Homemade Chocolate Croissants (Pain au Chocolat)

stack of chocolate croissants on a wood serving tray

How are your homemade croissants coming along this month?

In case you’re just joining us, croissants are the April Baking Challenge recipe. I published a complete guide to tackling croissants and challenged you to bake them this month. I challenge readers to a new recipe every month on or around the 1st, all filed under the category Sally’s Baking Challenge!

chocolate croissants on a black plate

Here we are 2 weeks later with a croissant variation. Am I allowed to admit that these are even better than the original? Ultra thin layers. Buttery crispness. Melted chocolate. Confectioners’ sugar dusting. Simple. Decadent. There’s absolutely nothing on earth better than a warm chocolate croissant unless that warm chocolate croissant was proudly handmade in your own kitchen.

You’ve come to the right place today. 🙂

folded croissant dough

Baking with Yeast Guide

Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions.

I’m not going into specifics today since I typed a novel about croissants the other week. Rather, we’ll focus our attention on rolling the croissants with chocolate. We’re starting with the same exact croissant dough. I talk about this a lot in the croissants recipe, but it’s worth repeating: croissant dough must remain cold and requires a lot of resting. Because of all that rest, there’s a time commitment to making this pastry. Which is why croissants are a delicious weekend project!

You’ll complete steps 1-12 in the original recipe. Things change when it’s time to shape the dough and I have a video showing you exactly how to do it:

Now let’s see a few step-by-step photographs so you can really grasp the process. Once your dough has finished the 2nd 4 hour rest, roll and shape it into a long 8×20-inch rectangle. Use your pizza cutter and slice the rectangle down the center to create two 4×20-inch rectangles. Then slice across 3x to create eight 4×5-inch rectangles.
So far, this is exactly what you do when you make the original croissants.

Instead of slicing each of those rectangles diagonally into triangles, you’ll cut them in half to create 16 smaller rectangles.

croissant pastry dough rolled out and cut into rectangles

You could definitely keep the same triangle shape as we do with regular croissants, but the rectangle shape protects the chocolate from oozing out too much. And you can fit more chocolate inside. 🙂

Speaking of chocolate!

chopped chocolate on a wood cutting board

There are special conveniently sized chocolate batons you can purchase– just search the internet for chocolate batons– but I’d rather use the same chocolate I use for everything else: baking chocolate. I just buy it at the grocery store. You can use any brand of baking chocolate you like best, but I prefer the thinness of Ghirardelli’s baking bars. They slice thinly and neatly, fitting snug inside the croissant dough.

I like to use a darker chocolate like bittersweet or semi-sweet.

Now let’s roll up the chocolate croissants. Take each rectangle and gently stretch it out with your hands to be 8 inches long. Place a few pieces of chocolate at one end and roll it up tightly inside.

strip of croissant pastry dough with chocolate before rolling

You can watch me roll each chocolate croissant in the video above.

chocolate croissant before baking

Like a little sleeping bag for chocolate!

We’re back to the original croissant recipe from here on out. Allow the shaped chocolate croissants to proof at room temperature for 1 hour, then continue in the refrigerator for another. I prefer the shaped chocolate croissants to be cold going in the oven because they won’t spread as much. The chocolate croissants will rise and proof at room temperature and continue to do so in the refrigerator.

After this time, they’ll be a little more puffy and ready to bake.

chocolate croissant on a baking sheet before baking

Brush them with an egg wash and 20 minutes later, you’ll understand the hype. Like I said before, there’s absolutely nothing better than a homemade fresh croissant filled with a river of melted chocolate. They’re golden brown with hundreds of crisp flaky layers (and that’s from a dough we laminated 3x!).

A snow shower of confectioners’ sugar is necessary. And so is a pat on the back because you just MASTERED chocolate croissants!!!

chocolate croissants on a wood serving tray with confectioners' sugar

chocolate croissants on a wood serving tray

Chocolate croissants, or pain au chocolat in French, count for the April Baking Challenge.

