Pain au Chocolat
This post is sponsored by Red Star Yeast. All opinions are mine alone.
You can achieve bakery-style, authentic pain au chocolat (chocolate croissants) from scratch. I’m sharing my easy-to-follow directions and tips for success! You’ll get crisp flaky on the outside, soft and buttery on the inside croissants with perfect amount of intense chocolate in every bite!
Let’s get a little fancy today.
Pain au Chocolat, or chocolate croissants are on the menu!
If you love flaky, crispy on the outside, buttery and border-line custardy on the inside croissants, you’re in for real treat!
We’re going to make these beauties from scratch. Are you up for a challenge? I really hope so. Because while homemade croissants are labor intensive, they’re really not that hard.
I learned to make croissants about 4 years ago. Because really good croissants are hard to get when you live in the middle of nowhere. And it used to be my favorite special treat when I traveled. No more! I can now indulge in true bakery-style, quality croissants whenever I want to. I just need to put in a little bit of elbow grease.
And now you can too! Do you see those beautiful layers in the dough?
We’ll create those layers by rolling an yeast dough with a layer of butter. This process is called laminating. Though it may sound intimidating, if you properly chill the dough, it’s actually quite easy.
But first things first. Let me give you a quick run-down of the process. I like to break the entire process into 3 days.
- Day 1: Make the dough and shape the butter. Refrigerate for at least 6 hours, or overnight.
- Day 2: Roll the dough with a layer of butter 3 times with 30-minute rest in between the rolling sessions. Those breaks are for chilling the dough, so that it’s easier to roll it.
- Day 3: Roll the dough one more time, shape and bake!
Day 1 and 3 are the easiest. And you can actually make it in 2 days, if you want to. Just make the dough in the morning, then do the laminating process in the evening. And then shape and bake the next morning.
I’ve shared detailed step-by-step photos in my original croissant recipe here.
How do you roll the dough into a perfect rectangle?
I distinctly remember asking this very question before I embarked on this croissant-making journey 4 years ago. It just seemed impossible to roll it into perfect – looong – rectangle. But let me tell you, it’s easier than you may think. Just give it a try. Stretch the dough at the corners as you roll and it’ll work out.
What special tools do I need to make croissant?
Believe it or not, you don’t need any fancy tools to make homemade croissant. Here’s my list of tools I use:
- Stand mixer– not an essential equipment, but it sure makes it effortless to make the dough. But you can easily make the dough by hand.
- Rolling pin– the most important thing you’ll need!
- Tape measure– pretty unusual, I know. But you’ll need to measure your dough while rolling it, because it has to be precise.
- Plastic wrap– an important item to keep the dough from drying out during multiple resting in the fridge. Tea towel won’t work here, we need plastic wrap to keep the moisture in.
And since we’re making pain au chocolat, we’ll need a high quality chocolate for filling. I love dark chocolate. Not too sweet, intense chocolate flavor in the middle without overpowering the pastry. Exactly how it should be!
Tell me how gorgeous is that?? So puffy, so golden, with thousands of layers!!
And I can’t imagine these magnificent chocolate croissants without my trusted Red Star Platinum yeast. If you’ve been following S&S for any amount of time, you probably noticed it’s my go-to brand of yeast. And I couldn’t have been happier to partner with them to bring this recipe to you today.
If you’re intimidated baking with yeast, Red Star Platinum instant yeast makes it practically fail-proof!!
And there you have it. 5-star breakfast awaits you!
With your very first bite, you’ll realize all that hard work was absolutely worth it! And you’ll be ready to make your next batch.
Pain au Chocolat
Yield: 8 jumbo croissants
- 4 cups (500gr) all-purpose flour
- 1 ¼ cup (300ml) milk, at room temperature
- ¼ cup (50gr) sugar
- 2 tablespoons unsalted butter, softened
- 1 packet Red Star Platinum Superior Baking Yeast
- 1 ½ teaspoons salt
- 1 cup (225gr) unsalted butter, semi-cold
- 4oz bittersweet (or semisweet) chocolate bar, cut into 16 rectangles
- 1 egg yolk
- Store the croissants in airtight container at room temperature for up to 2 days.
- Freezing instructions: Once you shape the croissants, instead of proofing, simply place the baking sheet into the freezer for at least 3 hours, or until completely frozen. Then transfer them into a ziplock bag. These can frozen for up to a month.
- To bake the frozen croissants, first thaw them on a baking sheet, lined with parchment paper, or silicone mat covered with kitchen towel on the counter overnight. In the morning, continue with step 11.
- You can also freeze baked croissants. Thaw on the counter for a couple of hours.
Yield: 8 jumbo croissants, Serving Size: 1
- Amount Per Serving:
- Calories: 583 Calories
- Total Fat: 32.1g
- Cholesterol: 93.9mg
- Sodium: 456.6mg
- Carbohydrates: 64.6g
- Sugar: 14.9g
- Protein: 9.3g
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All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!
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