Vegan Chocolate Croissants

Not going to lie, making these was an adventure straight out of hell. It took FOREVER! And that whole “patience is a virtue” thing, well, it can kiss my ass. BUT. Now that I’ve said my peace and forewarned you, I can also say that these are amazing and actually turned out just as delicious and mind blowing as the ones in little neighborhood bakeries. So yes, you should. Yes. Yes. Yes. Note, if you plan to make these in the morning, I suggest making the dough the night before and then, just know the morning process will take a full 5 hours before you have your final product so be prepared : ) Oh, and to be clear, yes, these are worth the wait! And they are vegan too!

But before I get to the recipe and the aforementioned “straight-out-of-hell” adventure of making chocolate croissants, in honor of World Chocolate Day, here are a few other recipes equally as swoon worthy (and not nearly as time consuming).

Chocolate Croissants

  • ¼ cup plant-based butter, we used Miyoko’s brand
  • 4 cups flour
  • 1/4 cup sugar
  • 1-2 tsp salt
  • 1 packet dry active yeast
  • ¾ cup almond milk
  • ½ cup water
  • 2 bars vegan (dairy-free) dark chocolate
  • 3 sticks Miyoko’s butter
  • Flour for rolling out the dough

Combine the first 7 ingredients to make the dough.Use a dough hook if you have one, but it’s not necessary. Honestly, I couldn’t find mine and it worked out just fine. Mix on medium speed for about 5 minutes or until the dough easily pulls away from the sides. Remove from the mixer, form the dough into a ball, cover tightly with plastic wrap and refrigerate for at least 4 hours–or overnight, which is what we did.

In a clean mixing bowl, whip the 3 sticks of butter so it becomes easier to spread. (A quick note here, I have seen this done different ways … at first we tried pounding the butter and making it into a rectangle shape but I don’t think it’s necessary. Also, I have seen some recipes where a little flour is mixed in with the butter, again, I just don’t think it’s necessary.) Set butter aside until you’re ready to make the croissants. It should be room temperature when you begin.

Remove dough from the fridge and place onto a lightly floured rolling surface. Begin rolling the dough until you get a nice size rectangle. Truth be told, my husband did all the rolling and because I have little patience, I used a knife and trimmed the dough into a rectangle. I know. Don’t judge. Spread a thin layer of butter over the dough, fold the dough in half, wrap in plastic wrap and place in the refrigerator making sure to keep it flat. Chill for 1 hour. After 1 hour, take dough out and roll it again. Once it’s back to the original size, spread another thin layer of butter, fold in half and refrigerate for 1 hour. Repeat this process 2 more times. 

And now, finally, you’re ready to make the croissants … roll dough so it’s the original size then cut into smaller rectangles—we made a total of 8. Break up the chocolate and place in the middle of each rectangle then roll them together, pinching the edges slightly so they stay together. Place them on parchment paper on a large baking sheet then cover and let rise for 2 hours. Once they’ve puffed out, you can use an egg wash (1 egg w/ 1 T water) and brush the tops. Bake at 400 degrees for 15-20 minutes depending on the thickness of your rolls. And that’s it. I highly suggest letting them cool for 20 minutes before digging in : ) Enjoy!

On Being a Flexitarian

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