Homemade Chocolate Croissants (Pain au Chocolat)

790 mins
Serves 16
https://sallysbakingaddiction.com/homemade-chocolate-croissants/

Directions

  1. 1Make room in the refrigerator for a baking sheet.
  2. 2Make room in the refrigerator for a baking sheet.
  3. 3Make room in the refrigerator for a baking sheet.
  4. 4Cut the butter into four 1-Tablespoon slices and place in the bowl of an electric stand mixer fitted with the dough hook attachment.
  5. 5Cut the butter into four 1-Tablespoon slices and place in the bowl of an electric stand mixer fitted with the dough hook attachment.
  6. 6Cut the butter into four 1-Tablespoon slices and place in the bowl of an electric stand mixer fitted with the dough hook attachment.
  7. 7Add the flour, sugar, salt, and yeast to the mixer.
  8. 8Add the flour, sugar, salt, and yeast to the mixer.
  9. 9Add the flour, sugar, salt, and yeast to the mixer.
  10. 10Turn the mixer on low-medium speed to gently combine ingredients for 1 minute.
  11. 11Turn the mixer on low-medium speed to gently combine ingredients for 1 minute.
  12. 12Turn the mixer on low-medium speed to gently combine ingredients for 1 minute.
  13. 13With the mixer running, slowly pour in the milk.
  14. 14With the mixer running, slowly pour in the milk.
  15. 15With the mixer running, slowly pour in the milk.
  16. 16Once all milk is added, turn the mixer up to medium speed and begin to knead the dough.
  17. 17Once all milk is added, turn the mixer up to medium speed and begin to knead the dough.
  18. 18Once all milk is added, turn the mixer up to medium speed and begin to knead the dough.
  19. 19Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes.
  20. 20Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes.
  21. 21Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes.
  22. 22If the dough becomes too sticky, sprinkle 1 teaspoon of flour at a time on the dough or work surface/in the bowl.
  23. 23If the dough becomes too sticky, sprinkle 1 teaspoon of flour at a time on the dough or work surface/in the bowl.
  24. 24If the dough becomes too sticky, sprinkle 1 teaspoon of flour at a time on the dough or work surface/in the bowl.
  25. 25After kneading, the dough should still feel a little soft and slowly bounce back when poked.
  26. 26After kneading, the dough should still feel a little soft and slowly bounce back when poked.
  27. 27After kneading, the dough should still feel a little soft and slowly bounce back when poked.
  28. 28Remove dough from the bowl and, with floured hands, work it into a ball.
  29. 29Remove dough from the bowl and, with floured hands, work it into a ball.
  30. 30Remove dough from the bowl and, with floured hands, work it into a ball.
  31. 31Place the dough on a lightly floured silicone baking mat lined, lightly floured parchment paper lined, or lightly floured baking sheet.
  32. 32Place the dough on a lightly floured silicone baking mat lined, lightly floured parchment paper lined, or lightly floured baking sheet.
  33. 33Place the dough on a lightly floured silicone baking mat lined, lightly floured parchment paper lined, or lightly floured baking sheet.
  34. 34Gently flatten the dough out, and cover with plastic wrap or aluminum foil.
  35. 35Gently flatten the dough out, and cover with plastic wrap or aluminum foil.
  36. 36Gently flatten the dough out, and cover with plastic wrap or aluminum foil.
  37. 37Place the entire baking sheet in the refrigerator and allow the covered dough to rest for 30 minutes.
  38. 38Place the entire baking sheet in the refrigerator and allow the covered dough to rest for 30 minutes.
  39. 39Place the entire baking sheet in the refrigerator and allow the covered dough to rest for 30 minutes.
  40. 40Remove the dough from the refrigerator.
  41. 41Remove the dough from the refrigerator.
  42. 42Remove the dough from the refrigerator.
  43. 43Begin flattening out the dough with your hands.
  44. 44Begin flattening out the dough with your hands.
  45. 45Begin flattening out the dough with your hands.
