Vegan Croissants

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Hi!

I've been working on a gluten-free/dairy-free croissant recipe for a while and I was wondering: do you mix the buttery sticks with the shortening simply to make a firmer butter? Would augmenting the coconut oil content/decreasing the canola oil content in the regular butter recipe provide the same effect?

I'm just curious since I've read a lot of recipes in French (which is my mother tongue) and none of the classic standard croissant recipes call for shortening in addition to butter.

Thanks!
Great site, amazing resource!

Owner's reply

This is a great question Eli! I've thought about that too. Shortening is not used in most of the baking in France, especially in croissants. The shortening is a trick to increase the fat content to increase flakiness. European croissant recipes don't need the shortening because they call for butter which Americans may know as European cultured butter. It has a few percentage points more fat which will make a great, flaky croissant on its own. I believe that real French croissants use an even higher fat butter for their croissants and other puff pastries that we can't get in the US market.

I made a vegan version of European cultured butter that should work well in puff pastry. I haven't done the math, but I'd assume that it would still have less fat than using Regular Vegan Butter mixed with extra shortening. I haven't had a chance to experiment with Regular Vegan Butter + shortening compared to using 100 percent Cultured European Style Vegan Butter in puff pastry. The recipe for Cultured European Style Vegan Butter is here: http://www.veganbaking.net/fats/vegan-butters/808-cultured-european-style-vegan-butter

Good luck and feel free to share any insightful vegan croissant experiments with me!

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Question

Hello. I just started making this and the ingredients list say 1 1/2 cups all-purpose flour but step 2 says to use 1 1/4 cup? I probably won't get a reply right away and will just use the whole 1 1/2 cup but would like an answer for the next time please and thankies. :)

Owner's reply

Hi Howard!

I call for 1 1/2 cups flour in the recipe and 1 1/4 cups flour in the recipe steps to account for the different absorption rates of flour. In Step 2 I specify "If the dough is too wet and doesn't come away from the sides of the bowl, add the remaining ¼ cup of all-purpose flour in 1 Tablespoon increments until you get the desired texture."

This is to prevent the croissant dough from turning out too dry if your flour absorbs too much water. If the dough is too dry, it's next to impossible to make it more moist later. Good luck!

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Folding questiom

Just a questiom about folding. Do I have to wait an hour in the fridge for every turn I make? Or after the first one I can do 3 in a row?

Owner's reply

Hi Frederik! You want to allow the dough to rest in the refrigerator after every turn. This is because the gluten will need to have time to relax at a cold temperature every time the dough is handled. This will allow your croissant dough to be rolled with maximum pliability and minimal tearing. Happy turning!

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Rating 
 
5.0

butter square

How much butter do you use for the butter square if you are making these using your Regular Vegan Butter?

Owner's reply

Hi jcanilly, Vegan Butter is interchangeable with regular stick margarine like Earth Balance or regular butter so the measurement should work with all three types. Good luck!

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Hi, I made these yesterday for my boyfriend's birthday, so I wanted to let you know we loved them and thought they really tasted how we remembered :)! (and he was really impressed!).
I didn't exactly follow the recipe because I'm a bit lazy and was on a time constraint.. I didnt wait for atleast an hour most of the times it asked me to. Only 1/2 an hour.. But the last time the recipe asks for the dough to go into the fridge I put it in overnight, and wow what a difference it made! All the other times the dough easily got little rips when i rolled it lead to a lot of frustration, the last time i rolled it, it was much easier :) next time i'll leave ample time and do it properly.
I thought i'd ask you about something. My dough did not rise much, certainly not ask much as ypurs in the pictures. I suspect the yeast i used was a bit different to yours. It was called dry active yeast but they were these little round balls. You could see them in the dough quite easily, where as in your pictures you can't. Any tips for next time?

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have you ever tried to freeze them prior to baking (ie, after make up and shaping)? I think I would like to have a few of these lovely bites in the freezer for quick baking!

Owner's reply

Hi caroline,

I haven't tried freezing them after shaping but that's a great idea that should theoretically work!

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Substituting the agave

Would replacing the agave with maple syrup work? I have plenty of maple syrup, and I commonly replace it in cupcake recipes calling for agave.

Owner's reply

Great question Julia! I haven't used maple syrup instead of agave in my bread wash yet but I imagine it would probably work fine. Good luck!

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European Cultured Butter instead?

Have you had a chance to try this recipe with your Vegan European Cultured Butter in place of the regular vegan butter and shortening?

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Rating 
 
5.0

Great croissants!

These were terrific. Thanks so much for posting this! I made these for my husband today (who has missed croissants since becoming vegan), and we both LOVED them.

Thanks for posting this! Everyone should try these.

Owner's reply

So glad these were worth the effort for you Sue!