By the way, you can whip up this shortcut recipe in only 20 minutes. 🙂

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stack of chocolate croissants on a wood serving tray

Homemade Chocolate Croissants (Pain au Chocolat)

  • Author: Sally
  • Prep Time: 12 hours, 45 minutes
  • Cook Time: 20 minutes
  • Total Time: 13 hours, 10 minutes
  • Yield: 16 croissants
  • Category: Pastries
  • Method: Baking
  • Cuisine: French

Description

Extra flaky and buttery homemade chocolate croissants (Pain au Chocolat) are incredible warm from the oven. Recreate this French bakery classic at home!


Ingredients

  • 1/4 cup (4 Tablespoons; 60g) unsalted butter, softened to room temperature
  • 4 cups (500g) all-purpose flour (spoon & leveled), plus more for rolling/shaping
  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons salt
  • 1 Tablespoon active dry or instant yeast
  • 1 and 1/2 cups (360ml) cold whole milk
  • one 4-ounce bar (113g) semi-sweet or bittersweet chocolate, coarsely chopped
  • optional: confectioners’ sugar for dusting

Butter Layer

  • 1 and 1/2 cups (3 sticks; 345g) unsalted butter, softened to room temperature
  • 2 Tablespoons (16g) all-purpose flour

Egg Wash

  • 1 large egg
  • 2 Tablespoons (30ml) whole milk

Instructions

  1. Preliminary notes: I have lots of information to prepare you to make homemade chocolate croissants. A complete guide to making the croissant dough, with a video and step-by-step photographs, can be found in my original croissants recipe. That post will help you get through the first several steps. Additionally, you can watch the video above to see how the chocolate croissants are shaped, which begins in step 13. I suggest reading the whole recipe before beginning. Make room in the refrigerator for a baking sheet. In step 6 and again in step 13, you will need room for 2 baking sheets.
  2. Make the dough: Cut the butter in four 1-Tablespoon slices and place in the bowl of an electric stand mixer fitted with the dough hook attachment (or you can use a handheld mixer or no mixer, but a stand mixer is ideal). Add the flour, sugar, salt, and yeast. Turn the mixer on low-medium speed to gently combine the ingredients for 1 minute. With the mixer running, slowly pour in the milk. Once all of the milk is added, turn the mixer up to medium speed and beat the dough for at least 5 full minutes. (If you don’t have a mixer, knead by hand for 5 minutes.) The dough will be soft. It will (mostly) pull away from the sides of the bowl and if you poke it with your finger, it will bounce back. If after 5 minutes the dough is too sticky, keep the mixer running until it pulls away from the sides of the bowl.
  3. Remove dough from the bowl and, with floured hands, work it into a ball. Place the dough on a lightly floured silicone baking mat lined, lightly floured parchment paper lined, or lightly floured baking sheet. (I recommend a silicone baking mat because you can roll the dough out in the next step directly on top and it won’t slide all over the counter.) Gently flatten the dough out, as I do in the video above, and cover with plastic wrap or aluminum foil. Place the entire baking sheet in the refrigerator and allow the covered dough to rest in the refrigerator for 30 minutes.
  4. Shape the dough: Remove the dough from the refrigerator. I like to keep the dough on the silicone baking mat when I’m rolling it in this step because the mat is nonstick and it’s a handy guide for the exact measurement. Begin flattening out the dough with your hands. You’re rolling it out into a rectangle in this step, so shaping it with your hands first helps the stretchy dough. Roll it into a 14×10-inch rectangle. The dough isn’t extremely cold after only 30 minutes in the refrigerator, so it will feel more like soft play-doh. Be precise with the measurement. The dough will want to be oval shaped, but keep working the edges with your hands and rolling pin until you have the correct size rectangle.
  5. Long rest: Place the rolled out dough back onto the baking sheet (this is why I prefer a silicone baking mat or parchment because you can easily transfer the dough). Cover the rolled out dough with plastic wrap or aluminum foil, place the entire baking sheet in the refrigerator and allow the covered dough to rest in the refrigerator for 4 hours or overnight. (Up to 24 hours is ok.)
  6. Butter layer (begin this 35 minutes before the next step so the butter can chill for 30 minutes): In a large bowl using a hand-held mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter and flour together until smooth and combined. Transfer the mixture to a silicone baking mat lined or parchment paper lined baking sheet. (Silicone baking mat is preferred because you can easily peel the butter off in the next step.) Using a spoon or small spatula, smooth out into a 7×10-inch rectangle. Be as precise as you can with this measurement. Place the entire baking sheet in the refrigerator and chill the butter layer for 30 minutes. (No need to cover it for only 30 minutes.) You want the butter layer firm, but still pliable. If it gets too firm, let it sit out on the counter for a few minutes to gently soften. The more firm the butter layer is the more difficult it will be to laminate the dough in the next step.
