Happy New Year!
I decided to star this year sharing my last 2020 recipe.
I had never tried to make puff pastry before and although it takes some work, I don't know why I never tried it before!
I love croissants! I miss them so much. In my school days, it was my morning snack every day. As you know, I live in Belgium and the pastry shops always have lots of croissants. My kiddos ask me so much to make them and this time I decided that I would try.
All you need is patience, time and a good vegan butter (without your allergens). It's really worth it!
I decided to try a very French Recipe so... it will take time.
500g of Flour (I used Wheat)
50g of brown Sugar
1 + 1/2 tsp of Table Salt
1 tbsp of Vegan Butter
1 sachet of Yeast
140 ml of Vegetable Drink / stock
140ml of Cold Water
250 g of Vegan Butter
Place all the ingredients, except the 250g vegan butter, in a food processor and leave to knead for 5 minutes.
Place the 250g butter between two sheets of parchment paper.
Roll the dough until it forms a square about 1 cm high.
Store the butter between the sheets of parchment paper in the refrigerator.
Extend the dough on the bench on top of parchment paper. Make a square, close with parchment paper and place in a bag.
Store for 24 hours in the refrigerator.
After 24 hours, remove the dough and butter from the refrigerator.
Remove the parchment paper and place the butter in the centre of the dough. Check that the dough is open enough so that it can then be closed over the butter.
Close the pieces of dough in order to close the butter in the centre, without bending.
Extend the dough again, forming a rectangle. After extended fold again. Both pots in the centre and then fold over itself. Re-wrap with parchment paper and store in the cold for at least 30 minutes.
Repeat the above procedure 5/6 times. Always extending lengthways.
Roll out the dough in a rectangular shape.
Cut the triangles along the dough.
Roll the croissant. Stretch the tip of the triangle slightly, make a cut at the base of the triangle, roll it up to form the croissant and at the end fold the croissant tips inward.
Place the croissants in an oven tray lined with parchment paper and let it rise for 2 hours. Brush with Agave and bake for 20 minutes at 180 degrees.
I really hope you like it! <3