Chocolate Croissants
Chocolate croissants are flaky, buttery French pastries called ‘pain au chocolat’. A yeast-based dough laminated with layers of butter then rolled with chocolate batons. Today, I will show you my simple and easy method to make these homemade croissants from scratch.
When I go out for breakfast or brunch, one of my favorite treats to have are chocolate croissants. It’s also a great dessert pastry to serve at a meeting. Don’t you think?
It’s rich, buttery, flaky, and filled with chocolate, what’s not to like? And, if you’ve never made these yourself, you will be surprised how easy they are to make yourself.
Why make these croissants?
- This is a home baker’s recipe and if you have never made croissants before, I highly recommend you start with this dough. It’s a very forgiving dough that’s easy to knead with a stand mixer or by hand.
- There are three main components to this dough:
- The dough – a simple yeast-based dough with a small amount of butter and sugar.
- Butter block – this is lots of butter, which we cream with a little flour and then laminate between the dough. The purpose of the flour in the butter is to help stabilize it. Most professionals often skip the flour, but I recommend you use it.
- Chocolate – pain au chocolate is made with chocolate sticks called batons.
- Of course, we are making chocolate croissants so I’ve used chocolate but you can also use Nutella, jam, and dulce de leche.
Timeline and process
The process and timeline for making these homemade croissants are fairly simple as well. Here’s my guide for you to use.
- Make and chill the dough – 10 + 30 mins
- Make and chill the butter block – 10 + 20 minutes
- Laminate the dough – 5 minutes
- First-fold then chill the dough – 30 minutes
- Second-fold then chill the dough – 30 minutes
- Third-fold then chill the dough – 60 minutes up to 48 hours
- Shape the croissants – 10 minutes
- Proof croissant – 60 minutes
- Chill croissants – 30 minutes
- Bake – 25 minutes
Ingredients and substitutes
- All-purpose flour – Yes, plain all-purpose flour works perfectly with these croissants. Don’t use bread flour and definitely do not use self-raising flour.
- Sugar – Croissants are not very sweet but it is considered sweet dough. You can definitely reduce the sugar by half.
- Liquid – I prefer a combination of milk and water. I think this works better for our home-based ovens. I find the sugar in the milk tends to brown too much when I use all milk. So, I replaced some of the milk with water. You can certainly use all milk as well.
- Yeast – I am using instant dry yeast today, but you can certainly use other varieties of yeast including fresh yeast. You can read all about yeast and its substitutes here – baking with yeast a beginner’s guide.
- Butter – The best butter to use is European unsalted butter. The reason for that is that good European butter has a high-fat content. High-fat means less moisture, which can cause the butter to melt and create steam in the croissants when baking.
- Chocolate – I use chocolate battons that are specially created for chocolate croissants. Of course, you can also use chocolate chips or a chopped chocolate bar.
Chocolate croissants recipe
Dough
- In the bowl of the stand mixer with the dough hook attachment, combine water, milk, and yeast. Add the sugar – combine well.
Pro tip – You can let the yeast mixture sit for 3 to 5 minutes to foam up. But, not all varieties of yeast need to be activated. - Add salt to the flour, then add the flour to the mixer bowl (see video).
Pro tip – It is best to add salt directly to the yeast mixture as it slows the process of fermentation. So, we add it to the flour. - Combine on medium-high speed until all flour is incorporated. You may or may not need the extra flour for kneading.
Pro tip – A good indication that you have enough flour is that the dough leaves the sides of the bowl. Avoid adding too much four as it will make the dough stiff resulting in dense croissants
- Knead on medium speed for 2 minutes, until you have a fairly smooth elastic dough.
- Next, add the room-temperature butter, one cube at a time. Once all the butter is in, knead for two minutes more.
Pro tip – The dough should be soft, smooth, and elastic. Don’t over knead as we will still be laminating and rolling the dough a few more times. - Remove the dough from the stand mixer and shape it into a ball. Place in a lightly oiled bowl. Cover and chill in the fridge for 30 minutes.
Pro tip – Chilling will help to relax the gluten. The butter in the dough will chill making it easier to work.
Butter block
- In the same stand mixer with the paddle attachment (no need to clean the mixer), add the butter.
