🥐🍫 Homemade Chocolate Croissants (Pain au Chocolat): Flaky, Buttery & Irresistible

❤️ Introduction: The French Bakery Classic You Can Make at Home

There’s nothing quite like biting into a fresh, flaky chocolate croissant with buttery layers and a rich chocolate center. Known as pain au chocolat in France, this pastry is a café staple around the world—and believe it or not, it’s something you can absolutely make at home.

Sure, croissants have a reputation for being tricky, but with a little patience and the right technique, you can create bakery-quality homemade chocolate croissants right in your own kitchen. Whether you’re baking for a special brunch, treating yourself on a weekend morning, or impressing guests, these golden, gooey pastries are worth every fold.

Ready to feel like you’re in Paris? Let’s get started!

📝 Ingredients

For the Dough:

• 3 ½ cups (440g) all-purpose flour
• ¼ cup (50g) granulated sugar
• 1 tbsp instant yeast
• 1 tsp salt
• 1 cup (240ml) warm milk
• 2 tbsp unsalted butter, melted
• 250g (about 1 cup) unsalted cold butter (for laminating, European-style butter preferred)

For the Filling:

• 100g (3.5 oz) semi-sweet or dark chocolate bars, cut into thin sticks or chunks
  (You can also use chocolate batons, commonly used in authentic French pastries)

For the Egg Wash:

• 1 egg
• 1 tbsp milk

👨‍🍳 Step-by-Step Instructions

Step 1: Make the Dough

1. In a large bowl or stand mixer, combine flour, sugar, yeast, and salt.
2. Add warm milk and melted butter. Mix until a soft dough forms.
3. Knead for 5–7 minutes until smooth and elastic.
4. Form into a ball, cover, and refrigerate for 1 hour.

Step 2: Prepare the Butter Block

1. Place the cold butter between two sheets of parchment paper.
2. Use a rolling pin to flatten it into a 6×6 inch (15×15 cm) square.
3. Chill while the dough rests.

Step 3: Laminate the Dough

1. Roll the dough into a 12×12 inch square.
2. Place the butter block in the center and fold the corners of the dough over it like an envelope.
3. Seal the edges and roll out into a 20×10 inch rectangle.
4. Fold the dough into thirds like a letter (this is one “turn”).
5. Wrap and chill for 30 minutes.
6. Repeat this rolling and folding process two more times, chilling between each turn. This creates the flaky croissant layers.

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