Dairy-Free Pain au Chocolat
Indulge in the flaky, buttery delight of Dairy-Free Pain au Chocolat—an irresistible twist on the classic French pastry that’s perfect for those avoiding dairy. This recipe combines layers of tender, golden dough with rich, dairy-free dark chocolate for a treat that’s equally decadent and inclusive. Using margarine and almond milk as clever substitutions, the recipe preserves the signature croissant-style flakiness without compromising on flavor or texture. From mastering the artful rolling and folding technique to enjoying the tantalizing aroma of these pastries as they bake, this recipe is a rewarding culinary adventure. Perfect for breakfast, brunch, or an elegant dessert, these dairy-free delights ensure everyone, including lactose-intolerant guests, can savor the magic of homemade baking.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 250 ml Warm water
- 10 grams Active dry yeast
- 50 grams Granulated sugar
- 10 grams Salt
- 125 ml Unsweetened almond milk
- 300 grams Dairy-free margarine
- 150 grams Dark chocolate (dairy-free)
- 15 ml Neutral oil (for brushing)
Instructions
In a large mixing bowl, dissolve the yeast in the warm water and let it sit for about 5-10 minutes until it becomes frothy.
Add the sugar, salt, and flour to the yeast mixture. Combine until a rough dough forms.
Knead the dough on a floured surface for about 10 minutes or until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise at room temperature for about 1.5 hours or until doubled in size.
While the dough is rising, prepare the margarine slab. Place the dairy-free margarine between two sheets of parchment paper and roll it out into a rectangle about 20x15 cm. Place in the fridge to chill.
Once the dough has risen, roll it out on a floured surface into a rectangle about 40x20 cm.
Place the chilled margarine slab in the center of the dough. Fold the dough over the margarine from the edges, enveloping it completely.
Roll the dough out again into a large rectangle approximately 60x20 cm. Fold it letter-style into thirds.
Wrap the dough in plastic wrap and chill in the fridge for at least 30 minutes.
Repeat the rolling and folding process two more times, chilling the dough in between each for 30 minutes.
After the final chill, roll the dough out into a large rectangle about 0.5 cm thick.
Cut the dough into rectangles approximately 10x7 cm.
Place a few pieces of dark chocolate on the narrower end of each rectangle and roll the dough around it, placing the seam side down.
Place the rolled pastries on a baking sheet lined with parchment paper. Cover loosely with a damp cloth and allow to rise for about 30 minutes.
Preheat the oven to 200°C (390°F).
Brush the risen pastries with a little neutral oil.
Bake for about 18-20 minutes or until golden brown and puffed up.
Allow to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
5152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.2 g | 390% | |
| Saturated Fat | 74.4 g | 372% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5989 mg | 260% | |
| Total Carbohydrate | 527.6 g | 192% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 123.1 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 378 mg | 29% | |
| Iron | 41.9 mg | 233% | |
| Potassium | 1621 mg | 34% | |
*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.
