I made this Vegan Pain au Chocolat for my coworker’s going-away party last month. The chocolate stayed crisp between flaky layers, and my aunt liked them.
Flaky Vegan Pain au Chocolat
This buttery vegan pain au chocolat consists of layers of pastry dough filled with rich dark chocolate. The recipe yields about 12 pastries and takes approximately 2 hours from start to finish, including chilling time for the dough.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/4 cup vegan butter, cold and cubed
- 1/2 cup non-dairy milk
- 1 tablespoon active dry yeast
- 1/2 teaspoon vanilla extract
- 1 cup dark chocolate chips or chopped dark chocolate (dairy-free)
- 1 tablespoon almond milk (for brushing)
Instructions
- Prepare the Dough: In a large mixing bowl, combine flour, salt, and sugar. Add the cold vegan butter and using your fingers or a pastry cutter, mix until the mixture resembles coarse crumbs.
- Activate the Yeast: In a separate bowl, warm the non-dairy milk slightly and stir in the yeast and vanilla extract. Let it sit for about 5 minutes until frothy. Add this mixture to the flour mixture and stir until a dough forms.
- Knead and Chill: Turn the dough onto a floured surface and knead gently for about 5 minutes until smooth. Shape it into a ball, place it in a lightly oiled bowl, cover it with a cloth, and let it rise in a warm area for about 1 hour, or until doubled in size.
- Roll and Fold: After the dough has risen, roll it out on a floured surface into a rectangle. Fold it into thirds like a letter, cover, and refrigerate for 30 minutes. Repeat this rolling and folding process 2 more times to create layers.
- Cut and Fill: After the final chill, roll the dough out again and cut it into rectangles. Place a tablespoon of chocolate on the edge of each rectangle, then roll it up tightly, sealing the edges.
- Bake: Preheat the oven to 400°F (200°C). Place the rolled pastries on a baking sheet lined with parchment paper. Brush the tops with almond milk and bake for 15-20 minutes until golden brown.
- Cool and Serve: Allow to cool slightly before serving. Enjoy warm as a delightful vegan dessert or a sweet breakfast treat.
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Chill Time: 1 hour 30 minutes
- Total Time: 2 hours
Nutrition Information
- Servings: 12 pastries
- Calories: 210kcal
- Fat: 10g
- Protein: 2g
- Carbohydrates: 29g
I store the croissants in an airtight container at room temperature for up to two days. The stay buttery, and I warm gently before serving.
