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Super easy pain au chocolat recipe / Homemade Chocolate croissants

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This easy pain au chocolate recipe will help you make chocolate filled croissants in a simple and easy way.This Easy Homemade chocolate croissants recipe does not require lot of time and effort and the resulting Pain au chocolat are very delicious with crispy flaky crust and soft moist crumb.

easy pain au chocolate

What you will love about this Easy pain au chocolat recipe

  • Traditionally, pastry dough is layered with butter, then rolled and folded several times in succession and then again rolled into a sheet.But in this easy pain au chocolat recipe, we are going to make these wonderful pain au chocolate in a different method which is more easy, which takes very little time and effort than the traditional method.
  • In this easy pain au chocolat recipe, we do single proofing and so we can save a lot of our time.
  • We don’t need any special equipment to make this homemade chocolate filled croissants.
  • Ingredients are simple and easily available.
  • This pastry sheets freezes well.
  • We use comparatively less butter than regular pastry dough and so its’s Calorie Count is lower than usual.

I have adapted and improvised this recipe from, one of the readers most favorite recipe on the blog “Easy Croissants Recipe

Easy pain au chocolate Ingredients

For pastry dough

  • Flour : 390 g or 3 cups (loosely packed)
  • Water : 251 ml or 1 cup + 1 tbsp
  • Yeast : 3 g or 1 tsp
  • Salt : 1.7 g or 1/4 tsp
  • Sugar : 50 g or 4 tbsp
  • Soft Butter :113 g or 1 stick or 1/2 cup

For Chocolate Filling

  • Chocolate sticks : 120-150 g

For egg wash

  • Lightly beat one egg

How to make Homemade Chocolate Croissants

  • Prepare the Pastry Sheet
  • Shape and Proof the chocolate croissants
  • Bake the chocolate filled croissants

Prepare the Pastry Sheet

To prepare the pastry sheet, we need to 

  • Prepare the dough
  • Divide, shape into circles and layer them with butter
  • Roll out the pastry sheet

Prepare the dough

Into a bowl, add in the water.

We don’t need to use cold or warm water in this danish pastry recipe.We can use room temperature water.

Add sugar, salt, yeast and stir to dissolve the ingredients in water.

chocolate croissants pastry dough

Then add the flour.

Combine everything together to form a shaggy mass of dough.

I used the rear end of a wooden spoon to combine them all together.Then used my hands to mix the dough.

In the beginning, the dough may seem dry but then it will all come together.

how to make chocolate croissants dough

At the end, the dough will turn to be a sticky mass of dough.No problem, a sticky dough at this stage is a good sign.

Transfer the dough on to a clean work surface and knead the dough for about 4-5 minutes or until we get a soft and smooth dough.

You can also use a stand mixer to prepare the dough.

chocolate croissants dough

Divide, shape into circles and layer them with butter

Divide the dough into 10 equal pieces.

how to make pain au chocolat

Shape them into round balls.

Let them sit and rest for 10-15 minutes.

I pressed the balls on top to flatten them.

Then cover them with a damp cloth so that they won’t get dry.

This resting time will give some time for the gluten strands to relax. This will prevent its tendency to rebound back while we roll them out.

After 10 minutes, roll out each of the portion to a circle of approximately 16-18 cm in diameter.

homemade chocolate croissants

Then smear butter( about 3/4 tbsp) on each layer.

Place it on a plastic film.

Repeat the same with rest of the dough balls.

Stack them one over the other until we are done with all of them.

how to make chocolate croissants

The butter layers are now ready.

But as the butter is very soft at this point, we will not be able to work with the dough right now.

Keep it in freezer / refrigerator until the butter is stiff

So keep the stack of layers covered in the freezer for 30-35 minutes.

We can also keep it overnight in the refrigerator.

Divide and Shape the chocolate croissants

After 35 minutes in freezer, the butter is now more stiff and pliable.

Place it on to a well floured work surface and roll out into a rectangle of approximately 42 cm x 44 cm.

shaping chocolate croissants

It should not be more than 4-5 mm thick.The more thinner the layers the more flakier our croissants will be.

Dust the work surface with enough flour so that you can work smoothly.

Using a sharp knife or with a pizza cutter, cut and remove the edges to make it even.

I divided the rectangle into 12 equal parts so that we can make 12 pain au chocolate.

making chocolate croissants

Place the Chocolate sticks

Place 2 sticks of chocolate on each sheet.

Fold and shape them.

making pain au chocolate

Transfer them onto a parchment lined baking sheet.

Proof the pan au chocolat

Cover and let them proof for around 120 minutes.

how to make easy chocolate croissants at home

In a warm environment, they will rise faster and in a colder environment they will rise slowly.

Keeping the baking tray in freezer for 10 minutes prior to baking will help to keep the butter stay intact while baking.

Other wise the butter will melt too fast and we may end up with a pool of butter.

Just before taking them into the oven for baking, give an egg wash.

For egg wash, lightly beat one egg.

how to make chocolate croissants at home

Egg wash will give a nice shine and golden brown color to our pastry crust when baked.

You might also like this Easy Cinnamon Raisin Danish Pastry made using this same pastry dough which has very thin flaky layers on the outside and moist, fluffy inside.

Easy Danish pastry Recipe

If you like to have some Quick flaky biscuits, then you will love this 30 minute biscuits recipe made in a simple and easy method.

quick biscuits recipe

Bake the pain au chocolate

Bake the pain au chocolate at 400 F or 205 C for 10 minutes then reduce the temperature to 375 F or 190 C and bake for another 8-12 minutes.

