Pain au Chocolat (Chocolate Croissants)


This pain au chocolat recipe makes light, flaky French croissants filled with delicious chocolate. They do require a little effort but a bread machine makes the process a lot easier. Your entire family will love these!

Prep Time:
45 mins
Cook Time:
15 mins
Additional Time:
3 hrs
Total Time:
4 hrs
9 croissants


  • ¼ cup warm water

  • 2 ¼ cups bread flour

  • 2 tablespoons instant nonfat dry milk

  • 1 tablespoon white sugar

  • ½ teaspoon salt

  • 2 tablespoons butter, softened

  • 1 ½ teaspoons instant yeast

  • ½ cup butter, softened

  • 1 egg yolk

  • 1 tablespoon milk

  • 9 ounces semisweet chocolate chunks


  1. Pour water into a bread machine pan; add flour. Sprinkle milk powder over flour. Place sugar, salt, and 2 tablespoons of softened butter into the corners of the pan. Make a small indent in the top of the dry ingredients and place yeast in the indent. Run the bread machine on the basic dough setting.

  2. Meanwhile, lay out a sheet of waxed or parchment paper. Shape the remaining 1/2 cup of butter into a 3x5-inch rectangle on the waxed paper; wrap and chill until ready to use.

  3. Remove butter from the refrigerator and allow to soften while you roll out dough. Turn dough out onto a lightly floured surface; roll into a 8x12-inch rectangle. Place butter on half of the dough, leaving a 1/2-inch border of dough on 3 sides. Fold the other half of dough over butter and press the edges firmly to seal.

  4. Roll the dough out to a 6x14-inch rectangle. Fold the dough in thirds from the long ends, as you would fold a business letter. Cover dough loosely with plastic wrap and refrigerate for 20 minutes.

  5. Remove the dough from the refrigerator. Place it onto a lightly floured surface so that the folded edge faces you. Roll the dough out again into a 6x14-inch rectangle, and fold into thirds. Cover with plastic and chill for 20 minutes.

  6. Repeat step 5, then chill the dough for 30 minutes.

  7. In a small bowl, beat together the egg yolk and milk; set aside. Grease two baking sheets.

  8. Roll dough out into a 12x21-inch rectangle. Cut dough into thirds in both directions, to make 9 rectangles. Divide chocolate among the rectangles. Lightly brush egg yolk mixture around the edges of each piece. Starting at a short end, roll each piece of dough around the chocolate; press the edges together to seal.

  9. Place the croissants onto the prepared baking sheets; cover with greased plastic wrap and allow to rise in a warm place until they have doubled in size, about 30 minutes.

  10. Preheat oven to 400 degrees F (200 degrees C).

  11. Brush the top of the pastries with the remaining egg yolk mixture.

  12. Bake in the preheated oven until golden brown, about 15 minutes. Cool for 5 minutes on the baking sheets, then transfer croissants to wire racks. Serve warm or at room temperature.


To reduce the 'day of' preparation time, make the dough and refrigerate the unbaked rolls overnight. Pull them out 1 hour before baking in the morning to come to room temperature.

Nutrition Facts (per serving)

1326 Calories
78g Fat
153g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 9
Calories 1326
% Daily Value *
Total Fat 78g 100%
Saturated Fat 47g 237%
Cholesterol 101mg 34%
Sodium 337mg 15%
Total Carbohydrate 153g 56%
Dietary Fiber 6g 21%
Total Sugars 118g
Protein 16g
Vitamin C 0mg 1%
Calcium 287mg 22%
Iron 3mg 17%
Potassium 80mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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