Flaky Sourdough Croissants Chocolate (Printable version)

Buttery sourdough croissants featuring dark chocolate and a crisp, tender crumb for an elegant start to your day.

# What You 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 - 2 cups unsalted European-style butter, cold for laminating

→ Filling

09 - 4.2 ounces high-quality dark chocolate at least 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 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 x 8 inch square. Refrigerate until firm.
04 - On a lightly floured surface, roll dough into a 12 x 12 inch square. Place butter block in the center and fold dough over to encase butter. Roll out to a 24 x 8 inch rectangle. Fold into thirds using letter fold technique. Chill for 30 minutes. Repeat rolling and folding twice more, chilling 30 minutes between each turn.
05 - Roll dough out to a 24 x 12 inch rectangle, approximately 0.16 inch thick. Cut into 12 long triangles with base approximately 4 inches wide. 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 spot.
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.

# Expert Advice:

01 -
  • The sourdough starter adds a subtle tang that makes dark chocolate sing in ways you won't expect.
  • You'll impress people without them knowing you actually started this yesterday, making it feel effortlessly elegant.
  • Laminating dough at home teaches you precision in a way that transforms every pastry you make afterward.
02 -
  • Temperature is your closest friend or worst enemy here; if butter gets warmer than your dough during lamination, the layers don't form and you'll end up with croissants that are more bread than pastry.
  • The overnight fermentation isn't optional—it's when sourdough develops its character and the dough becomes forgiving enough to laminate without tearing.
  • Don't skip the final proof timing; under-proofed croissants will be dense, and over-proofed ones collapse into flat, greasy disappointments in the oven.
03 -
  • Use a bench scraper instead of a knife for cutting triangles—it gives you clean edges and keeps the dough layers intact.
  • If your croissants brown too quickly, loosely tent them with foil for the last few minutes of baking to ensure the inside bakes through without the exterior burning.
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