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Homemade Chocolate Croissants (Pain au Chocolat) Recipe

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4.4 from 2 reviews

  • Author: Sara
  • Total Time: 13 hours 10 minutes (including resting and chilling periods)
  • Yield: 16 croissants

Description

These Homemade Chocolate Croissants, or Pain au Chocolat, are flaky, buttery pastries layered with rich chocolate. Using a classic laminated dough technique, this recipe walks you through creating perfect croissants with a tender crumb and crisp, golden exterior. Ideal for a special breakfast or indulgent snack, the croissants are shaped individually with semi-sweet chocolate, then baked to perfection.

Ingredients

Dough

  • 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

Chocolate Filling

  • one 4-ounce bar (113g) semi-sweet or bittersweet chocolate, coarsely chopped

Butter Layer

  • 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
  • 2 Tablespoons (16g) all-purpose flour

Egg Wash

  • 1 large egg
  • 2 Tablespoons (30ml) whole milk

Optional

  • Confectioners’ sugar for dusting

Instructions

  1. Make the dough: Cut the softened butter into four 1-Tablespoon slices and place them in the bowl of an electric stand mixer fitted with a dough hook. Add the flour, sugar, salt, and yeast. Turn the mixer on low to medium speed to gently combine the ingredients for 1 minute. Slowly pour in the cold whole milk while mixing. Once all milk is added, increase the speed to medium and knead the dough.
  2. Knead the dough: Knead for about 5 minutes in the mixer or by hand on a floured surface until the dough is soft and slightly tacky. Add flour sparingly if it becomes too sticky. Perform the windowpane test to ensure proper gluten development. Shape the dough into a ball, place it on a floured surface or silicone mat, cover, and refrigerate for 30 minutes.
  3. Shape and rest dough: Remove dough, gently flatten it with your hands, and roll it into a precise 14×10-inch rectangle on a silicone mat. Cover and refrigerate again for 4 hours or overnight.
  4. Prepare butter layer: Beat the softened butter with flour until smooth. Spread the mixture into a 7×10-inch rectangle on a silicone or parchment-lined baking sheet. Chill in the refrigerator for 30 minutes until firm but pliable.
  5. Lamination process – 1st turn: Roll dough on a lightly floured counter into a large rectangle. Place the chilled butter layer in the center, folding the dough ends over it to enclose. Roll out to a 10×20-inch rectangle and fold lengthwise into thirds. Refrigerate 30 minutes if dough gets too warm.
  6. 2nd turn: Rotate the dough so the short end faces you. Roll again to 10×20 inches and fold into thirds. Refrigerate for 30 minutes.
  7. 3rd turn: Repeat rolling and folding into thirds one more time. Then refrigerate covered for 4 hours or overnight.
  8. Shape croissants: Roll dough out to an 8×20-inch rectangle. Cut vertically in half, then horizontally into 8 rectangles, each 4×5 inches. Cut each rectangle lengthwise into two 2×5-inch pieces, yielding 16 pieces. Gently stretch each piece to about 8 inches without flattening layers. Place small pieces of chocolate on one end, then roll tightly, placing seam side down on lined baking sheets. Cover loosely and rest at room temperature for 1 hour, then refrigerate for another hour or up to 12 hours.
  9. Preheat oven: Set oven to 400°F (204°C).
  10. Prepare egg wash: Whisk together the egg and whole milk. Remove croissants from the refrigerator and gently brush each with egg wash.
  11. Bake croissants: Bake for about 20 minutes until golden brown, rotating pans halfway through. If browning too quickly, reduce oven to 375°F (190°C).
  12. Cool and serve: Remove from oven and transfer to a wire rack to cool slightly. Croissants will deflate a bit as they cool. Dust with confectioners’ sugar if desired. Serve warm.
  13. Storage: Best eaten the same day. Store leftovers covered at room temperature for a few days, refrigerate up to 1 week, or freeze for up to 3 months. Thaw at room temperature or overnight in the refrigerator and warm before serving.

Notes

  • Precise measurements and temperatures are key to proper lamination and flaky layers.
  • Keep the dough and butter cold but pliable throughout the process to make rolling easier.
  • The resting times in the refrigerator help develop flavor and texture.
  • If dough becomes too warm, refrigerate before continuing to roll and fold.
  • Use parchment paper or silicone baking mats to avoid sticking and assist with transferring dough and butter layers.
  • Shaped croissants should be cold before baking for best oven spring and flakiness.
  • You can freeze shaped croissants before baking; thaw and bake as usual.
  • Prep Time: 1 hour 15 minutes active plus multiple resting times totaling about 12 hours
  • Cook Time: 20 minutes
  • Category: Breakfast, Pastry
  • Method: Baking
  • Cuisine: French

Find it online: https://saraflavors.com/homemade-chocolate-croissants-pain-au-chocolat-recipe/