Dairy-Free Croissant with Strawberries and Cream
Elevate your breakfast or dessert game with these irresistible Dairy-Free Croissants with Strawberries and Cream! Crafted with flaky, golden layers of vegan buttery dough, these croissants offer all the indulgence without the dairy. Filled with a luscious combination of freshly sliced strawberries and whipped coconut cream, this recipe is a perfect balance of tart and creamy sweetness. The multi-step process of laminating the dough ensures bakery-quality results, while the use of almond milk and coconut cream keeps the recipe completely plant-based. Ideal for brunch gatherings or a special treat, these dairy-free croissants are sure to impress both vegans and non-vegans alike. Perfectly light, airy, and bursting with seasonal flavor, they're a delicious way to enjoy French-inspired pastries at home!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 25 grams Granulated sugar
- 5 grams Salt
- 7 grams Instant yeast
- 120 milliliters Unsweetened almond milk
- 60 milliliters Warm water
- 60 milliliters Vegetable oil
- 150 grams Vegan butter, chilled
- 200 grams Fresh strawberries, sliced
- 180 milliliters Coconut cream (canned, chilled overnight)
- 30 grams Powdered sugar
- 5 milliliters Vanilla extract
Instructions
In a large mixing bowl, combine the flour, sugar, salt, and instant yeast. Mix well to evenly distribute the ingredients.
In a microwave-safe container, gently warm the almond milk until lukewarm, then combine with warm water and vegetable oil. Mix well, then add to the dry ingredients and mix until a dough begins to form.
Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic.
Shape the dough into a ball, place it back into the clean bowl, cover with a damp cloth, and let it rise in a warm environment for about 1 to 1.5 hours or until it has doubled in size.
Once the dough has risen, punch it down to remove excess air and shape it into a rectangle, wrap in plastic, and chill in the refrigerator for about 30 minutes.
While the dough is chilling, prepare the vegan butter by sandwiching it between two sheets of parchment paper and rolling it into a rectangle approximately 20 cm x 15 cm.
Remove the chilled dough from the refrigerator, roll it out on a lightly floured surface into a rectangle about 30 cm x 20 cm. Place the butter in the center of the dough and fold the dough over the butter, encasing it completely.
Roll the dough and butter package back into a rectangle about 45 cm x 20 cm. Fold the dough like a letter (into thirds). Wrap in plastic wrap and place in the refrigerator for 30 minutes to chill.
Repeat the rolling and folding process two more times, chilling the dough for 30 minutes each time in between folds. Ensure the dough is chilled and rested.
Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
Roll out the laminated dough into a large rectangle about 0.5 cm thick. Cut into triangles and roll each triangle from the base to the tip, shaping into a croissant shape.
Place the croissants on the prepared baking sheet, cover lightly with a cloth, and allow to proof for another 30-45 minutes until they puff up slightly.
Bake in the preheated oven for about 18-20 minutes or until golden brown and flaky.
For the strawberries and cream, open the chilled and canned coconut cream and spoon out the solidified cream into a mixing bowl, discarding any liquid at the bottom.
Whip the coconut cream with a hand mixer until soft peaks form, add the powdered sugar and vanilla extract, and continue to whip until well combined.
Slice the fresh strawberries and gently fold into the whipped coconut cream.
Once the croissants have cooled slightly, slice each one open and fill generously with the strawberries and cream mixture.
Serve immediately for the best taste and texture.
Nutrition Facts
Calories |
3371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.8 g | 307% | |
| Saturated Fat | 95.1 g | 476% | |
| Polyunsaturated Fat | 34.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3042 mg | 132% | |
| Total Carbohydrate | 276.4 g | 101% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 70.8 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 312 mg | 24% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1302 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
