Hey guys! Who doesn't love a warm, flaky, chocolate-filled pain au chocolat? But if you're vegan, finding a good one can be a real challenge. Fear not! I'm here to share a super easy and totally delicious vegan pain au chocolat recipe that will have you saying "oui, oui" in no time. Let's dive in!

What Makes This Vegan Pain Au Chocolat So Good?

First off, let's talk about the flakiness. Achieving that perfect, buttery (but not buttered!) layering is key. We're using a vegan butter alternative that actually works – trust me, I've tried them all. The trick is keeping everything cold, really cold. This ensures the butter doesn't melt into the dough, which is what gives you those beautiful layers when it bakes. Beyond the texture, the taste is spot on. The rich, dark chocolate nestled in the flaky pastry is a match made in heaven. And because it's homemade, you can customize it to your liking. Want more chocolate? Go for it! Prefer a hint of vanilla? Easy peasy. Plus, making it yourself means you know exactly what's going into it – no weird additives or preservatives. This recipe is also surprisingly simple. While laminated dough can seem intimidating, I've broken it down into easy-to-follow steps, so even beginner bakers can achieve impressive results. Don't be scared; with a little patience and some chilling time, you'll be golden.

Finally, the satisfaction of biting into a freshly baked, homemade vegan pain au chocolat is just unbeatable. It's the perfect treat for a weekend brunch, a special occasion, or just because you deserve it. So, grab your ingredients, and let's get baking!

Ingredients You'll Need

Okay, let's gather our troops! Here’s what you’ll need to make these amazing vegan pain au chocolat:

• For the Dough:
  • 300g (2 1/2 cups) all-purpose flour, plus more for dusting
  • 7g (2 1/4 teaspoons) instant dry yeast
  • 40g (2 tablespoons) sugar
  • 5g (1 teaspoon) salt
  • 180ml (3/4 cup) plant-based milk (soy, almond, or oat work great), warmed to lukewarm
  • 60ml (1/4 cup) water, cold
  • 30g (2 tablespoons) vegan butter, melted
• For the Lamination:
  • 225g (2 sticks) cold vegan butter (high-fat content is best), cut into 1/4-inch slices
• For the Filling:
  • 100g (3.5 oz) vegan dark chocolate, cut into batons or use chocolate chips
• For the Egg Wash (Vegan):
  • 2 tablespoons plant-based milk
  • 1 tablespoon maple syrup or agave

Ingredient Notes & Substitutions

• Flour: All-purpose flour works best for this recipe, but you can substitute with bread flour for a chewier texture. If you're using bread flour, you may need to add a bit more liquid to the dough.
• Vegan Butter: The quality of your vegan butter is crucial for achieving those flaky layers. Look for a high-fat vegan butter that's designed for baking. Miyoko's Kitchen Cultured Vegan Butter and Flora Plant Butter are both excellent options. Make sure it's cold! Like, really cold.
• Plant-Based Milk: Any unsweetened plant-based milk will work, but soy, almond, and oat milk are all good choices. Warm it slightly to activate the yeast, but don't overheat it.
• Vegan Dark Chocolate: Use your favorite vegan dark chocolate for the filling. I like to use chocolate with at least 70% cocoa for a rich, intense flavor. You can either cut the chocolate into batons or use vegan chocolate chips.
• Sweetener: Feel free to experiment with different sweeteners such as coconut sugar or brown sugar. Adjust the quantity to your preference, keeping in mind that it affects the overall taste and texture.
• Gluten-Free Option: To make this recipe gluten-free, use a high-quality gluten-free all-purpose flour blend. You may need to add a binder like xanthan gum to help with the structure.

Equipment You'll Need

Before we get started, let's make sure you have all the necessary equipment:

• Stand Mixer or Large Bowl: A stand mixer with a dough hook attachment makes the dough-making process easier, but you can also mix the dough by hand in a large bowl.
• Rolling Pin: You'll need a rolling pin to roll out the dough and create those beautiful layers.
• Parchment Paper: Parchment paper is essential for preventing the pain au chocolat from sticking to the baking sheet.
• Baking Sheet: A large baking sheet is needed to bake the pain au chocolat.
• Sharp Knife or Pizza Cutter: You'll need a sharp knife or pizza cutter to cut the dough into rectangles.
• Pastry Brush: A pastry brush is used to apply the vegan egg wash to the pain au chocolat before baking.
• Plastic Wrap: Plastic wrap is used to wrap the dough while it's chilling in the refrigerator.

