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chocolate sourdough croissants

Sourdough Chocolate Croissants

There is something truly magical about biting into a freshly baked chocolate croissant—the crispy, flaky layers giving way to rich, melted chocolate. Now, imagine that same indulgence, but with the added depth of flavor that comes from sourdough. Sourdough chocolate croissants (pain au chocolat) combine the tangy complexity of naturally fermented dough with the buttery decadence of classic French pastries. While they require patience and technique, the results are well worth it.
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Prep Time 3 days
Cook Time 22 minutes
Servings: 24
Course: Breakfast
Cuisine: French
Ingredients Method Notes

Ingredients
  

  • 1000 g bread flour
  • 300 g active sourdough starter
  • 10 g salt
  • 450 g whole milk
butter for layering
  • 200 g butter
egg wash

Method
 

  1. In a large mixing bowl, combine the bread flour, salt, and sugar. Add the active sourdough starter and cold milk. Mix everything until it forms a shaggy dough. Turn the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth. You can also use a stand mixer with a dough hook.
    Cover the dough with plastic wrap and let it rest at room temperature for about 1 hour. Then, transfer it to the refrigerator and allow it to ferment overnight (8-12 hours). This long, slow fermentation enhances the flavor and texture of the croissants.
  2. Take the cold butter and place it between two sheets of parchment paper. Using a rolling pin, pound it into a rectangular slab about 6x8 inches (15x20 cm). Ensure the butter is evenly distributed and about 1/4 inch thick. Refrigerate the butter block while you prepare the dough.
  3. Laminating is the process of folding butter into the dough to create layers. Follow these steps carefully:
    1. On a lightly floured surface, roll out the chilled dough into a rectangle twice the size of the butter block (about 12x8 inches or 30x20 cm).
    2. Place the butter block on one side of the dough and fold the other half over it, completely encasing the butter. Pinch the edges to seal.
    3. Roll the dough gently into a longer rectangle, about 18x8 inches (45x20 cm). Fold the dough into thirds like a letter.
    4. Wrap in plastic and refrigerate for 30 minutes.
    5. Repeat this rolling and folding process two more times, ensuring the dough remains cold between each fold.
  4. After the final rest, roll the laminated dough into a large rectangle about 1/4 inch thick.
    Using a sharp knife or pizza cutter, trim the edges to create a neat rectangle. Then, cut the dough into 3-inch (8 cm) wide strips.
    Place a chocolate baton or a few chocolate chips at the edge of each strip and roll tightly into a log.
    Place the croissants seam-side down on a parchment-lined baking sheet.
  5. Cover the croissants lightly with plastic wrap and let them proof at a warm room temperature (70-75°F) for 4-6 hours, or until they look puffed and slightly jiggly when shaken.
  6. Preheat your oven to 375°F (190°C). Lightly beat the egg and brush it over the proofed croissants for a golden finish. Bake for 18-22 minutes, or until deep golden brown. Allow them to cool slightly before enjoying their crispy, flaky, chocolate-filled perfection.

Notes

Keep the butter cold: If the butter melts into the dough while laminating, you won’t get distinct layers
Don’t rush fermentation: Sourdough requires time to develop flavor. The long proofing process is essential.
Use high-quality chocolate: Since the filling is simple, using a good dark chocolate makes all the difference.