Chocolate Croissants, or Pain Au Chocolat, are tender, flaky pastries filled with rich, melted chocolate that makes your morning feel extra special. The golden layers of buttery dough wrapped around a sweet chocolate center offer the perfect balance of crispiness and softness with every bite.
I love making these because the smell of fresh-baked croissants fills the whole house and instantly lifts my mood. It’s such a cozy treat to enjoy with a cup of coffee or tea on a lazy weekend morning. One little tip I’ve learned is to keep the butter cold while folding the dough—that helps get those beautiful flaky layers just right.
Serving these warm, just out of the oven, is my favorite way to enjoy them. Sometimes I add a light dusting of powdered sugar on top, which makes them look so inviting. Everyone I know can’t stop talking about how delicious they are, and they always ask me to make extra for sharing!
Key Ingredients & Substitutions
Butter: Use cold, unsalted butter to get those flaky layers. If you want a dairy-free option, try vegan butter, but it may change the texture slightly.
Chocolate: Bittersweet chocolate sticks work best for classic flavor and ease. You can substitute with dark chocolate chips or chopped bars, but avoid milk chocolate as it melts too fast and can be too sweet.
Yeast: Active dry yeast is ideal for a good rise. Instant yeast can also be used—just mix it straight with the dry ingredients to save time.
Milk: Whole milk gives tenderness and flavor. For dairy-free, almond or oat milk can work but use unsweetened and keep it cold to help the dough chill well.
How Do You Achieve Perfect Flaky Layers with Butter in Dough?
The key to flaky croissants is the lamination process, where cold butter is layered inside dough through folds. Keep the butter cold but pliable. If butter melts or blends into dough, you lose layers.
- Prepare a cold, thin butter sheet and enclose it fully in the dough.
- Roll and fold the dough three times, chilling 30 minutes between each fold to keep butter firm.
- Work quickly but gently when rolling to avoid warming the dough.
- If butter gets too soft, chill dough before continuing.
These steps help create those buttery, crisp layers as the dough bakes, giving croissants that signature light texture.
Equipment You’ll Need
- Rolling pin – This helps you roll out the dough evenly for perfect layers.
- Baking sheet – Use a rimmed sheet lined with parchment to prevent sticking and catch any drips.
- Parchment paper – Keeps the dough from sticking and makes cleanup easier.
- Pastry brush – Perfect for applying the egg wash to get that shiny, golden top.
- Kitchen scale (optional) – Great for measuring ingredients accurately for consistent results.
- Plastic wrap or clean kitchen towel – To cover the dough while it chills or proofs, keeping it from drying out.
Flavor Variations & Add-Ins
- Swap bittersweet chocolate for white chocolate for a sweeter, creamier twist.
- Add a sprinkle of cinnamon or orange zest inside before rolling for a subtle flavor boost.
- Include a spoonful of almond paste along with chocolate to add a rich, nutty taste.
- Try filling with ham and cheese for a savory version, perfect for brunch or snacks.
How to Make Chocolate Croissants (Pain Au Chocolat)
Ingredients You’ll Need:
- 2 1/4 tsp (one packet) active dry yeast
- 1/4 cup warm water (about 110°F/43°C)
- 3 1/2 cups all-purpose flour, plus extra for dusting
- 1/4 cup granulated sugar
- 1 tsp salt
- 1 cup cold unsalted butter, cut into thin slices or flattened into a sheet
- 1 cup cold whole milk
- 1 tsp vanilla extract
- 1 large egg (for egg wash)
- 4 oz bittersweet chocolate sticks or chopped dark chocolate (about 32 pieces, around 1 tsp each)
How Much Time Will You Need?
This recipe takes about 3.5 to 4 hours from start to finish. It includes about 45 minutes of active preparation time and around 2.5 to 3 hours for chilling and rising, plus 15-20 minutes to bake. The resting steps are important for flaky layers and proper rising.
Step-by-Step Instructions:
1. Activate the yeast
In a small bowl, mix the yeast with warm water. Let it rest for 5-10 minutes until it becomes frothy. This signals the yeast is active and ready to use.
2. Make the dough
In a large bowl, combine the flour, sugar, and salt. Add cold milk, vanilla extract, and the yeast mixture. Stir until a dough forms.
3. Knead and chill the dough
Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Shape into a rectangle, wrap in plastic, and refrigerate for 30 minutes to firm up.
4. Prepare the butter block
Place cold butter between parchment sheets. Use a rolling pin to pound and roll the butter into a 7-inch square. Keep it chilled until ready.
5. Laminate the dough
Roll the dough into a 10-inch square. Place the butter square on one half, then fold the other half over the butter, encasing it fully.
6. First fold and chill
Roll the dough into a 20×10 inch rectangle. Fold it into thirds like a letter. Wrap and chill for 30 minutes.
7. Second fold and chill
Repeat rolling and folding the dough into thirds. Wrap and chill for another 30 minutes.
8. Third fold and chill
Do a final rolling and folding, then wrap and chill for 30 minutes again.
9. Shape the croissants
Roll the chilled dough to about a 20×10 inch rectangle (1/4 inch thick). Cut into 8 equal rectangles (~5×5 inches).
10. Add chocolate and roll
Place 1-2 chocolate sticks or a teaspoon of chopped chocolate near one short edge of each rectangle. Roll the dough over the chocolate tightly, sealing the edge underneath.
11. Proof the croissants
Place the rolled pieces seam side down on a parchment-lined baking sheet. Cover loosely and let them rise at room temperature for 1-2 hours until puffy.
12. Preheat oven and egg wash
Preheat oven to 400°F (200°C). Beat egg with a tablespoon of water and brush it gently over croissant tops for a glossy finish.
13. Bake and cool
Bake for 15-20 minutes until deep golden brown and crisp. Rotate halfway during baking for even color. Let cool slightly before serving.
Enjoy warm or at room temperature! Optionally, dust with powdered sugar for a charming touch.
Can I Use Frozen Butter for the Dough?
It’s best to use cold but not frozen butter for lamination. If your butter is frozen, let it thaw slightly in the fridge until pliable but still firm before rolling to ensure flaky layers.
Can I Make the Dough Ahead of Time?
Yes! You can prepare and laminate the dough, then refrigerate it overnight before shaping and baking. Just bring it to room temperature and let it proof before baking.
How Should I Store Leftover Croissants?
Store croissants in an airtight container at room temperature for up to 2 days. To refresh, warm them briefly in the oven at 300°F for a few minutes to regain crispness.
What Can I Substitute for Chocolate Sticks?
You can use high-quality dark chocolate chunks or chips if sticks aren’t available—just place a small amount near the edge before rolling. Avoid very soft chocolates that melt too quickly.