Pain au chocolat / Croissants

I always wondered if a vegan/dairy-free croissant/pain au chocolat would be possible, but always shied away from attempting them – they are, after all, an awful lot of work for it all to go wrong. However, thanks to inspiration from the recipes in The Vegan Boulangerie by Marianne and Jean-Michel and my time at Le Cordon Bleu, today was the day for an attempt. The dough is basically a yeasted puff pastry, so I’ve used dairy-free spread rather than butter – the buttery richness won’t be there, but hopefully the effect will be the same. I wonder if my daughters will like them? They’ve never tasted anything like it…. I’ll report back when they get home from school….

Dairy-Free Croissants (dairy-free, egg-free, soya-free, nut-free, vegetarian, vegan)

makes 4-6

  • 250g plain flour
  • 7g caster sugar
  • 25g dairy-free spread (I used Pure)
  • 1 rounded tsp yeast
  • 150ml oat milk, warmed (I used Oatly)
  • 125g dairy-free spread

– Sift the flour into a mixing bowl and add the sugar and yeast. Add the dairy-free spread and cut into tiny bits

– Pour in the warmed oat milk and stir. Once come together, knead into a soft dough.

– Cover and leave to rise for a couple of hours

– Meanwhile, put the remaining 125g dairy-free spread on to some cling film and loosely wrap. Roll out to a square shape, and place in the fridge to harden.

– Once the dough has risen, turn out onto a floured surface and knead until a smooth dough. Roll out to a large rectangle. Place the cooled spread in the middle and fold over the remaining dough..

– Roll out and fold into thirds twice

– Place back in the fridge for ten minutes, then roll out and fold back into thirds twice more.

– Rest in the fridge for 10 minutes.

– Roll out to form a large rectangle. Cut into long thin triangles. Roll up from the wide end and curve round the edges to form a classic croissant shape.

– Let rise for 15 minutes on a baking sheet before placing in the oven.

– Bake at 200 degrees centigrade for 20 minutes

Pain au Chocolat (dairy-free, egg-free, soya-free, nut-free, vegetarian, vegan)

(makes 3)

  • 1 small bar of dark dairy-free chocolate
  • a sprinkle of caster sugar
  • melted dairy-free spread for brushing

– Follow the above instructions until the dough is rolled out to a large rectangle.

– Cut into three long strips

– Place a line of chocolate at each narrow end and roll both in to meet in the middle. Turn over.

– Brush with the melted spread and sprinkle with caster sugar

– Let rise on the baking tray for 20 minutes.

– Bake at 200 degrees centigrade for 20 minutes

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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

2 thoughts on “Pain au chocolat / Croissants

  1. Ok, so the girls loved them, but then again they’ve never eaten a fresh, buttery, crisp croissant from a French Boulangerie! I’d say they were pretty good, but doughy and not as light as I’d hoped. Still, any not perfect dairy-free croissant is better than none at all 🙂

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