This recipe for Pain au Chocolat or Chocolate Croissant is both simple and incredibly delicious. I have found that all the faff involved is indeed worth it for one of the best breakfasts I know, not to mention the huge amount of smugness that go with baking a big batch. My job here is to spread the word.......

Pain au Chocolat
This hard researched recipe (someone's got to do it) has, come what may, made me feel like I have breakfasted at the Savoy and am Mother of the Year all at once. My children think these crisp beauties are just the best.
They are time consuming. I am not going to lie. You do need to set some of your day aside to allow for rolling and chilling but it is just so incredibly worth it.
These babies freeze pre baking as if they may even prefer it. So INCREDIBLE breakfasts for days to come. The options are endless.
Make a batch and freeze for a large, well attended friends or family breakfast that will be talked about for years to come, or bake them all the day before and reheat for ten minutes for crisp, rich buttery heaven, just you and the screaming, feral children.
I mostly do half and half. Bake some for a few days worth and then freeze the rest for extreme holiday salvation.
They are just so, so delicious, crisp on the outside and butterly rich within. A King of pastries and totally worth the bother.

Pain au Chocolat
Laminated yeasted dough is thought to have it's initial origins in Turkey. However the Croissant as we know it appears to have been first munched in France early in the twentieth century.
It is of course the marriage between the butter and dough that gives it it's characteristic rich layers and crisp exterior. The finer the butter, the finer the croissant. Manners maketh the man.

Pain au Chocolat
Recipe Tips
I do think that you need to be a little comfortable with bread making and pastry before making these bad boys. But who am I to judge. Here are a few tips to help in the kitchen.
- Keep your kitchen cool. I opened my back door as my kitchen is warm, you are hoping for about 20 C. If not just chill the dough for about ten minutes longer each time.
- If butter breaks free from the dough, dust lightly with flour quickly finish rolling, fold and chill.
- I even put the dough in the freezer for ten minutes before putting back in the fridge to chill for the allotted time if I can see that the butter is getting too soft within the dough.
- Work as quickly as you can when rolling to keep everything as cool as possible.
- Use a high quality french butter as the melting temp is higher than that of a standard pat of butter.
- Make sure that the butter when placed on top of the dough comes just up to the width of the dough (not over at all). You do need to get the butter mixed through all of the dough equally to get those laminated layers.
- I do quite a lot of the time lose track of the whole turning of the dough thing. I have genuinely found it doesn't matter.
- The idea is to roll and fold until the pastry is no longer streaky with butter. Sometimes it takes five folds for me not four.
- I tend to start out measuring like a good girl but rapidly lose the inclination by the second roll. I then wing it......completely. The idea that you roll out a rectangle roughly sixty cms long I stick to but stop sweating the width.
- I make mine with milk chocolate for the children and sometimes put a frozen Raspberry in with dark chocolate for the Grown-ups. Pimp as you wish. Paul Hollywood advises Mars Bars.......well he would.....

Pain au Chocolat
Pain au Chocolate Method
- I start in the same way as most enriched bread dough. I make my dough in a free standing mixer, allow to prove until doubled in size before knocking gently back down and chilling overnight in the fridge.
- I also make my butter rectangle ( 20 cm x 19 cm ) the night before so I can chill it overnight and come out fighting first thing.
- I slice the block of butter totally in half length ways and then cut off extra bits at the end to fit in the rectangle - see middle pic below.
- I cover it then with clingfilm so I can use a rolling pin to carefully but easily squash it to fit a 20 cm by 19 cm rectangle that I have previously drawn out onto baking paper.
- Chill overnight covered in the fridge. I trim the edges of the butter before I place it on the dough in the morning to make sure it has straight edges.
- Rectangle for butter
- Soft butter for pain au chocolat
- Butter rectangle
- The dough rises quite a bit overnight in the fridge. This is one of my batches the morning after the night before. I know how it feels.....

Dough for Pain au Chocolat
- Flour your work surface and roll the dough out to a 60 cm x 20 cm rectangle.
- Get out your butter rectangle and place it in the centre and then fold the dough up onto it to form a parcel.

Chilled butter placed on the dough

First fold over the butter

Final fold over chilled butter
- Squeeze the edges to close in the butter. Then carefully roll out to a roughly 60 cm by 20 cm rectangle again. I make sure at this stage to keep pushing the width edges along the long sides of the rectangle back in as I don't want the dough to roll out without the stiffer butter.
- Fold into three as before, cover with clingfilm or put in a plastic bag and chill for 30 minutes. I only worry about that for the first roll.
- Repeat another 3 times so that you have 4 rolls of the dough in all at the finish. I have done an extra roll as I previously mentioned. I thought the butter still too streaky.
This brings me to an important observation, at least for me. I do feel that it does not matter so much about keeping the fold in the right place. I have even lost control of the rectangle shape and turned it so that what should have been the long side was now the short.
The point I am trying to make is this, the important thing here is to create layers and to keep the butter cold. On some occasions I do not have the time to keep orderly spaces in between rolling and I have left it for several hours at a time, again it seems to matter not.
Just adhere to those two points and you are more than half way to crisp, buttery heaven.