  46. 46Roll the dough into a 14x10-inch rectangle, ensuring precise measurement.
  47. 47Roll the dough into a 14x10-inch rectangle, ensuring precise measurement.
  48. 48Roll the dough into a 14x10-inch rectangle, ensuring precise measurement.
  49. 49Place the rolled out dough back onto the baking sheet.
  50. 50Place the rolled out dough back onto the baking sheet.
  51. 51Place the rolled out dough back onto the baking sheet.
  52. 52Cover the rolled out dough with plastic wrap or aluminum foil.
  53. 53Cover the rolled out dough with plastic wrap or aluminum foil.
  54. 54Cover the rolled out dough with plastic wrap or aluminum foil.
  55. 55Place the entire baking sheet in the refrigerator and allow the covered dough to rest for 4 hours or overnight (up to 24 hours is ok).
  56. 56Place the entire baking sheet in the refrigerator and allow the covered dough to rest for 4 hours or overnight (up to 24 hours is ok).
  57. 57Place the entire baking sheet in the refrigerator and allow the covered dough to rest for 4 hours or overnight (up to 24 hours is ok).
  58. 58In a large bowl, beat the butter and flour together using a hand-held mixer or stand mixer fitted with a paddle or whisk attachment until smooth and combined.
  59. 59In a large bowl, beat the butter and flour together using a hand-held mixer or stand mixer fitted with a paddle or whisk attachment until smooth and combined.
  60. 60In a large bowl, beat the butter and flour together using a hand-held mixer or stand mixer fitted with a paddle or whisk attachment until smooth and combined.
  61. 61Transfer the mixture to a silicone baking mat lined or parchment paper lined baking sheet.
  62. 62Transfer the mixture to a silicone baking mat lined or parchment paper lined baking sheet.
  63. 63Transfer the mixture to a silicone baking mat lined or parchment paper lined baking sheet.
  64. 64Using a spoon or small spatula, smooth the butter mixture into a 7x10-inch rectangle.
  65. 65Using a spoon or small spatula, smooth the butter mixture into a 7x10-inch rectangle.
  66. 66Using a spoon or small spatula, smooth the butter mixture into a 7x10-inch rectangle.
  67. 67Place the entire baking sheet in the refrigerator and chill the butter layer for 30 minutes.
  68. 68Place the entire baking sheet in the refrigerator and chill the butter layer for 30 minutes.
  69. 69Place the entire baking sheet in the refrigerator and chill the butter layer for 30 minutes.
  70. 70Remove both the dough and butter layers from the refrigerator.
  71. 71Remove both the dough and butter layers from the refrigerator.
  72. 72Remove both the dough and butter layers from the refrigerator.
  73. 73Place the butter layer in the center of the dough and fold each end of the dough over it.
  74. 74Place the butter layer in the center of the dough and fold each end of the dough over it.
  75. 75Place the butter layer in the center of the dough and fold each end of the dough over it.
  76. 76If the butter wasn’t an exact 7x10-inch rectangle, use a pizza cutter or sharp knife to even out the edges.
  77. 77If the butter wasn’t an exact 7x10-inch rectangle, use a pizza cutter or sharp knife to even out the edges.
  78. 78If the butter wasn’t an exact 7x10-inch rectangle, use a pizza cutter or sharp knife to even out the edges.
  79. 79Seal the dough edges over the butter layer with your fingers.
  80. 80Seal the dough edges over the butter layer with your fingers.
  81. 81Seal the dough edges over the butter layer with your fingers.
  82. 82On a lightly floured counter, roll the dough into a 10x20-inch rectangle, rolling back and forth with the shorter end facing you.
  83. 83On a lightly floured counter, roll the dough into a 10x20-inch rectangle, rolling back and forth with the shorter end facing you.
  84. 84On a lightly floured counter, roll the dough into a 10x20-inch rectangle, rolling back and forth with the shorter end facing you.
  85. 85Fold the dough lengthwise into thirds as if you were folding a letter (1st turn).
