Name: Double Pain Au Chocolat Croissants
Prep time: 20 min
Cook time: 20 min
Total time: PT-491715H30M53S
Cuisine: French
Ingredients: 1 sheet croissant dough (homemade or store-bought puff pastry/crescent dough); 16 pieces high-quality dark chocolate batons or chopped chocolate (2 per croissant); 1 egg, beaten (for egg wash); Optional: powdered sugar for dusting

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Double Pain Au Chocolat Croissants are a dreamy indulgence I turn to when I want something buttery, flaky, and deeply chocolatey. With two rich strips of dark chocolate wrapped inside layers of crisp, golden croissant dough, these pastries take the classic French favorite and double down on the chocolate for maximum satisfaction.

Why You’ll Love This Recipe

I love this recipe because it blends everything I crave in a pastry—light, airy layers with a crisp exterior and a melty, rich chocolate center in every bite. Doubling the chocolate means twice the pleasure without making the croissants overly sweet. Whether I bake them for brunch, special occasions, or a weekend treat, they always feel luxurious. Double Pain Au Chocolat Croissants

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Croissant dough (homemade or store-bought puff pastry or crescent roll dough)
High-quality dark chocolate batons or chopped chocolate bars
Egg (for egg wash)
Optional: powdered sugar for dusting

Directions

I roll out the croissant dough into a rectangle and cut it into even strips, about 3×4 inches.
I place two chocolate batons or small rows of chocolate near one short edge of each dough piece.
I fold the dough over the first chocolate row, then place the second row and continue rolling tightly to the end.
I place the croissants seam-side down on a parchment-lined baking sheet.
I brush them with a beaten egg for shine and let them proof at room temperature until puffy (about 1 hour if using homemade dough).
I preheat the oven to 375°F (190°C) and bake for 18–22 minutes until golden brown and crisp.
I let them cool slightly before serving—though I love them warm with the chocolate still gooey.

Servings and timing

This recipe makes about 8 croissants.
Prep time: 20 minutes
Proof time: 1 hour (if using homemade dough)
Bake time: 20 minutes
Total time: 40 minutes to 1 hour 20 minutes

Variations

I use milk chocolate or hazelnut chocolate for a sweeter version.
For a twist, I add a thin smear of raspberry or orange marmalade inside with the chocolate.
I sprinkle sea salt on top before baking for a sweet-savory finish.
I make mini versions for parties or dessert platters.
I use store-bought crescent dough when I want something fast and fuss-free.

storage/reheating

I store leftover croissants in an airtight container at room temperature for up to 2 days.
To reheat, I pop them in a 300°F oven for 5–7 minutes to refresh the flakiness and melt the chocolate. They also freeze well—I wrap them individually and reheat straight from frozen. Double Pain Au Chocolat Croissants

FAQs

Can I use puff pastry instead of croissant dough?

Yes, I’ve used puff pastry when I want something quicker. It doesn’t have the same laminated layers as croissant dough, but it still turns out crisp and delicious.

How do I keep the chocolate from leaking out?

I roll the dough tightly and place the seam side down. I also avoid overfilling—two neat rows of chocolate work best.

Can I make these ahead of time?

Yes! I shape the croissants and refrigerate them overnight. I bring them to room temperature before baking in the morning.

What kind of chocolate works best?

I prefer dark chocolate batons (like those used in bakeries), but any good-quality bar chopped into sticks will do.

Do I need to let them proof?

If I’m using homemade or frozen croissant dough, yes. If I’m using ready-made puff pastry, I bake them straight from the fridge after shaping.

Conclusion

Double Pain Au Chocolat Croissants are the kind of treat that turns a simple morning into something special. The combination of buttery pastry and two layers of rich chocolate is pure perfection. Whether I make them from scratch or with a shortcut, these croissants always feel like a little slice of Paris at home.