Name: Pain au Chocolat (Chocolate Croissants)
Prep time: 3 h
Cook time: 18 min
Total time: 3 h 20 min
Cuisine: French
Ingredients: 3 1/2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tbsp active dry yeast; 1 tsp salt; 1 1/4 cups whole milk, warmed; 3 tbsp unsalted butter, melted; 250g (2 sticks + 2 tbsp) unsalted butter, cold (for laminating); 24 batons of dark chocolate (or chocolate chips shaped into logs); 1 egg + 1 tbsp milk (for egg wash)

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Pain au Chocolat, also known as chocolate croissants, are classic French pastries made with buttery laminated dough wrapped around rich dark chocolate. Baked to golden, flaky perfection, they offer a melt-in-your-mouth texture that rivals any Parisian bakery—ideal for breakfast, brunch, or a luxurious treat anytime.

Why You’ll Love This Recipe

There’s something irresistibly elegant about homemade Pain au Chocolat. The combination of crisp, golden layers and warm melted chocolate inside makes them a standout among pastries. Though it requires a bit of time and technique, the process is deeply rewarding, and the result is bakery-quality pastry fresh from your own oven. Perfect for special occasions, leisurely weekends, or impressing guests, these chocolate croissants are a true labor of love.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the laminated dough:

all-purpose flour
granulated sugar
active dry yeast
salt
whole milk, warmed
unsalted butter, melted
unsalted butter, cold (for laminating)

For assembling:

dark chocolate batons (or chocolate chips shaped into logs)
egg + milk (for egg wash)

directions

In a mixing bowl, combine the warm milk and yeast. Let sit for 5–10 minutes until foamy.
Add sugar, melted butter, and salt to the yeast mixture. Gradually mix in flour and knead until a smooth dough forms.
Cover and refrigerate the dough for at least 1 hour to chill.
Meanwhile, place the cold butter between two sheets of parchment paper and pound or roll it into an 8×8-inch square. If it softens, chill it again until firm.
Roll the chilled dough into a 12×12-inch square. Place the butter square in the center, then fold the corners of the dough over the butter, sealing the edges like an envelope.
Roll the dough into a long rectangle, then fold into thirds like a letter. Chill for 30 minutes.
Repeat this rolling and folding process two more times, chilling for 30 minutes between each fold.
After the final fold, wrap the dough and chill for at least 1 hour or overnight.
Roll out the dough to 1/4 inch thick. Cut into rectangles about 4×6 inches in size.
Place two chocolate batons near one short edge of each rectangle. Fold the dough over the chocolate, roll again, and gently seal the edge underneath.
Place the shaped pastries on parchment-lined baking sheets. Cover loosely with plastic wrap or a towel and let rise for 1.5 to 2 hours until puffy.
Preheat the oven to 400°F (200°C). Brush the tops of the pastries with the egg and milk mixture.
Bake for 15–18 minutes, or until deeply golden and crisp.
Cool slightly before serving warm.

Servings and timing

Servings: 12 pastries
Prep Time: 3 hours (including chilling and rising)
Baking Time: 18 minutes
Total Time: 3 hours 20 minutes
Calories per pastry: 310 kcal

Variations

Nutella Filling: Substitute chocolate batons with a spoonful of Nutella for a hazelnut twist.
Almond Pain au Chocolat: Add a thin layer of almond cream (frangipane) with the chocolate.
Mini Version: Cut the dough into smaller rectangles for mini pastries—perfect for brunch buffets.
Glaze Finish: Brush with a simple sugar syrup after baking for a glossy, bakery-style sheen.
Orange Zest Dough: Add orange zest to the dough for a citrusy accent that complements the chocolate.

storage/reheating

Store baked croissants in an airtight container at room temperature for up to 2 days. To reheat, warm in a 300°F (150°C) oven for 5–7 minutes. For longer storage, freeze baked pastries in a sealed container for up to 1 month. Reheat from frozen in the oven until warmed through and crisp.

FAQs

Can I use puff pastry instead of making laminated dough?

Yes, store-bought puff pastry can be used for a shortcut, but it will lack the same structure and depth of flavor as traditional croissant dough.

Do I need a stand mixer for the dough?

No, the dough can be kneaded by hand, though a stand mixer makes the process faster and more efficient.

What kind of chocolate is best?

Use high-quality dark chocolate batons or chunks with at least 60% cocoa for the best melt and flavor.

How do I know if my dough has been laminated correctly?

The dough should feel smooth with visible layers. If rolled and folded properly, it will rise well and bake up flaky.

Why do I need to chill the dough so often?

Frequent chilling keeps the butter firm, which is essential for creating distinct layers during baking.

Can I make the dough ahead of time?

Yes, the laminated dough can be refrigerated overnight after the final fold or frozen for later use.

How do I prevent butter from leaking during baking?

Ensure edges are sealed tightly, and don’t let the dough warm up too much before baking.

What if I don’t have chocolate batons?

Roll small logs of chocolate chips in parchment paper or chop chocolate bars into thick strips as substitutes.

Can I freeze the shaped but unbaked pastries?

Yes, shape the croissants and freeze them before the final rise. Thaw overnight in the fridge, then proof and bake.

Are Pain au Chocolat the same as croissants?

They use the same laminated dough but differ in shape and filling—Pain au Chocolat are rectangular and filled with chocolate.

Conclusion

Pain au Chocolat is a classic French pastry that captures the magic of a Parisian bakery in your own kitchen. With its rich, buttery layers and indulgent chocolate center, it’s a timeless treat worth the effort. Whether for breakfast, a special brunch, or a cozy afternoon indulgence, these chocolate croissants offer irresistible flavor and flakiness that’s sure to impress.

Pain au Chocolat (Chocolate Croissants)

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Flaky, buttery layers of laminated dough wrapped around rich dark chocolate, baked to golden perfection just like at a Parisian bakery.

Author: Mari
Prep Time: 3 hours
Cook Time: 18 minutes
Total Time: 3 hours 20 minutes
Yield: 12 pastries 1x
Category: Breakfast
Method: Baking
Cuisine: French
Diet: Vegetarian

Instructions

In a mixing bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy. Add sugar, melted butter, and salt. Gradually mix in flour and knead until smooth.
Cover and refrigerate dough for at least 1 hour.
Place cold butter between two sheets of parchment paper. Pound and roll into an 8×8-inch square. Chill again if it softens.
Roll dough into a 12×12-inch square. Place the butter square in the center. Fold the dough edges over the butter like an envelope and seal.
Roll dough into a long rectangle, then fold into thirds (like a letter). Chill for 30 minutes. Repeat the rolling and folding process two more times, chilling between each.
After the final fold, chill dough for at least 1 hour or overnight.
Roll the dough out to 1/4 inch thickness. Cut into 4×6 inch rectangles.
Place two chocolate batons near one edge of each rectangle. Fold the dough over the chocolate and roll to enclose and seal.
Place pastries on parchment-lined trays. Cover loosely and let rise for 1.5 to 2 hours until puffy.
Preheat oven to 400°F (200°C). Brush each pastry with egg wash.
Bake for 15–18 minutes or until golden brown. Cool slightly before serving.