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4.97 from 58 votes

How to make vegan Pains au Chocolate

This recipe is super easy! You'll learn how to make the best vegan pains au chocolate in a matter of a few hours! With this recipe you can make either 5 large or 10 regular pain au chocolate. Let's bake!
Prep Time45 mins
Cook Time15 mins
resting time4 hrs 30 mins
Total Time5 hrs 30 mins
Course: Breakfast
Cuisine: French
Keyword: chocolate, croissant, margarine, pain au chocolate
Servings: 5
Author: Carlo Cao

Ingredients

Dough

  • 500 g all-purpose flour ((4 cups))
  • 3 tbsp sugar
  • 1 tbsp salt
  • 1 package dry yeast
  • 300 ml water ((1 ⅕ cups))
  • 2 tbsp oat cream (soy milk or maple syrup work too)
  • 250 g stable margarine (NOT spreadable!) ((1 cup ))

For large Pain au Chocolate

  • 100 g dark chocolate ((3 ½ oz))

For regular Pain au Chocolate

  • 150 g dark chocolate ((5 oz))

Instructions

  • Start by making the dough. In a bowl mix flour, sugar, salt, yeast and water. Knead until the dough is elastic and smooth.
  • Set the dough into a bowl, cover and allow to rest for 30 minutes in the fridge.
  • Meanwhile prepare the margarine block. Cut the margarine into thick slices and place them side by side onto a sheet of baking paper to form a 20 x 20 cm (8 x 8 inches) square.
  • Then wrap the margarine with the baking paper (see pictures above) and using a rolling pin, roll out the butter into a perfectly levelled 20 x 20 cm (8 x 8 inches) square.
  • Set in the fridge.
  • Take the dough out of the fridge and form it (using our hands) into a 25 x 25 cm (10 x 10 inches) square.
  • Use a rolling pin to roll it out into a 45 x 25 cm (18 x 10 inches) rectangle.
  • Place the block of margarine on one side of the rectangle.
  • Fold the other side of the dough up and over the margarine.
  • Now gently roll out the dough forming a rectangle of 45 x 25 cm (18 x 10 inches).
  • Grab the bottom of the dough and fold it ¾ of the way up the rectangle. Then take the top half and fold it the remaining ¼ of the way until both ends meet.
  • Then fold the long part over the short one, making a long rectangle.
  • Wrap the rectangle in baking paper and let it rest for 1 hour in the fridge.
  • Unpack the dough and roll it out forming a large 60 x 25 cm (24 x 10 inches) rectangle.
  • Grab the bottom of the dough and fold it ⅓ of the way up the rectangle.
  • Then take the top half and fold it over so that it covers completely the other one.
  • You should now have a square. Wrap it in baking paper and set in the fridge for 1 hour.
  • Then use a rolling pin to shape slowly and carefully the dough into a 30 x 50 cm (12 x 20 inches) rectangle.
  • For large pain au chocolate: cut the dough into 5 large rectangles widthwise and cut the chocolate into 10 sticks.
  • For regular pain au chocolate: cut the dough in half lengthwise, then cut the dough into 10 rectangles widthwise. Cut the chocolate into 20 sticks.
  • Then starting at the base of each rectangle, place a stick of chocolate.
  • Begin rolling, then place a second stick of chocolate and keep rolling making sure the end of each rectangle ends up tucked under the pain au chocolate to hold in place.
  • Transfer to a baking tray lined with baking paper, leaving some space between each croissant.
  • Brush the pain au chocolate with soy milk or water, put them in the oven and close it. Allow to rise for 2 hours or until they've doubled in size.
  • Brush them with oat cream (or maple syrup/soy milk).
  • Preheat the oven to 200 °C (390 °F) and bake for 15 minutes in the middle of the oven. Bake until the croissants are golden and crispy.
  • Allow to cool and ENJOY!