Pain au chocolat (chocolate croissants) Recipe
If you’ve ever wandered into a cozy French bakery and been swept away by the aroma of flaky, buttery pastries, you already know why Pain au chocolat (chocolate croissants) steal the show. Layers of delicate dough embrace rich chocolate, resulting in a treat that’s both elegant and absolutely irresistible. Today, I’m thrilled to share this recipe with you so you can bring that Parisian magic right into your own kitchen!
Ingredients You’ll Need
There’s something almost magical about how a handful of everyday ingredients can be transformed into classic pastries. Each of these plays a starring role in the taste, structure, and irresistible golden sheen of Pain au chocolat (chocolate croissants). Gather the best you can find, and you’re halfway to bakery bliss!
- Milk (85g): Provides moisture and a gentle richness, making the dough supple and flavorful.
- Water (60g): Helps activate the yeast and creates a dough that’s perfectly balanced in texture.
- Active dry yeast (5g): The secret to those gorgeous, billowy layers – make sure it’s fresh for the best rise.
- Honey (5g): Adds a subtle sweetness and helps feed the yeast; sugar or malt syrup can be used in a pinch.
- Butter, melted (25g): Softens the dough with richness for extra tenderness.
- White sugar (20g): Lends a little sweetness to balance out the dark chocolate inside.
- All-purpose flour (250g): Gives structure and strength to your dough; measure carefully for perfect results.
- Salt (5g): Brings out the flavors and balances all the sweetness and creaminess in the dough.
- Butter for laminating (140g): The real croissant magic happens here – cold, high-quality butter means flakier layers.
- Chocolate batons (12 pieces): Traditional and make rolling easier, but dark chocolate bars chopped into sticks work, too!
- Egg yolk (1): This, with a little milk or cream, creates that iconic, shiny finish.
- Milk or cream (2 tbsp): Whisked into the yolk for a gorgeous golden wash on top.
How to Make Pain au chocolat (chocolate croissants)
Step 1: Mix and Activate the Yeast
Start this adventure by dissolving honey in lukewarm milk, then sprinkle in the yeast and gently whisk. Let it stand for about 10 to 20 minutes until it’s fragrant and frothy, showing you the yeast is alive and ready to work its wonders. This moment sets a solid, flavorful base for your dough.
Step 2: Make and Knead the Dough
Add remaining ingredients to your budding yeast mixture: water, melted butter, sugar, flour, and salt, in order. Stir with a spoon or spatula until you have a scraggly, sticky mass, then get in there with your hands to knead for just a minute or two. Tip the dough onto your counter and knead for 4 to 5 more minutes until it’s smooth and stretchy – it should feel lively, not stiff! Pop it back into the bowl, cover tightly, and let it rest.
Step 3: Shape and Chill the Dough
Turn your dough onto a lightly floured surface and nudge it into a rough rectangle about 6 by 10 inches. Slip it into folded parchment, wrap with plastic, and settle it in the fridge overnight. This rest transforms your dough, developing flavor and making it easier to handle for those upcoming buttery layers.
Step 4: Prepare the Butter Block
Next up: lamination magic! Cut the cold butter into chunks and pop it between parchment. Tap and roll with a rolling pin until you’ve formed a firm yet pliable butter block about 5 by 6 inches. Chill this alongside your dough – you want both cold and roughly the same consistency for proper lamination.
Step 5: Enclose the Butter
Unwrap your chilled dough, roll it out slightly into a neat rectangle, and ready that butter block. Lay the butter in the center or on one end of the dough, keeping it wrapped in parchment while patting it gently to “bind” the butter and dough. Peel off the paper, fold the dough to fully envelope the butter, and pinch seams to seal. If the dough or butter feels too soft, chill again – keeping everything cold is essential for flaky Pain au chocolat (chocolate croissants) layers!
Step 6: First Lamination (Double Fold)
Flour your surface and dough generously. Roll out the dough to around 16-20 inches long while maintaining the width. Carefully fold in both shorter ends toward the middle, then fold the whole thing over itself like closing a book. This classic double fold will introduce those signature layers. Always brush off excess flour and chill the dough wrapped for at least 30 minutes so gluten can relax and the butter stays cold.
Step 7: Second Lamination (Single Fold)
Repeat the rolling and folding, this time rolling out to about 15 inches long and folding a third of the dough over, then the other third over that – like folding a letter. Again, trim and brush off any flour before wrapping up to chill for another 30 to 60 minutes. The anticipation is building, and those layers are multiplying beautifully!
Step 8: Final Sheeting and Cutting
Roll out your dough to a slim 4-5mm thickness (about 8 inches wide). Take your time, flouring as needed. Trim edges with a pizza cutter for clean lines, then mark and cut into 3-inch rectangles – the perfect size for tucking in those chocolate batons. If the dough becomes elastic or hard to cut, let it chill out in the fridge again.
Step 9: Shaping and Proofing
On each dough rectangle, lay one chocolate baton at the edge, roll it just once, then nestle a second baton against the seam and finish rolling tightly. Arrange seam-side down on a parchment-lined tray, giving each room to grow. Loosely cover and let them proof in a warm-ish spot until doubled and wobbly, usually about 2 to 3 hours. This slow rise ensures an ultra-tender crumb.