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Rating 
 
5.0

Amazing

This was my first time trying croissants, and I must say that they were AMAZING. Everyone that tried them immediately wanted the recipe (which I gave to them) and wanted more. I was even solicited for my phone number- yes, they're that good. Thanks for such clear instructions and photographs. They helped with every step along the way. I will definitely be revisiting this recipe very soon!

Owner's reply

So glad these worked out for you Amanda! I never really know how easily a recipe like this is to follow until I hear back from people who bake it. Thanks so much for your feedback and I'm thrilled they were a hit!

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Rating 
 
5.0

Awesome!

I stumbled across veganbaking.net a couple of days ago, and now it's my favourite site! Once I went vegan I thought I would never eat a croissant again, given they're basically 50% butter, but then I found this recipe. The vegan butter recipe is awesome, just make sure to make a double batch so you can make the croissants and have some left over for other stuff.
I will definitely be making these on a regular basis. Thanks Mattie

Owner's reply

Thanks and so glad you like the croissants a.cardilini!

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Rating 
 
5.0

Great Recipe

I made these for my husband's birthday, and they turned out beautifully. Thank you for the great recipe!

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Rating 
 
5.0

So good!

Oh man, these were so good!!! And not that hard! I made the butter a few weeks ago and froze it, made the dough and butter square last night, put them in the fridge after step six, got up a bit early this morning, and we had fresh croissants for 10 o'clock. Thanks so much for all your hard work developing these Mattie, these were way more awesome than any vegan croissants I've had in a bakery so far!

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Rating 
 
5.0

Disaster vegan baker

So I am making croissants again, the first time I made them, they did not proof and it was mainly due to me adding yeast that was expired. (I didn't check =_=) And this time round, I have done everything step-by-step, but the dough is just so tough to roll out! I mean it's so tight! I need to make it for my Aunty as she loves them and it is a sort of birthday breakfast treat for her as well. :/ except that when I roll it out, it's not coming out flat but remains pretty much like a ball of dough. The only benefit I am getting from putting in the muscle power is a good arm workout. Except, it's not really making the dough flat. Please help!~

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Rating 
 
5.0

Great success!

I've been craving flaky, buttery croissants ever since they were nixed from my diet - and this recipe totally satiated that desire! Flaky and delicately crispy on the outside, airy and a little chewy on the inside - it was bliss. The whole dozen was gone in 24 hours.

I'd never made a laminated dough before, but your instructions were perfect and fairly easy to follow. I used shortening and butter from Earth Balance, and it worked well. I failed to notice the butter was salted however, so they were a little too salty - next time I'll reduce or just eliminate the added salt.

Thank you so much for this comprehensive and super successful recipe! I loved reading it and making it!

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Waiting to try it!

Hey!
I was wondering.. I am not Vegan! So can i use regular butter and regular milk instead of the vegan substitute mentioned by you in the recipe?
And also all I have is All purpose flour! So can i use that in the place of the bread flour? If yes then is it the same measurement?
And what can I use instead of Amber Agave syrup? Can i just brush on butter for the crispy layer? Or should i use Honey?

Owner's reply

Hi Rama! This recipe should work fine with regular butter and milk. 100% all-purpose won't give the dough the elasticity that it would have with the bread flour but it should work. It's going to absorb slightly less water so you might want to reduce the milk by 1 Tablespoon to compensate.

Regarding the agave syrup, the traditional non-vegan version would involve an egg wash. you could probably get similar results by substituting honey for the agave syrup as you mentioned. Good luck!

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Thankies!

I had seen that after i had posted. Sorry! I have everything in fridge now after step 4.

Step 7 should be repeat step 6 though, not step 5. After four turns, do i put the dough back in the fridge again for at least an hour before proceeding to step 8?

Thankies again! ^.^

Owner's reply

Hi Howard, you're right that it should be Step 6. The dough does, in fact, go back into the refrigerator before proceeding to Step 8 as you mentioned. I'll update the recipe to make that more clear. Thanks!

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Yeast free

I would love to make my own, but could this recipe be modified at all to be yeast free? Do you think I could use apple cider vinegar? I am not particularly good at baking anything.

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Rating 
 
5.0

What margarine did you use for this?

Owner's reply

Hi Liz, I used Earth Balance Buttery Sticks.

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Rating 
 
5.0

What margarine did you use for this?

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Top 1000 Reviewer
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Rating 
 
5.0

if I can't found shortening...

What I can use instead of vegan shortening? Thanks for your recipe!!

