Chocolate Croissants (Pain au Chocolat)
Yield: 16 croissants
  • 1 batch of Croissant Dough (chilled but not rolled out)
  • 16- 3 inch chocolate sticks, or 1¼ cups chopped semi sweet chocolate
  • 1 egg, beaten
  • flaky sea salt for sprinkling. (optional)
  1. Cut the dough in half and return the rest to the fridge to chill until you're ready to use.
  2. On a well-floured surface, gently tap dough to flatten and then roll into a 12x12 square, lifting and dusting with more flour around the edges as needed.
  3. Using a ruler cut the dough into 4 equal 6x6 squares, and then cut each square vertically making 8 3x6 rectangles.
  4. Place a chocolate bar at one end of each rectangle and roll dough around it. Place on a parchment-lined cookie sheet- seam side down and flatten slightly.
  5. Repeat with the rest of the dough. (I only have one cookie sheet that is big enough so I didn't even roll out the second half of the dough until the first batch finished baking. You could bake both at the same time if you'd like as well.)
  6. Cover croissants loosely with plastic wrap and allow to proof for 45-60 minutes, until puffy. Brush with egg and sprinkle with sea salt if desired.
  7. Bake at 400F for 16-20 minutes, or until croissants are golden brown. Enjoy warm or room temperature.
Recipe adapted from Cooks Illustrated.
Recipe by The Baker Chick at