Homemade Chocolate Croissants are the ultimate bakery-style treat, featuring delicate, flaky layers of buttery dough wrapped around rich chocolate. This homemade chocolate croissants recipe walks you through the full laminated dough process so you can confidently recreate classic pain au chocolat at home.
Why You’ll Love This Recipe
- Authentic bakery-style layers and texture
- Rich chocolate filling in every bite
- Made completely from scratch
- Perfect for special breakfasts, brunch, or holidays
- Freezer-friendly and impressive for guests
Ingredients
For Croissant Dough
- 3/4 cup (180 g) water
- 1/2 cup (120 g) whole milk
- 1/4 cup (50 g) granulated sugar
- 2 1/2 teaspoons (9 g) instant yeast
- 4 cups (480 g) bread flour
- 1 teaspoon (7 g) fine sea salt
- 4 tablespoons (56 g) unsalted European-style butter, softened and cubed
For Croissant Butter
- 20 tablespoons (280 g) unsalted European-style butter, softened and cubed
- 1/4 cup (30 g) all-purpose flour
For Assembly
- 1 egg yolk
- 1 tablespoon heavy cream
- 24 chocolate batons (or bittersweet chocolate bars cut into sticks)
Instructions
- In a stand mixer fitted with a dough hook, add water, milk, sugar, yeast, flour, salt, and butter. Mix on low until dough forms and knead for 5 minutes.
- Knead briefly by hand, then place dough in a covered bowl and let rise for 1–2 hours until just doubled.
- Flatten dough, wrap, and chill in freezer for 15 minutes.
- Mix butter and flour until smooth. Roll dough to a 10×20-inch rectangle and spread butter over the bottom 3/4.
- Fold dough over butter in sections, rotate, and roll to an 8×20-inch rectangle. Fold into thirds like a letter.
- Wrap and refrigerate for 2 hours.
- Roll dough to 10×18 inches, trim edges, and cut into twelve 3×5-inch rectangles.
- Place chocolate batons inside each rectangle, fold tightly, and seal.
- Proof croissants on lined baking sheets for 2–4 hours until puffy and jiggly.
- Brush with egg wash, spritz parchment lightly with water, and bake at 375°F (190°C) for 24–26 minutes until golden.
Tips & Tricks
- Keep dough and butter cold for best lamination
- Use European-style butter for richer flavor
- If dough resists rolling, chill and rest it
- Steam in the oven helps croissants rise taller
Details
- Prep Time: 1 hour (plus resting and proofing)
- Cook Time: 25 minutes
- Total Time: About 24 hours
- Yield: 12 chocolate croissants
- Category: Pastry
- Method: Laminated Dough, Baking
- Cuisine: French
- Difficulty: Advanced
- Dietary Notes: Vegetarian
Notes
- Chocolate batons give the most authentic shape
- Dough can rest in the refrigerator up to 24 hours
- Best eaten fresh but reheats well
Nutrition (Approximate per croissant)
- Calories: 380
- Protein: 7 g
- Carbohydrates: 34 g
- Fat: 24 g
FAQ
What makes chocolate croissants flaky?
Proper lamination and keeping butter cold create flaky layers.
Can I freeze chocolate croissants?
Yes, freeze shaped unbaked croissants up to 2 months.
Why did my butter leak?
Butter was likely too warm or dough overworked.
Can I use all-purpose flour instead of bread flour?
Bread flour is preferred for structure, but all-purpose can work.
Do I need a stand mixer?
It helps, but the dough can be mixed and kneaded by hand.
Storage
Chocolate croissants are best the day they’re baked. Store at room temperature for 24 hours, then refrigerate in a covered container. Reheat briefly in a toaster oven to refresh.
Similar Recipes
Homemade Chocolate Croissants
Ingredients
For Croissant Dough
- 3/4 cup 180 g water
- 1/2 cup 120 g whole milk
- 1/4 cup 50 g granulated sugar
- 2 1/2 teaspoons 9 g instant yeast
- 4 cups 480 g bread flour
- 1 teaspoon 7 g fine sea salt
- 4 tablespoons 56 g unsalted European-style butter, softened and cubed
For Croissant Butter
- 20 tablespoons 280 g unsalted European-style butter, softened and cubed
- 1/4 cup 30 g all-purpose flour
For Assembly
- 1 egg yolk
- 1 tablespoon heavy cream
- 24 chocolate batons or bittersweet chocolate bars cut into sticks
Instructions
- In a stand mixer fitted with a dough hook, add water, milk, sugar, yeast, flour, salt, and butter. Mix on low until dough forms and knead for 5 minutes.
- Knead briefly by hand, then place dough in a covered bowl and let rise for 1–2 hours until just doubled.
- Flatten dough, wrap, and chill in freezer for 15 minutes.
- Mix butter and flour until smooth. Roll dough to a 10×20-inch rectangle and spread butter over the bottom 3/4.
- Fold dough over butter in sections, rotate, and roll to an 8×20-inch rectangle. Fold into thirds like a letter.
- Wrap and refrigerate for 2 hours.
- Roll dough to 10×18 inches, trim edges, and cut into twelve 3×5-inch rectangles.
- Place chocolate batons inside each rectangle, fold tightly, and seal.
- Proof croissants on lined baking sheets for 2–4 hours until puffy and jiggly.
- Brush with egg wash, spritz parchment lightly with water, and bake at 375°F (190°C) for 24–26 minutes until golden.
Notes
- Chocolate batons give the most authentic shape
Conclusion
These Homemade Chocolate Croissants deliver crisp, flaky layers and rich chocolate centers just like a French bakery. With patience and precision, this recipe rewards you with truly unforgettable results.