The Ultimate Vegan Chocolate Croissants

"This recipe is so easy to follow and the chocolate croissants turned out buttery, flaky and absolutely delicious! Thank you Carlo!"


– vegan butter – sugar – all purpose flour – oat milk – active dry yeast – vegan cream

1. Détrempe

Make the dough and knead it until smooth. Shape it into a ball and make a cross-shaped incision on its surface. Cover the dough with plastic wrap and allow it to rise.

2. Beurrage

Form the vegan butter into a block. Roll it to ensure even distribution into the corners of the square. Place it in the refrigerator to allow it to rest.

3. First lamination

Roll out the dough into rectangle. Position the vegan butter block in the center. Fold both sides of the dough over the butter towards the center, pressing firmly along all seams to ensure the butter is completely enclosed.

4. First lamination

Roll out the dough lengthwise into a rectangle. Fold the shorter edges of the rectangle towards the center. Fold the entire dough slab in half widthwise, resulting in a rectangular packet.

5. Second lamination

Roll it out into a rectangle. Implement a tri-fold technique akin to folding a letter: lower the top third of the slab over the center third, then raise the bottom third up and over.

6. Shaping

Roll the dough out to a size of 45x35 centimeters (17x14 inches). Cut the rectangle into four smaller rectangles.

7. Shaping

Place a stick of chocolate on the edge of a rectangle and roll tightly enclosing it in the dough. Then place a second chocolate stick on the dough and roll tightly.

8. Proofing

Brush the croissants with water and cover loosely with plastic wrap. Allow them to rise until doubled in size. This will take around 3 hours at 25 degrees Celsius (77 Fahrenheit).

9. Baking

Preheat the oven to 190 degrees Celsius (375 Fahrenheit), brush the croissants with vegan cream and bake them in the middle of the oven for approximately 25-30 minutes until they turn golden and crispy.

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