Step-by-Step Instructions

Alright, let's get down to business! Here’s how to make these delectable vegan pain au chocolat:

Step 1: Make the Dough

1. In the bowl of a stand mixer, combine the flour, yeast, sugar, and salt. Whisk to combine.
2. Add the warm plant-based milk, cold water, and melted vegan butter to the dry ingredients. Mix on low speed with the dough hook attachment until the dough comes together. Increase the speed to medium and knead for 5-7 minutes, or until the dough is smooth and elastic. If mixing by hand, knead on a lightly floured surface for 10-12 minutes.
3. Form the dough into a ball, place it in a lightly oiled bowl, and cover with plastic wrap. Let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Step 2: Prepare the Butter Block

1. While the dough is rising, prepare the butter block. On a sheet of parchment paper, arrange the cold vegan butter slices in a rectangle, about 6x8 inches.
2. Cover with another sheet of parchment paper and use a rolling pin to flatten the butter slices into a cohesive rectangle. Make sure the butter is still cold and firm. If it starts to melt, place it in the refrigerator for a few minutes.
3. Wrap the butter block in plastic wrap and refrigerate for at least 30 minutes.

Step 3: Lamination

1. Once the dough has doubled in size, gently punch it down to release the air. On a lightly floured surface, roll the dough into a 12x16 inch rectangle.
2. Place the cold butter block in the center of the dough. Fold one side of the dough over the butter, and then fold the other side over, like you're folding a letter. Pinch the edges to seal the butter inside.
3. Rotate the dough 90 degrees. Roll it out again into a 12x16 inch rectangle. Fold the dough into thirds, like you're folding a letter. This is the first turn.
4. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
5. Repeat the rolling and folding process two more times, refrigerating the dough for 30 minutes between each turn. This is crucial for creating those flaky layers!

Step 4: Shape the Pain au Chocolat

1. After the final turn, roll the dough into a 12x18 inch rectangle. Use a sharp knife or pizza cutter to trim the edges and create a neat rectangle.
2. Cut the dough into 6 equal rectangles, about 3x6 inches each.
3. Place a vegan dark chocolate baton or a row of chocolate chips on one end of each rectangle. Roll the dough up tightly, and place it seam-side down on a baking sheet lined with parchment paper.
4. Repeat with the remaining rectangles.

Step 5: Proof and Bake

1. Cover the pain au chocolat with plastic wrap and let them proof in a warm place for 30-45 minutes, or until they have slightly puffed up.
2. Preheat your oven to 375°F (190°C).
3. In a small bowl, whisk together the plant-based milk and maple syrup or agave to make the vegan egg wash.
4. Gently brush the tops of the pain au chocolat with the vegan egg wash.
5. Bake for 20-25 minutes, or until golden brown and flaky.
6. Let the pain au chocolat cool on a wire rack before serving. Enjoy!

Tips for Success

• Keep Everything Cold: I can't stress this enough! Cold ingredients are essential for creating those flaky layers. Make sure your vegan butter and water are ice-cold.
• Don't Overwork the Dough: Overworking the dough will result in a tough pain au chocolat. Mix the dough until it just comes together, and be gentle when rolling it out.
• Be Patient: Laminated dough takes time and patience. Don't rush the process, and make sure to chill the dough for the recommended amount of time between turns.
• Use High-Quality Ingredients: The quality of your ingredients will affect the taste and texture of your pain au chocolat. Use a high-fat vegan butter and your favorite vegan dark chocolate.
• Experiment with Fillings: Feel free to get creative with the fillings. Try adding nuts, dried fruit, or even a layer of vegan Nutella.

Serving Suggestions

These vegan pain au chocolat are delicious on their own, but here are a few serving suggestions to take them to the next level:

• Warm: Warm them up slightly in the oven or microwave for an extra-cozy treat.
• With Coffee or Tea: Pair them with your favorite coffee or tea for a perfect breakfast or afternoon snack.
• With Fruit: Serve them with a side of fresh berries or sliced fruit for a balanced and delicious dessert.
• With Vegan Ice Cream: Top them with a scoop of vegan ice cream for an indulgent treat.

Storage Instructions

• Room Temperature: Store the pain au chocolat in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh.
• Freezer: For longer storage, you can freeze the pain au chocolat. Wrap them individually in plastic wrap and place them in a freezer-safe bag. They can be stored in the freezer for up to 2 months. To thaw, let them sit at room temperature for a few hours or warm them up in the oven.

FAQ

Can I make the dough ahead of time?

• Yes, you can make the dough ahead of time. After the first rise, punch down the dough and wrap it tightly in plastic wrap. Store it in the refrigerator for up to 24 hours. When you're ready to use it, let it sit at room temperature for 30 minutes before rolling it out.

Can I use a different type of vegan butter?

• Yes, you can use a different type of vegan butter, but make sure it has a high-fat content. This will help create those flaky layers.

Can I add other flavors to the dough?

• Yes, you can add other flavors to the dough, such as vanilla extract, almond extract, or citrus zest.

Can I make these gluten-free?

• Yes, you can make these gluten-free by using a high-quality gluten-free all-purpose flour blend. You may need to add a binder like xanthan gum to help with the structure.

Conclusion

So there you have it! A super easy and totally delicious vegan pain au chocolat recipe that will impress your friends and family. Remember to keep your ingredients cold, be patient with the lamination process, and don't be afraid to experiment with fillings. Happy baking, and enjoy!