Flaky Sourdough Croissants Chocolate (Print Version)

Buttery sourdough croissants with dark chocolate filling offer crisp, tender layers and rich flavor for breakfast or treat.

# What You’ll Need:

→ Sourdough Croissant Dough

01 - 3.5 cups bread flour
02 - 0.5 cup active sourdough starter at 100% hydration
03 - 0.9 cup whole milk, cold
04 - 0.25 cup granulated sugar
05 - 2 teaspoons fine sea salt
06 - 2 tablespoons unsalted butter, softened
07 - 1 large egg for egg wash

→ Butter Layer

08 - 1.75 cups unsalted European-style butter, cold, for laminating

→ Filling

09 - 4.2 ounces high-quality dark chocolate, minimum 60% cocoa, cut into 12 batons

# How to Make It:

01 - In a large bowl or stand mixer, combine flour, sourdough starter, cold milk, sugar, salt, and softened butter. Mix until a rough dough forms. Knead for 4 to 5 minutes until smooth and slightly elastic. Cover and let rest at room temperature for 30 minutes.
02 - Place dough in a lightly oiled bowl, cover, and bulk ferment at room temperature for 2 to 3 hours, performing 2 stretch-and-folds at 1-hour intervals. Refrigerate overnight for 8 to 12 hours.
03 - Place cold butter between two sheets of parchment paper. Pound and roll into an 8 by 8 inch square. Refrigerate until firm.
04 - On a lightly floured surface, roll dough into a 12 by 12 inch square. Place butter block in the center and fold dough over to encase butter. Roll out to a 24 by 8 inch rectangle. Fold into thirds using a letter fold. Chill for 30 minutes. Repeat rolling and folding twice more, chilling 30 minutes between each turn.
05 - Roll dough out to a 24 by 12 inch rectangle, approximately 0.16 inch thick. Cut into 12 long triangles with a base of approximately 4 inches. Place a chocolate baton at the wide end of each triangle, then roll tightly toward the tip. Place on parchment-lined baking sheets, tip side down.
06 - Cover loosely and proof at room temperature for 4 to 5 hours, or until doubled and very puffy. If kitchen is cold, proof in a slightly warm, draft-free location.
07 - Preheat oven to 400°F. Beat egg with 1 tablespoon water and gently brush croissants. Bake for 18 to 22 minutes until deep golden brown and crisp.
08 - Transfer to a wire rack and let cool at least 15 minutes before serving.

# Additional Tips::

01 -
  • The sourdough tang pairs beautifully with dark chocolate in a way that feels sophisticated without being pretentious.
  • Laminating becomes meditative once you understand the rhythm, and watching butter layers bloom in the oven never gets old.
  • You'll impress people who think croissants are too difficult, then watch their faces when they taste the result.
02 -
  • Temperature control is everything: cold butter, cold milk, and proper chilling between folds prevent the butter from leaking out and ruining your layers.
  • Sourdough starters vary wildly in strength, so if yours seems weak, feed it an extra time or two before using it to ensure proper rise and flavor development.
  • Don't skip the final proof—underproofed croissants will be dense and tough, while properly proofed ones are airy and delicate.
03 -
  • Keep everything cold: cold hands, cold work surface, cold dough—warmth is the enemy of lamination, and if the butter breaks through the dough, you lose those precious layers.
  • Listen to your dough during lamination; if it starts resisting and shrinking back, let it rest for 10 minutes before continuing rather than forcing it.
  • The egg wash should be applied gently with a soft pastry brush; vigorous brushing deflates all those air bubbles you've worked so hard to create.
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