Double Pain Au Chocolat Croissants
These Double Pain Au Chocolat Croissants made at home are perfect for slow mornings with the family. They can be made up to two days beforehand and reheated so they’re flaky again. If wanting to make in advance, you can also freeze them either prior to baking or after for homemade chocolate croissants ready anytime!!
Ingredients you’ll need:
- 4 cups All Purpose Flour, plus more for dusting
- ¼ cup Granulated Cane Sugar
- 2 ¼ tsp. Active Dry Yeast
- 2 tsp. Fine Sea Salt
- 1 ½ cups Cool Water
- 1 1/4 cup COLD Unsalted Butter
- 2 tbsp. Softened Butter
- 6 oz Milk Chocolate
- 1 Egg, for an egg wash
For detailed, step-by-step instructions on making Croissants At Home, check out my blogpost by clicking here!
how to know when homemade croissants are ready to be baked?
My visual cues to know when homemade croissants are ready to be baked are if I can answer yes to the following questions:
- Have the croissants doubled in size?
- Are the croissants jiggly and not stiff when you gently shake the pan?
- Can you see the laminated layers?
How to Store Croissants:
Store leftover croissants in an airtight container at room temperature away from direct heat and sunlight for up to 3-4 days.
Bake with me!
Double Pain Au Chocolat Croissants
Servings: 12
Ingredients
- 4 cups All Purpose Flour plus more for dusting
- ¼ cup Granulated Cane Sugar
- 2 ¼ tsp. Active Dry Yeast
- 1/2 tsp. Fine Sea Salt
- 1 ½ cups Cool Water
- 1 1/4 cup COLD Unsalted Butter
- 2 tbsp. Softened Butter
- 6 oz Milk Chocolate
- 1 Egg for baking
Instructions
- The Night Before (around 7pm): In the bowl of a stand mixer fitted with the hook attachment, combine the flour, sugar, yeast, and salt. Mix well.
- On LOW speed, gradually add in the cool water, as well as the softened butter.
- Knead until a soft and pliable dough that pulls away from the stand mixer bowl, about 5-6 minutes. In the dough seems too sticky, add up to 3-4 tablespoons more flour.
- Cover with plastic wrap to rise 30 minutes. Press into a ½” rectangle, place on a large plate, cover with plastic wrap, then chill in the fridge 4 hours to overnight.
- The Next Morning (around 7am): Using a large piece of parchment paper, fold it so you have an 8×10” rectangle. Slice the butter sticks into thirds and evenly divide amongst the center, fold in the parchment flaps to seal in the butter, then roll out so you have an even 8×10” butter slap. Place in the fridge for 10 minutes while you roll out the chilled dough.
- TIP: You want the butter to stay malleable, so it will bend without breaking.
- For the First Rolling: Roll out the chilled dough on a very floured surface to a 16×10” rectangle. Place the butter slap in the center of the dough so both 10” sides align with each other.
- Fold in each flap to meet at the center and pinch all sides to seal in the butter.
- Flip the dough over so the seal-side is face down. Using a rolling pin, gently pound the dough vertically then rotate to pound horizontally. Once pounded, begin evenly rolling out the dough vertically then horizontally. Alternating sides will help the butter to evenly spread without breaking up.
- Fold one third of the dough into the center, then fold the remaining side on top. Cover and chill in the fridge 30 minutes.
- For the Second Rolling: Repeat the pounding, rolling out to 16×10” rectangle, and fold into thirds process one more time. Cover and chill in the fridge another 30 minutes – 1 hour.
- For the Chocolate: While the dough rests, melt the chocolate over a double boiler or use a large bowl over a saucepan with a few inches of boiling water. Stir until fully melted. Add parchment paper to a small rimmed baking pan. Spread out the chocolate to a bit larger than 1/4" thick rectangle. Place in the fridge about 15 minutes.
- The chocolate should be firm enough to slice, but soft still so it doesn’t break. Slice into individual strips, about 3/4″ x 4″ in dimension.
- For the Final Rolling: Let the dough chill 15 minutes on the counter.
- On a very floured surface, repeat the pounding process on one side of the folded dough, then flip over to the other side to pound both vertically and horizontally. Roll out the dough, alternating sides, to a 24×12” rectangle.
- Trim all ends so you have straight, even edges. Slice down on the 12″ side into 6 rectangles, then slice across on the 12″ so they’re all sliced in half for 12 rectangles total.
- To Shape the Croissants: Working one rectangle at a time, add one piece of a chocolate strip on each end. Roll up the chocolate in the dough to meet at the centers.
- Place the croissants on two large, rimmed baking pans lined with parchment paper.
- Let rise loosely covered with plastic wrap for 2-4 hours, until doubled in size and super jiggly. During winter months, I go for 3-4 hours. During summer, it could be 2-3 hours.
- To Bake the Croissants: Preheat oven to 400F.
- Brush the croissants with an egg wash, then bake until deeply golden and flaky, about 15-18 minutes. Rotate the pan halfway through baking.
- Let cool at least 30 minutes before enjoying!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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Thank you for sharing this recipe, i made these as a BEGINNER (as in this is my first time making any kind of bread) and they came out perfect!!! Although be aware that the yeast is put in straight into the mixture dry, I made the mistake of adding more water and sugar. I also found the video to be helpful when following along! Overall, these turned out so good and I have no complaints!! Thank you so much for this recipe!
AHH so exciting!! It gets easier and easier the more you make them too 😉
It was my first time making crossaints and they turned out really good!! The recipe definitely takes a bit of time but its worth it
Awe yay!! It gets easier too every time you make them 😉
These are so delicious! As a croissant “beginner,” the instructions are detailed, and easy to follow. Would definitely make again!
I’m so so excited to hear that you loved them! Croissants definitely seem more intimidating than they really are, so no doubt in my mind that you will master them!!
Delicious! Easy to follow and thorough instructions. We freeze the extras and warm them up on the oven for a special treat.
I’ve wanted to make these but didn’t know how. This recipe turned out amazing for my first time. The detailed instructions were helpful, but the video tutorial really helped me understand the rolling it, measuring, and folding. This is a recipe I’ll be coming back to again and again! Thank you!!
These homemade Double Pain Au Chocolat croissants look absolutely amazing! 🥐🍫 Perfect for cozy family mornings. Love that they can be made ahead and reheated to stay flaky—such a great idea for busy days. Definitely adding this to my must-try list! 😍
I have never made anything like this before, but I am living out my Great British Baking show dream! It turned out SO GOOD! All the layers and the yummy chocolate made a perfect slow morning breakfast!
I love how you captured the contrast between the simplicity of the pain au chocolat and the rich layers of the croissant. It makes the craving real!
I’ve made this recipe so many times. Never disappoints. It’s always the first thing gone on the table. If I had to make one dessert for the rest of my life, it would be this one without a doubt