Flaky Sourdough Croissants Chocolate

There's something almost magical about the moment when you pull a sourdough croissant from the oven and hear that crackling sound, knowing that inside those golden, butter-kissed layers is a bar of dark chocolate waiting to melt on your tongue. I discovered these years ago while experimenting with leftover sourdough starter on a lazy Sunday, wondering if I could marry the tangy complexity of sourdough with the delicate lamination of a classic French croissant. The result was so unexpectedly good that I found myself making them for every special occasion after that, and somehow they became the thing people asked for before asking how I'd been.

I'll never forget bringing a batch of these to my neighbor's coffee morning, watching her eyes widen as the chocolate started oozing out with that first bite. She actually closed her eyes mid-chew, and that one moment convinced me these weren't just good—they were worth the hours of chilling, folding, and patience they demanded. After that, croissants became my love language in the kitchen, the thing I'd make when I wanted to tell someone they mattered.

Ingredients

• Bread flour (500 g): Use a quality bread flour with good protein content; it gives your dough the strength it needs to hold all those butter layers without tearing.
• Active sourdough starter (100 g at 100% hydration): This is the heart of the recipe, bringing sourness and lift that regular yeast can't replicate.
• Cold whole milk (220 ml): The cold temperature matters because you're about to wrap this dough around cold butter; warm milk would make everything too soft and greasy.
• Granulated sugar (60 g): Just enough to feed your starter and balance the tang, not enough to make these sweet.
• Fine sea salt (10 g): Salt strengthens gluten and deepens the flavor in ways you'll taste in every bite.
• Unsalted softened butter (30 g for dough): This initial butter enriches the dough; keep it soft so it blends smoothly without overworking the flour.
• European-style unsalted butter (250 g for laminating): This is non-negotiable—European butter has higher fat content and lower water, which means better flaking and less steam in your oven.
• Dark chocolate batons (120 g, 60% cocoa minimum): Quality chocolate makes the difference between good croissants and ones you'll think about for days; cheap chocolate tastes waxy against the delicate dough.
• Large egg (1 for egg wash): This gives you that signature golden-brown exterior and slight shine.

Instructions

Mix your foundation:

Combine flour, sourdough starter, cold milk, sugar, salt, and softened butter in a large bowl or stand mixer, mixing until a rough dough comes together. Knead for 4 to 5 minutes until the dough feels smooth and slightly elastic, then cover and let it relax at room temperature for 30 minutes—this resting period lets the gluten start organizing itself, which makes everything easier later.

Bulk fermentation with stretch-and-folds:

Transfer your dough to a lightly oiled bowl, cover it, and let it bulk ferment at room temperature for 2 to 3 hours, performing two stretch-and-folds at 1-hour intervals (grab one side, stretch it up and fold it over, rotate the bowl, repeat). After the bulk ferment, refrigerate the dough overnight for 8 to 12 hours, which develops flavor and makes lamination infinitely easier.

Create your butter block:

Place cold butter between two sheets of parchment paper and pound and roll it into a 20 by 20 cm square, then refrigerate it until it's firm but still slightly pliable—you want it cold enough to hold shape but not so brittle it shatters when you fold the dough.

First lamination:

On a lightly floured surface, roll your cold dough into a 30 by 30 cm square, then place the butter block in the center and fold the dough over to completely encase it, pressing the edges to seal. Roll the whole package out to a 60 by 20 cm rectangle, then fold it into thirds like a letter (fold one long side in, then fold the other side over it), and chill for 30 minutes.

Second and third folds:

Repeat the rolling and folding process two more times, always chilling for 30 minutes between turns and remembering to rotate your dough 90 degrees before rolling so the folds develop evenly. By the end, you'll have 729 layers of butter and dough (3 to the 6th power), and you'll understand why patience is the real secret ingredient.

Shape into croissants:

Roll your laminated dough out to a 60 by 30 cm rectangle about 4 mm thick, then cut it into 12 long triangles with a base of about 10 cm. Place a chocolate baton at the wide end of each triangle and roll tightly toward the tip, then place each one on parchment-lined baking sheets with the tip tucked underneath so it doesn't unroll in the oven.