  7. Laminate the dough: In this next step, you will be rolling out the dough into a large rectangle. Do this on a lightly floured counter instead of rolling out on your silicone baking mat. The counter is typically a little cooler (great for keeping the dough cold) and the silicone baking mat is smaller than the measurement you need. Remove both the dough and butter layers from the refrigerator. Place the butter layer in the center of the dough and fold each end of the dough over it. If the butter wasn’t an exact 7×10-inch rectangle, use a pizza cutter or sharp knife to even out the edges. Seal the dough edges over the butter layer as best you can with your fingers. On a lightly floured counter, roll the dough into a 10×20-inch rectangle. It’s best to roll back and forth with the shorter end of the dough facing you, like I do in the video above. Use your fingers if you need to. The dough is very cold, so it will take a lot of arm muscle to roll. Again, the dough will want to be oval shaped, but keep working it with your hands and rolling pin until you have the correct size rectangle. Fold the dough lengthwise into thirds as if you were folding a letter. This was the 1st turn.
  8. If the dough is now too warm to work with, place folded dough on the baking sheet, cover with plastic wrap or aluminum foil, and refrigerate for 30 minutes before the 2nd turn. I usually don’t have to.
  9. 2nd turn: Turn the dough so the short end is facing you. Roll the dough out once again into a 10×20-inch rectangle, then fold the dough lengthwise into thirds as if you were folding a letter. The dough must be refrigerated between the 2nd and 3rd turn because it has been worked with a lot by this point. Place the folded dough on the baking sheet, cover with plastic wrap or aluminum foil, and refrigerate for 30 minutes before the 3rd turn.
  10. 3rd turn: Roll the dough out once again into a 10×20-inch rectangle. Fold the dough lengthwise into thirds as if you were folding a letter.
  11. Long rest: Place the folded dough on the lined baking sheet, cover with plastic wrap or aluminum foil, and refrigerate for 4 hours or overnight. (Up to 24 hours is ok.)
  12. At the end of the next step, you’ll need 2 baking sheets lined with silicone baking mats or parchment paper. The dough is currently on a lined baking sheet in the refrigerator, so you already have 1 prepared!
  13. Shape the croissants: Remove the dough from the refrigerator. On a lightly floured counter, roll the dough out into an 8×20-inch rectangle. Use your fingers if you need to. Once again, the dough is very cold, so it will take a lot of arm muscle to roll. The dough will want to be oval shaped, but keep working it with your hands and rolling pin until you have the correct size rectangle. Using a pizza cutter or sharp knife, slice the dough in half vertically. Each skinny rectangle will be 4 inches wide. Then cut 3 even slices horizontally, yielding 8 4×5-inch rectangles. See photo and video above for a visual. Cut each rectangle in half lengthwise so you have 16 2×5-inch rectangles. Work with one rectangle at a time. Using your fingers or a rolling pin, stretch it to be about 8 inches long. Do this gently as you do not want to flatten the layers. Place a few small pieces of chocolate in a single layer at one end and tightly roll the dough up around the chocolate. Make sure the end is on the bottom. Repeat with remaining dough, placing the shaped croissants on 2 lined baking sheets, 8 per sheet. Loosely cover with plastic wrap or aluminum foil and allow to rest at room temperature (no warmer! I suggest just keeping on the counter) for 1 hour, then place in the refrigerator to rest for 1 hour or up to 12 hours. (Or freeze, see freezing instructions. I prefer the shaped croissants to be cold going into the oven.
  14. Preheat oven to 400°F (204°C).
  15. Egg wash: Whisk the egg wash ingredients together. Remove the croissants from the refrigerator. Brush each lightly with egg wash.
  16. Bake the croissants: Bake until croissants are golden brown, about 20 minutes. Rotate the pans halfway through baking. If croissants show signs of darkening too quickly, reduce the oven to 375°F (190°C).
  17. Remove chocolate croissants from the oven and place on a wire rack to cool for a few minutes before serving. They will slightly deflate as they cool. If desired, dust with confectioners’ sugar before serving.
  18. Croissants taste best the same day they’re baked. Cover any leftover croissants and store at room temperature for a few days or in the refrigerator for up to 1 week. You can also freeze for up to 3 months, then thaw on the counter or overnight in the refrigerator. Warm up to your liking.