After baking, you will get chocolate filled croissants that are crispy and flaky on the outside and soft ,moist inside.

Transfer them onto a cooling rack immediately, so that the bottom will not trap any steam and get soggy.

Serve after a few minutes while they are have cooled on the outside but still warm inside!

pain au chocolate recipe

Can I add Egg in this easy pain au chocolate recipe

Yes you can add egg in the Chocolate croissant dough.

If you want to add 1 egg in this Chocolate croissant recipe; then add 1 egg and reduce 45-50 ml water (equal volume of 1 egg), while preparing the dough.

Can I add milk instead of water in this Chocolate croissant dough

Yes you can add milk, instead of water in this Chocolate croissant recipe.

Use same amount of milk as of water and don’t need to change any of the measurements.

easy pain au chocolat recipe

VIDEO:How to make Chocolate croissant at home / pain au chocolate

easy pain au chocolate

Easy Pain au Chocolat Recipe

Bincy Chris
This easy pain au chocolate recipe will help you make chocolate filled croissants in a simple and easy way.This Easy Homemade chocolate croissants recipe does not require lot of time and effort and the resulting Pain au chocolat are very delicious with crispy flaky crust and soft moist crumb.
Prep Time 5 minutes
Cook Time 20 minutes
Resting time 2 hours 45 minutes
Total Time 3 hours 10 minutes
Course Breakfast, Snack
Cuisine Danish, French
Servings 12 pain au chocolat

Ingredients
  

For Pastrydough

  • 390 g Flour or 3 cups (loosely packed)
  • 251 ml Water or 1 cup + 1 tbsp
  • 3 g Yeast or 1 tsp
  • 1.7 g Salt or 1/4 tsp
  • 50 g Sugar or 4 tbsp
  • 113 g Soft Butter or 1 stick or 1/2 cup

For Chocolate Filling

  • 120-150 g Chocolate

For egg wash

  • Lightly beat one egg

Instructions
 

PREPARE THE DOUGH

  • Into a bowl, add in the water.
    We don’t need to use cold or warm water in this danish pastry recipe.We can use room temperature water.
    Add sugar, salt, yeast and stir to dissolve the ingredients in water.
  • Then add the flour.
    Combine everything together to form a shaggy mass of dough.
  • Transfer the dough on to a clean work surface and knead the dough for about 4-5 minutes or until we get a soft and smooth dough.
    You can also use a stand mixer to prepare the dough.

Divide, shape into circles and layer them with butter

  • Divide the dough into 10 equal pieces.
  • Shape them into round balls.
    Let them sit and rest for 10-15 minutes.
    I pressed the balls on top to flatten them.
    Then cover them with a damp cloth so that they won’t get dry.
    This resting time will give some time for the gluten strands to relax. This will prevent its tendency to rebound back while we roll them out.
  • After 10 minutes, roll out each of the portion to a circle of approximately 16-18 cm in diameter.
    Then smear butter( about 3/4 tbsp) on each layer.
  • Place it on a plastic film.
    Repeat the same with rest of the dough balls.
  • Stack them one over the other until we are done with all of them.
    The butter layers are now ready.
    But as the butter is very soft at this point, we will not be able to work with the dough right now.

Keep it in freezer / refrigerator until the butter is stiff

  • So keep the stack of layers covered in the freezer for 30-35 minutes.
  • We can also keep it overnight in the refrigerator.
    After 35 minutes in freezer, the butter is now more stiff and pliable.
    Place it on to a well floured work surface and roll out into a rectangle of approximately 42 cm x 44 cm.
  • It should be around 4-5 mm thick.The more thinner the layers the more flakier our croissants will be.
  • Dust the work surface with enough flour so that you can work smoothly.
    Using a sharp knife or with a pizza cutter, cut and remove the edges to make it even.
    I divided the rectangle into 12 equal parts so that we can make 12 pain au chocolate.

Place the Chocolate sticks

  • Place 2 sticks of chocolate on each sheet.
  • Fold and shape them.
  • Transfer them onto a parchment lined baking sheet.

PROOF THE CHOCOLATE FILLED CROISSANTS

  • Cover and let them proof for around 120 minutes.
  • In a warm environment, they will rise faster and in a colder environment they will rise slowly.
    Keeping the baking tray in freezer for 10 minutes prior to baking will help to keep the butter stay intact while baking.
    Other wise the butter will melt too fast and we may end up with a pool of butter.
  • Just before taking them into the oven for baking, give an egg wash.
    For egg wash, lightly beat one egg.
  • Egg wash will give a nice shine and golden brown color to our pastry crust when baked.

BAKE THE PAIN AU CHOCOLAT

  • Bake the pain au chocolate at 400 F or 205 C for 10 minutes then reduce the temperature to 375 F or 190 C and bake for another 8-12 minutes.
    After baking, you will get chocolate filled croissants that are crispy and flaky on the outside and soft ,moist inside.
    Transfer them onto a cooling rack immediately, so that the bottom will not trap any steam and get soggy.

Video

Keyword chocolate croissants, easy chocolate croissants, easy pain au choclat recipe, Easy Pain au chocolat, pain au chocolat
Recipe Rating




LeCanadianCook

Tuesday 19th of December 2023

What type of flour, yeast, and butter do I use for this recipe?

Saria

Wednesday 1st of November 2023

Hello. Can I substitute the following: butter for coconut oil? Whole-wheat or oat flour for flour and monk fruit for sugar? Can I skip the egg wash as well?

SEMA

Monday 4th of September 2023

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Google

Monday 7th of August 2023

Thnnnxxx.

Yorum

Thursday 27th of July 2023

Best best best..