Emily in Paris Pain au Chocolat 🇫🇷✨ — A Parisian Chocolate Croissant That Would Make Juliette Bonbon Jealous
1. Introduction
Do you remember that scene in Emily in Paris where Emily takes her first bite of a flaky, buttery, melt-in-your-mouth Parisian chocolate croissant? That moment—soft light, Parisian bakery backdrop, the quiet crack of golden lamination—has inspired bakers worldwide to recreate the iconic Emily in Paris pastry. Forget the “fake French pastry” myth: this recipe is your passport to authentic craft, straight from your HOME oven. While Parisian bakers might raise an eyebrow at attempts abroad, we’re here to deliver rich, laminated dough, double-thick dark chocolate sticks, and that unmistakable crisp-tender texture that says je t’aime in pastry form.
2. Why You’ll Love This Recipe
- True-to-screen authenticity: captures the *exact* experience of the show’s most iconic bakery moment
- One-pot dough (minimal cleanup)
- Uses only 4 core ingredients + sea salt—no preservatives, no compromises
- Ready in just 2.5 hours (most of it hands-off)
- Perfectly scales: double the batch for brunch guests or freezing
- Uses a stand mixer (like the KitchenAid Artisan 5-Quart Stand Mixer in Scorched Orange)—ideal if you hate kneading
3. Kitchen Tools You Need
Pro tip: Lamination requires consistency—cold dough, steady rolling, and patience. These tools help ensure you get uniform results:
- KitchenAid Artisan 5-Quart Stand Mixer in Scorched Orange: Makes working with stiff cold butter laminated dough a breeze. Use the dough hook and let the machine do the heavy lifting while you sip espresso from your Breville Nespresso Vertuo Creatista Espresso & Coffee Maker.
- Ninja Air Fryer Pro Crisp & Roast 4-in-1: For near-instant reheating of leftover croissants (yes, they’ll get crisp again in 2 minutes).
- JoyJolt Airtight Glass Food Storage Set: Store cooled pastries or prepped dough in the fridge—no more plastic wrap sticking to butter!
- Rolling pin (preferably marble or wooden with measurement guide)
- Parchment paper + bench scraper
4. Ingredient Notes
Why these matter:
- Unsalted European-style butter (like Plugrá or Plugrá Pro): Higher fat content = richer flavor and better lamination. French butter is famously 82% fat, while US standard is 80%. Stick with European style for maximum flakiness.
- Valrhona or Guanaja dark chocolate (70% cacao): These bars have the right snap and melt point—no waxy supermarket chocolate chips. Cut into ¼-inch thick sticks, not chips.
- Bread flour (not all-purpose): More protein = stronger gluten structure = more lift.
- Warm water (105°F): Not hot! Hot water kills yeast. Use a thermometer.
- Fine sea salt: Enhances chocolate depth without gritty texture.
5. How to Make Emily in Paris Pain au Chocolat
Phase 1: The Dough (30 minutes active + 90 minutes chilling)
Start by activating your yeast. In a bowl, whisk ½ cup warm water (105°F) with 1 tsp sugar and 2¼ tsp active dry yeast. Let foam for 5–7 minutes until fragrant and bubbly.
In your KitchenAid Stand Mixer bowl, combine 2¼ cups bread flour, ¼ cup granulated sugar, 1 tsp salt, and the yeast mixture. Mix on low with the dough hook until shaggy, then add 2 large eggs (room temp) and mix 3 more minutes—until smooth and elastic. Roll into a ball, brush with oil, cover with damp towel, and rest at room temp for 20 minutes.
Phase 2: The Butter Block (Step into Parisian precision)
Meanwhile, flatten ¾ cup unsalted European butter between two sheets of parchment. Roll into a perfect 7-inch square. Chill 20 minutes until firm but pliable.
Phase 3: Laminating the Dough (The “Turns”)
Roll rested dough into a 10×14-inch rectangle. Place butter square in center over the dough, folding sides over like an envelope (like closing a letter). Seal edges with gentle presses.
Roll into a 20×10-inch rectangle. Fold into thirds (like a letter). Refrigerate 30 minutes.
Do 2 more folds+chill cycles (total of 3 turns), chilling 30 minutes between each. Key visual cue: After 3rd turn, dough should feel cool to touch and show distinct, clean layers.
Phase 4: Shaping & Chilling
Roll laminated dough to ¼-inch thick (about 14×10 inches). Cut into 6 equal rectangles (≈7×2 inches). Place chocolate sticks side-by-side along one 2-inch end of each rectangle. Fold dough over the chocolate, rolling tightly like a cigar—seam-side down. Taper ends slightly for a sculpted finish.
Place on parchment-lined baking sheet. Chill 20 minutes to firm up (prevents spreading in oven).
Phase 5: Baking (The Showstopper Moment)
Preheat oven to 375°F (350°F convection). Beat 1 egg with 1 tbsp water for egg wash.
Brush croissants lightly—don’t saturate! Sprinkle coarse sugar if desired (adds crunch, like Parisian street vendors do).
