Croissant vegano de almendras (fácil, sin levadura)

This is my recipe for sweet, crispy vegan almond croissant pastry, a cross between almond croissants and brioche. I’m French and I love a classic French almond croissant. What I love the most is not the puff pastry, it’s the almond filling. Since I love a quick and easy sweet treat, I wanted to find a way to make almond croissants without making a complicated and time-consuming vegan puff pastry. This is my way of enjoying almond croissant flavors in menos de 30 minutos!

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I love anything almond, but there’s something in traditional French baking called frangipane, a sweet almond cream traditionally made with almond flour, butter, and sugar. It has a strong almond taste that is typical of French King’s Cakes, almond croissants, or pastel de almendras.

These almond croissant pastry are buttery, crunchy on the outside with that sweet moist almond paste filling that tastes almost like marzipan. The crunchy toasted sliced almonds on top along with powdered sugar bring out all the flavors of a classic almond croissant but with a pastry shortbread texture. It’s a mix between a almond croissant and a cookie, and totally inspired by my gluten-free almond croissant cookies!

Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.

Croissant vegano de almendras

These Vegan Almond Croissant Pastries are delicious yeast-free treats with a classic French almond croissant taste that only takes 30 minutes to make.

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Tiempo de preparación: 10 minutos minutos

Tiempo de cocción: 20 minutos minutos

Tiempo Total: 30 minutos minutos

Curso: Aperitivo, Guarnición

Tipo de cocina: American

Porciones: 16 pasteles

Calorías: 284.4 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

1x2x3x

Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ 3 ½ tazas de Harina - (nota 1)
• ▢ 4 cucharaditas de Levadura en polvo
• ▢ 1-⅓ tazas de Leche De Soja - (nota 2)
• ▢ ⅓ taza de Mantequilla derretida sin lácteos (sin sal) - (nota 3)

Almond Paste Filling

• ▢ 1 ½ taza de Harina de almendra - (nota 4)
• ▢ ½ taza de Azúcar de caña sin refinar - (nota 5)
• ▢ 6 cucharadas de Mantequilla derretida sin lácteos (sin sal)
• ▢ 1 cucharadita de Extracto de almendra

Toppings

• ▢ ⅓ taza de Almendra Rebanada
• ▢ 2 cucharadas de Mantequilla derretida sin lácteos (sin sal) - to brush on top

Instrucciones para la impresión en alta definición

• Preheat the oven to 350 °F (180 °C). Line a large baking sheet with parchment paper. Slightly oil paper. Set aside.
• In a large bowl, add the flour, and baking powder. Whisk to combine.
• Add the soy milk, melted, cooled, and vegan butter.
• Usa una espátula de goma para mezclar los ingredientes. Cuando empiece a costar remover, enharina ligeramente tus manos y amasa la masa hasta formar una bola.
• Deja reposar la masa durante 10 minutos.

Pasta de almendra

• Meanwhile, prepare the almond paste filling. In a large bowl, stir almond flour, sugar, almond extract, and melted, cooled vegan butter until it forms a paste that is a bit sticky, and easy to roll into small balls. If too dry, add 1-2 teaspoons of water to bring together. Set aside.
• Lightly add flour to the benchtop, release the pastry dough made before, and sprinkle some extra flour on the top of the dough.
• Roll the dough into a 12.5-inch x 10.5-inch rectangle. Divide the rectangle in half from the smaller sides using a pizza cutter. Then, cut out triangles – see pictures above above.

Assembling the croissant

• Bring one of the triangle in front of you and roll it again to spread it out, making sure the larger base of the triangle is wide enough to form a lovely croissant shape.
• Grab 1 tablespoon of almond paste from the previous bowl, roll it into a small cylinder that is less wide than the larger sides of the triangle so it fits in.
• Place the almond paste at the bottom part of the triangle – opposite to the pointy bit and start rolling to form a croissant shape.
• Place each prepared almond croissant pastry onto the baking sheet, leaving a thumb of space between each.
• Brush the top with almond milk and press a few sliced almonds on top of each croissant.
• Bake for 25 minutes or until golden brown on top.
• Remove from the oven and immediately brush the top with melted vegan butter.
• Cool down on a wire rack. When they reach room temperature, dust some powdered sugar on top.

