For the croissant dough
- 600 g wheat flour type 550
- 10 g salt
- 65 g sugar
- 25 g fresh baker’s yeast
- 50 g vegetable margarine
- 290 ml water
- 165 g vegetable margarine for laminating
- Dark baking chocolate bars (alt: use a bar of chocolate to make them yourself ) – 2 chocolate pieces per croissant
- Soy milk and sugar for coating
1. Place all the ingredients (except the margarine for laminating) into the bowl of a food processor and knead with the hook for 10 minutes in 1st gear. The yeast can be diluted in lukewarm water beforehand, but this is not absolutely necessary.
2. Take out of the container, place into a shallow bowl and fold twice 15 minutes apart. Leave the dough to cool for 2 hours in the freezer.
3. Roll out the dough into a 1 cm-thick rectangle and place the margarine onto the rectangle after having softened it with a rolling pin. The dough and margarine must have the same dimensions. Fold the dough over itself “in a wrap” at least twice and leave to rest for at least one hour.
4. Roll out to 3 mm using the rolling pin and cut out 15 rectangles of 80 g each. Arrange the chocolate bars along the edges (lengthwise) and fold the dough over the chocolate. Turn over and place on a plate. Leave to rise for about 1h30 in a warm room.
5. Glaze with soy milk and sugar. Cook for 15 minutes at 180°C.
Recipe : Julie Jager (Bakhaus)
Viennese pastry is technical; in order to visualize the process, use the help of an online tutorial. Organic margarines: organic Alsan, Naturli, Vitaquell... Do not use low-fat margarine!
For non-vegans, the recipe works with butter and beurre de tourage for folding (this is a drier butter, containing less water and more fat than normal butter).