Croissant
Croissants are a plant-based version of the iconic French pastry known for its countless layers of beauty, and now they're 100% plant-based! Without using animal butter or cow's milk, this cake still has a crispy golden outer skin, while the inside is soft, smooth and hollow And it smells perfectly fragrant. Each bite delivers gently flaky layers and a balanced sweet and savory flavor. This dish is special because it proves that delicious, high-quality cookies can be made entirely from plant-based ingredients, while still retaining the richness of their original texture and flavor. And it is a special dish for breakfast or a snack that is loved by everyone.
Shared by Dany
Time
75 min
Serves
4
Difficulty
hard
🛒 Ingredients
- #main dough ingredients:
- 500 grams of high protein wheat flour
- 7 grams of instant yeast
- 60 grams of fine granulated sugar
- One teaspoon of salt
- 260 to 280 ml cold plant milk (soy/almond milk)
- 30 grams of unsalted vegetable oil
- #coating fat ingredients:
- 250 grams of hard vegetable butter (cold, ready to be flattened)
- A little vegetable milk or sugar syrup (as a spread)
👩🍳 Instructions
- 1
Mix the flour, yeast, sugar, and salt. Gradually add the cold milk and oil, kneading until the dough comes together and is smooth, but not too elastic. Form a rectangle, wrap tightly, then store in the refrigerator for 2 hours.
- 2
Flatten the vegetable butter into a uniformly thick square sheet, place it in the middle of the flattened dough, then fold the ends of the dough over the butter until it is tightly closed.
- 3
Gently weld the dough lengthwise, then fold it into thirds like an envelope. Place it back in the refrigerator for 1 hour. Repeat this rolling and folding process 4 to 5 times with a cooling break each time so that the layers form perfectly and do not stick together.
- 4
After the last fold is completely rested, roll out the dough to a thickness of about 3 to 4 mm, cut it into equilateral triangles. Gently roll it from the wide side towards the pointed end to form a typical crescent
- 5
Arrange on a baking sheet and let it rise until it puffs up slightly and feels soft to the touch. Brush the surface with a thin layer of vegetable milk.
- 6
Bake in a preheated oven at 200°C for the first 10 minutes, then reduce the temperature to 180°C and continue baking for another 10 minutes until the entire surface is evenly golden brown.Remove and let cool slightly before enjoying. Your special dish is ready to be enjoyed!