  86. 86Fold the dough lengthwise into thirds as if you were folding a letter (1st turn).
  87. 87Fold the dough lengthwise into thirds as if you were folding a letter (1st turn).
  88. 88If the dough is too warm after the 1st turn, place folded dough on the baking sheet, cover, and refrigerate for 30 minutes before the 2nd turn.
  89. 89If the dough is too warm after the 1st turn, place folded dough on the baking sheet, cover, and refrigerate for 30 minutes before the 2nd turn.
  90. 90If the dough is too warm after the 1st turn, place folded dough on the baking sheet, cover, and refrigerate for 30 minutes before the 2nd turn.
  91. 91Turn the dough so the short end is facing you.
  92. 92Turn the dough so the short end is facing you.
  93. 93Turn the dough so the short end is facing you.
  94. 94Roll the dough out once again into a 10x20-inch rectangle.
  95. 95Roll the dough out once again into a 10x20-inch rectangle.
  96. 96Roll the dough out once again into a 10x20-inch rectangle.
  97. 97Fold the dough lengthwise into thirds as if you were folding a letter (2nd turn).
  98. 98Fold the dough lengthwise into thirds as if you were folding a letter (2nd turn).
  99. 99Fold the dough lengthwise into thirds as if you were folding a letter (2nd turn).
  100. 100Place the folded dough on the baking sheet, cover with plastic wrap or aluminum foil, and refrigerate for 30 minutes before the 3rd turn.
  101. 101Place the folded dough on the baking sheet, cover with plastic wrap or aluminum foil, and refrigerate for 30 minutes before the 3rd turn.
  102. 102Place the folded dough on the baking sheet, cover with plastic wrap or aluminum foil, and refrigerate for 30 minutes before the 3rd turn.
  103. 103Roll the dough out once again into a 10x20-inch rectangle.
  104. 104Roll the dough out once again into a 10x20-inch rectangle.
  105. 105Roll the dough out once again into a 10x20-inch rectangle.
  106. 106Fold the dough lengthwise into thirds as if you were folding a letter (3rd turn).
  107. 107Fold the dough lengthwise into thirds as if you were folding a letter (3rd turn).
  108. 108Fold the dough lengthwise into thirds as if you were folding a letter (3rd turn).
  109. 109Place the folded dough on the lined baking sheet, cover with plastic wrap or aluminum foil, and refrigerate for 4 hours or overnight (up to 24 hours is ok).
  110. 110Place the folded dough on the lined baking sheet, cover with plastic wrap or aluminum foil, and refrigerate for 4 hours or overnight (up to 24 hours is ok).
  111. 111Place the folded dough on the lined baking sheet, cover with plastic wrap or aluminum foil, and refrigerate for 4 hours or overnight (up to 24 hours is ok).
  112. 112Prepare 2 baking sheets lined with silicone baking mats or parchment paper.
  113. 113Prepare 2 baking sheets lined with silicone baking mats or parchment paper.
  114. 114Prepare 2 baking sheets lined with silicone baking mats or parchment paper.
  115. 115Remove the dough from the refrigerator.
  116. 116Remove the dough from the refrigerator.
  117. 117Remove the dough from the refrigerator.
  118. 118On a lightly floured counter, roll the dough out into an 8x20-inch rectangle.
  119. 119On a lightly floured counter, roll the dough out into an 8x20-inch rectangle.
  120. 120On a lightly floured counter, roll the dough out into an 8x20-inch rectangle.
  121. 121Using a pizza cutter or sharp knife, slice the dough in half vertically, creating two 4-inch wide rectangles.
  122. 122Using a pizza cutter or sharp knife, slice the dough in half vertically, creating two 4-inch wide rectangles.
  123. 123Using a pizza cutter or sharp knife, slice the dough in half vertically, creating two 4-inch wide rectangles.
  124. 124Cut 3 even slices horizontally, yielding 8 4x5-inch rectangles.
  125. 125Cut 3 even slices horizontally, yielding 8 4x5-inch rectangles.
  126. 126Cut 3 even slices horizontally, yielding 8 4x5-inch rectangles.
  127. 127Cut each 4x5-inch rectangle in half lengthwise, resulting in 16 2x5-inch rectangles.
