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–+ servings
Two golden-brown chocolate croissant topped with drizzled melted chocolate and chopped nuts, dusted lightly with powdered sugar. They look glossy, flaky, and freshly baked, served on a white plate — a perfect presentation for pain au chocolat or chocolate almond croissants.

chocolate croissant

Flaky, buttery, and filled with rich chocolate, these homemade chocolate croissants (or pain au chocolat) taste straight out of a Paris bakery — but they’re surprisingly easy to make at home. The two-day process sounds fancy, but most of the time the dough is just resting in the fridge. You’ll get crisp golden layers, soft melted chocolate inside, and that incredible buttery aroma that fills your whole kitchen.
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Prep Time 35 minutes
Cook Time 20 minutes
Resting & Rising Time 1 day
Total Time 1 day 55 minutes
Servings: 12 croissants
Course: Breakfast, Brunch, Pastry, Dessert
Cuisine: French, European
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 3 ½ cups All-purpose flour Spoon and level for accuracy
  • 1 cup Whole milk cold Keep cold for best lamination
  • 1 tablespoon Active dry yeast Or instant yeast
  • ¼ cup Granulated sugar Adds light sweetness
  • 1 ½ teaspoon Fine salt
  • 1 cup Unsalted butter cold For lamination, high-fat butter best
For the Filling
  • 12 bars Dark or semi-sweet chocolate About 1 stick per croissant
For the Finish
  • Optional Milk or white chocolate For variations
  • 1 Egg Beaten for egg wash
  • 1 tablespoon Wate Mix with egg wash
  • Optional tbsp Sugar Sprinkle lightly for shine

Equipment

  • 1 Heavy rolling pin (For rolling out laminated dough )
  • 1 Metal ruler (Helps measure folds evenly)
  • 1 Sharp knife or pizza cutter (To cut dough rectangles)
  • 1 Baking sheets (Line with parchment)
  • 1 Pastry Brush (For egg wash)

Method
 

  1. n a large bowl, mix flour, yeast, sugar, salt, and cold milk until dough comes together. Knead lightly until smooth. Wrap in plastic and refrigerate overnight.
  2. The next morning, shape cold butter into a flat rectangle between parchment paper. Chill until firm.
  3. Roll out dough into a large rectangle; place butter block in center and fold like a letter. Roll gently to flatten and refrigerate 30 minutes.
  4. Repeat rolling and folding one more time. Chill overnight.

Nutrition

Serving: 90gCalories: 330kcalCarbohydrates: 33gProtein: 6gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 230mgPotassium: 110mgFiber: 2gSugar: 9gVitamin A: 580IUCalcium: 45mgIron: 2.2mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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