Go Back

Healthy Buttery Chocolate Croissants Recipe

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.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 9 hours
Servings: 16 croissants
Course: Breakfast
Cuisine: French
Calories: 307
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Mix flour, sugar, salt, and yeast. Add cold milk and knead until smooth.
  2. Chill dough for 30 minutes.
  3. Mix butter with flour and shape into a rectangle. Chill 30 minutes.
  4. Encase butter in dough and roll into a rectangle.
  5. Fold into thirds, chill 30 minutes. Repeat for a total of 3 turns.
  6. Chill laminated dough for 4 hours or overnight.
  7. Roll dough and cut into rectangles. Add chocolate and roll tightly.
  8. Proof at room temperature 1 hour, then refrigerate 1 hour.
  9. 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.