Why You’ll Love This Recipe

Homemade Chocolate Croissants, or “Pain au Chocolat,” are a luxurious French pastry featuring layers of buttery, flaky dough wrapped around rich, melted chocolate. Though they take time to prepare, the result is a bakery-worthy treat with a golden crust and a tender, melt-in-your-mouth center. Perfect for breakfast, brunch, or an indulgent snack, these croissants are worth every step.

ingredients

Homemade Chocolate Croissants Recipe: A Buttery, Flaky Delight

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourunsalted buttersugarinstant yeastwarm milksaltsemi-sweet or dark chocolate bars or sticksan egg (for egg wash)

directions

In a large bowl, combine flour, sugar, yeast, and salt. Add warm milk and mix to form a dough.

Knead the dough until smooth, cover, and refrigerate for at least 1 hour.

Roll out the chilled dough into a large rectangle. Place cold butter in the center and fold the dough over it, encasing the butter completely.

Roll and fold the dough (a process called laminating) three times, chilling between each fold for 30 minutes to an hour.

After the final fold and chill, roll out the dough into a rectangle about 1/4-inch thick.

Cut the dough into smaller rectangles and place a piece of chocolate near one edge of each.

Roll the dough over the chocolate, tucking it inside, then place seam-side down on a baking sheet lined with parchment paper.

Cover loosely and let rise at room temperature for 1-2 hours, or until puffy.

Preheat oven to 375°F (190°C). Brush the tops with beaten egg.

Bake for 15-20 minutes, or until croissants are puffed and golden brown.

Cool slightly before serving.

Servings and timing

This recipe yields approximately 12 croissants.Preparation time: 45 minutesChill and rise time: 4-5 hoursBaking time: 15-20 minutesTotal time: 5-6 hours

Variations

Use white or milk chocolate for a sweeter twist.

Add a sprinkle of sea salt on top for contrast.

Drizzle with melted chocolate or dust with powdered sugar once baked.

Incorporate almond paste along with the chocolate for an almond-chocolate version.

storage/reheating

Store croissants in an airtight container at room temperature for up to 2 days.For longer storage, refrigerate for up to 5 days or freeze for up to 1 month.To reheat, warm in a 300°F (150°C) oven for 5-7 minutes or microwave for 10-15 seconds.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, just proof it in warm milk with a bit of sugar first, then proceed with the recipe.

What chocolate works best?

High-quality semi-sweet or dark chocolate bars or sticks are ideal for a rich flavor.

Can I make the dough ahead of time?

Yes, you can refrigerate the laminated dough overnight and roll and bake the next day.

Why is lamination important?

Laminating creates the signature flaky layers that define croissants.

How do I know if my croissants are proofed enough?

They should look puffy and jiggle slightly when you shake the tray.

Can I make mini chocolate croissants?

Yes, just cut smaller rectangles and reduce the baking time slightly.

Can I skip the egg wash?

It’s optional, but egg wash gives them a beautiful golden finish.

Do I need a stand mixer?

It helps, but the dough can be kneaded by hand with a little extra effort.

Can I add nuts?

Chopped hazelnuts or almonds make a great addition for extra texture.

Can I make these gluten-free?

You can try a gluten-free flour blend, but results may vary.

Conclusion

Homemade Chocolate Croissants are the ultimate buttery indulgence with their flaky crust and rich, melty center. Though they require patience, the payoff is a warm, freshly baked treat that rivals any French bakery. Whether for a cozy morning or an impressive brunch centerpiece, these croissants are sure to impress.