If you have seen both « croissant class » and « pain au chocolat class » listed and wondered which to book, the short answer is: you rarely have to choose.
The shared technical foundation
Croissants and pains au chocolat are both viennoiserie made from the same laminated, buttery dough. The lamination process, the AOP butter, the T65 flour, and the proofing steps are identical for both pastries; only the final shaping step differs.
Where they actually differ
A croissant is rolled into a triangle and curled into the familiar crescent shape. A pain au chocolat is cut into a rectangle, wrapped around one or two batons of dark chocolate, and folded into a simpler rectangular shape. Both bake at similar temperatures for a similar time.
What most classes actually teach
Because the dough preparation is identical, almost every Paris workshop teaches both shapes within a single session, typically splitting your batch of dough so you make some of each. This is standard practice, mentioned in most class descriptions even when the listing title only says « croissant class. »
- ✔ Pros
- No need to choose between the two, most classes teach both
- Learning both shapes reinforces the same core lamination skill
- You typically take home a mix of both pastries
- ✘ Cons
- A class titled specifically for one pastry may still focus mostly on the other
- Class descriptions are not always explicit about the split
- Chocolate batons add a small extra cost in some studios
If your main goal is mastering the underlying lamination technique regardless of final shape, our main guide to the best croissant classes in Paris covers what to look for in any format. For a deeper dive into the ingredients behind both pastries, see our guide on AOP butter versus regular butter.
Test your knowledge
What is the main difference between a croissant and a pain au chocolat?
Mainly the final shaping and the addition of chocolate batons; the underlying laminated dough is the same.
Do most Paris classes require you to choose between making croissants or pains au chocolat?
No, almost all classes teach both shapes within the same session since the dough preparation is identical.
Frequently asked questions
Is a pain au chocolat harder to make than a croissant?
Not technically. The dough and lamination process are identical; only the final folding and shaping differ slightly.
Will I get to make both pastries even if the class is called a « croissant class »?
In almost all cases, yes. Most studios split your batch of dough so you make a mix of both shapes during the session.
Are there any ingredient differences between the two pastries?
The only real addition for pain au chocolat is the dark chocolate batons folded inside; the dough itself, butter and flour are the same.
Can I request a class that only teaches croissants and skips pain au chocolat?
Some studios may accommodate this on request for a private booking, but standard group classes typically teach both by default.