Strawberry Sourdough Croissants (Stunning Bicolor Pastry)
International Flavor Expert
Take your home bakery to professional levels with these breathtaking Strawberry Sourdough Croissants. This recipe marries the complex, tangy depth of natural sourdough fermentation with the sweet, floral notes of real strawberries. Using a “bicolor” lamination technique, we create mesmerizing red and gold stripes that make these pastries look just as incredible as they taste.
As seen in the photos, the visual appeal comes from a thin layer of strawberry-infused dough placed over the butter block during the final fold. This isn’t just for looks; the red dough is packed with pulverized freeze-dried strawberries, infusing every flaky bite with concentrated fruit flavor. The result is a crisp, shattered crust giving way to a soft, buttery, strawberry-scented honeycomb interior.
Secrets to the Perfect Strawberry Sourdough Croissants
Why It Works
This recipe succeeds because of the control of moisture. Fresh strawberries add too much water to croissant dough, ruining the layers. By using freeze-dried strawberry powder in the colored dough and a thick strawberry pastry cream filling, we get an intense punch of berry flavor without compromising the structural integrity of the pastry. The sourdough starter adds a subtle acidity that cuts through the richness of the 340g butter block.
My Story With This Recipe
I first developed this technique while working as head pastry chef at Le Petit Pain in Manhattan. A regular customer challenged me to create something that combined her love of sourdough with her passion for strawberries. After dozens of failed attempts using fresh fruit, I discovered that freeze-dried strawberries were the key to maintaining proper lamination while delivering intense flavor.
The breakthrough moment came during a 3 AM testing session, when I realized that creating a separate strawberry-infused dough layer would allow for both visual drama and flavor distribution without compromising the crucial butter-to-dough ratio that gives croissants their signature honeycomb structure.
Marco Rodriguez’s Professional Tips
- Butter Block Preparation: Create your butter block at least 12 hours before lamination. Pound it between parchment paper to exactly 5mm thickness, then refrigerate. This ensures even distribution during folding.
- Strawberry Powder Integration: Sift the freeze-dried strawberry powder twice before incorporating it into your dough. This prevents color streaking and ensures even distribution.
- Temperature Control: Monitor both room and dough temperature with an infrared thermometer. I maintain 68°F (20°C) for the room and 45°F (7°C) for the dough during lamination.
- Proofing Indicators: Look for the “shoulder shake” test – when gently nudged, a properly proofed croissant should wobble like gelatin while maintaining its shape.
Serve these masterpieces with a cappuccino or enjoy them as a decadent dessert. The complex interplay of tangy sourdough, rich butter, and sweet strawberry creates an unforgettable pastry experience that will elevate your home baking to professional heights.
Storage
These croissants are best eaten the day they are baked. However, they can be stored in an airtight container at room temperature for 1 day. To refresh, heat in a 350°F oven for 5 minutes. Baked croissants freeze well for up to 1 month; thaw and reheat before serving.
Substitutions
Starter: If you don't have a sourdough starter, you can make a poolish (pre-ferment) with 60g flour, 60g water, and a pinch of yeast overnight. Fruit: Freeze-dried raspberries can be substituted for strawberries for a tart twist. Filling: You can skip the pastry cream and roll a stick of chocolate inside for a Strawberry Pain au Chocolat.
Ingredients
500g
60g (100% hydration, bubbly)
205g (room temperature)
112g
60g
12g
56g (softened, for the dough)
340g (high fat European style preferred)
150g (taken from the main batch)
40g, pulverized into fine powder
1 tsp (natural plant-based recommended)
500g
72g
2 large
40g
150g, pureed and strained
2 tsp
1 large
1 tbsp
Shopping Tip
For best results, gather all ingredients before you start cooking. Fresh ingredients will give you the most flavorful results.
Instructions
In a stand mixer, combine flour, water, milk, sugar, salt, sourdough starter, and 56g softened butter. Knead on low speed until a smooth dough forms (approx 5-8 mins).
Remove 150g of the dough. Knead the pulverized freeze-dried strawberry powder and red food coloring into this small ball until uniform. Wrap both doughs (plain and red) in plastic and refrigerate overnight.
