Extra flaky and buttery homemade chocolate croissants (Pain au Chocolat) are incredible warm from the oven. Recreate this French bakery classic at home!
Ingredients of Chocolate Croissants
- 4 cups flour
- ½ cup water
- ½ cup milk
- ¼ cup sugar
- 2 teaspoons salt
- 1 packet instant dry yeast
- 3 tablespoons unsalted butter
- 1 ¼ cups cold unsalted butter
- 1 egg, beaten
- 2 bars sweetened chocolate bar
How To Make Chocolate Croissants
- Mix the flour, water, milk, sugar, salt, yeast, and butter, Lightly knead the dough and form it into a ball.
- Cover the dough with plastic wrap and refrigerate for one hour.
- Slice the cold butter in thirds and place it onto a sheet of parchment paper and put another piece of parchment on top of the butter, and beat it with a rolling pin.
- Keeping the parchment paper on the butter, use a rolling pin to roll the butter into a 7-inch square, ½-inch thick. put them in the refrigerator.
- Lightly flour the counter. Place the dough on the counter, and push the rolling pin once vertically into the dough and once horizontally to form four quadrants.
- Place the butter layer on top of the dough and fold the sides of the dough over the butter, enclosing it completely.
- Roll the dough with a rolling pin to seal the seams.
- Transfer the dough to a baking sheet and refrigerate for 1 hour.
- Roll out the dough on a floured surface, and fold the top half down to the middle, and brush off any excess flour.
- Fold the bottom half over the top and turn the dough clockwise to the left, and refrigerate for one hour.
- Roll out the dough again two more times, completing three turns in total and refrigerating for 1 hour in between each turn.
- Now cover the dough with plastic wrap and refrigerate overnight.
- Now cut the dough in half. Place one half in the refrigerator.
- Flour the surface and roll out the dough into a long narrow strip, and trim the edges of the dough.
- Cut the dough into 4 rectangles.
- Place the chocolate on the edge of the dough and roll tightly.
- Place the croissants on a baking sheet, repeat with the other half of the dough.
- Brush the croissants with the beaten egg.
- Place the croissants in a warm place to rise for 2 hours.
- Once the croissants have proofed, brush them with one more layer of egg wash.
- Bake for 15 minutes or until golden brown and cooked through.
- Serve warm.