How to Make Easy Chocolate Croissants

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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.

Enjoy the decadent pain au chocolat.
Enjoy the decadent pain au chocolat. (Image: Thalia Ho)

Ingredients:

  • 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.

Roughly chop the dark chocolate.
Roughly chop the dark chocolate. (Image: Thalia Ho)

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).

Roll out the croissant dough into a large rectangle.
Roll out the croissant dough into a large rectangle. (Image: Thalia Ho)

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.

Cut the dough into rectangles.
Cut the dough into rectangles. (Image: Thalia Ho)

Step 4: Placing the Chocolate

Place 1 tablespoon of the roughly chopped dark chocolate on each edge of the rectangle dough pieces.

Place bits of the dark chocolate on each end.
Place bits of the dark chocolate on each end. (Image: Thalia Ho)

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.

Roll each side inward to meet in the center.
Roll each side inward to meet in the center. (Image: Thalia Ho)

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.)

Place the croissants on a baking tray, and let them rise.
Place the croissants on a baking tray, and let them rise. (Image: Thalia Ho)

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.

Tip

    • Adding a light sprinkle of flaky sea salt to the tops of the egg-washed croissants adds a surprisingly delicious contrast to the rich sweetness of the chocolate center when they are served.
Gently brush the croissants with an egg wash.
Gently brush the croissants with an egg wash. (Image: Thalia Ho)

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.

The croissants should be crisp, golden brown and oozing with melted chocolate.
The croissants should be crisp, golden brown and oozing with melted chocolate. (Image: Thalia Ho)

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