Notes

  1. Make Ahead Instructions: Croissants are perfect for getting started ahead of time. The dough can rest for 4 hours or overnight in step 5 and again in step 11. You can also freeze the dough after the 3rd turn in the lamination process (after step 10). Instead of the 4 hour rest in the refrigerator in step 11, wrap the dough tightly in plastic wrap or aluminum foil, place in a freezer zipped-top bag, and freeze for up to 3 months. Thaw in the refrigerator and continue with step 12. You can also freeze the shaped croissants after they rest for 1 hour at room temperature in step 13. (Before placing in the refrigerator.) Cover them tightly and freeze for up to 1 month. Thaw completely in the refrigerator, then bake as directed.
  2. Special Tools (affiliate links): KitchenAid Stand Mixer | Rolling Pin | Pizza CutterPastry Brush | Silpat Baking Mat | Baking Sheet
  3. Yeast: I use and recommend Red Star Platinum, an instant yeast. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
  4. Chocolate: You can find 4 ounce chocolate baking bars in the baking aisle. I recommend using Ghirardelli brand because the bars are thin and the thin pieces roll up neatly in the croissant dough. I use bittersweet chocolate, but you can use milk chocolate, semi-sweet, or darker chocolate.
  5. Keep Dough Cold: Make sure the dough is ALWAYS cold. If it warms up too much, stop what you’re doing and place the dough back in the refrigerator for 20 minutes.
  6. Floured Surface: Lightly flour the work surface, your hands, the dough, and the rolling pin as you work.
  7. Air Bubbles: If there are air bubbles in your dough, pop them with your fingers or a toothpick, then lightly flour where you popped the air bubble.
  8. Croissants for Brunch: I recommend starting the recipe the day before in the early afternoon. Complete steps 1-10, then let the laminated dough have a long rest in the refrigerator overnight (step 11). Begin step 13 2-3 hours before brunch.
  9. Dough adapted from Joy of Baking, Fine Cooking, and Epicurious
Extra flaky and buttery homemade chocolate croissants (Pain au Chocolat) are incredible warm from the oven. Recreate this French bakery classic at home with a recipe and video tutorial on sallysbakingaddiction.com

210 Comments

  1. Jamie and Arrow says:

    I’ve been looking for a US comparable pastry from my time spent in Europe for some time. So my 3 year old and I attempted this recipe for the first time this weekend. I was so nervous with all the steps that we would miss something (being 9 months pregnant too). But everything turned out wonderfully. Thanks for the step by step instructions, it was also helpful to read the comments in advance to help avoid mistakes and answer my questions.

  2. Croissants have always been a little intimidating, but this recipe was pretty straight forward. I’ll definitely make these again, but will double the chocolate and might make them a tad wider. I enjoyed making them and they turned out well. Thanks!

  3. These croissants have never failed me!!! They have always been incredible and fairly easy! However, I’m having a problem now that we moved back to the south?! My dough just seemed so sticky… and my lamination had my butter spreading everywhere and constantly sticking to my granite. Any tips on what is happening? I had these nailed down in the desert ‍♀️ I stuck with this batch so we’ll see how they bake, but they were SUCH a pain!!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Kirstyn, I’m guessing you moved to a more humid environment?! This happens here when baking these on a humid day! Don’t be scared to sprinkle more and more flour on it as you shape it and roll it out. Keep the dough as cold as possible, even if that means stopping during any point and refrigerating it for 15-20 minutes before continuing.

  4. Love the recipe and instructions.
    I’m traveling to my daughter’s home, 4 hours away. How do you think they’ll fare if I prepare to the last stage, refrigerate them there Friday night, and bake Saturday morning?