- Cream for 30 seconds. Then, add the flour and cream for 30 seconds more.
Pro tip – Cream the butter to ensure there are no lumps. But, don’t over mix as we do not want to whip air into the butter. - Butter template – Use an 8-inch square baking pan or a ruler to measure the parchment paper. Fold it so you have an 8-inch square guide (see video).
Pro tip – You can also line the 8-inch square baking pan with plastic wrap and create an 8-inch square block of butter. - Transfer the butter onto the parchment paper. Use an offset spatula to spread the butter to an 8-inch square using the guide you created.
- Fold the paper over the butter – into an 8-inch square. Then, use the rolling pin to spread the butter into the corners. (see video)
Pro tip – If the butter block is not a proper square, you will have gaps in your lamination. - Place in the fridge for 20 to 30 minutes.
Pro tip – The butter must be chilled but still flexible so that when we roll it spreads rather than cracks into the dough.
Laminate the dough
- Remove the dough from the fridge onto a lightly floured surface. Roll to a 12 x 12-inch square.
- Place the chilled butter block diagonally on top of the dough. Then, fold the dough over – seal the edges well (see video).
Pro tip – Try to seal the butter in the dough as much as possible so that it does not come out when rolling.
- Now, roll in one direction so you have a long 10 x 20-inch rectangle. Dust off excess flour as you go.
- First fold – Fold the dough lengthways into thirds like a business letter (see video). Wrap and place into the fridge to chill for 30 minutes.
Pro tip – Always turn the dough and roll lengthways. This will make it easier to roll and prevent the folds from opening when rolling.
- Second fold – Roll the dough lengthways again with the short side facing you – (see video) to about 10 x 20-inch long again. Fold the dough into thirds again like a business letter (see video). Place in the fridge for 30 minutes if necessary.
Pro tip – It is very important that the dough be well chilled before using. Otherwise, the thin layers will blend ruining all your effort. - Third fold – Roll the dough again lengthways with the short side facing you to about 10 x 20-inches long. Fold the dough one last time into thirds again like a business letter (see video).
- Chill in the fridge for an hour or until well chilled. This can be chilled for up to 24 hours.
Measure the dough
- Roll the dough onto a lightly floured surface to 6 x 12-inches. Divide into 2. Place one in the fridge while you work on the second one.
Pro tip – Do not use too much flour when rolling and keep a dry brush to dust off excess flour. - Roll the dough into a long rectangle about 8 x 24-inches.
Pro tip – I always roll a bit extra so I can trim off the edges. This will open the edges and the layers will open during baking. - Cut the edges on all sides. We need to cut 1/4 inch all around the sides of the dough, which will give you 6 x 24 inches.
Pro tip – If you find that the dough is shrinking it means the gluten needs to relax. Let it rest on the counter for 10 minutes or in the fridge. - Mark at every 4-inch so you have 4 x 6-inch rectangles (see video).
Pro tip – A standard croissant is 4 x 6-inch but you can also make smaller or larger ones.
Shape the croissants
- Take each rectangle. Stretch it lengthways slightly, then roll it with two batons as shown in the video.
Pro tip – Do not stretch the dough too hard or you will break/lose those layers. Be gentle. - Place the croissant on a baking sheet or sheet pan making sure the seams are on the bottom.
Pro tip – If the edges are on top they will open, so make sure to tuck them under. If you press slightly they will sit well.
Proof and bake
- Cover and let proof at room temperature for an hour or until almost doubled in size. Then, place it into the fridge for 30 minutes.
Pro tip – I find letting the last 30 minutes chill in the fridge works better for homemade baking. You can also cover and let the croissants prove in the fridge overnight for up to 12 hours. - Preheat the oven to 400°F / 200°C / Gas mark 6. Brush the croissants with egg wash. Bake for 18 to 20 minutes or until golden brown.
Pro tip – It is very important that the oven is preheated well for at least 10 minutes. Otherwise, the butter will melt baking a soggy pastry. - Remove from the oven – cool on the pan for at least 10 minutes before serving.
- Enjoy!
Tips – Perfect chocolate croissants
- Ensure the dough is soft – this makes it easier to roll. A stiff dough means you have to work hard to roll it later with the butter.
