Pain au Chocolat (Chocolate-Filled Croissant)

Pain au Chocolat (Chocolate-Filled Croissant)

10 Reviews 8 Pics
  • Prep

    45 m
  • Cook

    15 m
  • Ready In

    4 h
KJKENDA
Recipe by  KJKENDA

“This light, flaky French-style croissant roll is filled with delicious chocolate. The entire family will love it! Using the bread machine saves a lot of energy.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 9 pastries

ADVERTISEMENT

Directions

  1. Pour the water into a bread machine pan; add the flour. Sprinkle the milk powder over the flour. Place the sugar, salt, and 2 tablespoons of softened butter into the corners of the pan. Make a small indent in the top of the dry ingredients and put the yeast in the indent. Run the bread machine on the basic dough setting.
  2. Meanwhile, lay out a sheet of waxed or parchment paper. Shape the remaining 1/2 cup of butter into a 3x5 inch rectangle on the waxed paper; wrap and chill until ready to use.
  3. Remove the butter from the refrigerator and allow to soften while you roll out the dough. Turn the dough out onto a lightly floured surface. Roll the dough into a 8x12 inch rectangle. Place the butter on half of the dough, leaving a 1/2 inch border of dough on 3 sides. Fold the other half of the dough over the butter and press the edges firmly to seal.
  4. Roll the dough out to a 6x14 inch rectangle. Fold the dough in thirds from the long ends, as you would fold a business letter. Cover the dough loosely with plastic wrap and refrigerate for 20 minutes.
  5. Remove the dough from the refrigerator. Place it onto a lightly floured surface so that the folded edge faces you. Roll the dough out again into a 6x14 inch rectangle, and fold into thirds. Cover with plastic and chill for 20 minutes.
  6. Repeat step 5, chilling for 30 minutes.
  7. In a small bowl, beat together the egg yolk and milk; set aside. Grease two baking sheets.
  8. Roll the dough out into a 12x21 inch rectangle. Cut the dough into thirds in both directions, to make 9 rectangles. Divide the chocolate among the rectangles. Lightly brush the egg yolk mixture around the edges of each piece. Starting at a short end, roll each piece of dough around the chocolate as if you were rolling a cigar. Press the edges together to seal.
  9. Place the pastries onto the prepared baking sheets; cover with greased plastic wrap and allow to rise in a warm place until they have doubled in size, about 30 minutes.
  10. Preheat oven to 400 degrees F (200 degrees C).
  11. Brush the top of the pastries with the remaining egg yolk mixture.
  12. Bake in the preheated oven until golden brown, about 15 minutes. Cool for 5 minutes on the baking sheets, then transfer pastries to wire racks. Serve warm or at room temperature.

Share It

Reviews (10)

Rate This Recipe
LPHILLIPS9
48

LPHILLIPS9

These turned out to be my Saturday baking project... I didn't feel like dusting off my bread machine so I just used my KitchenAid with good results. When you start to read this recipe you will find it necessary to add more liquid to the batter, I added about 1/2 cup more, and used all semi sweet choc chips that I chopped up a bit. Also there is no need to pinch the ends closed. They look prettier if left open... We loved these flaky, crispy, buttery, chocolaty petit pain au chocolat and served with steaming cafe au lait!

yuki chou
20

yuki chou

I want to give this recipe 4 1/2 stars, not the best, but very very worth making. I don't have a bread machine, so I made the dough by hand, and let rise. The first folding would be less messy if you chilled the dough a bit after proofing. I also made cuts, for the chocolate to show through (and look more like store-brought). I baked about 12 mins, and they turned out lovely golden brown. The taste is different from the normal croissant, but still soft, fluffy and slightly flaky.

A. Stratton
19

A. Stratton

I've tried to make Pain au Chocolat before with other recipes, but they were too buttery and too much hassle. This recipe was wonderful! I only changed the amount of chocolate used to fill the croissants--only 10 oz of chopped chocolate. It was plenty chocolaty, and quite delicious. My husband and I, who recently returned from a vacation in Europe and there fell in love with the chocolate-filled croissants, really enjoyed this recipe. Thanks!

More Reviews

Similar Recipes

Chocolate-Filled Crescents
(112)

Chocolate-Filled Crescents

Raspberry Pain au Chocolat (Raspberry Chocolate Croissants)
(62)

Raspberry Pain au Chocolat (Raspberry Chocolate Croissants)

Pain de Campagne - Country French Bread
(49)

Pain de Campagne - Country French Bread

Chocolate Babka
(40)

Chocolate Babka

Broiler S'mores
(30)

Broiler S'mores

Mocha au Lait Mix
(25)

Mocha au Lait Mix

Nutrition

Amount Per Serving (9 total)

  • Calories
  • 1326 cal
  • 66%
  • Fat
  • 78.1 g
  • 120%
  • Carbs
  • 152.9 g
  • 49%
  • Protein
  • 15.7 g
  • 31%
  • Cholesterol
  • 101 mg
  • 34%
  • Sodium
  • 336 mg
  • 13%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Broiler S'mores

>

next recipe:

Banana Boat