Chocolate Croissants, or Pain Au Chocolat, are flaky, buttery pastries filled with rich, melted chocolate that makes every bite feel like a small celebration. The golden, crispy layers give way to a soft, warm center bursting with chocolatey goodness. They’re perfect for mornings when you want to treat yourself or anytime you need a little pick-me-up.
I love making these because the smell of fresh croissants baking fills the whole kitchen and makes it impossible to wait until they’re cool enough to eat. One tip I’ve learned is to chill the dough well before baking—it helps those beautiful flaky layers pop and keeps the chocolate from melting too fast.
These croissants are just as wonderful as a breakfast treat paired with a cup of coffee or as an afternoon snack with a glass of milk. I often find myself reaching for another even when I’m full, and sharing them always brings a smile. They’re a simple way to bring a little French bakery magic into your home!
Key Ingredients & Substitutions
Yeast: Active dry yeast is great for this recipe. If you prefer, instant yeast works too and saves a step since it doesn’t need proofing.
Butter: Use unsalted butter for better control of salt in the dough. For laminating, cold but flexible butter is important to create layers. European-style butter offers great flavor, but regular unsalted butter works well.
Chocolate: Dark chocolate batons or sticks are classic. If you can’t find batons, chocolate chips or a chopped chocolate bar can work, but avoid chocolate that melts too fast or is too soft.
Flour: All-purpose flour is fine, but bread flour gives you a bit more chew and structure due to higher protein.
How Do You Get Those Perfect Flaky Layers in Chocolate Croissants?
The secret is in the lamination process—alternating layers of dough and butter. Here’s how I do it:
- Roll the dough around the butter block fully to trap it inside.
- Make three “turns,” each folding the dough into thirds like a letter.
- Chill the dough between turns to keep butter firm and avoid melting.
- Work on a lightly floured surface to prevent sticking but don’t add too much flour.
- Finally, the slow chill and gentle handling help layers rise distinctively in the oven.
Patience here is key; rushing can cause butter to leak or layers to merge. Trust the resting times to get that beautiful, airy flake.
Equipment You’ll Need
- Stand mixer with dough hook – makes kneading smooth and easy, saving your hands.
- Rolling pin – essential for rolling out dough thinly and evenly.
- Parchment paper – helps prevent sticking and makes clean-up simple.
- Baking sheet – choose a sturdy one to support your croissants without warping.
- Pastry brush – perfect for applying egg wash evenly for a shiny finish.
- Sharp knife or pizza cutter – to cut dough cleanly into rectangles without squashing layers.
Flavor Variations & Add-Ins
- Try milk or white chocolate instead of dark for a sweeter, creamier filling.
- Add a sprinkle of cinnamon or orange zest with the chocolate for extra aroma and warmth.
- Include a small dollop of almond paste inside for a frangipane twist.
- Swap the chocolate for ham and cheese for a savory pain au chocolat variation that’s great for brunch.
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)
- 3 1/2 cups (440g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 1/2 tsp salt
- 1 cup (240ml) whole milk, warm
- 1 tbsp unsalted butter, melted
- 1 cup (225g) cold unsalted butter for laminating, chilled but pliable
- 1 large egg (for egg wash)
- 3 oz (85g) dark chocolate batons or good quality chocolate sticks/pieces
How Much Time Will You Need?
The total time is about 4 to 5 hours. This includes about 15-20 minutes of prep, three chilling phases of 30 minutes each during lamination, 1 to 1.5 hours for the first dough rise, 1 to 2 hours for the final proofing of shaped croissants, plus 15-20 minutes baking time. Most of the time is hands-off letting the dough rest and rise.
Step-by-Step Instructions:
1. Activate Yeast:
In a small bowl, dissolve the yeast in warm water. Let it sit undisturbed for 5 minutes until the mixture becomes foamy, which means the yeast is active and ready.
2. Make Dough:
In a large bowl or stand mixer, mix the flour, sugar, and salt. Add the foamy yeast mixture, warm milk, and melted butter. Stir until a rough dough forms. Then knead for 5-7 minutes by hand or using the mixer’s dough hook until the dough is smooth and elastic.
3. First Rise:
Shape the dough into a ball, place it in an oiled bowl, and cover it with plastic wrap. Let it rise in a warm place until it doubles in size—about 1 to 1.5 hours.
4. Prepare Butter Block:
Place the cold butter between parchment paper and use a rolling pin or your hands to shape it into a flat 7×7 inch square. Keep it cold but pliable for laminating.
5. Laminate Dough:
Roll your risen dough into a 10×20 inch rectangle on a lightly floured surface. Center the butter on the dough, fold the dough over the butter to completely enclose it.
6. Fold and Roll:
Roll the dough with butter inside out to about 10×24 inches. Fold into thirds like a letter (first turn). Wrap it tightly in plastic wrap and chill for 30 minutes. Repeat this rolling and folding two more times (three turns total), chilling for 30 minutes between each turn.
7. Final Roll and Cut:
Roll the dough into a 14×20 inch rectangle, about 1/4 inch thick. Cut the dough into 4×5 inch rectangles, ready for chocolate.
8. Add Chocolate and Shape:
Place 1 or 2 chocolate batons near the short edge of each rectangle. Roll the dough up tightly around the chocolate, placing the seam side down on a baking sheet lined with parchment paper.
9. Proof:
Let your rolled croissants rise for 1 to 2 hours at room temperature, loosely covered, until puffed and light but not fully doubled.
10. Preheat Oven and Egg Wash:
Preheat your oven to 400°F (200°C). Beat the egg and brush it generously over the croissants to help them bake up shiny and golden.
11. Bake:
Bake the croissants for about 15-20 minutes. They should puff up beautifully and turn a deep golden brown.
12. Cool and Serve:
Take the croissants out of the oven and let them cool on a wire rack briefly. They’re best enjoyed warm or at room temperature, with flaky layers and gooey chocolate inside!
Can I Use Frozen Butter for Laminating?
It’s best to use cold but pliable butter rather than frozen solid. If your butter is frozen, let it thaw in the fridge until you can press it gently without it breaking. This helps create the flaky layers during rolling and folding.
Can I Make the Dough Ahead of Time?
Yes! You can make the dough and complete the lamination steps, then refrigerate it overnight before shaping. Just make sure to bring it back to a cool room temperature before rolling, shaping, and proofing.
How Should I Store Leftover Croissants?
Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, freeze croissants wrapped tightly in plastic wrap and foil for up to 1 month. Reheat in a warm oven to regain crispness.
Can I Substitute Chocolate Batons with Chocolate Chips?
Yes, but chocolate batons hold their shape better during baking. If using chips, place a small handful near the edge and be mindful that they may melt and spread slightly, affecting the shape of the croissant.
