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Vegan pain au Chocolat

Vegan pain au Chocolat

Vegan pain au Chocolat is nothing to be joking about the durable labor of making pastries will surely be worth the wait early in the morning, especially when they are chocolate filled and hot out of the oven accompanied by a cup of Jo. This is one thing that is not scarce this time of the year and that is baked goods. Cookies, cakes, sweets, and freshly baked pretzels are what awaits me when I go into town, and by this stage of the pregnancy and life, I am so keen to indulge.

Vegan pain au Chocolat is nothing to be joking about the durable labor of making pastries will surely be worth the wait early in the morning, especially when they are chocolate filled and hot out of the oven accompanied by a cup of Jo. This is one thing that is not scarce this time of the year and that is baked goods. Cookies, cakes, sweets, and freshly baked pretzels are what awaits me when I go into town, and by this stage of the pregnancy and life, I am so keen to indulge.

It’s pretty crazy to think this is our six Christmas away from SA, and it’s even weirder to think to have a summer Christmas at this point. I have become so accustomed to the cold and Christmas that it feels like second nature to me almost. The food, after all, is the star of the show for every Christmas menu, feasting, sharing food, memories, wine, and laughter with the ones you love. This time of year is hard for us, just because we have to celebrate alone or with “family” we’ve created on this side of the ocean.

Now with another baby on the way, Christmas somewhat has a new meaning, we are extending and by Christmas next year, who knows where we’ll be and what the dynamic will be like, but I’m looking forward to this stage of life. The last couple of months has been eye-opening, to say the least. I have surrendered a lot more to spending time on the important things rather than pressuring myself to be perfect. Even though I catch myself now and again going backwards. My priorities have and has to certainly take a different kind of shape with new member on the way.

What’s great about making your pastries is the fact that you can pre-make and freeze the rest when the necessity arrives. That will surely come in handy when little bub is here and I need some baked pastries urgently, just leave out overnight to rise and defrost and bake the next morning for a special treat. 20 minutes and you’ve got your own little patisserie bakery heaven right in your own kitchen.

Recipe

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0
min
Prep Time
0
min
Cook Time

Serves

4-6 people

Difficulty

Advanced

Vegan pain au Chocolat

Vegan pain au Chocolat

Ingredients 

  • 250g bread flour
  • 250g all-purpose flour or bread flour
  • 11g salt
  • 15g yeast fresh or dry
  • 50g sugar
  • 150g plant milk
  • 2 tsp egg replacer
  • 115g water
  • 25g vegan butter
  • 115g fermented dough
  • 250g laminated butter
  • Vegan egg wash
  • 100g vegan chocolate
  • 1/2 cup slivered almonds

Egg replacer

  • 61g tapioca flour
  • 22g baking powder
  • 1 tsp guar gum

Fermented dough

  • 86g bread flour
  • 60g water
  • 0.28g dry yeast or 0.85g fresh yeast

Laminated butter

  • 578g unrefined coconut oil
  • 60g vegetable oil
  • 30 soy lecithin granules or powder
  • 310g water
  • 3g guar gum
  • 18g apple cider vinegar
  • 1/4 tsp salt

Vegan egg wash

  • 1 tbsp vegan egg replacer
  • 5 tbsp plant milk
  • 1 tbsp agave

Method

  1. Mix all the ingredients except the fermented dough and laminated butter in a stand-up mixer with a dough hook. 
  2. Add the fermented dough and mix on medium for five to seven minutes. 
  3. Flatten dough with a rolling pin on baking paper (approx 30x40cm) and freeze for 10 minutes to chill. 
  4. Meanwhile weigh and soften the butter into 30x20cm shape, chill in the refrigerator for 10 minutes. 
  5. Remove the chilled dough and place the butter on the bottom part of the dough, fold over the other part of the dough, allow to rest for 15 minutes before rolling out into 1 cm in thickness, make a double turn (see here). 
  6. Place again in the fridge to chill for 25 minutes, roll out again to 1cm and make a single turn, chill again for 25 minutes. (see here how to fold) 
  7. Here you can divide the dough and save the rest for later in the fridge in a sealed ziplock bag to make croissants or cronuts later in the week, or you can make the whole batch and freeze the rest as you need them. 
  8. Roll the dough into a 30x40cm rectangle, transfer to the freezer for 15 minutes. 
  9. Cut into 20×30 cm squares, place the chocolate shavings at the beginning just before rolling up, into a cigar. 
  10. Leave to proof for overnight on parchment paper on a baking tray until the next morning. 
  11. Mix together the vegan egg wash and then brush with the egg wash, sprinkle on the almond flakes and bake for 15-20 minutes at 180 degrees Celcius. 
  12. Remove to cool slightly before enjoying with a cup of coffee, preferably still in your PJ’s. 

Vegan egg replacer

  1. Mix together the egg replacer ingredients and store in container for future use.

Fermented dough 

  1. Combine the bread flour, water and yeast in a bowl. Leave to ferment for 12-18 hours before using.

 

Laminated butter 

  1. Blend oil with soy lecithin until the lecithin has dissolved, transfer into a pouring jug. 
  2. Combine the water, guar gum, vinegar, salt, and sugar in a blender until combined. 
  3. Whilst blending, pour the blended oils in slowly so it will create a strong emulsion. 
  4. Pour on to a flat parchment paper-lined baking tray or container of choice, leave to set and divide in two, freeze for future use. 

Notes:

  • Other ingredients can be added to the pain au chocolat like candied ginger or lemon peel.
  • You can even replace some of the flour with spelt or rye to make it healthier if you choose, just as long as the grams add up the same.
  • Soy lecthin can be found online or at your local health store.
  • if you find good quality vegan butter, you can give this a try instead of making your own, but I have not tried this yet.

Hope you love this recipe, it really is worth every effort!

M*

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