croissant Archives

The only thing better than a buttery croissant, is one stuffed with chocolate. These are made with the same dough as the plain croissants, but are rolled differently. You will find my video on how to make them and the dough on Instagram.

When I studied dance in Westport, CT, there was a bakery conveniently located next door to the dance studio. I was way more obsessed with the flakiness of their perfect croissants, than I was with mastering my grand jete or pirouettes, which is why I became a pastry chef and not a dancer. As much as I still love to dance, I think I made the right decision.

Chocolate Croissant (Pain au Chocolat)

1 batch croissant dough

12 ounces chocolate (I used bittersweet, but I suppose you can use any chocolate you like)

Follow these directions for making the croissant dough. Follow the directions for rolling and baking the croissants in the “Pain au Chocolat” video on my Instagram page.

Chocolate croissants (pain au chocolat) cooling on a wire rack

Chocolate Croissant (Pain au Chocolat)

Who doesn't love a buttery, flaky croissant? This Pain au Chocolat recipe is a favorite of mine, because the only thing that makes the french pastry better is stuffing it with chocolate.

5 from 1 vote

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Author: Zoë François

Ingredients

1 batch croissant dough Link: Croissant Recipe
12 oz chocolate

Instructions

Follow directions from the croissant recipe, and my Chocolate Croissants Instagram video.

Tried this recipe?Let us know how it was!

Croissants cooling on a wire rack | Photo by Zoë François

There are very few things as satisfying as a perfect croissant. Flaky, tender, just the right amount of pull and give, and BUTTERY. Have you ever made one? Probably not, because they’re labor intensive and require a bit of skill to “laminate” the dough. This is an industry term for layering the butter within the dough. It’s not hard, but it requires some patience and a good amount of time to do it right. I’ve had more requests on my instagram account for a video on how to make them than anything else. So, that’s what I’ve done. I learned this technique at the CIA and I’ve changed nothing (well, I cut them differently, so as not to waste a bit of dough). If you haven’t visited my Instagram stories, you’ll find tutorials (set to the music in my head) for everything from macarons to meringue (because I love using my blow torch) and I take requests for things people are having troubles with in their own kitchens.