You, too, can learn how to master creating classic French patisserie-style chocolate croissants from the comfort of your own kitchen -- and it’s easier than you think. Golden and crisp, these pain au chocolat are filled with an oozing melted chocolate interior that is swirled indulgently throughout layers of flaky, buttery pastry.
Start with the recipe for a plain croissant master dough, or use a purchased all-butter puff pastry to save time. These chocolate croissants are too simple to make and are guaranteed to disappear dangerously quick. If you're searching for a delicious, decadent and chocolaty treat, look no further -- this recipe is for you.
- 1 batch master croissant dough or 4 store-bought all-butter puff pastry sheets
- 1 cup dark chocolate
- 2 eggs
- 2 ounces / 60 milliliters whole milk
Step 1: Chopping the Chocolate
Prepare the chocolate by roughly chopping it. Set it aside for the croissant filling.
Step 2: Rolling the Dough
Roll out the croissant dough into a large rectangle 32 x 12 inches / 80 x 30 centimeters -- as directed in Step 10 of the master recipe. (Omit this step if you are using store-bought puff pastry sheets).
Step 3: Cutting the Croissant Shape
Use a ruler to cut the dough or puff pastry sheets into 6 x 4-inch / 15 x 10-centimeter rectangles.
Step 4: Placing the Chocolate
Place 1 tablespoon of the roughly chopped dark chocolate on each edge of the rectangle dough pieces.
Step 5: Shaping the Croissants
Starting with the short side facing you, carefully roll up each chocolate-filled side to meet and encase in the center.
Step 6: Letting the Croissants Rise
Once you form the croissants, place them well-spaced apart on a baking tray, seam-side down. Set the tray in a draft-free warm area, and let the croissants rise for 2 to 3 hours until noticeably puffed and doubled in size. (If you are using store-bought puff pastry, omit this rising step.)
Step 7: Applying the Egg Wash
Heat the oven to 425 F / 220 C. About 10 minutes before you are ready to bake the croissants, make the egg wash by whisking together the eggs and milk until you have a pale yellow mixture. Lightly and carefully wash the croissants using a pastry brush. Let the wash dry slightly, up to 10 minutes, before baking.
Step 8: Baking
Place the croissants into the oven, and immediately turn down the temperature to 400 F / 200 C. Bake for 15 to 20 minutes or until they are crisp and deep golden brown. Let them cool on a wire rack before serving.
Thalia Ho is the self-taught baker, law student and author behind French-inspired food blog, butter and brioche, which chronicles her culinary explorations, sweet adventures and travels.