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Indulge in the irresistible layers of buttery, flaky croissants filled with rich chocolate. This recipe provides detailed instructions for creating the perfect Pain au Chocolat right at home.

Ingredients:
For the Dough:

Warm Milk: 1 1/4 cup
Instant Yeast: 2 1/2 tsp
All-Purpose Flour: 3 1/2 cups, plus more for rolling
Sugar: 1/4 cup
Salt: 2 tsp
Butter: 9 oz (2 1/4 sticks)
For the Filling:

Bittersweet Chocolate Bar: 1 (4 oz)
For the Egg Wash:

Egg: 1
Heavy Cream: 1 tbsp
Instructions:
1️⃣ Prepare the Dough:

In a medium bowl, mix 1 cup of flour, yeast, and warm milk. Let sit for 20 minutes until the mixture bubbles.
Add the remaining flour, sugar, and salt. Stir until combined; the dough will be sticky.
Turn out onto a floured surface and knead for about 2 minutes until smooth and elastic. Form into a disc, place on a floured plate, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
2️⃣ Prepare the Butter Slab:

Cut the cold butter into pieces about 1/2 inch thick and arrange them on parchment paper in a 7×7 inch square. Cover with another sheet of parchment paper and roll out into an even square. Chill for 10 minutes.
3️⃣ Incorporate the Butter:

Roll out the dough on a floured surface into a 10×10 inch square. Place the butter slab in the center, rotated 45° so it looks like a diamond.
Fold each corner of the dough over the butter, sealing it inside. Roll out to a 10×24 inch rectangle.
Fold 1/3 of the dough from the short end over itself, then fold the upper third over it (like folding a letter). Chill in the freezer for 20 minutes or in the refrigerator for 1 hour.
Repeat the folding and chilling process two more times for a total of 3 «turns».
4️⃣ Shape the Croissants:

Roll out half of the dough to an 8×15 inch rectangle. Refrigerate for 10 minutes if necessary.
Cut the dough into 5-6 long strips, about 2-3 inches wide. Chop the chocolate bar into chunks and place them in the center of each strip.
Roll each strip from the short end, sealing the edges. Place on a parchment-lined baking sheet with the end of the roll on the bottom.
5️⃣ Proof the Croissants:

Proof the croissants in one of the following ways:
In the refrigerator overnight.
At room temperature for 3 hours.
In a slightly warm place for 1 hour.
If proofed in the fridge, let come to room temperature for about 2 hours before baking.
6️⃣ Bake the Croissants:

Preheat the oven to 400°F (200°C).
Whisk together egg and heavy cream for the egg wash. Brush a thin layer over each croissant.
Bake for about 30 minutes, rotating the pan halfway through, until golden brown and flaky.
7️⃣ Cool and Serve:

Let the croissants cool on a wire rack completely before serving. Enjoy the warm, flaky, chocolate-filled delight!
Enjoy your delicious homemade Chocolate Croissants! 🥐🍫