Chocolate Croissants (Pain au Chocolat): A Flaky French Classic.

In the world of the French boulangerie, the Pain au Chocolat (Chocolate Croissant) stands as the ultimate morning indulgence. It is a masterpiece of “laminated dough”—a process defined by the repetitive folding of cold butter into a yeast-leavened dough. The result is a pastry of incredible architecture: hundreds of paper-thin, buttery layers that shatter upon biting to reveal a soft, honeycomb interior and two distinct batons of dark, bittersweet chocolate.

The beauty of this recipe lies in the “taming” of the butter. While it requires patience and a cool kitchen, the process of creating your own lamination is one of the most rewarding skills in baking. It transforms humble pantry staples—flour, water, yeast, and butter—into a sophisticated, golden-brown treat that is light as air. It is the perfect project for a rainy weekend, resulting in a home filled with the incomparable scent of caramelizing butter and cocoa.

Ingredients

To achieve the iconic “shatter,” use a high-quality butter with high fat content (European-style is best) and a flour with moderate protein.

For the Détrempe (Dough)

All-Purpose Flour: 4 cups (500g).
Granulated Sugar: 1/4 cup.
Instant Yeast: 2 1/4 teaspoons (1 packet).
Fine Sea Salt: 2 teaspoons.
Whole Milk: 1 1/4 cups (cold).
Unsalted Butter: 3 tablespoons (softened, for the dough).

For the Butter Block

Unsalted European-Style Butter: 1 1/4 cups (2.5 sticks/280g), cold but pliable.

For the Filling and Finish

Dark Chocolate Batons: 24-30 pieces (or high-quality dark chocolate bars cut into strips).
Egg Wash: 1 egg beaten with 1 tablespoon of milk.

Instructions

1. Prepare the Dough

In a stand mixer fitted with the dough hook, combine the flour, sugar, yeast, salt, milk, and the 3 tablespoons of softened butter. Knead on low speed for about 5 minutes until the dough is smooth but not overly elastic. Shape into a flat square, wrap in plastic, and refrigerate for at least 2 hours (or overnight).

2. Create the Butter Block

Place the cold butter blocks between two sheets of parchment paper. Use a rolling pin to beat and roll the butter into a precise 7-inch square. It should be cold but pliable enough to bend without snapping. Place it back in the fridge for 10 minutes to maintain its temperature.

3. The Lamination (The Folds)

Roll your chilled dough into an 11-inch square. Place the butter block diagonally in the center, like a diamond. Fold the corners of the dough over the butter to meet in the middle, sealing it like an envelope.

The Turns: Roll the dough into a long rectangle (about 8×24 inches). Fold it in thirds like a letter (the “letter fold”). Wrap and chill for 30 minutes. Repeat this process two more times for a total of three folds. This creates the legendary layers.

4. Shape the Croissants

Roll the final dough into a large rectangle about 1/4 inch thick. Use a pizza cutter to cut rectangles roughly 3 inches wide and 6 inches long. Place one or two chocolate batons at one end and roll the dough snugly around the chocolate.

5. The Final Proof

Place the croissants on a parchment-lined tray. Brush lightly with egg wash. Let them rise in a cool, draft-free spot for 2 hours until they are visibly puffed and “wobble” slightly when the tray is shaken.

6. Bake to a Golden Glow

Preheat your oven to 400°F. Brush with a second layer of egg wash for maximum shine. Bake for 15 to 20 minutes until the layers are deep golden brown and the pastry feels light for its size.

Flavor and Texture Notes

The first sensation is the audible crunch of the exterior—the caramelized layers of dough that break apart into delicate flakes. As you reach the center, the texture shifts to a tender, buttery crumb that pulls apart in long, elastic strands.

The flavor is a sophisticated balance of savory butter and the bittersweet punch of the dark chocolate. Because the dough itself is only lightly sweetened, the chocolate acts as the primary accent, creating a flavor profile that is rich but not cloyingly sweet. It is a harmonious experience that feels like a luxury breakfast in a Parisian café.

Tips for Success

Keep it Cool: If at any point the butter begins to melt or feel oily, put the dough back in the freezer for 10 minutes. Cold butter is the “secret” to distinct layers; melted butter just makes a brioche.
The Second Egg Wash: Brushing twice—once before the proof and once before the bake—ensures a professional, high-gloss finish.
Don’t Rush the Proof: If the oven is too hot or the proof too short, the butter will leak out during baking. Patience ensures the butter stays trapped between the layers of dough.

Storage and Make-Ahead

Freezing (Unbaked): You can freeze the shaped, unproven croissants. When ready to eat, let them thaw and proof overnight at room temperature before baking.
Room Temperature: Baked croissants are best the day they are made. Store in an airtight container for up to 2 days.
Reheating: To restore the “shatter,” reheat in a 350°F oven for 5 minutes. Avoid the microwave, which will make them rubbery.

FAQ

Can I use chocolate chips instead of batons?

Yes, but they may roll around or fall out during shaping. Using batons or strips of a chocolate bar ensures a tidy, consistent center.

Why did all the butter leak out in the oven?

This usually happens if the dough was too warm during the folds or if the proofing area was too hot. The butter needs to stay solid until the structure of the dough sets in the oven.

Is it okay to use store-bought puff pastry?

You can use it for a “shortcut” version, but traditional puff pastry doesn’t have yeast, so it won’t have the soft, bread-like interior of a true croissant.

Conclusion

Chocolate Croissants are a reminder that the most satisfying pastries often come from the simplest ingredients treated with patience and technique. They are a “pantry-staple” miracle—transforming flour, water, and a lot of butter into a sophisticated, golden treat. Whether you’re looking for a stunning weekend project or a reliable classic to master your pastry skills, the pain au chocolat is a reliable, delicious classic.