Step 10: Baking
Preheat your oven to 375°F (190°C). Whisk egg yolk with milk or cream, then gently brush this glaze onto each proofed croissant with a soft pastry brush. Bake for about 20-30 minutes, turning trays if needed, until deeply golden and glossy. Let them cool on a wire rack so the insides set – resisting the urge to eat them warm is the hardest part!
How to Serve Pain au chocolat (chocolate croissants)
Garnishes
There’s truly no need for over-the-top finishes, but if you’d like to gild the lily, try a dusting of powdered sugar or a gentle drizzle of melted dark chocolate over the top. A few flakes of sea salt are also divine, enhancing the richness of the chocolate and the buttery layers.
Side Dishes
Pain au chocolat (chocolate croissants) are magnificent with a strong, hot coffee or café au lait. If you’re serving brunch, add some fresh berries, orange segments, or even a dollop of crème fraîche for a truly luxurious spread. These treats make an elegant anchor to any leisurely breakfast or afternoon tea spread.
Creative Ways to Present
Arrange them neatly on a tiered platter, stack them in a linen-lined basket, or nestle each croissant in a parchment wrap for grab-and-go enjoyment. For special occasions, you can tie a ribbon around a few, or serve with tiny jars of homemade jam. It’s hard to go wrong when Pain au chocolat (chocolate croissants) are the star!
Make Ahead and Storage
Storing Leftovers
If, by some miracle, you have leftovers, wrap cooled Pain au chocolat (chocolate croissants) tightly in foil or store them in an airtight container. They’ll keep beautifully at room temperature for about 2 days, though that fresh-from-the-oven magic is hard to beat.
Freezing
These croissants freeze exceptionally well. Once cooled, wrap them individually in plastic wrap and foil, then place in a zip-top bag. They’ll be ready and waiting for those mornings when only a taste of Paris will do. You can also freeze shaped, unbaked croissants for a future bake – just thaw and proof before baking as usual.
Reheating
Pop leftover or thawed Pain au chocolat (chocolate croissants) in a 325°F (160°C) oven for 8-10 minutes. They’ll regain their snap and that intoxicating, just-baked scent. Avoid microwaving, as it can dull those crisp, tender layers.
FAQs
Can I use regular chocolate instead of chocolate batons?
Absolutely! Just slice a good-quality chocolate bar into sticks about 1cm thick. Dark chocolate works best so the finished Pain au chocolat (chocolate croissants) aren’t too sweet.
How do I get super flaky layers?
The key is cold dough and butter. If either softens at any point, take a pause and chill them. Don’t rush the folds and chilling – that’s where the magic happens!
Can I prepare the dough in advance?
Yes! You can chill the dough overnight after it’s first mixed, and even freeze laminated dough for up to a month. Thaw in the fridge before proceeding with shaping and proofing.
What if I don’t have a stand mixer?
No problem! Pain au chocolat (chocolate croissants) are entirely doable by hand. The dough is soft and comes together quickly – just be patient and gentle during kneading and folding.
My croissants aren’t rising – what went wrong?
If your kitchen is cool, proofing may take longer, so give the dough extra time somewhere warm but not hot. Old yeast or chilly butter can also slow things down, so careful attention is crucial at every stage.
Final Thoughts
I hope you’re inspired—and excited—to give Pain au chocolat (chocolate croissants) a try in your own kitchen. The effort is so rewarding, and there’s nothing quite like sharing these golden, chocolatey pastries with friends or family. Happy baking, and enjoy every last, flaky bite!
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Pain au chocolat (chocolate croissants) Recipe
- Total Time: Overnight + Approx. 4 hours
- Yield: 12 croissants 1x
- Diet: Vegetarian
Description
Learn how to make delicious Pain au Chocolat (chocolate croissants) at home with this detailed recipe. These buttery, flaky pastries filled with chocolate are a delightful treat for breakfast or anytime.
Ingredients
Dough:
- 85 g milk (⅓ cup, lukewarm)
- 60 g water (¼ cup, lukewarm)
- 5 g active dry yeast (about 1½ tsp)
- 5 g honey (1 tsp. (OR malt syrup, OR use sugar if you have neither))
- 25 g butter (1 ½ tbsp, melted and cooled, or softened)
- 20 g white sugar (generous 1 ½ tbsp)
- 250 g AP flour (2 cups, spooned and leveled)
- 5 g salt (about 1 tsp)
- 140 g butter (10 tbsp)
Filling:
- 12 chocolate batons
Finishing:
- 1 egg yolk
- 2 tbsp milk and/or cream
Instructions
- Détrempe (the dough) – Dissolve honey in lukewarm milk, whisk in yeast, let activate. Add remaining dough ingredients, knead, shape into rectangle, chill overnight.
- Tourrage (butter block) – Prepare butter block, chill.
- Enclosing the butter – Condition butter, enclose in dough, chill.
- First lamination – double fold – Roll out dough, fold, chill.
- Second lamination – single fold – Roll out dough, fold, chill.
- Sheeting the dough – Roll out dough, chill.
- Cutting the dough – Cut dough into rectangles.
- Rolling up the croissant + proofing – Fill dough with chocolate, roll, proof.
- Baking the chocolate croissants – Brush with egg wash, bake until golden brown.
Notes
- Ensure the butter and dough are cold throughout the process.
- Work quickly to prevent the butter from softening too much.
- Proof the croissants in a warm place until doubled in size.
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Category: Breakfast, Pastry
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 280
- Sugar: 9g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Pain au Chocolat, Chocolate Croissants, Homemade Croissants, French Pastry Recipe
