Flaky Sourdough Croissants Chocolate (Printable)

Flaky sourdough croissants crisp outside, tender inside, with luscious dark chocolate center for a refined morning.

# What you'll need:

→ Sourdough Croissant Dough

01 - 3.5 cups bread flour
02 - 0.5 cup active sourdough starter at 100% hydration
03 - 0.75 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 - 1.75 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

# Method:

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 4-5 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 2-3 hours, performing 2 stretch-and-folds at 1-hour intervals. Refrigerate overnight for 8-12 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 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 x 12 inch rectangle, approximately 0.16 inch 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 4-5 hours, or until doubled and very puffy. If your kitchen is cool, 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 18-22 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 tang adds complexity that regular croissants simply can't touch, especially when it hits the dark chocolate.
  • You actually have time to spread the work across days, so it feels less overwhelming than it sounds on paper.
02 -
  • Cold ingredients and cold butter are everything—if either warms up during lamination, you'll end up with greasy, flat croissants instead of airy, layered ones.
  • The overnight chill isn't a suggestion; it's when your sourdough develops its signature tang and your dough becomes forgiving enough to laminate.
03 -
  • Invest in a quality rolling pin and keep everything cold—your hands, your work surface, even briefly chilling your rolling pin makes a real difference in preventing butter from softening.
  • Don't skip the egg wash; it's not just for looks, it creates that crisp, shattered exterior that makes these feel genuinely professional.
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