How to make Vegan Pain Au Chocolat

Step 1

Mix flour, salt, and yeast in a bowl. Then, add in 30g (1 oz) butter and work the ingredients until the butter is crumbly. View Recipe

Step 2

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. View Recipe

Step 3

Transfer the dough onto a tray lined with baking paper, roughly spread it out, and chill it for 30 minutes. View Recipe

Step 4

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. View Recipe

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Step 5

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. View Recipe

Step 6

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. View Recipe

Step 7

Turn the folded dough vertically and roll it into a 25cm x 15 cm (10 x 6 inches) rectangle. View Recipe

Step 8

Fold the top third of the dough rectangle over the centre. View Recipe

Step 9

Then fold the bottom third over the folded part, like a letter. View Recipe

Step 10

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. View Recipe

Step 11

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. View Recipe

Step 12

Stretch each rectangle to be 20 cm (8 inches) long. Then, place a few pieces of chocolate at the bottom end of the dough. View Recipe

Step 13

Roll the dough around the chocolate and place the pain au chocolate onto a baking tray. View Recipe

Step 14

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. View Recipe

Step 15

Before baking, you can optionally brush the pastries with vegan egg wash or maple syrup. View Recipe

Step 16

Bake the pastries for 20 minutes at 200°C (400°F) and enjoy them warm. View Recipe