Croissant [and Pain au Chocolate] dairy-free

croissant and pain au chocolate recipe
One of the biggest differences between Italy and the United States – and all the Anglo-Saxon countries – is breakfast: sweet on the one hand, savoury on the other.
Since I was a child breakfast was sweet by definition [ok my sister and I must confess some breakfast with leftover pizza!]. 
Most of the Italians will agree about croissant and coffee to start the day!

croissant and pain au chocolate recipe
croissant and pain au chocolate recipe
croissant and pain au chocolate recipe

croissant and pain au chocolate recipe and pain au chocolate recipe

40 ml Soy Milk
5 g Yeast
300 g Flour
140 ml EVO
3 Eggs
A pinch of salt
40 g Sugar

To brush: Soymilk

Without the KitchenAid [or any other kitchen robot] I’d probably have been lost. The dough will take away at least 30 minutes. Mix flour, sugar, salt, yeast and milk. Add eggs and continue to knead for 5 minutes. Gradually, increasing the speed, add the oil until the mixture will be very smooth. 
Let rise for at least 3 hours. Mix quickly with your hands [the dough should be very soft] and let stand in the fridge for about 20 hours to let it rise well and solidify. 
At this point, remove from the fridge and roll out, on a floured surface, a base of about 0.5 cm. 
Cut triangles for croissants and rectangles for pain au chocolate. Fill them with whatever you like. 
Let rise for about an hour and a half. Preheat oven at 200C and bake for about 12 minutes. 
Enjoy your breakfast!


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lauraCroissant [and Pain au Chocolate] dairy-free