How to make Vegan Pain Au Chocolat
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Learn how to make vegan pain au chocolate from scratch with our step-by-step, foolproof recipe.
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Roll the pastries the day before and bake them the following morning, ready for a scrumptious breakfast.
Mix flour, salt, and yeast in a bowl. Then, add in 30g (1 oz) butter and work the ingredients until the butter is crumbly.
Slowly incorporate the milk and maple syrup while running a mixer fitted with dough hooks. Then, keep beating the dough for 5-10 minutes until smooth.
Transfer the dough onto a tray lined with baking paper, roughly spread it out, and chill it for 30 minutes.
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{{/ items}} {{^ items}} {{/ items}}Now, roll the dough into a 25cm x 15cm (10 x 6 inches) rectangle, put it back onto the tray, and wrap it with film. Let it prove in the fridge for 4 hours or overnight.
Roll out the remaining butter between two sheets of baking paper into a 12 cm x 15 cm (5 x 6 inches) rectangle. Then, chill it for 30 minutes.
To laminate the dough, place the butter layer in the centre of the dough rectangle. Fold the two ends of dough over the butter and seal them.
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Turn the folded dough vertically and roll it into a 25cm x 15 cm (10 x 6 inches) rectangle.
Fold the top third of the dough rectangle over the centre.
Then fold the bottom third over the folded part, like a letter.
Transfer the dough, seam side down, onto the baking tray, wrap with film and chill for 30 minutes. Repeat steps 7 and 8 two more times, and then refrigerate for 4 hours or overnight.
Roll the dough into a 24cm x 20cm (9.5 x 8 inches) rectangle and then cut out eight 12cm x 5cm (5 x 2 inches) rectangles.
Stretch each rectangle to be 20 cm (8 inches) long. Then, place a few pieces of chocolate at the bottom end of the dough.
Roll the dough around the chocolate and place the pain au chocolate onto a baking tray.
Cover the pastries with film and prove them for 1 hour at room temperature. Then refrigerate them for 1 hour or overnight, ready for the next day.
Before baking, you can optionally brush the pastries with vegan egg wash or maple syrup.
Bake the pastries for 20 minutes at 200°C (400°F) and enjoy them warm.