Flaky Sourdough Croissants Dark (Print View)

Buttery sourdough croissants with rich dark chocolate and a crisp, tender texture for an indulgent start to your day.

# Components:

→ Sourdough Croissant Dough

01 - 3.5 cups bread flour
02 - 0.5 cup active sourdough starter at 100% hydration
03 - 0.9 cup cold whole milk
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 for laminating

→ Filling

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

# Directions:

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 pattern. 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, tip side down.
06 - Cover loosely and proof at room temperature for 4 to 5 hours, or until doubled and very puffy. If your 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 incredible depth and a subtle tang that elevates these beyond ordinary croissants
  • High-quality dark chocolate melts into luxurious pockets throughout each pastry
  • The lamination process creates hundreds of buttery, flaky layers with an incomparable texture
  • Despite the time investment, the hands-on work is minimal—mostly waiting and chilling
  • These croissants rival or surpass anything from a professional bakery
  • The recipe is vegetarian and uses simple, quality ingredients
02 -
  • Use European-style butter with at least 82% butterfat for superior flavor and lamination
  • Ensure your sourdough starter is active and bubbly before beginning—feed it 4-6 hours before mixing
  • A bench scraper is invaluable for lifting and folding the dough during lamination
  • Mark the number of folds completed by making small indentations in the dough to avoid confusion
  • Don't skip the resting periods—they allow gluten to relax and make rolling much easier
  • For the most dramatic layers, make sure your oven is fully preheated before baking
  • These freeze beautifully after shaping but before the final proof—proof from frozen, adding 1-2 hours to the time
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