Pain au chocolat—literally “chocolate bread” in French—is one of the most beloved pastries in the world. Buttery, flaky croissant dough wrapped around two sticks of dark chocolate, baked to golden perfection.
The result is a pastry that’s crisp on the outside, tender and airy within, with pockets of melted chocolate in every bite. Making pain au chocolat at home is a labor of love, but the reward—warm, fresh chocolate croissants straight from your oven—is absolutely worth it.
This recipe uses the same laminated dough as classic croissants, with a chocolate-filled twist.
Make the Détrempe (Dough)
In a small bowl, dissolve the yeast in the lukewarm milk and let sit for 5-10 minutes until foamy. In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, and salt.
Add the yeast mixture and the melted butter. Mix on low speed until a shaggy dough forms, then knead on medium-low for 3-4 minutes until smooth. Shape into a rectangle about 1-inch thick, wrap in plastic, and refrigerate for at least 2 hours, preferably overnight.
Prepare the Beurrage (Butter Block)
Place the cold butter between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into a 7×7-inch square (about ½ inch thick).
If the butter becomes too soft, refrigerate it. Mix the 2 tablespoons flour into the butter as you work. The butter should be cold but pliable, the same consistency as the chilled dough.
Encase the Butter
On a lightly floured surface, roll the chilled dough into a 10×10-inch square. Place the butter square diagonally on the dough, rotated 45 degrees so the corners of the butter point to the edges of the dough.
Fold the four corners of the dough over the butter, meeting in the center and sealing completely. Pinch the seams to enclose the butter entirely.
First Fold (Letter Fold)
Roll the dough into a long rectangle, about 8×24 inches, keeping the edges straight. Fold the dough like a letter: fold the top third down, then the bottom third up over it. Wrap and refrigerate for 1 hour.
Second Fold
Remove the dough from the fridge. Rotate it 90 degrees so the open ends are facing you. Roll again into a long rectangle, about 8×24 inches. Perform another letter fold. Wrap and refrigerate for 1 hour.
Third Fold
Repeat the process one more time: rotate, roll, and fold. Wrap and refrigerate for at least 4 hours, preferably overnight.
Roll and Cut
Roll the chilled dough into a large rectangle, about 12×24 inches and ¼ inch thick. Trim the edges to create a neat rectangle. Cut the dough into rectangles, about 4×6 inches each.
Add Chocolate
Place two chocolate sticks at one short end of each rectangle. Roll the dough tightly around the chocolate, sealing the edge with a little water. Place seam-side down on parchment-lined baking sheets.
Proof
Brush the pastries with egg wash. Let proof at room temperature (75°F/24°C) for 1-2 hours, until puffy and doubled in size.
Preheat and Egg Wash Again
Preheat your oven to 400°F (200°C). Gently brush the proofed pastries with egg wash again.
Bake
Bake for 15-20 minutes, until deep golden brown and crisp. Transfer to wire racks to cool slightly.
Serve
Serve warm, if possible. Listen for the shatter of those hundreds of layers with every bite.
Pro-Tips for Pain au Chocolat Perfection
- Use European Butter: High-butterfat butter (82%+) creates better layers and superior flavor.
- Temperature Is Everything: The dough and butter must be the same consistency—cold but pliable.
- Keep Edges Straight: When rolling, maintain straight edges and right angles for even layers.
- Use Good Chocolate: High-quality dark chocolate makes a huge difference.
- Proof Carefully: Underproofed pastries are dense; overproofed ones collapse. They’re ready when puffy and jiggle slightly.
- Egg Wash Twice: The first wash before proofing adds color; the second before baking gives that gorgeous glossy finish.
- Cool on Racks: Pastries continue to crisp as they cool. Don’t leave them in the pan.
- Make Ahead: Unbaked pain au chocolat can be frozen and baked directly from frozen, adding a few minutes to baking time.
These Pain au Chocolat are French chocolate croissants at their finest—absolutely divine.