  5. Dear Sally, I really love this recipe and your website. But there is one thing that is not comfortable for readers outside the U.S. – before baking, we have to figure out, how much centimeters will be 8 / 12 / 40 inches, etc. Is it possible to add measurements in centimeters in future recipes? It would be extremely useful for many readers.
    Again, thank you for sharing your recipes!

  6. I’ve made croussants with bar chocolate, but it hardens to chocolate-chip density of the croissants aren’t eaten right away. I’m going to try a firm ganache instead, to assure chocolate just soft enough if these don’t get gobbled up right out of the oven.

    1. I have a tip for you Sam! Get the chocolate batons that are made specifically for chocolate croissants. Chocolate with higher cocoa butter percentage melts and spreads faster than chocolate with lower cocoa butter percentage. The chocolate batons are made specifically for this purpose, so give them a try! Otherwise test chocolates that have lower cocoa butter percentages. Hope this helps!

      1. Made these last weekend to challenge myself and they turned out amazing! I used a German chocolate baking bar, but otherwise did everything as listed great instructions and easy to follow! Thank you!

  7. What would the dimensions of the dough and butter be if halving the recipe?

    1. Le, I guess the measurements would be halved as well – for example if its 7×10 inch, it will become 3.5×5 inch and so on.
      I hope this helps.

      1. It wouldn’t work to halve both the length and width dimensions. 7 x 10 (70 sq. in.) should become 7 x 5 (35 sq. in.).

    2. However Katie, wouldn’t it make sense since the dough would be halved?
      The rectangle would just be a smaller size, wouldn’t it?

      1. Christopher says:

        The rectangle would be a smaller size, but only by one side or the other, if you take a piece of paper and cut it in half, one of the sides remains the same length, if you make it so both sides are half the length, you’ve actually cut it into quarters.

      2. Thank you Katie and Christopher, It makes a lot more sense in the way you describe it. Apologies, I was thinking in a way, you could subtract a bit from both the length and width to make just a smaller version of the rectangle that is shown in the pictures, however I do see my miscalculation and how disastrous that would come out. Thank you once again, Happy Baking!

  8. I made these for my family for breakfast! It was a delicious treat. We like the ones from Panera and I thought I’d try to make some. So good fresh! I will definitely make them again. I wish I would have made the final squares thinner but I learned a lot!

  9. I absolutely love your recipes and this one is a particular hit in our house. I do have trouble with the initial mixing – my dough never pulls away from the mixing bowl and is very sticky. I’ve tried both spooning/leveling with a measuring cup and weighing. I end up adding more flour while mixing but sometimes the final product is not as light. Any suggestions?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Tate, There are a lot of variances that go into the consistency of dough, even down to the weather and humidity in the air. If you find that the dough is overly sticky and is tearing as you work with it, sprinkle more and more flour on it as you shape it and roll it out. Keep the dough as cold as possible, even if that means stopping during any point and refrigerating it for 15-20 minutes before continuing.

  10. I’d really like to make these every other recipe calls for proofing the yeast before you make it. Why is this step not necessary in your recipe thank you

    1. Hi Annie, in the beginning steps of this croissant recipe, the dough should always be cold so I do not recommend using warm liquid to proof the yeast. Most modern yeasts are already active so proofing isn’t really necessary.

      1. Great thanks! Im making these today to freeze for Christmas morning!

  11. Mine was underbaked for some reason. I followed the recipe. The taste was good but it was underbaked and when I baked it longer the croissants became tough.

  12. Caroline Kuhnert says:

    I guess I didn’t cool the croissants long enough before baking but in the oven the butter melted all over the baking sheet and made the bottom of the croissants greasy and soggy. But they still tasted awesome. This recipe did take a long time with all the time in the fridge but definitely worth it. I had no idea you could make croissants at home so easily.

  13. I loved the plain croissants recipe and I am keen to try this one. Can I use almond paste to make these almond croissants instead? Almond croissants are my favorite. Please advise 🙂

    1. Hilari @ Sally's Baking Addiction says:

      Hi Pooja, I’m so happy you enjoyed our classic croissants recipe! We haven’t tested a recipe with almond paste quite yet- let us know if you do!

