Vegan pain au chocolat
Intermediate level
VEGAN CROISSANT |
1000g |
water |
450g |
fresh yeast |
45g |
EYLEN CROISSANT/SFOGLIA |
500g |
NOCCIOLATA VEGAN |
qb |
CHOCOCREAM PISTACCHIO VEGAN |
qb |
VEGAN CROISSANT DOUGH
Ingredients
Preparation
DOUGH
Knead VEGAN CROISSANT, yeast and water until you get a smooth and velvety dough. Leave to rest for 10-15 minutes in the refrigerator (at 4-6°C).
METHOD
Roll out the dough, place the margarine in the center and close the dough on it, wrapping it completely. Roll out and fold the dough into three layers (three-fold), then repeat by folding it into four. Leave to rest for 10-15 minutes in the refrigerator. Then roll out to a thickness of about 4 mm, cut into triangles, roll up and place on baking sheets.
LEAVENING
Let it rise in the cell for 80-90 minutes at 28-30°C with a relative humidity of 70-80%.
FILLING
Ingredients
Preparation
Fill to taste with VEGAN PISTACHIO CHOCOCREAM or VEGAN NOCCIOLATA.
Final composition
COOKING
Bake the croissants at 180°C for 18-20 minutes. Optimal results are obtained by baking the pastries before the leavening reaches its peak. Temperatures and times can be adapted by the operator based on environmental conditions.
Filippo Falciola
Pastry Chef
Filippo Falciola has been working in the pastry industry for 10 years. He is a teacher for the Advanced Training courses in Pastry Chef and Pastry Chef for Restaurants and Hotels at the CAST Alimenti school.
