Name: Homemade Chocolate Croissants (Pain au Chocolat) Recipe
Prep time: 4 h
Cook time: 20 min
Total time: 8 h
Cuisine: French
Ingredients: 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature; 4 cups (500g) all-purpose flour (spooned & leveled), plus more for rolling/shaping; 1/4 cup (50g) granulated sugar; 2 teaspoons salt; 1 Tablespoon active dry or instant yeast; 1 and 1/2 cups (360ml) cold whole milk; one 4-ounce bar (113g) semi-sweet or bittersweet chocolate, coarsely chopped; 1 and 1/2 cups (340g) unsalted butter, softened to room temperature; 2 Tablespoons (16g) all-purpose flour; 1 large egg; 2 Tablespoons (30ml) whole milk

Jump to Recipe

Every now and then, a homemade treat comes along that’s as rewarding to make as it is to devour, and Homemade Chocolate Croissants (Pain au Chocolat) are just that—a swoon-worthy combination of flaky, buttery dough and gooey chocolate, baked fresh in your own kitchen. If you’ve ever longed to create those iconic, melt-in-your-mouth pastries you see in French bakeries, this approachable recipe will guide you every step of the way, from mixing and rolling to filling and enjoying your very own batch of sweet French delights.

Homemade Chocolate Croissants (Pain au Chocolat) Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe has a starring role in creating irresistible layers, deep flavors, and that iconic golden finish. By using the best possible staples, you’ll transform humble pantry items into the most decadent Homemade Chocolate Croissants (Pain au Chocolat) imaginable.

Unsalted butter (56g, plus 340g for laminating): Rich, creamy butter is the key to those tender, flaky layers—don’t be shy, it’s what makes croissants unforgettable!
All-purpose flour (500g, plus more): This gives structure to your dough while allowing enough tenderness for a delicate bite; stick with a trusted brand for best results.
Granulated sugar (50g): A touch of sweetness balances out the buttery dough and boosts browning in the oven.
Salt (2 tsp): Just the right amount wakes up every other flavor and keeps your croissants from tasting flat.
Active dry or instant yeast (1 Tbsp): Fresh yeast will puff up your dough for those dreamy, pillow-soft layers.
Cold whole milk (360ml + 30ml for egg wash): Even, slow absorption helps achieve the right texture; cold milk keeps your dough from overheating before lamination.
Semi-sweet or bittersweet chocolate (113g): Good-quality chocolate bars, chopped, melt perfectly and provide a rich, authentic filling.
Confectioners’ sugar (optional): For a classic French bakery look and a hint of extra sweetness on top—totally optional, but always pretty!
All-purpose flour (16g, for butter layer): A small addition to the butter helps with spreadability and even lamination.
Large egg (for egg wash): Brushed over your croissants before baking for a glistening golden finish.

How to Make Homemade Chocolate Croissants (Pain au Chocolat)

Step 1: Prep Your Workspace and Ingredients

Start by clearing plenty of space in your kitchen and—crucially—in your refrigerator, since the dough will need chilling at several stages. Equipping yourself with a stand mixer makes the process easier, but a little elbow grease and a good rolling pin will get the job done just fine. Have your chocolate chopped and all ingredients measured before you begin to make the process smooth and enjoyable.

Step 2: Make the Croissant Dough

In your stand mixer’s bowl, add the four tablespoons of softened butter, all-purpose flour, granulated sugar, salt, and yeast. Gently mix on low-medium speed for about a minute until just combined, then slowly pour in the cold milk as the mixer runs. Once everything is together, turn up to medium speed to knead the dough. This is where it starts to become smooth and cohesive—let it knead for about five minutes in the stand mixer, or you can knead by hand on a lightly floured surface. The dough should be soft but slightly tacky; add only as much flour as needed to keep it manageable.

Step 3: Rest the Dough

After kneading, shape the dough into a ball and gently flatten it on a floured silicone baking mat or parchment-lined sheet. Cover with plastic wrap or foil and let it rest in the refrigerator for 30 minutes. This little nap relaxes the gluten, making it easier to roll out in the next step, so don’t rush it!

