How to Make the Best Chocolate Croissants at Home – Pro Tips from French Bakers

There’s nothing quite like a warm, buttery chocolate croissant — flaky on the outside, soft and rich on the inside, with melted dark chocolate running through every bite. While you can find incredible croissants in Cincinnati at places like Baudry Bakery, many pastry lovers dream of making their own at home.

If you’re up for the challenge, this guide shares professional tips and a simplified version of the classic chocolate croissant recipe, along with secrets straight from trained French bakers.

What Is a Chocolate Croissant?

Known as pain au chocolat in France, this pastry isn’t actually shaped like a crescent. It’s a rectangular pocket made from laminated dough — the same dough used for regular croissants — filled with rich dark chocolate and baked until golden brown.

It sounds simple, but croissant dough is famously tricky — so let’s break it down step-by-step.

What You’ll Need (Ingredients)

To make about 8 chocolate croissants, gather:

For the dough:

• 2 ¼ tsp active dry yeast
• 3 tbsp sugar
• 1 cup warm milk
• 2 ¾ cups all-purpose flour
• 1 tsp salt
• 1 tbsp unsalted butter (softened)
• 1 ½ sticks (12 tbsp) cold unsalted butter (for laminating)

For the filling & finish:

• 8 sticks of dark chocolate (or chopped baking chocolate)
• 1 egg (for egg wash)

Optional: Add a touch of vanilla or orange zest to the dough for flavor depth.

Step-by-Step Guide to Croissant Success

Step 1 – Make the Dough

1. Dissolve yeast in warm milk with a pinch of sugar. Let it sit until foamy.
2. Mix flour, sugar, salt, and soft butter in a large bowl.
3. Add the milk/yeast mixture and knead until a soft dough forms.
4. Cover and chill in the fridge for 1 hour.

H3: Step 2 – Add the Butter (Laminating)

This is the step that gives croissants their signature layers.

1. Roll the dough into a large rectangle.
2. Place cold butter in the center, fold the dough over it like a letter.
3. Roll out, fold again, and chill.
4. Repeat this rolling and folding process 3 more times, chilling in between.

🧈 Pro Tip: Always keep the butter cold. If it melts into the dough, you’ll lose the flakiness.

Step 3 – Shape and Fill

1. Roll the dough into a long rectangle and cut into 8 smaller rectangles.
2. Place chocolate at one end of each rectangle and roll it tightly.
3. Place on a baking tray with the seam side down.

Step 4 – Let Them Rise

Cover the croissants lightly and let them rise in a warm spot for about 2 hours until puffed. This proofing step is key for softness.

Step 5 – Bake to Perfection

1. Preheat oven to 375°F (190°C).
2. Brush croissants with a beaten egg for shine.
3. Bake for 18–22 minutes until golden brown.

Expert Tips for Better Chocolate Croissants

✅ Use European butter if possible — it has higher fat content and better flavor.
✅ Chill between folds – don’t skip it! The butter needs to stay firm.
✅ High-quality chocolate – stick to 60–70% cocoa content for the best melt and taste.
✅ Don’t rush the rise – letting the croissants proof fully is what gives them lift and texture.

Want to Skip the Work? Visit Baudry Bakery Instead

Let’s face it — making croissants at home is an art that takes practice. If you’re in Cincinnati and want to skip straight to the reward, Baudry Bakery offers some of the best croissants in town, including:

• Classic butter croissants
• Chocolate croissants (made the traditional way)
• Vegan croissants
• Savory croissants with seasonal fillings

Our pastries are made fresh weekly with imported butter and a lot of care — just like in France.

Final Thoughts

Baking chocolate croissants at home is a labor of love — but with the right method, ingredients, and patience, it’s totally doable. Whether you’re looking to impress guests or enjoy a weekend project, these flaky, chocolatey pastries are worth every step.

And if you’d rather let the pros handle it, we’re here for you in Cincinnati at baudrybakery.com or your local farmers’ market.