Flaky Sourdough Croissants Chocolate (Printable Version)

Tender sourdough croissants with a crisp crust and rich dark chocolate center, perfect for a gourmet breakfast or snack.

# What You'll Need:

→ Sourdough Croissant Dough

01 - 3.5 cups bread flour
02 - 0.5 cup active sourdough starter (100% hydration)
03 - 0.75 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 cup (2 sticks) 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 Steps:

01 - In a large bowl or stand mixer, combine flour, sourdough starter, 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 0.15 inches thick. Cut into 12 long triangles with a base of about 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 with 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.

# Tips for Success:

01 -
  • The sourdough starter adds a subtle tang that makes the buttery layers sing without overwhelming delicate chocolate.
  • These croissants prove that lamination doesn't require commercial yeast or shortcuts—just time, patience, and the magic your own starter brings.
02 -
  • Cold ingredients and proper resting times are non-negotiable—rushing the lamination or skipping chills results in butter bleeding out and layers fusing together instead of separating into flaky sheets.
  • Your sourdough starter's strength matters immensely; if it's sluggish or underactive, the dough won't rise properly during the final proof, and your croissants will be dense instead of airy.
03 -
  • Keep everything cold: warm hands, warm counters, and warm ingredients will cause your butter to blend into the dough instead of creating layers, so work quickly and chill between steps if your kitchen is warm.
  • The dough will feel resistant and elastic during lamination—this is exactly right; it means your gluten is strong enough to hold all those butter layers without tearing.
Go Back