Notas

notas 1Para una versión sin gluten, utilice mi receta. Guía de conversión a una dieta sin gluten.

notas 2: I use soy milk because its high protein content makes the dough come together perfectly and cook evenly. You can use other plant-based milk if you prefer.

notas 3: You can use melted vegan butter or any margarine you like. 

notas 4: For an almond croissant, you have to use almond flour! You might be able to swap it for hazelnut flour for a hazelnut croissant. Don’t swap for coconut flour.

notas 5: I used classic sugar, but you can use any kind of refined or unrefined sugar, like coconut sugar.

Almacenaje: You can store these pastries for up to 4 days in an airtight container. They can also be frozen for up to 3 months in ziploc bags. 

 

 

Modo horno: Yo uso el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

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Nutrición

Servicio: 1croissant | Calorías: 284.4kcal | Carbohidratos: 29.7g | Proteína: 6.5g | Grasa: 16.2g | Grasa saturada: 2.3g | Grasa poli-insaturada: 3.4g | Grasa monosaturada: 5.2g | Grasas trans: 1.7g | Sodio: 191.1mg | Potasio: 71.5mg | Fibra: 2.1g | Azúcar: 7.3g | Vitamina A: 77.9IU | Vitamina B12: 0.2pg | Vitamina C: 1.4mg | Vitamina D: 0.2pg | Calcio: 118mg | Hierro: 0.9mg | Magnesio: 12.4mg | Fósforo 58.2mg | Zinc: 0.4mg

Ingredientes y sustituciones

You only need 8 ingredients for this recipe. It’s not as simple as my Galletas de plátano con 3 ingredientes, but it’s easier to make than you think!

• Harina – You need classic all-purpose flour. For a gluten-free version, use my Guía de conversión a una dieta sin gluten. You also can’t use self-rising flour as it contains too much baking powder for this recipe.
• Levadura en polvo – Necessary for the little rise you need.
• Leche De Soja – I prefer soy milk for most baking recipes because it contains plenty of protein, making it bring a good texture and binding. You can however, use other plant-based milk if you prefer.
• Mantequilla vegana – Any type of vegan butter alternative works.
• Harina de almendra – To make the almond paste, you need almond flour.
• Sugar – I used classic table sugar, but you can also use unrefined coconut sugar instead.
• Extracto de almendra – For a stronger almond flavor.
• Almendra Rebanada -To decorate on the top.

How To Make Vegan Almond Croissant Pastry

I’ve included all details in the recipe card below, but here are pictures of the most important steps to make sure you make them perfectly. Scroll just below for my tips!

1. Almond croissant dough ingredients in a bowl.

2. Croissant dough into a ball.

3. Flattened croissant dough (10 x 12 inches).

4. Cutting the croissant dough into triangles

5. Almond paste ingredients in a bowl.

6. Almond paste combined.

7. Log of almond paste on a dough triangle.

8. Rolling a croissant pastry from the wide side.

9. Rolled croissant pastry on a baking sheet.

10. Decorated almond croissant pastries.

Consejos de repostería de Carine

1. Rest the dough for 10 minutes after forming the ball. It relaxes the dough and makes it softer and easier to roll.
2. Roll a perfect rectangle to cut out nice triangles from it that all have the same size.
3. Cut the triangles with a pizza cutter for better cutting and shape them equally. See pictures just above to see how I cut the dough.
4. Roll each triangle de nuevo before filling them. The goal here is to extend the dough – you want a long thin pointy triangle and a large base so you can fit the almond filling and roll it a nice croissant. If the dough is too thick and the triangle too small, it won’t roll into a croissant,
5. Roll the almond paste filling into a cylinder that is way smaller then the triangle base or the filling runs out as the croissant bakes in the oven. Have a look above to see how I do it.
6. If the almond paste is too dry, adjust it simply agregando agua. It should be sticky and easy to roll into ball or cylinder. If it’s too sticky, oil your hands before rolling.
7. Press sliced almonds on top of the croissant to stick them into the dough. This ensures the almonds hold onto the dough after baking.
8. Brush the warm croissants with melted vegan butter after cooking for an extra buttery flavor that mimics traditional croissants.
9. Almacenar en un recipiente hermético at room temperature for up to 4 days. They harden in the fridge. They would still be good in the fridge, but I prefer them at room temperature.

More Baking Recipes with Almonds

Galletas de croissant de almendra

Galletas de plátano con harina de almendras

Receta de pastel de harina de almendras sin huevos

Galletas de harina de almendras con huella dactilar