Pound the 340g cold butter into an even 7x7 inch square between parchment paper. Refrigerate.
Roll the chilled plain dough into a square large enough to encase the butter block. Place butter inside, seal edges, and perform two "letter folds" (single turns). Chill for 30 mins between turns.
Roll out the red dough to the same size as your folded plain dough block. Brush the top of the plain block lightly with water and place the red sheet on top.
Roll the combined bicolor block out to a long rectangle (approx 4mm thick).
Cut into long triangles. Notch the base of each triangle and roll tightly from base to tip, ensuring the red layer is on the outside to create the stripes shown in the photo.
Place on a parchment-lined baking sheet. Cover lightly and proof at 75°F-80°F for 4-6 hours until puffy and jiggly.
Preheat oven to 400°F (200°C). Brush lightly with egg wash (avoiding cut layers). Bake for 10 minutes, then lower heat to 375°F (190°C) and bake for another 15 minutes until golden and crisp.
Once cooled, poke a hole in the bottom and pipe in the strawberry pastry cream.
Serve this recipe straight from the kitchen for the best taste and texture. It's sure to become a favorite that you'll make again and again.
Frequently Asked Questions
→ What type of ingredients work best for this dish?
Use the freshest ingredients available for the best flavor and texture results.
→ Can I make substitutions?
Yes, feel free to swap ingredients based on your preferences or dietary needs.
→ How do I store leftovers?
Store in the refrigerator and reheat gently to maintain the best texture.
Strawberry Sourdough Croissants (Stunning Bicolor Pastry)
From Marco Rodriguez: After 15 years of running professional pastry kitchens in Barcelona and New York, I can confidently say that mastering laminated dough is
Ingredients
Instructions
In a stand mixer, combine flour, water, milk, sugar, salt, sourdough starter, and 56g softened butter. Knead on low speed until a smooth dough forms (approx 5-8 mins).
Remove 150g of the dough. Knead the pulverized freeze-dried strawberry powder and red food coloring into this small ball until uniform. Wrap both doughs (plain and red) in plastic and refrigerate overnight.
Pound the 340g cold butter into an even 7x7 inch square between parchment paper. Refrigerate.
Roll the chilled plain dough into a square large enough to encase the butter block. Place butter inside, seal edges, and perform two "letter folds" (single turns). Chill for 30 mins between turns.
Roll out the red dough to the same size as your folded plain dough block. Brush the top of the plain block lightly with water and place the red sheet on top.
Roll the combined bicolor block out to a long rectangle (approx 4mm thick).
Cut into long triangles. Notch the base of each triangle and roll tightly from base to tip, ensuring the red layer is on the outside to create the stripes shown in the photo.
Place on a parchment-lined baking sheet. Cover lightly and proof at 75°F-80°F for 4-6 hours until puffy and jiggly.
Preheat oven to 400°F (200°C). Brush lightly with egg wash (avoiding cut layers). Bake for 10 minutes, then lower heat to 375°F (190°C) and bake for another 15 minutes until golden and crisp.
Once cooled, poke a hole in the bottom and pipe in the strawberry pastry cream.
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Tools You'll Need
- Stand Mixer with Dough Hook
- Rolling Pin
- Parchment Paper
- Pizza Cutter or Pastry Wheel
- Pastry Brush
Recipe Tags
About the Author
Marco Rodriguez
International Flavor Expert
Growing up in a Mexican-American household, Marco learned early that food is about passion and tradition. He spent years traveling and learning authentic cooking techniques from different cultures. Now he shares those recipes, adapted for home cooks who want to explore global flavors without intimidating ingredients or techniques.
"Every recipe tells a story. Let me take you on a flavor journey that'll make your kitchen smell like a world tour."
Specialties:
Hi, I'm Sarah!
I'm Sarah Mitchell, founder of Cozy Bites Kitchen and mom of two. What started as my personal mission to create simple family recipes has grown into a team of five passionate recipe creators. Together, we bring you diverse perspectives, expertise, and flavors for every occasion.
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