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Easy Chocolate Croissants (Pain au Chocolat) Using Puff Pastry

A golden brown chocolate croissant cut in half, revealing rich, melted chocolate filling inside, resting on a white plate.
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You do not need hours of lamination to enjoy bakery-quality pastries. This recipe shows you how to make flaky, buttery chocolate croissants, or Pain au Chocolat, quickly using store-bought puff pastry. They are perfect for an indulgent breakfast or weekend brunch treat.

Ingredients

Scale
  • 1 package (14.1 ounces) all-butter puff pastry, thawed according to package directions
  • 4 ounces good quality bittersweet or semisweet chocolate, cut into 1/2-inch thick sticks (about 12 sticks total)
  • 1 large egg
  • 1 tablespoon water
  • 1 tablespoon granulated sugar (optional, for sprinkling)

Instructions

  1. Prepare the puff pastry: Unfold the thawed puff pastry sheet onto a lightly floured surface. If the pastry is very thick, gently roll it out slightly to make it easier to work with, aiming for a rough rectangle.
  2. Cut the pastry: Cut the puff pastry sheet lengthwise into two equal long rectangles. Then, cut each long rectangle crosswise into six equal pieces, giving you 12 smaller rectangles in total.
  3. Place the chocolate: Place one piece of chocolate near one short end of a pastry rectangle. Fold the short end of the pastry over the chocolate, completely covering it. Roll the pastry up tightly, as you would a jelly roll, until you reach the other end. Place the finished croissant seam-side down on a baking sheet lined with parchment paper. Repeat with the remaining pastry and chocolate.
  4. Chill the croissants: Place the baking sheet with the shaped croissants into the refrigerator for at least 30 minutes. This helps the butter firm up, which promotes flakiness during baking. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) during the last 10 minutes of chilling.
  5. Prepare the egg wash: In a small bowl, whisk together the egg and water until fully combined. This is your egg wash.
  6. Bake the croissants: Brush the tops and sides of the chilled croissants lightly with the egg wash. If desired, sprinkle lightly with granulated sugar for extra shine and crunch.
  7. Bake for 15 to 20 minutes, or until the croissants are puffed, deeply golden brown, and flaky.
  8. Cool slightly: Let the chocolate croissants cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool further. Serve warm for the best texture.

Notes

  • For the Dedicated Baker: If you want true bakery-style croissants from scratch, you must make your own laminated dough. This involves folding butter into the dough multiple times (a process called ‘turning’) and chilling between each turn. This process takes several hours or even days but results in superior layers.
  • Chocolate Choice: Use high-quality chocolate bars intended for baking, often called ‘bâtons’ or ‘batons.’ Standard chocolate chips may melt too quickly or contain stabilizers that affect the texture.
  • Make Ahead: You can assemble the croissants, place them on the baking sheet, cover them loosely, and refrigerate them for up to 24 hours before baking. Allow them to sit at room temperature for about 20 minutes before brushing with egg wash and baking.

Nutrition

Find it online: https://www.purecookingjoy.com/chocolate-croissant-recipe-easy-pain-au-chocolat/

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