Vegan chocolate croissants by Julie Jäger
- 15
- 3 hrs + 2 hrs + 15 min
The recipes presented by Julie are produced every day in the workshop of the Bakhaus organic bakery in Musbach. A team of 15 skilled and passionate artisans creates organic breads, pastries and cakes that can be found at Bakhaus partners.
1 Place all the ingredients (except the margarine for laminating) into the bowl of a food processor and knead with the hook for 10 minutes in 1st gear. The yeast can be diluted in lukewarm water beforehand, but this is not absolutely necessary.
2 Take out of the container, place into a shaloow bowl and fold twice 15 minutes apart. Leave the dough to cool for 2 hours in the freezer.
3 Roll out the dough into a 1 cm-thick rectangle and place the margarine onto the rectangle after having softened it with a rolling pin. The dough and margarine must have the same dimensions. Fold the dough over itself "in a wrap" at least twice and leave to rest for at least one hour.
4 Roll out to 3 mm using the rolling pin and cut out 15 rectangles of 80 g each. Arrange the chocolate bars along the edges (lengthwise) and fold the dough over the chocolate. Turn over and place on a plate.
5 Glaze wih soy milk and sugar. Cook for 15 minutes at 180°C.
Tip:
Viennese pastry is technical; in order to visualize the process, use the help of an online tutorial. Organic margarines: organic Alsan, Naturli, Vitaquell...
Do not use low-fat margarine!
For non vegans, the the recipe works with butter and beurre de tourage for folding (this is a drier butter, containing less water and more fat than normal butter).