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Pain au Chocolat (Chocolate-filled Croissant)

“This light, flaky French-style croissant roll is filled with delicious chocolate. Perfect for a weekend breakfast or brunch, and special enough for entertaining! To reduce the 'day of' preparation time, make the dough and refrigerate the unbaked rolls overnight. Pull them out 1 hour before baking in the morning to come to room temperature.”

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Reviewed: Apr. 4, 2009

I want to give this recipe 4 1/2 stars, not the best, but very very worth making. I don't have a bread machine, so I made the dough by hand, and let rise. The first folding would be less messy if you chilled the dough a bit after proofing. I also made cuts, for the chocolate to show through (and look more like store-brought). I baked about 12 mins, and they turned out lovely golden brown. The taste is different from the normal croissant, but still soft, fluffy and slightly flaky.

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Reviewer:

yuki chou

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Reviewed: Mar. 28, 2009

I've tried to make Pain au Chocolat before with other recipes, but they were too buttery and too much hassle. This recipe was wonderful! I only changed the amount of chocolate used to fill the croissants--only 10 oz of chopped chocolate. It was plenty chocolaty, and quite delicious. My husband and I, who recently returned from a vacation in Europe and there fell in love with the chocolate-filled croissants, really enjoyed this recipe. Thanks!

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Reviewer:

A. Stratton

Cooking Level: Intermediate

Home Town: Edna, Kansas, USA

Living In: Joplin, Missouri, USA

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Reviewed: Jan. 7, 2008

This was a fun recipe to make. I don't have a bread machine so it was necessary for me to add about 1/2 cup of water as well. Although this is a recipe I've been wanting for awhile I wasn't satisfied. It was better once the chocolate had cooled, but I live at a higher altitude, and the croissant came out really hard once cooled. They were ok, but I was looking for something with a sweeter croissant and a more mousse like filling.

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4 users found this review helpful

Reviewer:

candi

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

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Reviewed: Jul. 15, 2007

These turned out to be my Saturday baking project... I didn't feel like dusting off my bread machine so I just used my KitchenAid with good results. When you start to read this recipe you will find it necessary to add more liquid to the batter, I added about 1/2 cup more, and used all semi sweet choc chips that I chopped up a bit. Also there is no need to pinch the ends closed. They look prettier if left open... We loved these flaky, crispy, buttery, chocolaty petit pain au chocolat and served with steaming cafe au lait!

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17 users found this review helpful