Homemade Chocolate Croissants - Flaky and Buttery Pastry Recipe
Making your own homemade chocolate croissants (pain au chocolat) may seem like a challenge, but it’s actually a rewarding process that fills your kitchen with the smell of freshly baked pastry. The buttery, flaky layers with a rich chocolate filling are perfect for breakfast, a snack, or a special treat. With a bit of time and patience, you can recreate this French classic at home.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- 2 tablespoons sugar
- ½ teaspoon salt
- ½ cup warm milk
- 1 cup cold unsalted butter
- 1 egg (for egg wash)
- 8 sticks of dark chocolate or ½ cup chocolate chips
Directions
Prepare the dough. In a large bowl, combine the flour, yeast, sugar, and salt. Gradually add the warm milk and stir until a soft dough forms. Knead on a floured surface for about 5 minutes until smooth. Cover and let it rest for 10 minutes.
Incorporate the butter. On a floured surface, roll out the dough into a rectangle. Place the cold butter between two sheets of plastic wrap and pound it flat with a rolling pin until it’s about ⅓ inch thick. Lay the butter in the center of the dough and fold the dough edges over the butter like an envelope.
Roll and fold. Roll the dough out into a long rectangle and fold it into thirds like a letter. Turn the dough 90 degrees and roll it out again, then fold it into thirds. Repeat this process twice more, then wrap the dough and refrigerate for at least 1 hour.
Shape the croissants. Roll the dough out one last time into a large rectangle. Cut it into 8 triangles. Place a stick of chocolate or a few chocolate chips at the wide end of each triangle and roll them up tightly, tucking the point under the croissant. Arrange on a lined baking sheet, leaving space between each croissant.
Proof and bake. Cover the croissants and let them rise for 1 hour until doubled in size. Preheat your oven to 375°F (190°C). Brush the tops with a beaten egg to give them a golden, glossy finish. Bake for 15-20 minutes, until golden brown.
Recipe tips
Make sure your butter stays cold throughout the process for perfect, flaky layers. For extra richness, add a sprinkle of sea salt on the chocolate before rolling the croissants. Serve them warm for the best taste—reheating them briefly in the oven will bring back that fresh-baked feel.
Nutrition Facts (per serving)
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