Flaky Sourdough Croissants Dark (Printable)

Buttery sourdough croissants with dark chocolate nestled inside a crisp, tender, and layered crust.

# What You Need:

→ Sourdough Croissant Dough

01 - 3.5 cups bread flour
02 - 0.5 cup active sourdough starter at 100% hydration
03 - 0.93 cups 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 - 1.76 cups unsalted European-style butter, cold for laminating

→ Filling

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

# Directions:

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, fold dough over to encase butter. Roll out to a 24 x 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 x 12 inch rectangle, approximately 0.16 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 4-5 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 18-22 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 starter adds a subtle complexity that regular croissants simply can't match, making them taste less one-dimensional.
  • These are impressive enough to serve guests yet forgiving enough that even a failed lamination usually still tastes incredible.
  • You'll actually understand what all that fussing over butter temperature and fold counts was really about once you bite into one.
02 -
  • If your butter warms too much during lamination and starts leaking out, just pop the whole thing back in the fridge for 15-20 minutes—there's no such thing as ruining a croissant that can't be rescued with cold air.
  • The overnight fermentation isn't optional fussiness; it actually creates the sour flavor and opens up your schedule so you're not laminating at midnight.
03 -
  • Keep your work surface, rolling pin, and hands cool during lamination—even 30 seconds in the freezer before starting makes a noticeable difference.
  • European butter is worth the hunt because its higher fat content actually lamifies into visible layers instead of greasing throughout the dough like standard butter would.
Return