This post is sponsored by Red Star Yeast. All opinions are mine alone.
You can make bakery-style pain au chocolat (chocolate croissants) from scratch. Below are clear directions and practical tips to help you achieve crisp, flaky exteriors and soft, buttery interiors with just the right amount of intense chocolate in every bite.
Let’s get a little fancy: pain au chocolat is on the menu. If you love a croissant that’s flaky and crisp outside, yet tender and buttery inside, you’re in for a treat. Making them at home takes patience, but the steps are straightforward and well worth the effort.
I learned to make croissants a few years ago because good ones are hard to find where I live. Now I can enjoy bakery-quality croissants any time with a bit of elbow grease. The secret to those beautiful layers is laminating: rolling yeast dough with a layer of butter to create many thin layers.
Laminating may sound intimidating, but if you chill the dough properly and follow the steps, it becomes manageable. I like to split the process into three days for best results:
- Day 1: Make the dough and prepare the butter square. Refrigerate at least 6 hours or overnight.
- Day 2: Laminate: roll and fold the dough three times, resting in the fridge 30 minutes between turns to keep the butter firm.
- Day 3: Final rolling, shape the croissants, proof, and bake.
It’s possible to compress the timeline into two days if needed: make the dough in the morning, laminate in the evening, then shape and bake the next morning.
For visual guidance, I have step-by-step photos in my original croissant post.
How do you roll the dough into a rectangle?
Rolling a long, even rectangle can feel tricky at first. The key is to stretch gently at the corners while you roll and rotate the dough as needed. With practice you’ll get consistent shapes.
What special tools do you need?
You don’t need fancy equipment to make croissants. These are the tools I use:
- Stand mixer – convenient but optional; you can mix and knead by hand.
- Rolling pin – essential for laminating.
- Tape measure – helps keep your dough dimensions consistent when rolling.
- Plastic wrap – keeps the dough moist during refrigeration; use plastic, not a tea towel.
For the filling, choose good quality dark or semisweet chocolate. I prefer bittersweet chocolate for a balanced, intense center that complements the pastry.
Look at those layers—puffy, golden, and full of flakiness.
I rely on Red Star Platinum instant yeast for consistent fermentation. If you’re nervous about working with yeast, a reliable instant yeast can make the process much more forgiving.
When baked, these croissants make a five-star breakfast. The first bite will show you the payoff for the time and effort, and you’ll be eager to make another batch.
Bon appétit!
Pain au Chocolat
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Ingredients
For dough:
- 4 cups 500gr all-purpose flour
- 1 ¼ cup 300ml milk, at room temperature
- ¼ cup 50gr sugar
- 2 tablespoons unsalted butter, softened
- 1 packet Red Star Platinum Superior Baking Yeast
- 1 ½ teaspoons salt
For laminating:
- 1 cup 225gr unsalted butter, semi-cold
For filling:
- 4 oz bittersweet or semisweet chocolate bar, cut into 16 rectangles
For egg wash:
- 1 egg yolk
Instructions
Day 1
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1. To make the dough: In a large bowl with a dough hook or by hand, combine all dough ingredients and mix until the dough comes together, about 5 minutes. Transfer to a floured surface, knead briefly, flatten into a disk and place in a floured dish (an 8×8-inch pan works). Cover with plastic wrap and refrigerate at least 6 hours or overnight.
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2. To prepare the butter: Cut butter sticks lengthwise, place on parchment, cover with another sheet and roll into a 7×7-inch square. Trim and roll again until even. Refrigerate at least 30 minutes (do not freeze).
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Day 2
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3. Laminating: Roll chilled dough into roughly a 10×10-inch square on a floured surface.
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4. Place the butter square in the dough center with the butter corners pointing to the middle of each side. Fold the dough edges over like an envelope and pinch seams to seal.
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5. Roll the dough into an 8×24-inch rectangle, fold into thirds, wrap in plastic and refrigerate 30 minutes.
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6. Repeat the rolling and folding two more times, chilling 30 minutes between turns. If dough resists, chill 10–15 minutes before continuing.
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7. After the third fold, wrap and refrigerate overnight or at least 8 hours.
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Day 3
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8. Divide dough into two equal pieces. Roll each to about an 8×22-inch rectangle, lifting it occasionally since the dough relaxes and shrinks slightly.
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9. Cut each rectangle into four equal rectangles for a total of eight pieces.
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10. Place one piece of chocolate at the near edge and a second piece in the center. Start rolling from the chocolate edge and roll tightly. Place on baking sheets lined with parchment, spacing four croissants per sheet.
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11. Cover with plastic wrap and proof about an hour, until doubled in size.
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12. Preheat oven to 425°F (220°C).
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13. Whisk the egg yolk with 1 tablespoon water and brush over croissants just before baking.
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14. Bake 20–25 minutes until deep golden. Serve warm.
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Tips & Notes
- Store croissants in an airtight container at room temperature for up to 2 days.
- Freezing: After shaping but before proofing, freeze croissants on a baking sheet for at least 3 hours until solid, then transfer to a zip-top bag. Freeze up to a month.
- To bake from frozen: thaw on a parchment-lined sheet covered loosely with a towel overnight, then proceed with proofing and baking as directed.
- You can also freeze baked croissants; thaw on the counter for a couple of hours before serving.
Nutrition
Special thanks to Red Star Yeast for sponsoring this post.