Step by Step Sourdough Pain au Chocolat – French Chocolate Croissants

Danish pastry is a real all-rounder! In this blog post, I’ll show you how to bake crispy, flaky sourdough pain au chocolat. You can also use the same dough to make german Franzbrötchen, vanilla danish pastry, sourdough croissants or danish pastry with cheese filling. You can divide the dough and make several Danish pastries at once.

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Why you should definitely try the chocolate croissants with sourdough

The French pain au chocolat has airy layers and a crispy crust. They are made from homemade Danish pastry dough, which is only leavened with sourdough and contains no yeast. You can leave the dough to rest in the fridge overnight.

The chocolate croissants contain no eggs. If you replace the butter with a plant-based alternative and use vegan chocolate, you can even make the recipe vegan.

Ingredients: What you need for sourdough pain au chocolat

French chocolate croissants stacked on a board

In three steps: Bake your own French chocolate croissants

Prepare the dough and the butter sheet.

For the dough, mix the flour, water, sugar, salt, butter and sourdough starter.

Cover the dough and leave to rest at room temperature for about an hour. Then stretch and fold once.

In winter, leave the dough to rest overnight at room temperature. In summer, leave the dough to rest for two to three hours at room temperature and then place in the fridge overnight.

For the butter layer, mix 200g soft butter with 40g flour. Then place in the centre of a sheet of baking paper. Fold the baking paper around the butter so that a 20 x 20 centimetre square of butter is enclosed in the baking paper. A rolling pin helps with this.

Place the butter layer in the fridge overnight.

Laminate the Danish pastry dough

Roll out the dough into a square and place the butter plate (without the baking paper) in the centre of the dough. Fold the corners of the dough around the butter plate to form an envelope.

For the first tour, carefully flatten the dough with a rolling pin* and roll out until a rectangle is formed. Fold in a third of the dough on the left-hand side and fold the right-hand third over it so that there are three equal layers of dough on top of each other. Wrap the dough in a tea towel and place in the fridge for 30 minutes.

Then unwrap the dough again, carefully flatten with a rolling pin* and roll out into a long rectangle. For the second tour, fold the rectangle in again to create three layers of dough.

Repeat three times in total, placing the dough in the fridge for 30 minutes between each time.

Shape and bake the chocolate croissants

After the third round, the dough is rolled out into a large rectangle. Cut off the edges of the rectangle with a pizza cutter* (optional) and divide into four equal strips on the long side. Divide the big rectangle into three parts on the short side to make a total of 12 rectangles.

Roll the chocolate into the dough and place the chocolate croissants on a baking tray, brush with milk, water or egg, cover and leave to rest for two to three hours – depending on the room temperature. Brush the pain au chocolat once more with milk or egg before baking.

Preheat the oven to 230 degrees using a steam tray consisting of a stainless steel oven dish* and lava stones*. Bake the chocolate croissants for 10 minutes with steam and about 20 minutes or until they are golden brown.

Step by Step Sourdough Pain au Chocolat – French Chocolate Croissants

Possible schedule: How to make sourdough pain au chocolat

Day 1 5 pmMix all the ingredients into a dough, cover and leave to rest.
Mould the butter layer and place in the fridge.
6 pmStretch and fold the dough and cover again. In winter, leave the dough to rest overnight at room temperature.
Between 8 and 9 pmPut the dough in the fridge in summer.
Day 28 amPlace the dough in the fridge.
9 amRoll out the dough*, fold the butter layer into the dough and make three simple rounds. If the dough gets too warm, place in the fridge for 30 minutes between laminations.
10 amRoll out the dough and cut* into 12 rectangles. Place the chocolate on the short side of the rectangle and fold the dough over it. Place another layer of chocolate on the edge of the dough and roll up the chocolate croissants. Brush the pain au chocolat with egg or milk, cover and leave to rest.
11.30 amPreheat the oven with a steam tray consisting of astainless steel oven dish* and lava stones*.
12 pmBake the pain au chocolat until golden brown and crispy.