- Chill the butter block for only 20 minutes – this means when laminated it will spread between the layers and not break into pieces.
- Chill the dough between folds, but don’t over-chill. It takes longer to thaw the butter between the layers.
- After the third fold, I let the dough rest overnight. This is not just because I want to give myself a break, but it also lets the dough rest well. This is the time you can over-chill and it will still be ok.
- When rolling the dough for croissants, do not roll too thin. Croissants are all about those layers.
- Commercially made croissants are proofed at room temperature and then baked. I like to chill for 30 minutes while my oven is preheating. This helps keep those layers intact.
- Ensure your oven is preheated for at least 20 minutes before you put the croissants in. Otherwise, the butter will melt and your croissants will be swimming in a pool of butter.
- Commercially made croissants are brushed with an egg wash made of egg yolks and milk. I find that for my home oven a beaten whole egg works best and prevents overbrowing. This may be different for different ovens.
Troubleshooting
- My homemade croissants melted, and all the butter melted – If the butter has melted and the pan has lots of melted butter, it means the oven temperature was too low or the oven was not properly preheated. Ensure your oven is preheated for at least 20 minutes before you put the croissants in.
- My croissants are too big – If you follow the above measurements you should get a standard croissant that is 4-inches wind and 6-inches long. You can also make mini croissants by cutting smaller rectangles/ as well. For example 4 x 4-inch squares.
- My croissants are hard – It is important to roll the dough chilled and make sure to not roll it too thin. This is one of the reasons we have measurements. Rolling the dough too thin will fuse the layers together so that when baked you will have a dense, not flaky pastry.
- My croissants are not flaky – Too many turns will not make more layers but rather destroy the layer. So three folds is a good number to fold, followed by cut, shape, proof, and bake.
How long will these croissants keep? How do you store croissants?
Fresh croissants will keep at room temperature for 2 to 3 days. If properly wrapped, they will keep in the fridge for 5 to 6 days. Personally, I like to freeze them in a storage bag, and then warm them as I need. Perfect to have on hand for weekend breakfast.
Why do we add flour to the butter block?
The purpose of the flour in the butter block is to stabilize it. It will take care of any excess moisture in the butter. I highly recommend using it.
What is the best temperature to bake croissants?
The best way to bake croissants is to place them in a hot oven so the layers open up and the butter between the layers is cooked off instantly leaving no time for it to melt. But, you also want them to continue cooking without becoming too dark on the outside. The ideal temperature for homemade croissants I find is 200C / 392 F for 10 minutes. Then, reduce oven temperature to 190 C/ 375F for 15 minutes. Tent the croissants if they are becoming brown quickly.
Are croissants the same as puff pastry and Danish pastry?
No, they are all laminated dough, meaning they are all layers of flour and butter, and yet they are all different from each other.
Puff pastry has no yeast and no eggs.
Croissant dough has the addition of yeast and is made with milk just like bread, but with lamination.
Danish pastry has yeast as well as eggs.
While puff pastry goes thru 6 folds, a croissant goes thru just 3 or 4 folds, and a Danish pastry has about 3 turns as well.
Lastly, puff pastry has a flaky crusty quality, while croissant has a more bread-like quality and the Danish pastry has a chewier texture – Read more about the different types of pastry
Chocolate Croissants
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 400°F/ 200°C / Gas Mark 6
Difficulty: Medium
Calories: 341kcal
Adjust Servings Here: 12 croissants
Description
Chocolate Croissants are flaky, buttery French pastries called 'pain au chocolate'. A yeast-based dough laminated with layers of butter then rolled with chocolate batons. Today, I will show you my simple and easy method to make these homemade croissants from scratch.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Dough
- 4 cups (500 g) All-purpose flour
- ¼ cup (50 g) Sugar
- ¼ cup (60 g) Butter ((1/2 stick) unsalted, room temperature)
- 1 tsp Salt
- 2 ¼ tsp (7 g) Yeast ((1 packet))
- 1 cup (240 ml) Milk (warm full-fat)
- ½ cup (120 ml) Water (warm)
- ½ cup (60 g) All-purpose flour (for kneading)
Filling
- 24 Chocolate batons
Butter block
- 1 ½ cup (340 g) Butter (unsalted )
- 2 tbsp All-purpose flour
Extra
- 1 Egg (for egg wash)
Instructions
Dough
- In the bowl of the stand mixer with the dough hook attachment, combine water, milk, and yeast. Add the sugar – combine well. Pro tip – You can let the yeast mixture sit for 3 to 5 minutes to foam up. But, not all varieties of yeast need to be activated.