Step 4: Roll Out the Dough

Bring the slightly chilled dough out and roll it into a 14×10-inch rectangle. Use your hands and a rolling pin, and focus on making the edges clean and the shape as rectangular as possible. This shape is key for tidy croissants later on. Once done, cover it again and return it to the refrigerator for a long, cold rest—at least four hours or overnight if you wish for maximum convenience.

Step 5: Prepare the Butter Layer

About 35 minutes before you’re ready to laminate, beat 340g of softened butter with 16g of flour until silky-smooth. Pat and shape the mixture into a 7×10-inch rectangle on a silicone mat or parchment, then pop it in the fridge to chill until firm but still pliable—about 30 minutes. This step is crucial for that coveted flaky texture in your Homemade Chocolate Croissants (Pain au Chocolat).

Step 6: Laminate the Dough

With both the dough and butter perfectly chilled, set the butter slab in the center of the dough. Fold the edges of dough over the butter, pinching to seal, and roll the whole bundle out to a 10×20-inch rectangle. Fold the dough like a letter into thirds (this is called a “turn”) and, if needed, chill for 30 minutes before moving on. You’ll repeat this two more times (for a total of three turns), chilling after the second turn, to build gorgeous, flaky layers.

Step 7: Rest Again

After the final fold, wrap the dough and let it rest in the refrigerator for at least four hours or up to 24 hours. This long chill not only gives you a wonderful make-ahead option but also helps the gluten to relax, making your croissant dough easier to shape.

Step 8: Shape the Croissants

Now the fun part begins—bring out your cold dough and roll it to an 8×20-inch rectangle. Slice it vertically and horizontally into small rectangles, stretch each one gently to about eight inches long, then add a modest strip of chopped chocolate at one end. Roll each piece up snugly around the chocolate, seam-side down, and arrange on lined baking sheets. Let the shaped croissants rise at room temperature for an hour, then refrigerate for another hour or up to overnight. The cold dough bakes up extra flaky and is easier to handle.

Step 9: Egg Wash and Bake

Preheat your oven to 400°F (204°C). Whisk together a large egg with 30ml milk, then lightly brush over each croissant—this wash is your key to a glossy, beautifully golden finish. Bake for about 20 minutes, rotating the trays halfway, until your Homemade Chocolate Croissants (Pain au Chocolat) are puffed, deeply golden, and the smell fills your kitchen with irresistible buttery notes. Let them cool just slightly before dusting with confectioners’ sugar, if desired.

How to Serve Homemade Chocolate Croissants (Pain au Chocolat)

Garnishes

A light snowfall of confectioners’ sugar is the classic croissant finish, adding just a hint of sweetness and a beautiful frosted look. For a more decadent twist, you can lightly drizzle with melted chocolate or sprinkle with a handful of toasted almond slivers right after baking. Even the simplest garnish makes your Homemade Chocolate Croissants (Pain au Chocolat) feel downright luxurious!

Side Dishes

Pair these croissants with a mug of hot café au lait or a rich hot chocolate for a true Parisian experience. Fresh berries, a scoop of vanilla Greek yogurt, or a sliced fruit salad are beautiful, simple accents that cut through the richness. If you’re feeling extra fancy, a glass of fresh-squeezed orange juice brings a bright, tangy contrast to every bite.

Creative Ways to Present

For a cozy brunch, arrange your croissants in a rustic wicker basket lined with a crisp white napkin and serve them slightly warm. If hosting a brunch buffet, set out a board with different fillings (chocolate, almond cream, or fruit preserves) so everyone can pick their favorite. Individually wrap cooled croissants in parchment and twine for a thoughtful, homemade food gift—a guaranteed way to impress friends or neighbors.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftover croissants, keep them at room temperature in an airtight container for up to two days, or in the fridge for up to a week. A quick refresher in the oven makes them taste almost as good as new—even on day three, your Homemade Chocolate Croissants (Pain au Chocolat) will still be swoon-worthy.

