Crispy, Buttery, Flaky & Filled with Chocolate Chips
If you’re looking for a bakery-style treat that will impress everyone, these Chocolate Chip Cube Sourdough Croissants are the perfect recipe. Made with naturally fermented sourdough dough, laminated with butter, and baked in cube molds, these croissants are crispy on the outside, light and airy on the inside, and packed with melty chocolate chips.
Perfect for breakfast, brunch, dessert, or special occasions!
Why You’ll Love This Recipe
✅ Naturally leavened with sourdough starter
✅ Extra flaky buttery layers
✅ Crispy cube shape
✅ Rich chocolate chip filling
✅ Bakery-quality results at home
✅ Perfect for freezing and reheating
Ingredients
For the Dough
- 500g bread flour
- 60g sugar
- 10g salt
- 100g active sourdough starter
- 250ml cold milk
- 1 large egg
- 50g softened butter
For Laminating
- 250g cold unsalted butter
Filling
- 150g chocolate chips
- 50g dark chocolate chunks (optional)
Egg Wash
- 1 egg
- 1 tablespoon milk
Equipment
- Rolling pin
- Baking tray
- Parchment paper
- Cube croissant molds (or metal cube molds)
- Pastry brush
Step 1: Make the Dough
In a large mixing bowl combine:
- Bread flour
- Sugar
- Salt
Add:
- Active sourdough starter
- Cold milk
- Egg
- Softened butter
Mix until a rough dough forms.
Knead for 8–10 minutes until smooth.
Cover and refrigerate for 8–12 hours.
Step 2: Prepare the Butter Block
Place the cold butter between two sheets of parchment paper.
Roll into a square approximately 7 inches x 7 inches.
Refrigerate until firm but pliable.
Step 3: Laminate the Dough
Roll the chilled dough into a large square.
Place the butter block in the center.
Fold the dough over the butter like an envelope.
Seal the edges.
Step 4: First Fold
Roll the dough into a rectangle.
Fold into thirds like a letter.
Wrap and chill for 30 minutes.
Step 5: Second Fold
Roll again into a rectangle.
Fold into thirds.
Refrigerate another 30 minutes.
Step 6: Third Fold
Repeat one final fold.
Chill for at least 1 hour.
The dough now contains dozens of buttery layers.
Step 7: Shape the Croissants
Roll the dough to approximately ¼-inch thickness.
Cut into squares sized to fit your cube molds.
Place one square into each mold.
Add chocolate chips in the center.
Top with another square of dough if desired.
Leave room for expansion.
Step 8: Proof
Cover loosely.
Allow to proof at room temperature for 4–6 hours or until noticeably puffy.
The dough should almost double in size.
Step 9: Egg Wash
Whisk together:
- 1 egg
- 1 tablespoon milk
Brush the tops lightly.
Step 10: Bake
Preheat oven to:
375°F (190°C)
Bake for:
25–30 minutes
Until:
- Deep golden brown
- Crisp on the outside
- Fully baked inside
Step 11: Cool
Allow croissants to cool for 15–20 minutes.
The chocolate inside will remain warm and melty.
Optional Chocolate Glaze
Mix:
- 100g melted chocolate
- 1 tablespoon cream
Drizzle over cooled cube croissants.
Storage
Room Temperature
Store for up to 2 days.
Refrigerator
Store for up to 5 days.
Freezer
Freeze for up to 2 months.
Reheat in oven for best texture.
Tips for Success
- Keep the dough cold during lamination.
- Use high-quality butter.
- Don’t rush the proofing process.
- Chill between folds for flaky layers.
- Use mini chocolate chips for even distribution.
