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Homemade Chocolate Croissants

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Homemade Chocolate Croissants (Pain au Chocolat) are buttery, flaky pastries filled with rich melted chocolate. This recipe captures the authentic taste of a French bakery, complete with delicate layers and golden crispness.

  • Author: Tina
  • Prep Time: 12 hours 45 minutes
  • Cook Time: 20 minutes
  • Total Time: 13 hours 10 minutes
  • Yield: 16 croissants
  • Category: Breakfast, Brunch, Dessert
  • Method: Baking, Laminating
  • Cuisine: French
  • Diet: Vegetarian

Ingredients

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

Instructions

  1. Combine softened butter, flour, sugar, salt, and yeast in a stand mixer bowl. Slowly pour in the milk and knead 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 butter layer by mixing butter and flour, shaping into a 7×10-inch rectangle, and chilling for 30 minutes.
  5. Place butter layer in center of 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 dough for 30 minutes between 2nd and 3rd turn.
  7. Cover dough and refrigerate 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 seam-side down on lined baking sheets. Cover and rest at room temperature for 1 hour, then refrigerate for 1–12 hours.
  10. Preheat oven to 400°F (200°C). Brush croissants with egg wash.
  11. Bake for 20 minutes until golden, rotating pans halfway through.
  12. Cool slightly, dust with confectioners’ sugar if desired, and serve warm.

Notes

  • Use milk chocolate for a sweeter version or dark chocolate for more intensity.
  • Add cinnamon or orange zest for extra flavor.
  • Make almond chocolate croissants by spreading almond paste inside before rolling.
  • Dust with cocoa powder or drizzle with melted chocolate instead of powdered sugar.
  • Freeze baked or unbaked croissants for up to 3 months and reheat when needed.

Nutrition

Find it online: https://cheftinaskitchen.com/homemade-chocolate-croissants/