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Huzzah, vegan croissants!
By jen | April 8, 2010
A true croissant is crisp, dry and flaky on the outside, with soft, moist, buttery layers on the inside. Each bite leaves fallen crumbs all over the plate (or all over the front of your shirt and on your lap if you’re me). It should never taste bready (Pillsbury crescent rolls are just that — crescent-shaped bread rolls). As a vegan, I never thought I’d ever get to eat a real croissant ever again. Until now. Including wait times, making these croissants took about 18 hours, but ohhhh, they were worth it!
I made a small batch that yielded 12 small traditional croissants and four small chocolate croissants.
The rolled shape is the traditional shape used for pain au chocolate (left)
Croissants are best right out of the oven. I ate three of them within minutes of taking them out of the oven (basically as soon as I could hold them without hurting myself) and was so happy to see the crumbs falling off!
Huzzah, vegan croissants!
Topics: Baked Goods |
April 8th, 2010 at 8:51 PM
omg those look amazing! i’ve pined for vegan croissants, but ultimately always decide that it would be way too much work and would result in me eating way too many croissants in one day (because they don’t last at all, right?). but i’m in awe of your dedication!
April 8th, 2010 at 11:12 PM
Thanks, Sophia! Most of frustration (for me at least) is in waiting for the dough to rest and chill between turns; the rest is not so bad. I’ve heard that you can freeze rolled, unbaked croissants for later use. I think I’m going to have to do that next time because my partner and I did end up eating all 16 croissants today!
April 9th, 2010 at 8:13 PM
ooh la la! did you use your own recipe?
April 11th, 2010 at 3:27 PM
@br: Does adapting a non-vegan recipe count?
April 15th, 2010 at 7:22 AM
where is the recipe??
I am trying to find one without margarine nor butter.
thank you
diana
May 5th, 2010 at 10:06 AM
These look amazing ! How can we get the recipe ??