Vegan Pain au Chocolat
Indulge in the irresistible flaky goodness of Vegan Pain au Chocolat, a plant-based take on the classic French pastry. This recipe features layers of buttery vegan dough wrapped around rich, dark chocolate, creating a melt-in-your-mouth treat that's perfect for breakfast or dessert. With a combination of almond milk, active dry yeast, and cold vegan butter, you'll master the art of laminated dough without any dairy. The step-by-step folding technique ensures a light, airy texture, while the chocolate filling adds a decadent touch to every bite. Ready in just under five hours, these pastries are worth the effort and will impress anyone at the table. Serve them warm for the ultimate vegan indulgence—it's a delicious way to elevate your baking repertoire. Perfect for those searching for "dairy-free pastries" or "vegan croissant recipes."
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Recipe Information
Ingredients
- 400 grams All-purpose flour
- 250 grams Vegan butter (cold and cubed)
- 250 milliliters Unsweetened almond milk
- 30 grams Granulated sugar
- 7 grams Active dry yeast
- 1 teaspoon Salt
- 100 grams Dark chocolate (vegan, cut into sticks)
- 2 tablespoons Vegan milk (for brushing)
Instructions
In a small bowl, warm the almond milk to about 45°C (just above room temperature) and dissolve the sugar in it. Add the active dry yeast, stir gently, and let it sit for about 10 minutes until it froths.
In a large mixing bowl, combine the flour and salt. Add the cold cubed vegan butter to the flour mixture and rub it in with your fingers until the mixture resembles coarse breadcrumbs.
Create a well in the center of the flour mixture and pour in the yeast mixture. Mix with a wooden spoon until a dough begins to form.
Turn the dough onto a lightly floured surface and knead it for about 5 minutes until smooth. Form the dough into a rectangle, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.
On a lightly floured surface, roll the dough into a large rectangle, approximately 20x40 cm. Fold the bottom third of the dough up towards the center, then fold the top third over the bottom fold (like folding a letter). Rotate the dough 90° and repeat this rolling and folding process two more times.
After the final fold, wrap the dough in plastic wrap and chill for 2 hours, or overnight for best results.
Preheat the oven to 200°C (392°F). Line a baking sheet with parchment paper.
Roll out the chilled dough on a floured surface to a 20x40 cm rectangle. Cut the dough into 8 equal rectangles.
Place a chocolate stick along one short edge of a dough rectangle and roll it up tightly to enclose the chocolate. Repeat with the remaining dough and chocolate sticks.
Place the dough rolls on the prepared baking sheet, seam side down, ensuring they are not touching. Brush the tops with a little vegan milk.
Bake in the preheated oven for 15-20 minutes, or until golden brown and puffed up.
Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack. Serve warm or at room temperature.
Nutrition Facts
Calories |
3992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.2 g | 313% | |
| Saturated Fat | 86.8 g | 434% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4161 mg | 181% | |
| Total Carbohydrate | 383.6 g | 139% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 54.9 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 607 mg | 47% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 1364 mg | 29% | |
*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.
