Vegan Chocolate Croissants

Steps

1. 1

   Mix the dough

   • In a large mixing bowl, whisk together the aquafaba and water until combined, about 30 seconds.
   • Add the instant yeast and sugar, and let sit for 2 minutes to allow the yeast to hydrate and bloom.
   • Add the flour and salt, then mix with a wooden spoon until a shaggy dough forms.
   • Knead by hand for 10 minutes (or in a stand mixer on medium speed for 5–6 minutes) until the dough is smooth, slightly sticky, and elastic.
   • The dough should hold together and feel tacky but not wet.

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   Ready when: Dough is smooth, elastic, and slightly sticky; it holds together when squeezed

   Tip: Room-temperature aquafaba incorporates more smoothly than cold, and the protein creates structure even without eggs

2. 2

   Autolyse rest

   • Form the dough into a rough ball.
   • Place it in a clean bowl and cover with plastic wrap or a damp towel.
   • Let it rest at room temperature for 20 minutes.
   • This resting period, called autolyse, allows the flour to fully hydrate and gluten to develop.
3. 3

   Prepare the butter block

   • Remove the cold vegan butter from the refrigerator.
   • Place it between two sheets of parchment paper or plastic wrap.
   • Using a rolling pin, gently pound and roll the cold butter into a rectangle approximately 8 inches × 6 inches (20 cm × 15 cm), about ¼ inch (6 mm) thick.
   • If the butter begins to soften or stick, refrigerate it for 2–3 minutes before continuing.
   • The butter must remain cold and firm throughout this process.

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   Ready when: Butter is shaped into a cold, firm rectangle with even thickness

   Tip: If vegan butter is rock-hard and cracks when you pound it, let it sit at room temperature for 1–2 minutes first, but keep it cold enough to hold its shape

4. 4

   Lock in the butter

   • On a lightly floured surface, roll out the rested dough into a rectangle roughly twice the size of the butter block, approximately 10 inches × 7 inches (25 cm × 18 cm).
   • Place the cold butter block in the center.
   • Fold all four edges of the dough over the butter, completely enclosing it like wrapping a gift.
   • Seal the edges firmly by pressing them together with your hands or the rolling pin.
   • This "lock-in" ensures the butter stays within the dough during folding.

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   Ready when: Dough completely encloses the butter with fully sealed edges; no butter shows

   Tip: Work quickly in a cool kitchen; if the dough feels warm or soft, wrap and chill for 10 minutes before proceeding to the first fold

5. 5

   First fold and rest

   • On a lightly floured surface, gently roll out the butter-enclosed dough into a rectangle approximately 12 inches × 8 inches (30 cm × 20 cm).
   • Roll slowly and carefully to avoid tearing the dough or pushing the butter through the layers.
   • Fold this rectangle in thirds like a business letter: fold one short end one-third of the way toward the center, then fold the opposite end over the top.
   • You've completed one "single fold." Wrap the dough in plastic wrap and refrigerate for 30 minutes.

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   Ready when: Rectangle is rolled evenly and folded neatly into three layers

   Tip: If the dough resists rolling, it means gluten is tense; let it rest for 5 minutes and try again. Resist the urge to force it.

6. 6

   Second fold and rest

   • Remove the dough from the refrigerator.
   • Lightly dust the work surface and the dough with flour.
   • Orient the dough so the fold seams are on the left and right (not top and bottom).
   • This orientation ensures you fold perpendicular to the previous fold, creating even, consistent layers throughout.
   • Roll out gently to a 12-inch × 8-inch (30 × 20 cm) rectangle.
   • Fold in thirds again using the same business-letter pattern.
   • Wrap in plastic wrap and refrigerate for 30 minutes.

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   Ready when: Rectangle is rolled evenly and folded into thirds, perpendicular to the first fold

   Tip: Rotating the dough 90 degrees between folds is key to even lamination. Square the corners gently for even final layers.

