Classic Pain au Chocolat (Chocolate Croissants)

Follow our step-by-step guide on how to make Classic Pain au Chocolat (Chocolate Croissants).

1. Step 1

   Begin by assembling all the necessary ingredients for your delightful croissants.

2. Step 2

   In the pan of your bread machine, pour in warm water and add the bread flour.

3. Step 3

   Gently sprinkle the instant nonfat dry milk over the flour.

4. Step 4

   In the corners of the pan, place the sugar, salt, and two tablespoons of softened butter.

5. Step 5

   Create a small well in the center of the dry ingredients and add the instant yeast.

6. Step 6

   Set your bread machine to the basic dough setting and let it work its magic.

7. Step 7

   While the dough is mixing, prepare the butter for laminating.

8. Step 8

   Shape the remaining half cup of softened butter into a rectangle measuring 3 by 5 inches, using waxed or parchment paper.

9. Step 9

   Wrap it up and chill it in the refrigerator until you’re ready for it.

10. Step 10

    Once the dough is ready, turn it out onto a lightly floured surface and roll it into a rectangle that measures 8 by 12 inches.

11. Step 11

    Place the chilled butter on one half of the dough, ensuring to leave a half-inch border on three sides.

12. Step 12

    Fold the other half of the dough over the butter and press the edges firmly to seal in that buttery goodness.

13. Step 13

    Roll the dough out to a 6 by 14-inch rectangle.

14. Step 14

    Fold the dough into thirds from the long ends, just like folding a business letter.

15. Step 15

    Loosely cover the dough with plastic wrap and refrigerate for 20 minutes.

16. Step 16

    After chilling, take the dough out and place it on a lightly floured surface with the folded edge facing you.

17. Step 17

    Roll it out again into a 6 by 14-inch rectangle and fold it into thirds once more.

18. Step 18

    Cover it with plastic wrap and chill for another 20 minutes.

19. Step 19

    Repeat this rolling and folding process one last time, then chill the dough for 30 minutes.

20. Step 20

    In a small bowl, whisk together the egg yolk and milk; set this aside.

21. Step 21

    Preheat your oven to 400°F (200°C) and grease two baking sheets.

22. Step 22

    Roll the dough out into a large rectangle measuring 12 by 21 inches.

23. Step 23

    Cut the dough into thirds both horizontally and vertically to create nine rectangles.

24. Step 24

    Evenly distribute the chocolate chunks among these rectangles.

25. Step 25

    Lightly brush the edges of each piece with the egg yolk mixture.

26. Step 26

    Starting from one short end, roll each piece of dough around the chocolate, pressing the edges together to seal in the filling.

27. Step 27

    Arrange the rolled croissants on the prepared baking sheets.

28. Step 28

    Cover them with greased plastic wrap and let them rise in a warm spot until they double in size, which should take about 30 minutes.

29. Step 29

    Once they have risen, brush the tops of the pastries with the remaining egg yolk mixture.

30. Step 30

    Bake in the preheated oven for approximately 15 minutes, or until they turn a beautiful golden brown.

31. Step 31

    Allow the croissants to cool for five minutes on the baking sheets before transferring them to wire racks.

32. Step 32

    Enjoy these warm, flaky delights fresh or at room temperature, and savor the joy of homemade pastries.