Chocolate croissants, also known as pain au chocolat, are a delightful treat with layers of flaky, buttery pastry wrapped around rich, melty chocolate. They have this gorgeous golden color on the outside and a soft, warm center that’s just perfect for any time of day—whether you’re starting your morning or need a little afternoon pick-me-up.
I love making these at home because there’s something so satisfying about rolling out the dough and carefully tucking in the chocolate. It feels like a little celebration every time I pull a batch out of the oven. Plus, the smell of fresh baking pastry mixed with chocolate is absolutely irresistible and fills the whole house with warmth.
My favorite way to enjoy pain au chocolat is fresh and still slightly warm, maybe alongside a cup of coffee or tea. It’s a simple joy that never fails to make me smile. If you have extra, they’re great to pop in the toaster for breakfast the next day, so you can have that crispy, chocolatey goodness all over again without any fuss.
Key Ingredients & Substitutions
Butter: Using cold, unsalted butter for laminating is key for those flaky layers. European-style butter with higher fat makes croissants richer. If you can’t find this, just stick with good-quality unsalted butter but keep it cold!
Flour: All-purpose flour works fine, but if you have bread flour, it gives more structure and a chewier texture. Avoid using cake flour, as it won’t hold the layers well.
Chocolate: Traditional pain au chocolat uses dark or bittersweet chocolate sticks. If unavailable, small chunks of dark chocolate or chocolate chips can work. Just pick chocolate with decent cocoa content, around 60-70%, for balance.
Yeast: Active dry yeast is standard here. You can swap for instant yeast but use slightly less and mix it directly with the flour. Ensure the milk isn’t too hot, or it can kill the yeast.
How Do You Get Perfect Flaky Layers in Chocolate Croissants?
The secret lies in the laminating process—folding cold butter into dough multiple times to create thin layers that puff up when baked. Here’s how to nail it:
- Keep everything cold: chill the butter and dough between folds to prevent melting.
- Roll gently and evenly: aim for consistent thickness to build uniform layers.
- Be patient: rest the dough in the fridge to relax gluten before rolling again.
- Use the “letter fold” technique—fold dough into thirds like a letter for precise layering.
Take your time with these steps—this is what turns regular dough into beautifully flaky croissants full of buttery layers!
Equipment You’ll Need
- Rolling pin – essential for evenly rolling out the dough and butter layers without tearing.
- Baking sheets – sturdy, flat trays to bake your croissants evenly without warping.
- Parchment paper – helps prevent sticking and makes cleanup easier.
- Pastry brush – perfect for applying egg wash to get that glossy, golden finish.
- Mixing bowls – for proofing yeast and mixing dough ingredients comfortably.
- Plastic wrap – keeps dough from drying out during resting and chilling.
Flavor Variations & Add-Ins
- Use white or milk chocolate instead of dark for a sweeter, creamier filling.
- Add a sprinkle of cinnamon or orange zest inside the dough for a warm, fragrant twist.
- Try spreading a thin layer of almond paste or Nutella before adding the chocolate for extra richness.
- For a savory option, swap chocolate for ham and cheese or spinach and feta for a tasty breakfast croissant.
Chocolate Croissants (Pain Au Chocolat)
Ingredients You’ll Need:
- 1 cup (240 ml) whole milk, lukewarm
- 2 1/4 tsp (1 packet) active dry yeast
- 2 tbsp granulated sugar
- 3 1/2 cups (440 g) all-purpose flour
- 1 tsp salt
- 3 tbsp unsalted butter, melted
- 1 1/4 cups (280 g) unsalted butter, cold (for laminating)
- 100 g dark chocolate sticks or chopped bittersweet chocolate
- 1 large egg (for egg wash)
- 1 tbsp water (for egg wash)
How Much Time Will You Need?
This recipe takes about 1.5 to 2 hours of active preparation, including kneading and laminating steps, plus several resting periods (for dough rising and chilling) totaling around 4 to 5 hours. Most of the time is hands-off, letting the dough rest and chill so the layers of butter develop perfectly.
Step-by-Step Instructions:
1. Preparing the Dough:
First, mix the yeast and 1 tablespoon of sugar into the lukewarm milk and let it sit for 5 to 10 minutes until frothy. In a big bowl, stir together the flour, salt, and remaining sugar. Add the yeast mixture and melted butter, then mix until a dough forms. Knead the dough on a floured surface for about 8 to 10 minutes until smooth and elastic. Put the dough into a lightly greased bowl, cover it, and let it rise in a warm spot until it doubles in size—this usually takes 1 to 1.5 hours.
2. Preparing the Butter Block:
While your dough is rising, slice the cold butter thinly and arrange it on parchment paper to make about a 7-by-7-inch square. Cover it with another parchment sheet and gently pound it with a rolling pin to flatten and unify it into a single block. Chill this butter block in the fridge while the dough rests.
3. Laminating the Dough:
Once your dough has doubled in size, roll it out on a lightly floured surface into a 10-by-20-inch rectangle. Place the butter block in the center and fold the dough over it like an envelope, sealing the edges. Roll it gently to a 10-by-24-inch rectangle, then fold it into thirds, like folding a letter. Wrap the dough in plastic wrap and chill for 30 minutes. Repeat the rolling and folding two more times, chilling the dough for 30 minutes after each fold. This layering is what creates that perfect flaky texture!
4. Shaping the Croissants:
After the last chilling, roll the dough into a 12-by-18-inch rectangle. Cut it into rectangles about 3-by-5 inches each. Place a piece of dark chocolate near one short edge of each rectangle. Roll the dough tightly around the chocolate, starting at the chocolate side, and place each roll seam-side down on a baking sheet lined with parchment paper.
5. Proofing:
Cover your croissants loosely with plastic wrap or a towel and let them rise at room temperature until they look puffy and nearly doubled in size—this usually takes 1 to 2 hours.
6. Baking:
Preheat your oven to 400°F (200°C). Mix the egg with water to make an egg wash and gently brush it over the croissants for a glossy finish. Bake them for 15 to 20 minutes, turning the tray halfway through to get an even golden color. You’ll know they’re ready when they’re puffed and beautifully golden brown.
7. Serving:
Let your pain au chocolat cool on a wire rack for a few minutes until they’re safe to enjoy. They’re best served warm or at room temperature so you can savor that flaky, buttery pastry and melting chocolate center. Bon appétit!
Can I Use Frozen Puff Pastry Instead of Making Laminated Dough?
Yes! If you’re short on time, frozen puff pastry is a great shortcut. Simply thaw it according to package instructions, cut rectangles, add chocolate, and bake. The texture won’t be quite the same as homemade croissants but still delicious and flaky.
How Should I Store Leftover Chocolate Croissants?
Store leftovers in an airtight container at room temperature for up to 2 days. To refresh, warm them in a toaster oven or regular oven for a few minutes to regain crispiness.
Can I Substitute Butter for Margarine or Oil?
Butter is key for flavor and flakiness in croissants, so margarine or oil won’t give the same result. For best texture and taste, stick with high-quality unsalted butter for both the dough and laminating layers.
Is It Okay to Use Chocolate Chips Instead of Chocolate Sticks?
Absolutely! Chocolate chips or chopped chocolate work well, just place a small handful at the edge of each dough rectangle and roll tightly to keep the chocolate inside during baking.
