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Stack of flaky chocolate croissants with melted centers and powdered sugar

Chocolate Croissants (Pain au Chocolat)

Flaky, buttery chocolate croissants (pain au chocolat) made with rich dark chocolate and homemade laminated dough. A bakery-style pastry you can master at home.
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Prep Time 1 hour
Cook Time 20 minutes
Chill Time 4 hours
Total Time 5 hours 20 minutes
Servings: 8 croissants
Course: Breakfast, Brunch, Dessert
Cuisine: European, French
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 1 All-purpose flour
  • 1 Granulated sugar
  • 1 Salt
  • 1 Active dry yeast
  • 1 Cold milk
  • 1 Softened butter
  • 1 European butter For laminating
  • 1 Egg For egg wash
For the Filling
  • 1 Dark chocolate 60–70% cacao or batons

Equipment

  • 1 Rolling pin For laminating the dough
  • 1 Baking sheet Parchment-lined
  • 1 Pastry brush For egg wash
  • 1 Sharp knife/pizza cutter For cutting dough
  • 1 Plastic wrap For chilling dough

Method
 

  1. Combine flour, sugar, salt, yeast, milk, and butter.
  2. Add butter block and perform folds with chilling between each.
  3. Roll dough flat and cut into rectangles.
  4. Add chocolate, roll tightly, seal edges.
  5. Let croissants rise until puffy.
  6. Brush tops with egg.
  7. Bake at 375°F until golden brown.
  8. Let rest slightly before serving.

Notes

Use high-quality butter for better lamination. European-style butter is ideal for its high fat content and flavor.