Bake 18–22 minutes until deep golden brown, puffed, and layered. Rotate pan halfway for even browning. Listen for the crackle! That’s lamination singing.
Cool 10 minutes on rack before serving. Best eaten same day—but store extras for toast (see storage guide below).
6. Expert Tips for Success
- Temperature is everything: If dough sticks while rolling, pop it back in the fridge (even 10 minutes). Warm butter = merged layers = tough croissant.
- Chocolate placement matters: Place sticks ½-inch from the end—chocolate expands as it melts!
- Don’t skip the egg wash rest: Let croissants rest 5 minutes after washing before baking—the wash sets and prevents sticking.
- Cooling rack = non-negotiable: Trapping steam underneath soggy’s the base.
- Make-ahead hack: Shape, freeze unproofed, then bake straight from freezer (add 4–5 minutes).
7. Variations & Substitutions
Dairy-free: Use Miyoko’s European Style Cultured Cashew Butter + oat milk in dough.
Gluten-free: SUBSTITUTE 1:1 GF flour (like Bob’s Red Mill) + 1 tsp xanthan gum. Note: texture will be softer—eat same day.
Flavor twists: Add 1 tsp orange zest to dough; fill with dark chocolate + flaky sea salt; brush with chocolate-hazelnut glaze post-bake.
Vegan version: Swap eggs for 2 tbsp aquafaba egg wash, use vegan butter and dairy-free chocolate.
8. Storage & Reheating
Room temp: Keep covered 1 day (not ideal—best fresh).
Fridge: Store airtight up to 3 days. Reheat in 350°F oven 8–10 minutes or air fry at 325°F for 3 minutes for restoring crispness.
Freezer: Wrap individually in parchment + foil. Freeze up to 1 month. Reheat directly from frozen at 375°F for 15 minutes—unwrap paper before serving.
9. FAQ
Is this recipe really “French” or just Netflix fan fiction?
This is inspired by the Emily in Paris moment, but the method follows classic French laminating techniques (like those atDu Pain et des Idées in Paris). We call it a “fake French pastry” joke—but truth? It’s a loving tribute.
Why did my croissants come out flat?
Most likely: dough or butter too warm (prevented layer separation), over-proofed (dough collapsed), or not enough oven spring (oven too cool). Ensure oven is fully preheated—use an oven thermometer if unsure.
Can I make this without a stand mixer?
Absolutely! Knead by hand 10–12 minutes until smooth. Just work fast—the dough warms quickly.
How do I get that professional shine?
Egg wash + sprinkle of raw sugar. Some Parisian bakers even dust lightly with powdered sugar after cooling.
10. Conclusion
This Parisian chocolate croissant isn’t just a pastry—it’s a mood. A bite of flaky, chocolate oozing, rich-butter magic that whispers bonjour to your soul. Whether you’re hosting brunch, craving comfort, or channeling Emily’s Parisian dreams, this recipe delivers every time. Pair with a cup of rich coffee from your Breville Creatista and call it a day. Bon appétit, mon ami 🥐✨
Love this recipe? Try more Hollywood magic: Hogsmeade ButterbeerCookies, Betty Draper’s Avocado Green Eggs, or Nick Wilde’s Pawpsicle!
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Emily in Paris Pain au Chocolat
This fluffy, buttery Pain au Chocolat is the iconic French breakfast pastry featured in Emily in Paris. Soft, laminated dough wrapped around two strips of high-quality dark chocolate creates layers that flake apart with every bite.
- Total Time: 5 hours 5 minutes
- Yield: 10 pastries
Ingredients
- 500g all-purpose flour
- 125g granulated sugar
- 10g salt
- 10g instant yeast
- 300g cold whole milk
- 125g unsalted butter, softened (for dough)
- 500g unsalted butter, cold (for laminating)
- 180g dark chocolate bars, cut into 2 long strips per pastry
Instructions
- In a bowl, mix flour, sugar, salt, and yeast. Add softened butter and cold milk. Knead until smooth. Cover and chill for 30 minutes.
- Roll the dough into a 30×40 cm rectangle. Place cold butter block (250g each side) in center, fold edges over to enclose (like a business letter).
- Roll out to 30×60 cm. Fold in thirds (book fold). Chill 30 minutes. Repeat rolling and folding 3 more times, chilling between each.
- On final roll-out, cut into 10 triangles (15 cm base, 20 cm tall). Place 2 chocolate strips on each triangle, then roll from base to tip.
- Place on parchment-lined baking sheet, cover, and proof 1.5–2 hours until puffy.
- Preheat oven to 200°C (392°F). Brush pastries with egg wash. Bake 15–18 minutes until golden.
- Cool slightly, dust with powdered sugar, and serve warm.
Notes
- For best results, maintain strict temperature control—too warm and the butter melts; too cold and the dough cracks.
- Use high-cocoa-dark chocolate (60–70%) for authentic flavor.
- Don’t skip the rest time between folds—this builds flakiness.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pastry
- Calories: 320 Kcal
- Sugar: 18g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 65mg