  128. 128Cut each 4x5-inch rectangle in half lengthwise, resulting in 16 2x5-inch rectangles.
  129. 129Cut each 4x5-inch rectangle in half lengthwise, resulting in 16 2x5-inch rectangles.
  130. 130Work with one rectangle at a time.
  131. 131Work with one rectangle at a time.
  132. 132Work with one rectangle at a time.
  133. 133Using your fingers or a rolling pin, gently stretch each rectangle to be about 8 inches long.
  134. 134Using your fingers or a rolling pin, gently stretch each rectangle to be about 8 inches long.
  135. 135Using your fingers or a rolling pin, gently stretch each rectangle to be about 8 inches long.
  136. 136Place a few small pieces of chocolate in a single layer at one end.
  137. 137Place a few small pieces of chocolate in a single layer at one end.
  138. 138Place a few small pieces of chocolate in a single layer at one end.
  139. 139Tightly roll the dough up around the chocolate, ensuring the end is on the bottom.
  140. 140Tightly roll the dough up around the chocolate, ensuring the end is on the bottom.
  141. 141Tightly roll the dough up around the chocolate, ensuring the end is on the bottom.
  142. 142Repeat with remaining dough, placing shaped croissants on 2 lined baking sheets, 8 per sheet.
  143. 143Repeat with remaining dough, placing shaped croissants on 2 lined baking sheets, 8 per sheet.
  144. 144Repeat with remaining dough, placing shaped croissants on 2 lined baking sheets, 8 per sheet.
  145. 145Loosely cover with plastic wrap or aluminum foil.
  146. 146Loosely cover with plastic wrap or aluminum foil.
  147. 147Loosely cover with plastic wrap or aluminum foil.
  148. 148Allow shaped croissants to rest at room temperature for 1 hour.
  149. 149Allow shaped croissants to rest at room temperature for 1 hour.
  150. 150Allow shaped croissants to rest at room temperature for 1 hour.
  151. 151Place shaped croissants in the refrigerator to rest for 1 hour or up to 12 hours.
  152. 152Place shaped croissants in the refrigerator to rest for 1 hour or up to 12 hours.
  153. 153Place shaped croissants in the refrigerator to rest for 1 hour or up to 12 hours.
  154. 154Preheat oven to 400°F (204°C).
  155. 155Preheat oven to 400°F (204°C).
  156. 156Preheat oven to 400°F (204°C).
  157. 157Whisk the egg wash ingredients together (1 large egg, 2 Tablespoons whole milk).
  158. 158Whisk the egg wash ingredients together (1 large egg, 2 Tablespoons whole milk).
  159. 159Whisk the egg wash ingredients together (1 large egg, 2 Tablespoons whole milk).
  160. 160Remove the croissants from the refrigerator.
  161. 161Remove the croissants from the refrigerator.
  162. 162Remove the croissants from the refrigerator.
  163. 163Brush each croissant lightly with egg wash.
  164. 164Brush each croissant lightly with egg wash.
  165. 165Brush each croissant lightly with egg wash.
  166. 166Bake until croissants are golden brown, about 20 minutes.
  167. 167Bake until croissants are golden brown, about 20 minutes.
  168. 168Bake until croissants are golden brown, about 20 minutes.
  169. 169Rotate the pans halfway through baking.
  170. 170Rotate the pans halfway through baking.
  171. 171Rotate the pans halfway through baking.
  172. 172If croissants darken too quickly, reduce the oven to 375°F (190°C).
  173. 173If croissants darken too quickly, reduce the oven to 375°F (190°C).
  174. 174If croissants darken too quickly, reduce the oven to 375°F (190°C).
  175. 175Remove chocolate croissants from the oven and place on a wire rack to cool for a few minutes before serving.
  176. 176Remove chocolate croissants from the oven and place on a wire rack to cool for a few minutes before serving.
  177. 177Remove chocolate croissants from the oven and place on a wire rack to cool for a few minutes before serving.
  178. 178If desired, dust with confectioners’ sugar before serving.
  179. 179If desired, dust with confectioners’ sugar before serving.
  180. 180If desired, dust with confectioners’ sugar before serving.