      1. Thank you for the response! Do you think it would be 1:1 substitute of chocolate to almond paste and I can use the same base recipe for the dough?

    2. I tried making almond croissants using homemade fangipane, but it seeped out during baking. But after further research, my next attempt was going to be with homemade almond paste, but then warm/humid summer wheat her hit. I hope to give it a try this winter.

  14. This is more so a question than a comment. Are these about the same size as a pain au chocolat that you would get from a bakery? Or are they smaller/larger? Thanks!

    1. Trina @ Sally's Baking Addiction says:

      Hi Ashley! It’s hard to say for sure as bakeries sell different sizes of croissants. For a visual of how big they are, you can watch the video in the middle of this blog post – hope it helps!

  15. This was my first time making croissants. I’m so glad I used this recipe! I was very intimidated of the idea of making them. Sally’s instructions are so thorough with pictures and a video. My only issue was that my butter layer was too cold when I started laminating the dough, there were hard pieces of butter all throughout my dough. I didn’t really realize what the problem was until I read through peoples’ comments. After my 2nd four hour rest, I let the dough get to room temperature before the the final fold and the pretty much did the trick. They were super light and flakey. I was so happy with the results and I will make these again and again!Thank you, Sally!

  16. Hello. Looking for some advice. My chocolate croissants looked great on the outside but when I cut into it there was a large air pocket and raw dough in the middle sort of collapsed around the melted chocolate. I didn’t notice any butter leakage and the dough was chilled overnite before I cut and rolled them up. Any advice? Thanks!

    1. Hi John, it sounds like this is an easy fix with a couple oven adjustments. I’m confident lowering the oven temperature to 375°F (190°C) and baking the croissants for longer should help improve the texture inside.

  17. My croissants looked great on the outside but the inside was a disaster. There was a big pocket of air and raw dough in the middle that seemed to have collapsed around the melted chocolate. I chilled the dough overnite before cutting and rolling. Any advice? Thanks!

  18. I made these this weekend, my first time making croissant. They came out delicious but were puffier than expected. As someone else commented, the butter leaked out so the croissants were swimming in a pool of butter. But after cooling off the bottoms were fine. In the video for the basic croissants recipe, you say beat on high for 5 minutes, the written recipe states medium. Was that due a change of thought? Just wondering.

    1. Hi Michael, I’m just seeing your comment/question now so my apologies for the delay responding. The written recipe is accurate– I adjusted the speed level to medium. It won’t make a big difference either way though. Thank you so much for trying these croissants. Appreciate your feedback!

  19. Overall, really great recipe! I like the beating flour/butter method for the butter layer and found that to be super helpful. But my croissants are underbaked by quite a lot. They look beautiful on the outside, but only the outer layer (or maybe 2) is properly baked, and all of the inner layers are still raw pastry. I can’t quite figure out why, as I baked at 400 for a few minutes longer than the recipe specified. When I tried one and saw it was raw, I put the others back in the oven (at 350, to avoid over browning) and they seem to require significantly more cooking (not just a few minutes). If it were just oven temp variation, I wouldn’t expect it to take so much longer than the recipe said. Any tips?

  20. I really appreciate the detailed instructions in this recipe. It helped me to get more comfortable with the lamination process. However, I’ve made these twice and can’t get them baked through. I tried 400 for 20 min and they were beautiful on the outside but raw inside. I also tried leaving them in longer at 400 and they became very dry. I tried lower the temp and upping the bake time and still couldn’t get them cooked through 🙁 Any suggestions?

  21. First time ever making croissants or pain au chocolat and they were GREAT! Chill time was lengthier as it’s very been hot in Ghana(Africa) and using 90% cocoa content chocolate wasn’t the best option- it was bitter for those in the fam who don’t like bitter chocolate but it was buttery, flaky, Golden … a treat! Thanks Sally !

  22. This recipe was so easy to follow! Mine turned out great except the bottoms were close to burnt, any suggestions to help resolve this? I already lowered the temp and baked them at 375, would they still crisp on the tops if I went at 350? I will certainly be making these again so maybe there is just some trial and error.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Dottie, I’m happy to help! If you have already lowered your oven temperature, next time try lowering the oven rack, too. Both will help the croissants bake more evenly. You can also tent them loosely with aluminum foil which will prevent the outsides/bottoms from burning. And if you are not baking these on a silicone mat, be sure to use a piece of parchment paper.