- Add salt to the flour, then add the flour to the mixer bowl (see video).Pro tip – It is best to add salt directly to the yeast mixture as it slows the process of fermentation. So, we add it to the flour.
- Combine on medium-high speed until all flour is incorporated. You may or may not need the extra flour for kneading. Pro tip – A good indication that you have enough flour is that the dough leaves the sides of the bowl. Avoid adding too much four as it will make the dough stiff resulting in dense croissants.
- Knead on medium speed for 2 minutes, until you have a fairly smooth elastic dough.
- Next, add the room temperature butter, one cube at a time. Once all the butter is in, knead for two minutes more. Pro tip – The dough should be soft, smooth, and elastic. Don't over knead as we will still be laminating and rolling the dough a few more times.
- Remove the dough from the stand mixer and shape it into a ball. Place in a lightly oiled bowl. Cover and chill in the fridge for 30 minutes.Pro tip – Chilling will help to relax the gluten. The butter in the dough will chill making it easier to work.
Butter block
- In the same stand mixer with the paddle attachment (no need to clean the mixer), add the butter.
- Cream for 30 seconds. Then, add the flour and cream 30 seconds more.Tip – Cream the butter to ensure there are no lumps. But, don't over mix as we do not want to whip air into the butter.
- Butter template – Use an 8-inch square baking pan or a ruler to measure the parchment paper. Fold it so you have an 8-inch square guide (see video).Pro tip – You can also line the 8-inch square baking pan with plastic wrap and create an 8-inch square block of butter.
- Transfer the butter onto the parchment paper. Use an off-set spatula to spread the butter to an 8-inch square using the guide you created.
- Fold the paper over the butter – into an 8-inch square. Then, use the rolling pin to spread the butter into the corners (see video).Pro tip – If the butter block is not a proper square you will have gaps in your lamination.
- Place in the fridge for 20 to 30 minutes.Pro tip – The butter must be chilled but still flexible so that when we roll it spreads rather than cracks into the dough.
Laminate the dough
- Remove the dough from the fridge onto a lightly floured surface. Roll to a 12 x 12-inch square.
- Place the chilled butter block diagonally on the square. Then, fold the dough over – seal the edges well (see video).Pro tip – Try to seal the butter in the dough as much as possible so that it does not come out when rolling.
- Now, roll in one direction so you have a long 10 x 20-inch rectangle. Dust off excess flour as you go.
- First fold – Fold the dough lengthways into thirds like a business letter (see video). Wrap and place into the fridge to chill for 30 minutes.Pro tip – Always turn the dough and roll lengthways. This will make it easier to roll and prevent the folds from opening when rolling.
- Second fold – Roll the dough lengthways again with the short side facing you – (see video) to about 10 x 20-inch long again. Fold the dough into thirds again like a business letter (see video). Place in the fridge for 30 minutes if necessary.Pro tip – It is very important that the dough be well chilled before using. Otherwise, the layers will blend ruining all your effort.
- Third fold – Roll the dough again lengthways with the short side facing you to about 10 x 20-inches long. Fold the dough one last time into thirds again like a business letter (see video).
- Chill in the fridge for an hour or until well chilled. This can be chilled for up to 24 hours.
Measure the dough
- Roll the dough onto a lightly floured surface to 6 x 12-inches. Divide into 2. Place one in the fridge while you work on the second one.Pro tip – Do not use too much flour when rolling and keep a dry brush to dust off excess flour.
- Roll the dough into a long rectangle about 8 x 24-inches. Pro tip – I always roll a bit extra so I can trim off the edges. This will open the edges and the layers will open during baking.
- Cut the edges on all sides. We need to cut 1/4 inch all around the edges which will give you 6 x 24 inches.Pro tip – if you find that the dough is shrinking it means the gluten needs to relax. Let it rest on the counter for 10 minutes or in the fridge.
