Easy Petit Pain au Chocolat (Chocolate Croissants)

Easy Petite Pain au Chocolat (Chocolate Croissants) | 31Daily.com

If you love Pain au Chocolat, otherwise known as Chocolate Croissants, you will be over the moon with this easy, I mean incredibly easy adaptation on the traditional French Pain au Chocolat.

Traditional Pain au Chocolat is a French croissant pastry wrapped around a stick of chocolate. Served warm with melty chocolate oozing from the middle is simply heavenly. Like there are almost no words for chocolate lovers like me. 

I’ll never forget the first time I tasted Pain au Chocolat in Paris. It was, as you can imagine, simply divine. And it made such an impression that to this day, years later, it’s still the one indulgence that will elevate any day… to a marvelous day.

I don’t indulge this chocolate croissant passion often. Although I have a few favorite pâtisseries in the Pacific Northwest that make great ones (one in Lake Oswego, Oregon and another in Bellevue, Washington). 

But sometimes… late in the evening, when those pesky chocolate cravings hit, I love to make my own — fresh and warm from the oven, oozing chocolate and making the house smell cozy and delicious.

It’s not so indulgent when you make them into mini’s — portion control!

YOU MAY ALSO LIKE: Easy Berry Puff Pastry Tarts

Perfect for the holidays — or those late-night cravings — or with a cup of coffee in the morning.

And… they’re incredibly easy, with items you may already have on hand.

Chocolate Croissant RECIPE UPDATE:

(May 1, 2020)

Originally, I used a simple egg wash on these chocolate croissants to give them a beautiful golden brown exterior.

However, a couple of weeks ago, I had a reader ask me what else she could instead of an egg.

I gave her some ideas and began experimenting on what else could give these croissants that beautiful glow.

Guess what? It turns out that plain water absolutely gives these chocolate croissants the perfect texture. I’ve updated the recipe accordingly, but if you want to use an egg wash — that’s perfectly delicious too.

In my experimenting, I found a water wash increased the lift of the puff pastry and gave it a deliciously flaky top. 

Chocolate Croissants on Parchment Lined Baking Sheet

Pain au Chocolate


2 sheets frozen puff pastry, thawed and cut into 12 squares
1 cup dark chocolate chips (or your favorite milk or semi-sweet chocolate chips — If I have dark chocolate bars on hand, I will break them into 2″ x 1″ pieces and use this instead of the chips.)
2-3 tablespoons water
Sugar, divided


Line a baking sheet with parchment. Preheat the oven to 400°F.

Unfold the defrosted pastry sheets on a lightly floured surface. With a pastry cutter or pizza wheel, cut each sheet into 6 squares. 

Divide chocolate evenly among the 12 rectangles (6 from each puff pastry sheet). Place chocolate chips or bars at the edge of each pastry square. Roll tightly, completely encasing the chocolate inside. Seal the top edge of the pastry with a dab of water.

Place each pastry, seam side down on the baking sheet. This is important to maintain its shape.

Transfer the pastries to the prepared baking sheet and lay with the sealed edge down. Brush each pastry with water and sprinkle lightly with sugar.

Bake about 20 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheets for 10 minutes, they are very hot inside. Serve warm or at room temperature.

For Mini Pain au Chocolat (Makes 16 Pastries)

Cut each pastry sheet into fourths, which will give you a rectangle shape.

Divide the chocolate evenly along the short side edge of each rectangle. Roll the pastry around the chocolate to the end of the rectangle. Seal the top pastry edge with a dab of water. Using the pizza cutter, cut each rectangle in half. Each pastry sheet will produce 8 Mini Pain au Chocolats.

Transfer the pastries to the prepared baking sheet and lay with the sealed edge down. Brush the pastry with an egg wash and sprinkle lightly with sugar.

Bake for 15 minutes or until the pastries are golden brown. Let them cool on the baking sheet before serving.

Easy Petite Pain au Chocolat (Chocolate Croissants) | 31Daily.com


  1. These are delish!! They turned out flaky and no chocolate Oozed out, which is what I was fearful of.. they are easy to make as well.. wish I could leave a picture❤️

    1. Yay! I’m so glad you liked them! I would LOVE to see your photo — if you ever get a chance, you could email it to me at [email protected]. That would be really nice if I could add that feature into the comments!

    1. Hi Ivy! You could swap out the egg for melted butter or cream or milk to get a golden color. Even honey can work too.

    1. Yes! They can be made up to 1 day in advance. Cover with plastic wrap and refrigerate. They’re so good and easy ?!

  2. Hi Stephanie!
    I just made these and some of them look fine, while others exploded/unrolled or turned out kind of deformed! I used chocolate bars for the filling. What can I do to prevent this from happening again?

    Thank you for any advice and the super simple recipe!

    1. Hi Bre!

      I’ve not had that happen — and I’ve made them a lot! I’m going to make another batch in the morning and see if I can’t replicate what’s happening with yours. Thanks for your comment!!

      1. Ok — I tried to replicate the problem you were having with the croissants losing their shape this morning. And I couldn’t pinpoint the problem. However, puff pastry can be a little finicky and won’t always perform perfectly. Smile. Here are a couple of things to keep in mind and/or try next time.

        I like to use an all-butter puff pastry. I know Trader Joe’s has one and Dufour has a good one too. That helps with flavor and flakiness. Once the croissants have been filled and rolled, try popping it into the refrigerator to cool for 15 or 20 minutes before baking.

        Also, don’t overfill with chocolate. I actually tried underfilling them this morning and it worked great. Although I missed the extra chocolate. Be sure to brush with egg wash the opposite end of the croissant after rolling it. This will help it seal and keep the filling inside.

    1. Hi Lindsey!

      I wish I could say these are a good candidate for making ahead. But they really are best on the day you bake them!

  3. I don’t leave comments often, but this was so good I had to. I never thought about using puff pastry to make a croissant. Family loved it! Thanks

Leave a Reply

Your email address will not be published. Required fields are marked *