Dough Square
- When the rolling is finished for the last time, I use a pizza cutter to cut the dough in half length ways and then into roughly 10 cm squares.

pain au chocolat squares
- Working quickly put the chocolate, I use 5 g squares in the middle and roll up into a sausage with the seam underneath. I used a Wispa bar in this photo! It didn't melt brilliantly though.I have used quality cooking milk chocolate to much better effect.
- Cover with clingfilm and leave to prove somewhere cool until they are very puffy.
- Usually this will take an hour.

Proved Pain au Chocolat
- Brush with egg wash and bake for about 20 mins until bronzed and crisp....

Pain au Chocolat
Helpful Tips
To make these gluten free then use gluten free flour.
Make your butter the night before so that it is ready when you need it to start.
Use a pizza cutter to cut out your squares.
Keep your butter cold. Put it back in the fridge/freezer if it gets too soft.
Cover small spots of butter that appear with flour whilst you are rolling.
Don't worry about keeping the rectangle perfect as you are rolling.
Use any of what you fancy to fill the croissants. It does not have to be chocolate. I have used Stewed Apples too.
IF YOU LIKE THIS RECIPE YOU MAY LIKE THESE

Tear and Share Brioche

Pain au Chocolat
Ingredients
- 500 grams strong white flour
- 300 grams unsalted butter
- 8 grams fine salt
- 2 x 7 grams instant yeast packets
- 50 grams caster sugar
- 300 mls milk warm
Filling and Decorating
- 1 small egg egg wash
- 60 grams dark chocolate
Instructions
- Put 500 grams/4 cups strong white flour, 300 grams/10 oz unsalted butter, 8 grams/0.3 oz fine salt, 2 x 7 grams yeast packets, 50 grams/1.75 oz caster sugar in a free standing mixer or large mixing bowl and add the 300 mls milk with the dough hook running until it comes together. If not using a free standing mixer then stir hard with a wooden spoon. You may have to add a touch more milk. The dough should be a little tacky.
- Knead for a couple of minutes either with your dough hook or on a work surface before putting in a clean oiled bowl and covering with cling film. Put in the fridge overnight.
- Draw out a rectangle 20 cm x 19 cm on grease proof paper and put your slightly soft butter cut lengthways into the middle. Cover with cling film and use a rolling pin to squash/roll out to fit. Cover and chill over night.
- Take out the dough and roll out to a rectangle 60 cm x 20 cm. Take out the butter and trim the edges to size. Put the butter in the middle of the dough. Fold the first flap over the butter followed by the second flap on top of that. Seal the butter in the parcel with your fingers.
- Carefully roll out the square of dough to a rectangle roughly 60 cm x 20 cm again. Fold into three, cover and chill for at least 30 minutes.
- Repeat another three times. If the butter becomes too soft at any time just chill for longer than the thirty minutes. I have even put mine in the freezer for ten minutes.
- After the final roll cut down the middle with a pizza cutter or sharp knife and then cut each strip into 10 cm squares. Working quickly pop your chocolate into the middle and roll up into a sausage and place onto a lined baking tray. You will need two baking trays. Cover and prove somewhere cool until very puffy.
- Preheat your oven to 200 C electric- 180 C fan - Gas Mark 6
- Brush with egg wash and bake for about 20 minutes. Cool on a wire rack.
- Apply to Face Avoiding the Whistle.
Video
Notes
- Keep your kitchen cool. I opened my back door as my kitchen is warm, you are hoping for about 20 C. If not just chill the dough for about ten minutes longer each time.
- If butter breaks free from the dough, dust lightly with flour quickly finish rolling, fold and chill. I even put the dough in the freezer for ten minutes before putting back in the fridge to chill for the allotted time if I can see or feel that the butter is getting too soft within the dough.
- Work as quickly as you can when rolling to keep everything as cool as possible.
- Use a high quality french butter as the melting temp is higher than that of a standard pat of butter.
- Make sure that the butter when placed on top of the dough comes just up to the width of the dough (not over at all). You do need to get the butter mixed through all of the dough equally to get those laminated layers.
- The idea is to roll and fold until the pastry is no longer streaky with butter. Sometimes it takes five folds for me not four.
- I tend to start out measuring like a good girl but rapidly lose the inclination by the second roll. I then wing it......completely. The idea that you roll out a rectangle roughly sixty cms long I stick to but stop sweating the width.
- All nutritional information is approximate and intended only as a guide.
Nutrition
All nutritional information is approximate and intended only as a guide.
Midge @ Peachicks' Bakery
