Go Back
–+ servings
Freshly baked Chocolate French Croissant on a white kitchen counter, photographed from above with a warm homemade feel.

Chocolate Croissants (Pain au Chocolat)

Buttery, flaky chocolate croissants with melted dark chocolate inside ; just like a Parisian bakery, but made in your own kitchen.
Print Pin
Course: Breakfast, Brunch, Dessert
Cuisine: French Patisserie
Prep Time: 2 hours 30 minutes
Cook Time: 20 minutes
Overnight Chill: 8 hours
Total Time: 10 hours 50 minutes
Servings: 8 croissants
Calories: 330kcal
Cost: $9

Equipment

  • 1 Rolling Pin
  • 1 Bench scraper
  • 1 Pastry Brush
  • 1 Kitchen scale
  • 1 Parchment paper
  • 1 Baking sheet
  • 1 Sharp knife or pizza cutter
  • 1 Thermometer

Ingredients

Pastry Dough

  • 3 cups All-purpose flour For structure and flaky layers
  • ¼ cup Granulated sugar Balances the chocolate
  • 1 tablespoon Instant yeast For rise
  • 1 teaspoon Salt Enhances flavor
  • 1 cup Whole milk (warm) Tender dough texture
  • ¼ cup Water Adjusts consistency
  • 1 ¼ cups Unsalted butter (cold) For lamination
  • 1 Egg + 1 tablespoon water Egg wash for golden crust

Filling

  • 8 oz Dark chocolate bars Use 60–70% cocoa baking chocolate
  • 2 tablespoon Cocoa powder Optional, for extra flavor

Instructions

  • Prepare dough and let it chill.
  • Create butter layer.
  • Laminate with folds.
  • Shape and fill with chocolate.
  • Proof until puffy.
  • Brush with egg wash and bake.
  • Cool slightly and serve warm.

Notes

Nutrition information is automatically calculated and should only be used as an approximation.

Nutrition

Serving: 90g | Calories: 330kcal | Carbohydrates: 32g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 55mg | Sodium: 180mg | Potassium: 130mg | Fiber: 2g | Sugar: 10g | Vitamin A: 500IU | Calcium: 40mg | Iron: 2mg