Video: How to laminate Danish pastry dough

This is how it’s done!

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Mehr Croissant und Plunder mit Sauerteig

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Recipe: Sourdough Pain au Chocolat – French Chocolate Croissants

The French pain au chocolat has airy layers and a crispy crust. They are made from homemade Danish pastry dough, which is only made with sourdough and contains no yeast. You can leave the dough to rest in the fridge overnight.
The chocolate croissants contain no eggs. If you replace the butter with a plant-based alternative and use vegan chocolate, you can even make the recipe vegan.
Prep Time 1 hour
Cook Time 30 minutes
Resting Time 14 hours
Total Time 15 hours 30 minutes
Course chocolate croissant with sourdough, Danish pastry with sourdough, pain au chocolat with sourdough, sourdough croissant
Cuisine french
Servings 12 Pain au Chocolat

Ingredients
  

  • 300 g water
  • 50 g sourdough starter
  • 500 g wheat flour bread flour (or type 550)
  • 50 g soft butter or vegan butter
  • 25 g sugar
  • 1 tsp. salt

Butter Layer

  • 200 g soft butter or vegan butter
  • 40 g wheat flour bread flour (or type 550)

Other

  • 100 g Chocolate sticks or chocolate chips for the filling
  • egg or milk or a plant-based milk

Instructions
 

Day 1

  • For the dough, mix the flour, water, sugar, salt, butter and sourdough starter.
  • Cover the dough and leave to rest at room temperature for about an hour. Then stretch and fold once.
  • In winter, leave the dough to rest overnight at room temperature. In summer, leave the dough to rest for two to three hours at room temperature and then refrigerate overnight.
  • For the butter sheet, mix 200g soft butter with 40g flour. Then place in the centre of a sheet of baking paper. Fold the baking paper around the butter so that a 20 x 20 centimetre square of butter is enclosed in the baking paper. A rolling pin helps with this.
  • Place the butter layer in the fridge overnight.

Day 2

  • Roll out the dough into a square and place the butter plate (without the baking paper) in the centre of the dough. Fold the corners of the dough around the butter plate to form an envelope.
    Plunderteig laminieren
  • First round: Carefully flatten the dough with a rolling pin* and roll out until you have an elongated rectangle.
  • Fold in a third of the dough on the left-hand side and fold the right-hand third over it so that there are three equal layers of dough on top of each other.
  • Wrap the dough in a tea towel and place in the fridge for 30 minutes.
  • Then unwrap the dough again, carefully flatten with a rolling pin* and roll out into a long rectangle.
  • For the second round, fold the rectangle in again to create three layers of dough.
  • Perform a total of three rounds. Place the dough in the fridge for 30 minutes between batches.
  • After the third round, the dough is rolled out into a large rectangle.
  • Cut the rectangle into twelve equal rectangles using a pizza cutter*.
  • Place the chocolate on the short side of a rectangle and fold the edge over it. Place a second layer of chocolate on the edge and roll up the chocolate croissant.
    An die kurze Seite eines Rechtecks die Schokolade legen und die Kantedarüber legen. Eine zweite Schicht Schokolade an die Kante legen und das Schokocroissant aufrollen.
  • Place the pain au chocolat on a baking tray, brush with milk, water or egg, cover and leave to rest for two to three hours – depending on the room temperature.
    Die Pain au Chocolat auf ein Backblech legen, mit Milch, Wasser oder Ei bestreichen und abgedeckt für zwei bis drei Stunden ruhen lassen – je nach Raumtemperatur.
  • Brush the chocolate croissants again with milk or egg before baking.
  • Preheat the oven to 230 degrees using a steam tray consisting of a stainless steel oven dish* and lava stones*.
  • Bake the pain au chocolat for 10 minutes with steam and about 20 minutes or until golden brown.
    Französische Schokocroissants gestapelt auf einem Brett
Keyword easy, no kneading, overnight, with sourdough

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pain au chocolat with sourdough

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I’m Theresa and I bake – preferably with sourdough. I share my favorite recipes with you on my blog Krümelig.

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