Vegan Nuss Nougat Croissant
Indulge in the decadent delight of these Vegan Nuss Nougat Croissants, where flaky, golden layers meet the irresistible richness of chocolate hazelnut spread. This plant-based twist on a classic French pastry is made with a buttery vegan dough, carefully laminated to achieve that signature crisp, airy texture. Each croissant is elegantly filled with a smooth, nutty chocolate center and topped with a sprinkle of almond slices for a delightful crunch, finished with a dusting of powdered sugar to elevate its presentation. Perfect for breakfast, brunch, or an indulgent snack, these croissants are a labor of love and well worth the effort. Whether you’re dairy-free or simply looking for a show-stopping vegan pastry, this recipe promises to satisfy.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Instant yeast
- 50 grams Granulated sugar
- 8 grams Salt
- 250 milliliters Unsweetened almond milk
- 250 grams Vegan butter, chilled
- 200 grams Vegan chocolate hazelnut spread
- 20 milliliters Vegan milk for brushing
- 50 grams Almond slices
- 20 grams Powdered sugar for dusting
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, granulated sugar, and salt. Mix well.
Warm the almond milk slightly so it's lukewarm and add it to the dry ingredients. Mix until a dough forms.
Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Wrap in plastic wrap and chill in the refrigerator for 1 hour.
Take the chilled vegan butter and place it between two sheets of parchment paper. Using a rolling pin, bash and roll it into a flat square, approximately 15 cm on each side. Chill it again if it becomes too soft.
Once the dough has chilled, roll it out on a floured surface into a rectangular shape, about 30 cm x 20 cm.
Place the chilled butter square in the center of the dough and fold the edges over the butter, fully enclosing it.
Roll the dough gently into a larger rectangle, then fold one third of the dough over the center third, followed by folding over the remaining third (like folding a business letter).
Wrap in plastic wrap and chill in the refrigerator for 30 minutes. Repeat the rolling and folding process two more times, chilling for 30 minutes between each.
After the final chill, roll the dough out into a large rectangle about 1/2 cm thick.
Cut the dough into triangles with a base of about 10 cm. You should have approximately 12 triangles.
At the base of each triangle, add a tablespoon of vegan chocolate hazelnut spread.
Roll each triangle from the base to the tip to shape your croissants, then curve the ends slightly to form a crescent shape.
Place the croissants on a baking tray lined with parchment paper. Cover them with a tea towel and let them rise at room temperature for 1 hour until puffy.
Preheat the oven to 180°C (350°F).
Brush the tops of the croissants with vegan milk and sprinkle with almond slices.
Bake in the preheated oven for 20-25 minutes or until golden brown.
Let the croissants cool slightly on a wire rack and dust with powdered sugar before serving.
Nutrition Facts
Calories |
5408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 308.4 g | 395% | |
| Saturated Fat | 83.0 g | 415% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4994 mg | 217% | |
| Total Carbohydrate | 599.9 g | 218% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 179.9 g | ||
| Protein | 79.6 g | 159% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 776 mg | 60% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 1735 mg | 37% | |
*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.