    2. Just a little trick anytime your baking something and the bottoms cook to fast. Next time double up on your baking sheet or add a layer of foil below the parchment/Silpat. It’ll help prevent heat from getting to the bottom to fast

  23. This recipe is awesome! Seriously among the best foods I have ever eaten! I made half of the croissants with baking chocolate and the other half with milk chocolate. I preferred the milk chocolate croissants while my wife preferred the baking chocolate croissants. Both were delicious. 2 weeks later, and I’m making them again because they were so good. Acknowledging all ovens are different, I am going to lower my temp a few degrees as the outsides seemed to cook a bit fast for me. (This is most likely because I do not have a convection setting).

  24. Sally, thanks for the really great recipe with very clear step-by-step instructions! I made a New Year’s resolution this year to perfect homemade chocolate croissants – I’ve now made this recipe 4 or 5 times, with improvements each time. I’ve struggled a bit with a doughy texture inside as well, but I read through the comments yesterday and then had my best batch yet. My optimal configuration is:
    1) Oven rack at second position from the bottom
    2) Additional cookie sheet under the pan to prevent bottoms from getting too dark
    3) 30-32 minutes of baking @ 375 degrees
    Also, in case anyone can benefit from this, I’ve found that a great way to get Sunday morning croissants is to follow this schedule:
    Friday Evening: Steps 1-5
    Saturday Morning: Steps 6-11
    Saturday Evening: Steps 12-13
    Sunday Morning: Steps 14-18
    Thanks again, and I’m looking forward to trying your other recipes!

    1. Lexi @ Sally's Baking Addiction says:

      Thanks so much for the positive feedback, Nathan — we’re glad these chocolate croissants were a hit for you!

  25. Christopher says:

    You reference freezing instructions in both this and the original Croissants recipes, but I wasn’t able to find them, were they not posted, or am I just blind?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Christopher, for freezing the croissants after baked, see the last step in the recipe. For freezing unbaked croissants, see the “Notes” section right after the recipe instructions — the section “Make Ahead Instructions” includes detailed for freezing shaped croissants. Hope this helps!

      1. Christopher says:

        Thanks!

  26. Hi Sally,

    This recipe is great and easy to follow. The croissants were flaky but my family and I felt there was not enough chocolate with just one layer. Can I add more then one layer? Also all the layers did not rise and puff up. On the very inside there were some layers that were not risen. It was cooked through but the very inside dough did not rise and get all flaky. I baked for 375 for 25 minutes. What do you suggest for the inside to puff and rise? And to repeat the question from before, can I add more chocolate layers?

    1. Hi Kathleen, you can certainly add more chocolate as you roll up each croissant to produce more layers of chocolate. Regarding the lack of puffy/flaky layers– typically the reason croissants come out denser than expected with less flaky layers is overworking the dough and/or the butter getting to warm in the dough so the dough and butter meld together rather than staying separate. Does that make sense? You want to keep the dough/butter cool so the butter doesn’t melt into the dough. If at any point the dough/butter layer seem to get too warm (like the butter is spilling out the sides and is too soft), stop what you are doing and refrigerate it.

  27. These came out awesome! Thanks for the recipe!!

  28. Made these last week and they turned out amazing, no issues. Tried to make them again this week and the dough kept cracking on the top and sides, exposing the butter. Any idea what might have gone wrong this time?

    1. Lexi @ Sally's Baking Addiction says:

      Hi CJ, we’re glad you enjoyed these! There are a lot of variances that go into the consistency of dough from day to day, even down to the weather and humidity in the air. If you find that the dough is overly sticky and is tearing as you work with it, sprinkle more and more flour on it as you shape it and roll it out. If at any point the dough/butter layer seem to get too warm (like the butter is spilling out the sides and is too soft), stop what you are doing and refrigerate it for 15-20 minutes before continuing. Hope this is helpful for next time!

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With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

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Recipes You’ll Love

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Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

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A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

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The first week of every November is all about Thanksgiving Pies.

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My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

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