Croissant, chocolate
Common food
Photo: Wikipedia
A chocolate croissant, or pain au chocolat, is a flaky, buttery French pastry featuring a soft, laminated dough wrapped around one or two bars of dark or milk chocolate. When baked, the exterior becomes golden and crisp while the interior remains tender, with the chocolate melting into a rich, gooey center. Nutritionally, it is a high-energy, calorie-dense treat, offering a substantial source of carbohydrates and fats, with a modest amount of protein.
Calorie split: 7% protein · 46% carbs · 47% fat
↓ Full nutrition💚 Why it's loved
People love chocolate croissants for their irresistible combination of buttery, flaky layers and the rich, molten chocolate filling, which creates a luxurious sensory experience. They are a beloved staple in French bakeries and are cherished globally as a comforting, indulgent treat that pairs perfectly with coffee or tea.
⚠️ Watch-outs & how to enjoy it better
The high sugar and fat content can lead to blood-sugar spikes and is a concern for those monitoring calorie intake or managing conditions like diabetes. To counteract this, pair it with a source of protein or healthy fat (like a handful of nuts or a side of Greek yogurt) to slow sugar absorption, and practice portion control by enjoying a smaller piece or sharing. Be mindful of common allergens like wheat (gluten), dairy, and sometimes soy in the chocolate.
Key benefits
- Provides a quick source of energy from carbohydrates and fats
- Contains a small amount of protein from wheat flour and dairy
- Offers a small amount of dietary fiber from wheat flour
- Can be a comforting, mood-boosting treat when enjoyed in moderation
- A classic, versatile pastry suitable for breakfast, snack, or dessert
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The chocolate croissant, or pain au chocolat, is actually a descendant of the Austrian kipferl, and its modern form with the chocolate filling was popularized in France in the early 20th century, not as a traditional French invention.
Full nutrition (USDA data · scales with serving)
| Water | 18.7 g |
| Energy | 421 kcal |
| Protein | 7.4 g |
| Total lipid (fat) | 22.8 g |
| Carbohydrate, by difference | 49.4 g |
| Fiber, total dietary | 3.3 g |
| Total Sugars | 19.9 g |
| Calcium, Ca | 36.0 mg |
| Iron, Fe | 2.3 mg |
| Magnesium, Mg | 36.0 mg |
| Phosphorus, P | 110 mg |
| Potassium, K | 167 mg |
| Sodium, Na | 242 mg |
| Zinc, Zn | 0.92 mg |
| Copper, Cu | 0.20 mg |
| Selenium, Se | 19.0 ug |
| Vitamin C, total ascorbic acid | 0.20 mg |
| Thiamin | 0.32 mg |
| Riboflavin | 0.21 mg |
| Niacin | 1.8 mg |
| Vitamin B-6 | 0.05 mg |
| Folate, total | 73.0 ug |
| Folic acid | 48.0 ug |
| Folate, food | 25.0 ug |
| Folate, DFE | 107 ug |
| Choline, total | 35.5 mg |
| Vitamin B-12 | 0.13 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 165 ug |
| Retinol | 162 ug |
| Carotene, beta | 30.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 1.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 63.0 ug |
| Vitamin E (alpha-tocopherol) | 0.72 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 2.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 12.0 mg |
| Theobromine | 97.0 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 12.9 g |
| SFA 4:0 | 0.48 g |
| SFA 6:0 | 0.28 g |
| SFA 8:0 | 0.16 g |
| SFA 10:0 | 0.37 g |
| SFA 12:0 | 0.41 g |
| SFA 14:0 | 1.5 g |
| SFA 16:0 | 5.5 g |
| SFA 18:0 | 3.8 g |
| Fatty acids, total monounsaturated | 6.4 g |
| MUFA 16:1 | 0.36 g |
| MUFA 18:1 | 5.8 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.1 g |
| PUFA 18:2 | 0.82 g |
| PUFA 18:3 | 0.24 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 54.0 mg |
Amino acid profile (per 100g)
Estimated from Croissants, cheese — USDA does not publish this profile for Croissant.
| Tryptophan | 0.11 g |
| Threonine | 0.30 g |
| Isoleucine | 0.41 g |
| Leucine | 0.69 g |
| Lysine | 0.37 g |
| Methionine | 0.19 g |
| Cystine | 0.18 g |
| Phenylalanine | 0.46 g |
| Tyrosine | 0.30 g |
| Valine | 0.45 g |
| Arginine | 0.36 g |
| Histidine | 0.21 g |
| Alanine | 0.34 g |
| Aspartic acid | 0.53 g |
| Glutamic acid | 2.6 g |
| Glycine | 0.30 g |
| Proline | 0.89 g |
| Serine | 0.48 g |
FAQ
What is the difference between a chocolate croissant and a pain au chocolat?
They are essentially the same pastry, but 'pain au chocolat' is the traditional French name, while 'chocolate croissant' is the common English term. Both refer to a laminated dough pastry with chocolate filling.
Is a chocolate croissant a good breakfast option?
While it can be part of a balanced breakfast, it is high in sugar and fat and low in protein and fiber. For a more balanced meal, pair it with a protein source like eggs or yogurt and some fruit to add fiber and nutrients.
How should I store a chocolate croissant to keep it fresh?
For short-term storage (1-2 days), keep it in an airtight container at room temperature. For longer storage, freeze it wrapped tightly in plastic and foil, and reheat in a low oven to restore crispness.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 4.21 kcal/g · 7% calories from protein · 3.3 g fiber · 19.9 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.45 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.