditional laminated dough.

Why does the dough need so much resting time?

Resting keeps the butter cold, which is essential for flaky layers.

Can I prepare these ahead of time?

Yes, you can refrigerate shaped croissants overnight or freeze them to bake later.

What type of chocolate works best?

Semi-sweet or bittersweet baking bars are best, but milk chocolate or darker varieties can be used depending on taste.

How do I keep the dough from sticking?

Lightly flour your work surface, rolling pin, and hands throughout the process.

Why do my croissants deflate after baking?

Slight deflation is normal as they cool, but under-proofing before baking can also cause this.

Can I make smaller croissants?

Yes, just cut smaller rectangles and reduce baking time slightly.

Are chocolate croissants served warm or at room temperature?

They’re best warm from the oven but can also be enjoyed at room temperature.

Conclusion

Homemade Chocolate Croissants are a true labor of love, but the result is worth every step. With their buttery layers and rich chocolate center, they’re an indulgence that captures the magic of a French bakery. Perfect for brunch, holidays, or a special treat, these croissants will make any morning unforgettable.

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