Freezing

Once cooled, wrap individual croissants tightly in plastic wrap, then place them in a freezer-safe bag or container. You can freeze them for up to three months. For unbaked croissants, freeze immediately after shaping and before the final proof—simply thaw overnight in the fridge and bake as directed for a just-baked experience any day of the week.

Reheating

To revive that fresh-baked magic, preheat your oven to 325°F (165°C) and warm croissants for 5-8 minutes. Straight-from-the-freezer croissants may need a few extra minutes. The oven’s gentle heat returns a crisp exterior and buttery softness—microwaving works in a pinch, but nothing beats that flaky texture from the oven.

FAQs

Can I use store-bought chocolate chips instead of chopping a chocolate bar?

Absolutely! While a chopped bar provides a more classic, gooey filling with a touch of elegance, good-quality chocolate chips will melt beautifully and are convenient if you’re in a hurry.

Why does my dough need to rest in the fridge so often?

Chilling the dough keeps the butter and dough at similar consistencies, making it easier to laminate without butter leaking out. The frequent rests also relax the gluten, so you get airy layers rather than tough, chewy ones. Patience here pays off with the flakiest results!

Can I prepare the croissants ahead to bake in the morning?

Yes, this recipe is perfect for prepping ahead! After shaping the croissants, let them rest in the fridge overnight. In the morning, simply brush with egg wash and bake—nothing compares to waking up to freshly baked Homemade Chocolate Croissants (Pain au Chocolat)!

How can I make my croissants extra golden and shiny?

An egg wash (a beaten egg with a splash of milk) brushed lightly over each croissant right before baking is your best friend. Don’t skip this step for that irresistible, photo-worthy finish.

Do I have to use a stand mixer, or can I make the dough by hand?

You can knead the dough by hand with very similar results. It just takes a bit more effort and a sturdy surface—pour yourself an extra coffee, and enjoy getting into a rhythm. You’ll have just as much fun making—and eating—these Homemade Chocolate Croissants (Pain au Chocolat)!

Final Thoughts

If you’ve ever dreamed of making real, bakery-worthy pastries right in your own kitchen, give Homemade Chocolate Croissants (Pain au Chocolat) a try. Not only will your home smell like a cozy French café, but you’ll also experience the joy of pulling apart those delicate, chocolate-filled layers. Don’t wait for a special occasion—let these divine croissants turn any morning into an occasion all its own!

Homemade Chocolate Croissants (Pain au Chocolat) Recipe

★★★★★

4.7 from 5 reviews

Author: anna
Total Time: 8 hours
Yield: 16 croissants 1x
Diet: Vegetarian

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Description

Indulge in the buttery, flaky goodness of these homemade chocolate croissants (Pain au Chocolat). A delightful treat for any time of day!

Instructions

Preliminary notes: I have lots of information to prepare you to make homemade chocolate croissants. A complete guide to making the croissant dough, with a video and step-by-step photographs, can be found in my original croissants recipe. Make room in the refrigerator for a baking sheet.
Make the dough: Cut the butter into slices and combine with flour, sugar, salt, and yeast. Slowly add milk and knead the dough.
Knead the dough: Beat the dough for 5 minutes until soft and elastic. Rest the dough in the refrigerator.
Shape the dough: Roll out the dough into a rectangle and rest in the refrigerator.
Butter layer: Beat butter and flour, shape into a rectangle, and chill for 30 minutes.
Laminate the dough: Roll out the dough, fold with butter, and refrigerate between turns.
Shape the croissants: Roll out the dough, cut, fill with chocolate, roll, and shape into croissants. Allow to rest.
Preheat oven to 400°F (204°C).
Egg wash: Whisk egg wash ingredients together and brush over croissants.
Bake the croissants: Bake until golden brown, about 20 minutes. Cool slightly before serving.

Notes

For best results, follow the dough rest and chilling times for proper lamination.
Ensure the butter layer is firm but pliable for successful rolling.
Shape croissants neatly for even baking and a professional appearance.

Prep Time: 4 hours
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: French