Chocolate Croissants, or Pain Au Chocolat, are buttery, flaky pastries filled with rich, melty chocolate that makes every bite feel like a little celebration. The golden layers of dough are crispy on the outside while soft and airy inside, wrapped around a luscious chocolate center that’s both sweet and comforting.
I love making these because the smell that fills the kitchen as they bake is just unbeatable. There’s something so joyful about pulling them warm from the oven and watching the chocolate still slightly melted. My tip is to chill the dough well before baking so they puff up perfectly and develop those beautiful layers.
These croissants are fantastic with a cup of coffee or tea, making breakfast or snack time feel special. I often serve them on weekends when there’s a bit more time to enjoy a slow, relaxed morning. Everyone I share them with always asks for seconds, and I’m pretty sure these will become your new favorite treat too!
Key Ingredients & Substitutions
Butter: This is the star for flaky layers. Use unsalted butter cold and firm for better control. European-style butter gives richer taste. If you want a lighter option, try clarified butter, but it may reduce flakiness.
Chocolate: Quality dark chocolate sticks or chopped bars work best for melting inside. You can swap dark chocolate for milk chocolate if you prefer sweeter pastry, or even pastry chocolate chips for convenience.
Yeast: Active dry yeast is standard here, but instant yeast works too—just mix it directly with the flour. Make sure your milk is warm, not hot, to activate yeast gently.
Flour: All-purpose flour is great for this recipe, but bread flour adds more structure if you want extra chewiness. Avoid whole wheat as it changes texture and rise.
How Do You Get Those Perfect Flaky Layers in Pain Au Chocolat?
The secret to flaky layers is the lamination technique, where butter is folded into dough multiple times to create thin layers.
- Chill the butter and dough well before starting to keep butter firm but pliable.
- Envelop the butter block in dough completely so it doesn’t leak during rolling.
- Roll gently and evenly to avoid tearing dough, aiming for even thickness.
- Fold dough into thirds (like a letter) to multiply layers — repeat 3 times with chilling between each for best results.
- Keep everything cool to prevent butter melting prematurely.
- After shaping, allow croissants to rise until puffy but not over-proofed, or layers can collapse in the oven.
Taking your time, staying patient, and keeping ingredients cold really helps turn simple dough into light, buttery, layered pastries.
Equipment You’ll Need
- Rolling pin – helps you roll the dough evenly for those perfect flaky layers.
- Mixing bowls – you’ll need a few to mix and proof the dough comfortably.
- Baking sheets – a sturdy, rimmed sheet lets the croissants bake evenly and contain any melted chocolate.
- Parchment paper – prevents sticking and helps with easy cleanup.
- Pastry brush – perfect for applying the egg wash for that shiny, golden finish.
- Plastic wrap – essential for keeping dough covered and chilled between folds to maintain texture.
Flavor Variations & Add-Ins
- Replace dark chocolate with white chocolate for a sweeter, creamier filling variation.
- Add a sprinkle of cinnamon or orange zest inside before rolling for a subtle extra flavor.
- Try filling croissants with almond paste for a classic French twist known as “croissant aux amandes.”
- Mix in chopped nuts like hazelnuts or almonds to the chocolate filling for added crunch and flavor.
Chocolate Croissants (Pain Au Chocolat)
Ingredients You’ll Need:
For the Dough:
- 2 ¼ tsp (1 packet) active dry yeast
- ¾ cup warm whole milk (about 110°F/43°C)
- 2 tbsp granulated sugar
- 2 ½ cups all-purpose flour
- 1 tsp salt
For the Butter Layers:
- 1 cup (225g) unsalted butter, cold
For Assembling:
- 6 oz dark chocolate sticks or chopped dark chocolate (about 6-8 pieces per croissant)
For Egg Wash:
- 1 large egg
- 1 tbsp water
How Much Time Will You Need?
This recipe takes about 30 minutes of active preparation time, plus 1 to 2 hours for the dough to rise, along with additional resting and chilling times totaling around 2 to 3 hours. Baking takes about 15-20 minutes. Plan for roughly 4 hours from start to finish, mostly waiting time to get those perfect flaky layers.
Step-by-Step Instructions:
1. Prepare the Yeast Mixture:
Stir the active dry yeast and 1 teaspoon of sugar into the warm milk. Let it stand for 5-10 minutes until it becomes foamy — this means the yeast is alive and ready to work.
2. Make the Dough:
In a large bowl, mix together the flour, salt, and remaining sugar. Pour in the yeast mixture and stir until a sticky dough forms. Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Form the dough into a ball, place in a lightly greased bowl, cover with plastic wrap, and leave it to rise in a warm spot until doubled in size (about 1 to 2 hours).
3. Prepare the Butter Block:
While the dough is rising, take the cold butter and place it between two sheets of parchment paper. Use a rolling pin or a mallet to pound and roll it out evenly into a thin square approximately 7 inches by 7 inches. Chill the butter block in the fridge until firm but still pliable.
4. Roll and Fold the Dough (Lamination):
Once risen, punch down the dough and roll it into a 10×10 inch square on a lightly floured surface. Place the chilled butter block diagonally in the center of the dough square. Fold each corner over the butter to fully enclose it.
5. Roll and Fold Repeatedly:
Roll the dough gently into a long rectangle about 20 inches by 10 inches. Fold the dough into thirds like a letter. Wrap it in plastic wrap and chill for at least 30 minutes. Repeat the rolling and folding process two more times, with chilling between each fold. This builds the flaky layers.
6. Shape the Croissants:
Roll the laminated dough out into a 20×12 inch rectangle. Cut the dough into six equal rectangles. Place a piece or stick of chocolate near one short edge of each rectangle. Roll the dough up tightly from the chocolate end to the opposite end, sealing the edges.
7. Proof the Croissants:
Place the croissants seam side down on parchment-lined baking sheets. Cover with plastic wrap and let them rise in a warm spot for about one hour, or until they’re nicely puffed.
8. Bake:
Preheat the oven to 400°F (200°C). Whisk together the egg and water to make an egg wash. Brush it gently over the croissants to add a golden shine. Bake for 15-20 minutes, or until deep golden brown and flaky.
9. Cool and Serve:
Remove the croissants from the oven and let them cool slightly on a wire rack. Enjoy warm for the best melty chocolate experience!
Can I Use Frozen Dough for Chocolate Croissants?
Yes! You can freeze the laminated dough after the final fold. Thaw it overnight in the fridge before shaping and proofing. Make sure it’s fully thawed and relaxed for easier rolling and shaping.
What Can I Substitute for Dark Chocolate?
If you don’t have dark chocolate, milk chocolate or semi-sweet chocolate bars work well too. Just pick a good-quality chocolate with minimal additives to ensure it melts smoothly inside the croissants.
How Should I Store Leftover Croissants?
Store leftover croissants in an airtight container at room temperature for up to 2 days. To refresh their flakiness, warm them in a preheated 350°F (175°C) oven for 5-7 minutes before serving.
Can I Make These Croissants Ahead of Time?
Absolutely! After shaping the croissants, you can refrigerate them overnight to proof slowly. Bake fresh in the morning for warm, bakery-style croissants—just let them come to room temperature before baking.
