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The time has come for vegan croissants! Flaky and crispy on the outside, tender and delectable on the inside, the dairy-free version of the classic French pastry is easier to make than one might believe. In this recipe tutorial, I’ll share the basic methods of how to make croissant dough, how to prepare the vegan butter square, how to laminate the dough to create the layers within the croissant pastry, and how to cut and shape the dough. From there, you can make classic, plain buttery croissants, cheese croissants, chocolate hazelnut croissants, and the magnificent chocolate croissant AKA pain au chocolat.
Blog post & printable recipe for vegan croissants (3 ways): LINK COMING SOON
–Vegan Croissant Ingredients–
For croissant dough:
500g all purpose flour (4 cups)
7g instant yeast (1 envelope or 2 1/4 teaspoon)
55g sugar (1/4 cup + 1 teaspoon)
12g salt (2 teaspoons)
140ml water, cold (1 1/4 cup + 2 Tbsp)
140ml plant-based milk, cold (1 1/4 cup + 2 Tbsp)
40g vegan butter (room temperature, softened)
For “butter” square:
227g vegan butter (2 sticks) very cold
Mixing bowl (you may use a stand mixer)
sharp knife or pizza slicer
parchment or wax paper
Optional 1 – 2 large resealable bags such as freezer bags.
–Making Croissants Timing–
Start 3 days before you plan to serve your croissants
(2 days possible, 3 recommended, up to 6 days in advance)
Day 1 – Make dough & butter square
Day 2 – Laminate (roll out and fold 3 times, waiting at least 30 minutes between each “turn”)
Day 3 – Shape dough, let rise (2 hours), and bake (about 30 minutes total)
–For all Croissants–
Brush with maple syrup wash before baking. Use 1 tablespoon maple syrup + 2 tablespoons water.
–For Vegan Cheese Croissants–
Add about 2 tablespoons vegan cheese shreds for EACH cheese croissant. Vegan parmesan optional.
–For Vegan Chocolate Croissants or Vegan Pain Au Chocolat–
Add 2 thin bars of vegan dark chocolate or vegan milk chocolate for EACH chocolate pastry.
After baking and cooling, you can make chocolate glaze. Use 1/4 cup of vegan chocolate chips + 1/2 teaspoon REFINED coconut oil – melt together in microwave using 15 second intervals to avoid over-heating. Mix and drizzle. You can also use vegan white chocolate in the same way.
–Baking Vegan Croissants–
Preheat oven to 400°F. When completely preheated, place the parchment lined baking sheet full of risen & syrup washed croissants inside.
10 minutes @ 400°F
20 minutes @ 350°F
It is very important to check on the croissants 5 minutes before they should be done. Many household ovens can run hotter or cooler than the dial indicates so this can affect the baking time. The croissants are done when they have a deep golden colour on top. They will be nicely browned on the bottom too but NOT burnt.
You can enjoy your fresh homemade vegan croissants soon afterwards but be warned, they will be HOT! You can add more syrup wash just before taking pictures to make them shiny (as if they have egg wash) but the glistening effect does not last.
A light brushing of syrup wash also helps to stick on other toppings. While the wash is still a little wet, add a sprinkling of vegan parmesan, nutritional yeast, and/or black truffle salt to really make your vegan croissants fancy!
Finally, if you’re going to add chocolate glaze, wait until the sweet croissants or pain au chocolat closer to room temperature.
The vegan croissant dough portion of this recipe is adapted from this non-vegan croissant recipe: https://www.weekendbakery.com/posts/classic-french-croissant-recipe/
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