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Chocolate Croissants (Pain au Chocolat)
Traditional dish · French
A classic French viennoiserie featuring a buttery, flaky croissant dough wrapped around one or two pieces of dark chocolate, baked until golden and crisp.
Ingredients
- All-purpose flour500g
- Unsalted butter, cold250g
- Granulated sugar75g
- Active dry yeast10g
- Milk, lukewarm200ml
- Salt10g
- Dark chocolate batons or pieces16
- Egg, for egg wash1
Steps
- 1
Prepare the laminated dough following the same steps as Classic Croissants (Steps 1-7).
- 2
After the final chill, roll out the dough thinly into a large rectangle.
- 3
Cut the dough into rectangles, approximately 10cm x 15cm.
- 4
Place one or two chocolate batons on one short end of each dough rectangle.
- 5
Fold the dough over the chocolate, then fold again to fully enclose it, creating a rectangular pastry.
- 6
Place pain au chocolat on a baking sheet lined with parchment paper, seam-side down. Cover and let proof for 1.5-2 hours until puffy.
- 7
Preheat oven to 200°C (400°F). Brush with egg wash.
- 8
Bake for 15-20 minutes, or until deep golden brown and crisp.
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