Vegan pain au chocolat

Difficulty level

Ingredients

VEGAN CROISSANT	g 1000
water	g 450
fresh yeast	g 45
EYLEN CROISSANT/SFOGLIA	g 500

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%.

Ingredients

NOCCIOLATA VEGAN	To Taste
CHOCOCREAM PISTACCHIO VEGAN	To Taste

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.