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(Updated: October 21, 2013)
Rating 
 
5.0

Simple and straightforward

Thank you Mattie this recipe helped my pastry cookery many fold. I have done croissant pastries only a few times and the texture has always been far less flaky than usual, and they were more like broche texture than croissant.
I feed a sourdough culture - in short - I didn't use your ingredients because I was doubtful if vegan butter was 'soya margarine' or 'copha.' Well I should have known to use copha, and next time I will use it, but this time I used butter. I couldn't find shortening in the supermarket either. I mixed 190ml soy milk, 28g butter, 370g white wheat flour, 150g wheat starter, tsp of salt, tbsp of brown sugar and barley malt.
I didn't really knead the dough much, I rolled out the 230g butter, and the dough, and used the enveloping fold as shown in your recipe. I rolled dough out into a big square and folded in thirds, twice, as shown, then refrigerated for about 12 hours, and then returned to the fridge overnight. ( previously, it wasn't really explained that the dough must rest for quite some time). Next day I turned it around 8am, then went to visit someone. I came home and made the fourth turn in the mid afternoon. But I thought it should probably go back in the fridge for one more hour before rolling out and ultimately shaping the triangles. I followed the step of cutting a slight wedge from the triangle before rolling them, and I found that it also made the pastries have less bulk in the middle, and small croissants bake better. They were absolutely delicious Mattie. Please check my profile for pictures of my pastries.

Owner's reply

Those croissants look awesome josho! I don't recommend using copha for 100% of the fats next time because you need to have a specific water-to-fat ratio so steam is produced that will intensify the flaky layers. Also, since butter is roughly 80% fat and copha is 100% fat, the excess fat in the copha would turn your croissants into soggy oil slicks (it's happened to me). So I recommend using copha in place of the shortening if you can't find it, and margarine instead of butter if you choose to make a vegan version.

Oh and I clarified the recipe to state that the dough can be refrigerated "from one hour to three days" at the end of Step 6, instead of alluding to it needing a longer chill time. But this extended time may have helped you since you opted to knead less initially- the gluten probably had lots of time to figure out how to bind during its time in the refrigerator.

Thanks for the great feedback and I'm thrilled how they turned out!

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Rating 
 
5.0

I have no words.

So, vegan croissants.
I've made them once before using another recipe. They were possibly the worst things I've ever made, so I've been scared ever since to have another go. Until now. First of all I'd tried the product of this recipe thanks to another person, she sent me the recipe and voilá! I can make croissants! It's an arduous process but oh so satisfying! I had four croissants for breakfast so my body sort of hates me now and my farts smell quite bad, but the croissants are a perfect texture and flavour, it's just amazing. My housemates didn't even mind being woken up for them. Good times.

Owner's reply

So happy the croissants worked out so well for you Mary!

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Rating 
 
5.0

Great

Soooo happy with these! Was nervous throughout the process as the "butter" was showing through the dough and the dough was growing like mad in the fridge, but they were a complete success. Thank you for such clear and detailed instructions on something I haven't eaten in almost a decade!

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Rating 
 
5.0

Love 'em!

Hiya, I loved this recipe and the vegan coconut butter too... I plan on making it again but I would plead with to use put the whole thing in grams (or ounces if you insist) since weighing is more accurate and saves on dishes.

I also wonder if you've ever put a bit of nutritional yeast in the butter to give it some more flavour/colour?

Thanks again for the work you put into these recipes, they are amazing.

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Rating 
 
4.0

I've always wanted this recipe!

Oh, my goodness! Ever since I went dairy-free & gluten-free, I've been sad about not being able to eat certain things anymore, and Croissants are one of those things. When I saw this recipe, I got very excited--but then I realised you were using regular flour. Do you think it would work with a gluten-free flour mix, meant for baking? I am dying to try this!!

Owner's reply

Hi Barbara,

I'll bet this would work with a gluten-free bread flour such as the one made from Bob's Red Mill. If you give it a shot let me know how it goes! I have many more experiments to do with laminated doughs. I'll definitely post my discoveries.

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Rating 
 
4.0

The New Standard

I loved this recipe! I modified it slightly by doing the turns differently and encasing the butter one one side rather than in the center. I have a read a lot of your articles and recipes on here and am quite impressed with your knowledge on vegan baking! I wondered why you added lemon juice to the recipe as I omitted it not quite understanding what role the acid played! Thanks again. Wish you were closer to Oakland so we could collaborate over one of your chocolate croissants. Are you currently in the restaurant industry?

www.myboyfriendskitchen.wordpress.com

Owner's reply

Thanks mybfskitchen! The lemon juice is just to increase the tart-factor of the croissant so it has a slight tang. I've seen people use Champagne vinegar and I'm dying to give that a shot. I'm actually moving to Oakland from NYC soon so we will be able to collaborate over a chocolate croissant! I'm not in the restaurant industry but I'm constantly screwing up in the kitchen as I try to learn things and try to decide on a future food startup some day. Thanks for the feedback!

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Rating 
 
4.0

Great, but I always need more flour!

I've made this recipe a couple of times, and it's delicious! They are loved by all.

However...I always need *lots* more flour than is called for.

Do you have a weight measurement for the flour? Perhaps our measuring techniques are different. I'm open to other suggestions as well.

(I also can't figure out how to log in any more, so I'm not logged in as I write this!)

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