Oh MY... They are so beautiful, look at the layers and the crisp on that! I'd be awarded mum of the year on the spot if I served those to The Peas! They do love a croissant!
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Thanks Midge, I'm missing them already!
Flavours Treat
How gorgeous and delicious they look!! I love the descriptive photos too, they are very helpful when making this type of recipe. #cookblogshare
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Thank you for your kind words!
Jacqui
Omg these look perfect. Sure they are a bit time consuming but easy than you would expect and as you say so so worth it. Much better than the air filled nothingness of the one you buy. Blog is looking amazing now too.
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Thanks so much Jacqui that means a lot coming from you. xx
Rebecca - Glutarama
Oh Good Heavens, this post and other recipes are food porn for a gluten free family, have never tried GF puff before but it is possible apparently so I really ought to get over my fear so tat i can make these x
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Thank you that’s fab to hear!I was so impressed with myself as I had read so much about how difficult they were.I am a bit of a chaotic baker and true to form my folding ended up being all over the place...however they turned out brilliantly. Moral of the Croissant story......she who dares wins ???
Dinna morgan
Wow can’t wait to bake these !! Great read as always !!
Jhuls
Whoa!!! These look so gorgeous!! I haven’t tried making my own croissants. Chocolate croissants are my second favorite, chocolate and almond croissants being the first. I admire that you made your own. Thanks for sharing at Fiesta Friday party, Jenny!
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Honestly Jhuls have a go.They are simple just time consuming but I felt like Mary Berry at the end!!!!xx
Jhuls
I have tried making vol au vents before but it was years ago. I think I can still remember how I made them and if I am not mistaken, the process is same when making croissants. Hmm, I need to wait when the weather gets colder or else my butter would just pop out from the dough.? Thanks, Jenny!
Angie | Fiesta Friday
Now this is just torture, pure torture looking at that beautiful pain au chocolat ? You did such an impressive job! Seriously, you should consider opening a bakery! As far as the bickering kids are concerned, I have a suggestion - summer camps ?
Cat
I've never been brave enough to make croissants or pain au chocolat, they scare me. Your pain au chocolate look so delicious and would make such a treat for a special breakfast...or any breakfast!
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Neither had I but it wasn’t hard at all.I lost track loads of where,when and how many times I had rolled ???Just keep it all cold,use a posh butter and keep rolling girl xx
Tamara
Absolutely delicious ??????? little ones like them as much as the cinnamon danish ?
Garth
I’ll have five please!They look fantastic.
Donna
Great recipie kids loved them .
Donna
Great recipie boys loved them ?
Louise Taplin
Can’t wait to try these , they look so delicious ?
Choclette
I am so impressed with your pastry making skills. I tried making croissants once and thought never again. I don't have the patience for it. But ohhhhhhh, how I want to come round to you for breakfast and try one (make that three) for breakfast. They look superb. Well done. And thanks for linking them up to #WeShouldCocoa too.
Kate Harvey
These look fab-would love one for breakfast!
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Wouldn't it be amazing to wake up to these every morning!
Jo Allison / Jo's Kitchen Larder
These are incredible Jenny! I must say flaky pastry / puff pastry is one thing I have always been reluctant to try to make myself - fear of failure I guess lol. We all love croissant as well as pain au chocolate so perhaps I should be brave and give it a go! Love your tips and how to photos too! Many thanks for sharing with #Baking Crumbs 🙂 x
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Thanks Jo.I felt the same but I didn’t stick to the fold to the left thing and my rectangles were sometimes big and sometimes small but they still had all the lovely layers in so go figure!!!!Have s go!!
Angela / Only Crumbs Remain
Just check out those laminations! What a fabulous bake Jenny! It's not often that I make dough with laminations ofr puff pastry for that matter, but when i do there is a huge sense of satisfaction once the bake is turned out of the oven - as you say it's definitely worth the effort. Thankyou so much for sharing with #BakingCrumbs,
Angela x
Jenny Paulin
Blimey jen these look sooooo good. like seriously amazing. and all handmade and no packet of ready made dough in sight *claps loudly* . Huzzah! I am very impressed and they look yummy
thank you for sharing with #bakeoftheweek x
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Pleasure and thanks muchly-honestly if I can do it then anyone can ???