7. 7

   Third fold and rest

   • Remove the dough from the refrigerator.
   • Rotate it again so the fold seams are on the left and right.
   • Lightly dust with flour and roll out to a 12-inch × 8-inch (30 × 20 cm) rectangle.
   • Fold in thirds once more in the same pattern.
   • Wrap in plastic wrap and refrigerate for at least 30 minutes.
   • (The dough can also be refrigerated overnight at this point, which is actually beneficial—overnight resting develops flavor and makes the dough easier to cut and shape cleanly.)

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   Ready when: Rectangle is rolled evenly and folded into thirds

   Tip: If preparing ahead, wrap the dough well in plastic wrap and refrigerate up to 24 hours. Cold dough is much easier to cut into precise triangles.

8. 8

   Shape the croissants

   • Remove the dough from the refrigerator and place it on a lightly floured surface.
   • Using a rolling pin, gently roll the dough into a thin rectangle approximately 9 inches × 12 inches (23 cm × 30 cm), about ⅛ inch (3 mm) thick.
   • Using a sharp knife or pastry cutter, cut the rectangle into 12 triangles: first mark the dough into 6 rectangles by cutting lengthwise down the middle, then cut each rectangle diagonally into 2 triangles.
   • Working with one triangle at a time, place 1–2 pieces of chopped dark chocolate along the longest edge (the base of the triangle).
   • Roll the triangle tightly from the base toward the opposite point, then gently curve the roll into a crescent shape.
   • Place on parchment-lined baking sheets, seam side down, spacing croissants about 2 inches (5 cm) apart.

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   Ready when: All 12 croissants are shaped, filled, and arranged on baking sheets

   Tip: Cold dough cuts cleanly and holds its shape. If the dough warms and becomes sticky, place it in the freezer for 10 minutes before cutting.

9. 9

   Final proof

   • Cover the shaped croissants loosely with plastic wrap or a lightly damp towel.
   • Let them proof at room temperature (ideally 68–72°F or 20–22°C) for 90 to 120 minutes, until they are visibly puffed and feel light and airy when gently touched.
   • The croissants should increase noticeably in volume and feel pillowy.
   • In a cool kitchen this may take close to 120 minutes; in a warm kitchen, 90 minutes.
   • They should be light enough that gentle pressure with a finger leaves a slow-filling indent, but not so overproofed that they collapse.

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   Ready when: Croissants are visibly puffy, light, and airy; gentle poke creates a slow-filling indent

   Tip: Underproofed croissants will be dense inside; overproofed ones may burst or deflate. Use the poke test: properly proofed dough springs back halfway.

10. 10

    Egg wash and bakeOven 400°F / 205°C

    • About 15 minutes before baking, preheat your oven to 400°F (200°C).
    • In a small bowl, whisk the aquafaba until foamy, about 30 seconds (this creates a lighter wash that browns well).
    • Gently brush this aquafaba wash over the top of each croissant, being careful not to let any drip into the seams (excess wash can seal the layers and prevent oven rise).
    • Place both baking sheets in the preheated oven on the middle racks, staggering them for even air circulation.
    • Bake for 23–25 minutes, rotating the pans halfway through if your oven has hot spots, until the croissants are a rich, deep golden brown on all surfaces.
    • They should feel hollow and sound crispy when tapped, and the chocolate will be melted inside.

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    Ready when: Deep golden-brown exterior on all surfaces; croissants sound hollow when tapped; chocolate is melted inside

    Tip: Don't skip the aquafaba wash—it adds color, shine, and a slight vegan "egginess." If croissants are browning too fast, tent with foil for the last 5 minutes.

11. 11

    Cool and serve

    • Remove croissants from the oven and transfer them to wire racks to cool for at least 20–30 minutes before serving.
    • They will continue to crisp up and set as they cool, and the chocolate will firm slightly.
    • Serve warm or at room temperature.

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    Ready when: Croissants are cool to the touch and crackly on the exterior

    Tip: Resist eating immediately—the chocolate filling is molten and extremely hot. Cooling also allows the interior layers to set properly.