Recipe

Ingredients:
160g soy milk
5g fresh active yeast or 3g dry
200g baking flour
200g whole wheat flour
15g chia seeds
80g cane sugar
20g aquafaba or more soy milk
100g seeds oil
Chocolate hazelnut spread q.s.

60g vegan butter or coconut oil
Chocolate hazelnut spread q.s.
Maple syrup or plant milk to brush
Optional:
Granulated sugar to decorate

In the bowl of a stand mixer dissolve the yeast in the warm plant milk with a tbsp of sugar taken from the total. Let rest for 10 minutes till the yeast starts bubbling.

Add the aquafaba and give a quick stir, then add flours, sugar and chia seeds and start mixing. Work the dough for about 5 minutes. When it’s smooth, roll it into a ball and put it in an oiled bowl covered with a clean towel. Transfer the bowl in the oven (turned off). Let it rise for 3 hours.

Let the vegan butter soften at room temperature for 10-20 minutes before this step.Once risen, take the dough out of the bowl onto a floured surface and roll it into a rectangle of 20 x 40 cm. Spread the softened vegan butter on the dough surface. 

Fold ⅓ of the rectangle on the centre and the other ⅓  over it. Fold in half and cover it with plastic film. Let it rest in the fridge for two hours and repeat the folding and “buttering” process. Let the dough rest overnight in the fridge.

Roll the dough again into a rectangle 3-4mm thick, then cut it in triangles and put about a tsp of chocolate spread on the large edge of each triangle. Roll them over to form the croissants. 

Transfer to a baking tray covered with parchment paper or a silicon sheet. Leave room between your croissants. Cover the tray with a clean towel and let rise 30 to 60 more minutes (depending on the room temperature). Preheat the oven to 170°C. Meanwhile, brush the croissants with some maple syrup or plant milk and sprinkle them with sugar.

Bake for 25 to 30 minutes in the ventilated oven. Serve warm or at room temperature. Happy breakfast (or any other occasion 😉 )!