Recipes

Chocolate Croissant by Rheea Mukherjee

by Shweta Thakur on Jan 19, 2022

Chocolate Croissant by Rheea Mukherjee

Well the thing is croissants aren't the easiest thing to make. They require patience and and nimble hands. I don't possess these qualities. Of course I cheated big time. The required time to allow the dough to set, knead out, chill, and then actually get to baking them takes like 4-5 hours.

Not me, no folks, I cheated the system and got my croissants just fine.

Delicious floury croissants with a dark chocolate middle. So good with coffee.

 

We nix the butter and use virgin coconut oil instead. You'll ideally need a hand held dough kneader,  but you can probably do it with your hands. In fact I am pretty sure you can. It will be goopy, but it's worth it.

Ingredients:

  • 3 cups flour (maida)
  • 2 tablespoons salt
  • 1/3rd cup sugar
  • 7 tablespoons + 4 tablespoons  cold coconut oil (should be firm, stick your oil in the freezer for 15-20 min)
  • 1 cup water
  • 3.5 teaspoons bakers yeast
  • 12 squares of vegan dark chocolate chopped
  • 3 tablespoons of a plant- based mylk (like soy) for 'washing' the dough on top for shine (optional)

 

Method:



Warm up your cup of water (can't be too hot, just lukewarm) I recommend zapping it in the microwave for 30 seconds. Or else let it warm on the stove top and then cool it down so that you can stick your finger in without yelping. Add your spoons of bakers yeast to this and let it sit for 2-3 minutes.

 

Ok so first you get a big-ass bowl. Dump your flour, salt and sugar into it. Blend in with your hands.

Now, use your hands or a dough kneader (on slow speed) as you slowly pour in the water-yeast mix.  Add your tablespoons of firm coconut oil, this basically acts as a butter substitute on a texture level as well. The chunks of oil help create a flaky pastry.

Keep blending for a few minutes. You should have a sticky, stretchy mixture (thanks yeast!)
On a clean surface sprinkle 1/4th cup of plain flour all over and then work your dough. Fold it multiple times and stretch it out with your hands. Do this for about 7-8 minutes. The dough will feel a lot more workable by then. Now cover your dough in a bowl with a wet cloth and let it rest for at least an hour. Ideally you let it rise for 2 hours, but hell I am too impatient for that.

 

After 1-2 hours, your dough would have risen a bit. Now knead the dough again, this time get your extra 4 tablespoons of firm (chilled) coconut oil, and spread a table spoon on rolled out dough, and then fold it up. Repeat that 4 times. Then you basically keep playing with the dough by folding it as many times as you like (like you would a piece of paper), rolling it out a bit, folding it again. After you've lost your mind doing this, pause and think about how well your efforts will pay off. very soon.

Technically you're supposed to now allow this dough to chill in the fridge for an hour. But I don't have time for that. So instead roll  it out one final time, got it all stretched out, and then you cut it in half. From there cut 4 inch strips from it.

Now take your crushed chocolate and put some in the centre and some more towards the bottom of your strip. Roll it up quick. Repeat that process for all your strips.

Use a brush to dip in soy milk (or maple syrup, or jaggery syrup) and brush the tops of your rolled up dough. This is for shine and totally optional.

Pre-head your oven to 200c. Pop those babies in for 12 minutes. After that turn the heat down to 170 and let it bake for another 8-10 minutes.

 

Let them cool for a few minutes. But do eat them warm. They are puffy-flaky pillows of joy. They are chocolate surprises that will make you a believer. Sort of.

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