Ingredients

  • 0.25 cup unsalted butter, softened to room temperature
  • 0.25 cup unsalted butter, softened to room temperature
  • 0.25 cup unsalted butter, softened to room temperature
  • 4 cups all-purpose flour (spooned & leveled), plus more for rolling/shaping
  • 4 cups all-purpose flour (spooned & leveled), plus more for rolling/shaping
  • 4 cups all-purpose flour (spooned & leveled), plus more for rolling/shaping
  • 0.25 cup granulated sugar
  • 0.25 cup granulated sugar
  • 0.25 cup granulated sugar
  • 2 teaspoons salt
  • 2 teaspoons salt
  • 2 teaspoons salt
  • 1 Tablespoon active dry or instant yeast
  • 1 Tablespoon active dry or instant yeast
  • 1 Tablespoon active dry or instant yeast
  • 1.5 cups cold whole milk
  • 1.5 cups cold whole milk
  • 1.5 cups cold whole milk
  • 4 ounce bar semi-sweet or bittersweet chocolate, coarsely chopped
  • 4 ounce bar semi-sweet or bittersweet chocolate, coarsely chopped
  • 4 ounce bar semi-sweet or bittersweet chocolate, coarsely chopped
  • confectioners’ sugar for dusting
  • confectioners’ sugar for dusting
  • confectioners’ sugar for dusting
  • 1.5 cups unsalted butter, softened to room temperature
  • 1.5 cups unsalted butter, softened to room temperature
  • 1.5 cups unsalted butter, softened to room temperature
  • 2 Tablespoons all-purpose flour
  • 2 Tablespoons all-purpose flour
  • 2 Tablespoons all-purpose flour
  • 1 large egg
  • 1 large egg
  • 1 large egg
  • 2 Tablespoons whole milk
  • 2 Tablespoons whole milk
  • 2 Tablespoons whole milk

Equipment

electric stand mixer fitted with the dough hook attachmenthandheld mixerbaking sheetplastic wrapaluminum foilsilicone baking matparchment paperrolling pinpizza cuttersharp knifewire rackhand-held mixerstand mixer fitted with a paddle or whisk attachmentspoonsmall spatulapastry brush

Tips

  • The croissant dough must remain cold and requires a lot of resting.
  • Croissant dough should be soft and slightly tacky after kneading.
  • If the dough becomes too sticky during kneading, sprinkle 1 teaspoon of flour at a time.
  • Do not add more flour than needed to avoid dry dough.
  • To test if dough is kneaded enough, poke it with a finger: if it slowly bounces back, it's ready.
  • You can perform a “windowpane test” to check dough elasticity.
  • When rolling dough, using a silicone baking mat is recommended for non-stick properties and measurement guidance.
  • For laminating, roll dough on a lightly floured counter as it's cooler and larger than a silicone mat.
  • Seal dough edges over the butter layer as best as possible.
  • The dough is very cold during rolling, requiring arm strength.
  • Dough will want to be oval shaped, continuously work with hands and rolling pin to maintain rectangle.
  • Refrigerate dough between the 2nd and 3rd turns as it has been worked a lot.
  • Gently stretch each rectangle to 8 inches long without flattening the layers.
  • Tightly roll the dough around the chocolate, ensuring the end is on the bottom.
  • Shaped croissants should be cold before baking to prevent spreading.
  • Rotate pans halfway through baking for even browning.
  • If croissants darken too quickly, reduce oven temperature.
  • Croissants taste best the same day they're baked.
  • Leftover croissants can be stored at room temperature for a few days or in the refrigerator for up to 1 week.
  • Croissants can be frozen for up to 3 months; thaw on counter or in refrigerator.
  • You can freeze the dough after the 3rd turn in lamination for up to 3 months.
  • You can freeze shaped croissants after room temperature rest for up to 1 month; thaw completely before baking.
  • For chocolate, use thin baking bars like Ghirardelli for neat rolling.
  • Always ensure dough is cold; if it warms, refrigerate for 20 minutes.
  • Lightly flour work surface, hands, dough, and rolling pin as you work.
  • Pop any air bubbles in the dough with fingers or a toothpick, then lightly flour the popped area.
  • For brunch, start the recipe the day before, completing steps 1-10 and refrigerating laminated dough overnight (step 11). Begin step 13 2-3 hours before brunch.