Chocolate Croissants (Pain au Chocolat)
Buttery, flaky puff pastry filled with rich dark chocolate batons for a classic French-style chocolate croissant.
Print Pin Servings: 8 croissants
Calories: 310kcal
Cost: $8 – $10
Equipment
- Rolling pin For puff pastry prep
- Sharp knife To cut pastry & chocolate
- Pastry brush For egg wash
- Baking sheets Lined with parchment
- Wire cooling rack For crisp texture
- Measuring cups/spoons Standard set
- Small bowl For egg wash
Ingredients
- 8 pcs Dark chocolate batons 60–70% cocoa, chilled
- 2 sheets Puff pastry Store-bought or homemade
- 2 tablespoon Unsalted butter For richness
- 1 large Egg For egg wash
- 1 tablespoon Whole milk Mixed with egg
- 1 teaspoon Vanilla extract Flavor boost
- 1 pinch Sea salt Enhances flavor
- Flour For dusting
- Powdered sugar For dusting
Instructions
- Chill chocolate batons in the fridge to keep firm.
- Roll out the puff pastry sheets on a lightly floured surface.
- Cut each sheet into 4 equal rectangles.
- Place a chocolate baton near one short edge of each rectangle.
- Roll the pastry tightly over the chocolate and continue until sealed.
- Pinch edges gently to seal. Arrange on baking sheets seam-side down.
- Whisk egg, milk, vanilla, and salt in a small bowl. Brush over croissants.
- Bake at 400°F (200°C) for 18–20 minutes, or until golden brown.
- Cool slightly on wire rack. Dust with powdered sugar if desired.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 80g | Calories: 310kcal | Carbohydrates: 32g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 35mg | Sodium: 220mg | Potassium: 170mg | Fiber: 2g | Sugar: 10g | Vitamin A: 250IU | Calcium: 30mg | Iron: 3mg