- Mark at every 4-inch so you have 6 – 4 x 6-inch rectangles (see video).Pro tip – A standard croissant is 4 x 6-inch but can also make smaller or larger ones too.
Shape the croissants
- Take each rectangle. Stretch it lengthways slightly, then roll it with two batons as shown in the video.Pro tip – Do not stretch the dough too hard or you will break/lose those layers. Be gentle.
- Place the croissant on a baking tray making sure the edges are on the bottom.Pro tip – If the edges are on top they will open, so make sure to tuck them under. If you press slightly they will sit well.
Proof and bake
- Cover and let proof at room temperature for an hour or until almost doubled in size. Then, place it into the fridge for 30 minutes. Pro tip – I find letting the last 30 minutes chill in the fridge works better for homemade baking. You can also cover and let the croissants prove in the fridge overnight for up to 12 hours.
- Preheat the oven at 400°F / 200°C / Gas mark 6. Brush the croissants with egg wash. Bake for 18 to 20 minutes or until golden brown.Pro tip – It is very important that the oven be preheated well for at least 10 minutes. Otherwise, the butter will melt baking a soggy pastry.
- Remove from the oven – cool on the pan for at least 10 minutes before serving.
- Enjoy!
Recipe Notes & Tips
- Knead the dough soft, not firm consistency. This will make it easier to roll. So, avoid adding too much flour.
- Chill the dough well before lamination, this will help the butter in the dough chill and make it easier to roll.
- When laminating the dough, ensure the butter is cold but not hard. Seal the butter properly so it does not come out.
- While chilling the dough is important, overchilling can cause the butter to shatter into pieces when rolling.
- Fold the dough – for the purpose of home baking we have used the classic book fold. This is done three times for croissants. There are other types of folds that we will cover in future recipes.
- It is very important to chill the dough for at least 30 minutes between folds so the butter is cold but still spreadable not hard.
- When the dough is done, after folding three times, the dough can be kept in the fridge for up to 48 hours.
Alternatively, you can freeze it for up to 3 months. I divide my dough into 3 and use one portion at a time (6 croissants). - Don’t roll the dough too thin. This will give you more croissants but the layers will be lost.
- Ensure the tips of the croissants are at the bottom of the baking pan to prevent them from opening up.
- I like to proof at room temperature first then chill for 30 minutes before baking. This works better for a home oven
Note
- Make-ahead croissants – Croissants are perfect to make a day or a few days ahead of time. You can let the dough rest overnight before lamination as well as after lamination.
Once laminated the dough can be cut into portions of two or three and frozen for up to three months. This will be perfect to make fewer croissants.
Shaped croissants once proofed can be frozen as well. Keep them on a baking tray in the freezer. Once frozen put them into freezer-safe storage bags for up to a month. Thaw in the refrigerator overnight before baking. - Yeast – Any yeast will work for this dough. You will need 2 1/4 tsp active dry yeast which is about 7 grams. Alternatively, you can use 21 grams of fresh yeast also known as baker yeast.
Adapted from –
Inspired by –
Nutrition Information
Calories: 341– kcalCarbohydrates: 32– gProtein: 5– gFat: 22– gSaturated Fat: 13– gCholesterol: 66– mgSodium: 339– mgPotassium: 82– mgFiber: 1– gSugar: 4– gVitamin A: 673– IUCalcium: 30– mgIron: 2– mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Pastry day 15 done!
Day 15 DONE. I’m still working on puff pastries, but I’ll get to croissants soon.
It’s an easy well-guided recipe. Thanks, Veena! I can also substitute it with ham and cheese or pepperoni and cheese to make it savory.
This is called a pain au chocolat, not croissant. Croissants are crescent shaped, and though they may be filled usually after baking, ate not the same. The process is the same though, but rolling step different.
Thanks for the recipe, it is one a beginner can use and the pro tips can come in very handy
Thanks Rosa. You are right they are called pain au chocolate in French but in English, we usually refer to them as chocolate croissants. The process here is to make the classic pain au chocolate.
Not a croissant. Call it chocolatine, call it pain au chocolate. But do not call it a croissant.