Flaky Sourdough Croissants Chocolate (Printable)

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

# What You'll Need:

→ Sourdough Croissant Dough

01 - 3.5 cups bread flour
02 - 0.75 cup active sourdough starter at 100% hydration
03 - 0.93 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 plus 2 tablespoons unsalted European-style butter, cold

→ Filling

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

# Step-by-Step Guide:

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 in 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 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 location.
07 - Preheat oven to 400 degrees Fahrenheit. 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 Suggestions:

01 -
  • The sourdough fermentation adds a unique tang and depth of flavor that sets these croissants apart.
  • The dark chocolate filling provides a luscious, bittersweet surprise inside each flaky, buttery layer.
  • Perfectly crisp on the outside with a tender, airy crumb inside, these croissants are an impressive homemade bakery treat.
  • Vegetarian-friendly and great for a sophisticated breakfast or special occasion.
02 -
  • Maintain your butter block cold but pliable for easier lamination and sharper layers.
  • Perform stretch-and-folds gently during bulk fermentation to strengthen dough without overworking.
  • Proof in a draft-free environment to achieve maximum puffiness before baking.
  • Brush croissants carefully and sparingly with egg wash to avoid sogginess while ensuring a glossy crust.
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