Dairy-Free Pain au Chocolat
Indulge in the buttery layers of a classic French pastry—without the dairy! This Dairy-Free Pain au Chocolat recipe delivers all the flakiness and decadence of its traditional counterpart, thanks to carefully layered dairy-free margarine and dark chocolate. Perfect for those with dietary restrictions or anyone seeking a plant-based twist on a beloved treat, this recipe uses a time-honored laminating technique to create golden, crispy layers of pastry that encase rich, melty chocolate. With simple ingredients like almond milk, vegan chocolate, and a touch of neutral oil for brushing, these dairy-free delights are perfect for breakfast, brunch, or an indulgent snack. Whether you're a seasoned baker or new to making laminated dough, this recipe breaks down the steps for foolproof results every time. Serve warm for the ultimate dairy-free indulgence!
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Ingredients
- 500 grams All-purpose flour
- 250 ml Warm water
- 10 grams Active dry yeast
- 50 grams Granulated sugar
- 10 grams Salt
- 125 ml Unsweetened almond milk
- 300 grams Dairy-free margarine
- 150 grams Dark chocolate (dairy-free)
- 15 ml Neutral oil (for brushing)
Directions
Step 1
In a large mixing bowl, dissolve the yeast in the warm water and let it sit for about 5-10 minutes until it becomes frothy.
Step 2
Add the sugar, salt, and flour to the yeast mixture. Combine until a rough dough forms.
Step 3
Knead the dough on a floured surface for about 10 minutes or until smooth and elastic.
Step 4
Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise at room temperature for about 1.5 hours or until doubled in size.
Step 5
While the dough is rising, prepare the margarine slab. Place the dairy-free margarine between two sheets of parchment paper and roll it out into a rectangle about 20x15 cm. Place in the fridge to chill.
Step 6
Once the dough has risen, roll it out on a floured surface into a rectangle about 40x20 cm.
Step 7
Place the chilled margarine slab in the center of the dough. Fold the dough over the margarine from the edges, enveloping it completely.
Step 8
Roll the dough out again into a large rectangle approximately 60x20 cm. Fold it letter-style into thirds.
Step 9
Wrap the dough in plastic wrap and chill in the fridge for at least 30 minutes.
Step 10
Repeat the rolling and folding process two more times, chilling the dough in between each for 30 minutes.
Step 11
After the final chill, roll the dough out into a large rectangle about 0.5 cm thick.
Step 12
Cut the dough into rectangles approximately 10x7 cm.
Step 13
Place a few pieces of dark chocolate on the narrower end of each rectangle and roll the dough around it, placing the seam side down.
Step 14
Place the rolled pastries on a baking sheet lined with parchment paper. Cover loosely with a damp cloth and allow to rise for about 30 minutes.
Step 15
Preheat the oven to 200°C (390°F).
Step 16
Brush the risen pastries with a little neutral oil.
Step 17
Bake for about 18-20 minutes or until golden brown and puffed up.
Step 18
Allow to cool slightly on a wire rack before serving.
Nutrition Facts
| Serving size | (1417.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5151.6 |
| Total Fat 304.2g | 0% |
| Saturated Fat 74.4g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 0mg | 0% |
| Sodium 5989.0mg | 0% |
| Total Carbohydrate 527.6g | 0% |
| Dietary Fiber 26.2g | 0% |
| Total Sugars 123.1g | |
| Protein 63.6g | 0% |
| Vitamin D 46.4IU | 0% |
| Calcium 377.9mg | 0% |
| Iron 41.9mg | 0% |
| Potassium 1621.0mg | 0% |
Source of Calories