Double Pain Au Chocolat Croissants

🍫 Classic Pain au Chocolat

Flaky, buttery croissants with melted chocolate centers — made from scratch, just like in a French bakery.

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🧾 Ingredients

Dough:

• 4 cups All-Purpose Flour, plus more for dusting

• ¼ cup Granulated Cane Sugar

• 2¼ tsp Active Dry Yeast

• 2 tsp Fine Sea Salt

• 1½ cups Cool Water

• 2 tbsp Softened Unsalted Butter

For Laminating:

• 1¼ cups COLD Unsalted Butter (2.5 sticks)

For Filling:

• 6 oz Milk Chocolate, melted and chilled into slabs

For Baking:

• 1 Egg, beaten (for egg wash)

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👩‍🍳 Instructions

Night Before (7 PM): Make the Dough

1. Mix dry ingredients in a stand mixer bowl: flour, sugar, yeast, and salt.

2. On LOW speed, stream in cool water and softened butter.

3. Knead for 5–6 minutes until smooth and elastic.

   • If too sticky, add up to 4 tbsp more flour.

4. Let rise for 30 minutes, then press into a ½” thick rectangle.

5. Cover with plastic wrap and refrigerate 4 hours or overnight.

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Next Morning (7 AM): Prepare the Butter Block

1. Fold a piece of parchment into an 8×10” rectangle.

2. Slice the butter into even pieces and place inside the folded paper.

3. Fold the parchment to enclose and roll out to a flat, even slab.

4. Chill the butter slab for 10 minutes.

💡 Tip: Butter should be cold but malleable — it should bend, not crack.

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First Lamination Fold

1. Roll dough on a floured surface into a 16×10” rectangle.

2. Place butter slab in the center to align 10” sides.

3. Fold both dough ends to meet in the center, fully enclosing the butter.

4. Flip dough seal-side down. Gently pound with a rolling pin, then roll out evenly both vertically and horizontally.

5. Fold into thirds like a letter.

6. Chill 30 minutes.

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Second Fold

1. Repeat rolling and folding process.

2. Chill again for 30–60 minutes.

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Prepare the Chocolate Filling

1. Melt chocolate using a double boiler (or bowl over simmering water).

2. Spread onto parchment in a ¼-inch thick rectangle.

3. Chill for 15 minutes, then slice into ¾″ x 4″ strips.

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Final Rolling and Shaping (Approx. 9 AM)

1. Let dough rest at room temp 15 minutes.

2. Repeat light pounding and roll dough to a 24×12” rectangle.

3. Trim edges, then cut into 12 rectangles (6 across, then halve).

4. Place a chocolate strip at each end of a rectangle, roll toward the center.

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Final Rise

• Place croissants on parchment-lined baking pans.

• Cover loosely with plastic wrap.

• Let rise 2–4 hours until very puffy and jiggly.

  • Winter: 3–4 hrs

  • Summer: 2–3 hrs

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Bake the Croissants

1. Preheat oven to 400°F (200°C).

2. Brush croissants with egg wash.

3. Bake for 15–18 minutes, rotating the pans halfway through, until deep golden and crisp.

4. Let cool at least 30 minutes before serving.

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🧈 Pro Tips

• Use a ruler for even layers and clean edges.

• Keep your surface cold — dough should stay cool to the touch.

• Avoid over-handling — warmth from hands can soften the butter layers.

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🍷 Perfect Pairings

• Café au lait or espresso

• Fresh berries or citrus segments

• Lightly sweetened whipped cream

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⚠️ Common Mistakes to Avoid

• Butter cracking or melting: Keep it cold but pliable. Let rest before rolling if too stiff.

• Under-proofing: They should be jiggly and airy before baking.

• Rushing the process: Croissants reward patience — chill fully between folds.