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Homemade Chocolate Croissants

Homemade Chocolate Croissants (Pain au Chocolat)

These homemade chocolate croissants (pain au chocolat) are buttery, flaky, and filled with rich, melty chocolate—perfect for breakfast, brunch, or a cozy weekend treat. Made with classic laminated croissant dough and real chocolate batons or chips, they bake up golden and crisp on the outside with tender layers inside. While they take time, most of it is chilling, making them ideal for make-ahead baking or freezing.
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Prep Time 1 hour
Cook Time 20 minutes
Overnight chilling 6 hours
Total Time 7 hours 20 minutes
Servings: 12 Croissants
Course: Breakfast, Dessert
Ingredients Equipment Method

Ingredients
  

For the Dough
  • 4 cups All-purpose flour plus more for dusting
  • ¼ cup Granulated sugar
  • 1 tbsp Instant yeast
  • 1½ tsp Salt
  • 1¼ cups Whole milk cold
  • 3 tbsp Unsalted butter softened
For the Butter Layer
  • 1½ cups Unsalted butter (3 sticks) cold
For the Filling
  • 24 Mini chocolate batons or semisweet chocolate chips/bars cut into sticks
For the Egg Wash
  • 1 Egg
  • 1 tbsp Milk

Equipment

  • Stand mixer or mixing bowl
  • Rolling Pin
  • Parchment paper
  • Ruler optional for precision
  • Sharp knife or pizza cutter
  • Pastry brush

Method
 

  1. Make the dough:
    In a stand mixer with a dough hook (or by hand), mix flour, sugar, yeast, and salt. Add cold milk and softened butter, and mix until a shaggy dough forms. Knead for 3–4 minutes until smooth. Shape into a rectangle, wrap in plastic, and chill for 1 hour.
  2. Prepare the butter block:
    Place the cold butter between two sheets of parchment paper. Use a rolling pin to flatten into an even 6x8-inch rectangle. Chill until firm but pliable.
  3. Laminate the dough:
    Roll the dough into a 10x16-inch rectangle. Place the butter block in the center and fold the dough like a letter over the butter. Seal the edges.
    Now complete 3 single folds (book folds):
    Roll the dough into a long rectangle (approx. 10x20 inches), fold into thirds like a letter, then chill 30 minutes.
    Repeat two more times, chilling in between. This creates the flaky layers.
    Wrap the dough and chill overnight (at least 8 hours, up to 24).
  4. Shape the croissants:
    Cut the dough in half and roll each half into a 10x14-inch rectangle. Cut into 6 rectangles per half (12 total).
    Place 1–2 chocolate batons (or a few chips) near one short edge of each rectangle. Roll the dough over the chocolate, then again to form a log with the seam underneath.
    Place on a parchment-lined baking sheet, cover loosely with plastic wrap or a towel, and let rise at room temp for 1.5–2 hours until puffy.
  5. Bake:
    Preheat oven to 400°F (200°C). Whisk egg and milk for the egg wash, and gently brush over each croissant.
    Bake for 18–22 minutes, or until golden brown and crisp. Let cool slightly… then enjoy the flaky, melty magic!