We LOVE French croissants. Pain au chocolat, pain au raisin, pain au anything is a-ok with us, frankly. It's one of the top three things we miss about being vegan. But luckily for us, we've teamed up with Alexis Gauthier, the 'green-fingered vegetable magician' from the plant-based restaurant Gauthier Soho to bring you the answer to all your pastry yearnings. This is an easy, quick vegan croissant recipe that turns out as an amazing vegan alternative to the usually "industrial over-buttered croissant" according to the man himself. Well said, Alexis.
<item-todo-done>500g white flour<item-todo-done><item-todo-done>10g salt<item-todo-done><item-todo-done>50g caster sugar<item-todo-done><item-todo-done>125g plant-based butter<item-todo-done><item-todo-done>125g plant-based yoghurt<item-todo-done><item-todo-done>125ml plant-based milk<item-todo-done><item-todo-done>25g fresh yeast<item-todo-done><item-todo-done>50ml maple syrup<item-todo-done>
<item-todo-done>50ml soy milk<item-todo-done>
Oven at 180°C, when ready to cook | Mixing bowl | Standard mixer | Pastry brush | Baking parchment