Chocolate Croissants, also known as Pain Au Chocolat, are flaky, buttery pastries with rich, melted chocolate tucked inside. When you bite into one, you get a perfect mix of crispy layers and gooey chocolate that feels like a little morning treat or an afternoon pick-me-up.
I love making these because they bring a bit of French bakery magic right into my kitchen. The smell of the buttery dough baking fills the whole house, and the chocolate surprise inside always makes me smile. Sometimes I like to warm them up just a bit so the chocolate gets extra melty—it’s impossible to resist.
These croissants are great to enjoy with a hot cup of coffee or tea, and they make any day feel special without much effort. Whether it’s for breakfast, a snack, or sharing with friends, they never fail to make everyone around the table happy.
Key Ingredients & Substitutions
Butter: Using cold, unsalted butter is key for flaky layers. European-style butter has higher fat and gives a richer taste, but regular unsalted works well too. Keep it cold to prevent melting into the dough.
Yeast: Active dry yeast helps the dough rise and get soft and airy. If you only have instant yeast, you can use it but skip the activation step and add it straight to the flour.
Chocolate: Use good dark chocolate sticks or chunks for melty pockets inside. If you don’t have sticks, chocolate chips or chopped bars work fine too. Milk chocolate can be used for a sweeter bite, but dark balances the butter best.
Flour: All-purpose flour is standard, but bread flour can add extra chew and structure thanks to more gluten. If using bread flour, keep an eye on texture and add a bit more milk if needed.
How Can I Get the Perfect Flaky Layers in My Croissants?
The layers come from laminating the dough with butter. This means folding butter inside dough and rolling it out repeatedly to create thin, alternating sheets of dough and butter. Follow these tips:
- Keep your butter cold but soft enough to roll. It should be pliable, not melting.
- Roll your dough evenly and fold it into thirds like a letter, then chill. This resting helps butter firm up and dough relax.
- Repeat rolling and folding 3 times to build many thin layers.
- Keep dough cold between folds to avoid butter melting and blending into dough.
- After shaping, let croissants proof until puffy to let layers puff up in the oven.
This slow and steady technique creates those classic airy, flaky layers that crumble lightly when you take a bite!
Equipment You’ll Need
- Rolling pin – lets you roll out dough evenly for thin layers.
- Pastry brush – perfect for applying egg wash for a shiny finish.
- Baking sheet – holds croissants safely in the oven.
- Parchment paper – prevents sticking and makes cleanup easier.
- Mixing bowls – large bowls help with dough mixing and rising.
- Kitchen scale or measuring cups – for accurate ingredient measuring.
- Plastic wrap or clean kitchen towel – covers dough while rising to keep it from drying out.
Flavor Variations & Add-Ins
- Swap dark chocolate for white chocolate for a sweeter and creamier taste.
- Add a sprinkle of cinnamon inside for a warm, spicy twist.
- Include small pieces of nuts like almonds or hazelnuts for crunch.
- Try filling with fruit preserves such as raspberry for a fruity surprise.
How to Make Chocolate Croissants (Pain Au Chocolat)?
Ingredients You’ll Need:
For the Dough:
- 2 1/4 tsp (1 packet) active dry yeast
- 1/4 cup warm water (about 110°F/43°C)
- 3 1/2 cups all-purpose flour, plus extra for dusting
- 1/4 cup granulated sugar
- 1 1/2 tsp salt
- 1 cup whole milk, warmed
- 1 tsp vanilla extract (optional)
For the Butter Layer:
- 1 cup (2 sticks) unsalted butter, cold
For the Filling and Finish:
- 1 to 1 1/2 cups high-quality dark chocolate sticks or chocolate chips
- 1 egg (for egg wash)
- 1 tbsp water (for egg wash)
How Much Time Will You Need?
Making these croissants takes a bit of time because of the dough rising and layers chilling—expect about 4 to 5 hours total. This includes 1 to 1.5 hours for the first rise, several rounds of rolling, folding, and chilling (about 1.5 to 2 hours), then 1 to 2 hours for the final proof before baking. The actual baking is just 15 to 20 minutes. While it’s a longer process, most of it is waiting time, and the results are worth it!
Step-by-Step Instructions:
1. Activate the Yeast:
Start by dissolving the yeast in warm water. Let it sit for about 5 minutes until it becomes frothy. This wakes up the yeast so it can help your dough rise.
2. Make and Knead the Dough:
In a large bowl, mix the flour, sugar, and salt. Add the frothy yeast mixture, warmed milk, and vanilla if you’re using it. Stir to combine, then knead gently on a floured surface until smooth and elastic—about 5 to 7 minutes. Shape the dough into a ball, place it in a greased bowl, cover, and let it rise until doubled in size—roughly 1 to 1.5 hours.
3. Prepare the Butter Block:
While the dough rises, prepare your butter. Place cold butter between two sheets of parchment paper, then gently pound with a rolling pin into a flat rectangle about 7 by 8 inches. Keep it cold but flexible—if it gets too soft, chill it again.
4. Laminate the Dough:
Roll your risen dough into a 14 by 8 inch rectangle (twice the size of the butter block). Place the butter block on one half of the dough, fold the other half over it like a letter, and seal the edges well. This locks the butter inside the dough.
5. First Fold and Chill:
Roll this dough-butter package out lengthwise into a 24 by 8 inch rectangle. Fold the dough into thirds like a business letter. Wrap it tightly and chill for 30 minutes to keep the butter firm.
6. Repeat Rolling and Folding:
Repeat the rolling and folding process two more times, chilling for 30 minutes between each. This creates the flaky layers that make croissants so special.
7. Shape Your Croissants:
Roll the final dough into a 12 by 24 inch rectangle, about 1/8 inch thick. Cut it into 3 by 5 inch rectangles. Place a couple of chocolate sticks or pieces near one short edge of each piece, and roll them up tightly, seam side down.
8. Final Proof:
Place your rolled croissants on a parchment-lined baking sheet. Cover lightly with a damp cloth or plastic wrap and let them rise in a warm spot until puffed and soft, about 1 to 2 hours.
9. Apply Egg Wash and Bake:
Preheat your oven to 400°F (200°C). Beat the egg with water and brush this egg wash lightly over the croissants. Bake for about 15 to 20 minutes or until they’re golden and puffy.
10. Cool and Enjoy:
Allow the croissants to cool a little on a wire rack. Serve them warm for the best experience—flaky layers with melted chocolate inside. Perfect with coffee or tea!
Can I Use Frozen Dough or Butter for This Recipe?
Yes, you can use frozen dough or butter, but make sure to fully thaw them in the fridge before starting. This helps keep the dough elastic and the butter pliable for proper layering.
How Should I Store Leftover Chocolate Croissants?
Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat in a warm oven to restore flakiness.
Can I Substitute Chocolate Sticks with Chocolate Chips?
Absolutely! Chocolate chips or chopped chocolate bars work well. Just place a small handful inside each dough rectangle before rolling to get gooey pockets of chocolate.
Is It Okay to Skip the Egg Wash?
You can skip the egg wash if you prefer, but it helps give the croissants a beautiful golden color and shiny finish. A light brush of milk or cream can be a good alternative.
