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
Scale
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
