Description
Flaky, buttery homemade chocolate croissants made with laminated dough and rich chocolate. This classic French pastry, also known as pain au chocolat, delivers bakery-quality results with crisp layers and a tender interior.
Ingredients
Scale
- 4 cups (500g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 teaspoon salt
- 2 1/4 teaspoons instant yeast
- 1 1/4 cups (300ml) cold whole milk
- 1 cup (226g) unsalted butter, softened
- 2 tablespoons all-purpose flour (for butter layer)
- 16 chocolate batons or 8 oz semi-sweet chocolate
- 1 large egg
- 1 tablespoon milk
Instructions
- Mix flour, sugar, salt, and yeast. Add cold milk and knead until smooth.
- Chill dough for 30 minutes.
- Mix butter with flour and shape into a rectangle. Chill 30 minutes.
- Encase butter in dough and roll into a rectangle.
- Fold into thirds, chill 30 minutes. Repeat for a total of 3 turns.
- Chill laminated dough for 4 hours or overnight.
- Roll dough and cut into rectangles. Add chocolate and roll tightly.
- Proof at room temperature 1 hour, then refrigerate 1 hour.
- Brush with egg wash and bake at 400°F (204°C) for 20 minutes.
Notes
Keep butter and dough at similar firmness throughout lamination. Low and slow chilling ensures flaky layers.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 307
- Sugar: 14g
- Sodium: 224mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 39mg
Keywords: chocolate croissants, pain au chocolat, homemade croissants, laminated dough