Final proof with patience:

Cover the croissants loosely and proof at room temperature for 4 to 5 hours until they're doubled in size and visibly puffy, or if your kitchen is cold, find a slightly warm, draft-free spot (even a closed oven with the light on works). You'll know they're ready when they jiggle slightly when you touch the pan, a sign that there's enough gas inside to create those beautiful interior layers.

Bake until golden:

Preheat your oven to 200°C, beat an egg with 1 tablespoon of water, and gently brush it over each croissant, then bake for 18 to 22 minutes until they're deep golden brown and the exterior sounds crisp when you tap it. The chocolate will have melted into the dough by now, creating pockets of warm, bittersweet richness in every layer.

Cool before devouring:

Transfer the croissants to a wire rack and let them cool for at least 15 minutes before eating, which gives the chocolate time to set slightly and lets the exterior continue to crisp up as it cools.

Save

The best part about mastering these croissants is that moment when someone bites into one and realizes the chocolate is real and the layers are actually crispy, not just a croissant-shaped lie. It's become my answer to the question of how to make someone feel cared for without saying a word.

The Sourdough Advantage

Using sourdough starter instead of commercial yeast gives these croissants a subtle tang and complexity that lingers in your mouth long after you've finished eating. The wild yeast ferments more slowly, which means better flavor development and a more delicate crumb structure that shatters under your teeth. I've made these with regular yeast before, and while they're acceptable, they taste a bit flat and one-dimensional compared to the sourdough version—it's the difference between a good croissant and one you'll dream about.

Timing and Make-Ahead Strategy

The beauty of this recipe is that the time commitment is spread out over 9 to 13 hours, which means you can work with the dough for an hour, then forget about it while it does its thing in the fridge. The overnight bulk fermentation actually works in your favor because cold dough is sturdier and easier to laminate, plus the slow fermentation deepens the sourdough tang. If you're planning ahead, you can shape the croissants the night before, proof them loosely covered in the fridge, and then bake them in the morning with just a 1 to 2 hour room-temperature proof to finish them off.

Lamination Troubleshooting and Success

Lamination is the part that intimidates most people, but honestly, it's just rolling and folding—you don't need special skills, just attention to temperature and pressure. The key is using even pressure when you roll so the layers stay consistent, and keeping everything cold so the butter doesn't smear into the dough. If you do mess up and the butter breaks through the dough, just patch it with a bit of flour and keep going; a few imperfect folds won't ruin the entire batch, and you'll learn something that will make you better at it next time.

• If your dough is tearing, it's either too warm or you've overworked the gluten—let it rest for 10 minutes before continuing.
• If the butter is cracking or shattering, it was too cold; let it sit at room temperature for a few minutes to soften slightly.
• If you're seeing greasy patches on the outside of your dough, the butter is leaking, which means your oven probably needs to be a bit hotter to set the exterior before the butter renders too much.

Save

These croissants represent everything I love about baking: the precision, the patience, the way something so simple—flour, butter, time—becomes something transcendent. Make them once, and you'll understand why the French spent centuries perfecting them.

Recipe FAQs

→ How do I make the sourdough croissant dough?

Combine bread flour, active sourdough starter, cold milk, sugar, salt, and softened butter. Mix until a rough dough forms, knead for 4–5 minutes, then let rest before fermentation.

→ What is the purpose of laminating the dough?

Laminating involves folding cold butter into the dough multiple times to create flaky layers that give croissants their characteristic texture and crispness.

→ How long should I proof the shaped croissants?

Proof the shaped croissants at room temperature for 4–5 hours or until doubled in size and very puffy for optimal rise and flakiness.

→ Can I add any flavor variations to the croissants?

Yes, adding orange zest to the dough or sprinkling flaky sea salt on top before baking enhances the flavor profile beautifully.

→ How should I bake these croissants for best results?

Preheat oven to 200°C (400°F), brush croissants with an egg wash, and bake for 18–22 minutes until deep golden brown and crisp.

→ What type of chocolate works best for the filling?

Use high-quality dark chocolate with at least 60% cocoa content, cut into batons for even filling in each croissant.