Pain au Chocolat (Chocolate-filled Croissant)

    3 hours 10 mins

    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.

    16 people made this

    Serves: 9 

    • 1/4 cup (60ml) warm water
    • 2 1/4 cups (280g) bread flour
    • 2 tablespoons instant nonfat dry milk
    • 1 tablespoon caster sugar
    • 1/2 teaspoon salt
    • 2 tablespoons butter, softened
    • 1 1/2 teaspoons instant yeast
    • 1/2 cup (110g) butter, softened
    • 1 egg yolk
    • 1 tablespoon milk
    • 8 (200g) bars chocolate candy bar, broken into pieces
    • 230g semisweet chocolate chunks

    Prep:20min  ›  Cook:1hr10min  ›  Extra time:1hr40min proofing  ›  Ready in:3hr10min 

    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 8x13cm 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 20x30cm rectangle. Place the butter on half of the dough, leaving a 1.5cm 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 16x36cm 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 16x36cm 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 trays.
    8. Roll the dough out into a 31x55cm 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 trays; 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 200 degrees C (400 degrees F).
    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 tray, then transfer pastries to wire racks. Serve warm or at room temperature.

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    Reviews in English (15)


    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!  -  15 Jul 2007  (Review from Allrecipes US | Canada)


    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.  -  04 Apr 2009  (Review from Allrecipes US | Canada)


    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!  -  28 Mar 2009  (Review from Allrecipes US | Canada)