Веганский миндальный круассан (простой рецепт, без дрожжей)

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 менее 30 минут!

Содержание

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I love anything almond, but there’s something in traditional French baking called Франжипан, 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 миндальный торт.

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!

Полный рецепт находится чуть ниже, но не пропустите все мои советы, которые вы найдете дальше, включая варианты замены ингредиентов, мои кулинарные рекомендации и пошаговые фотографии!

Веганский миндальный круассан

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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Время подготовки: 10 минут мин

Кук Время: 20 минут мин

Общее время: 30 минут мин

Курс: Закуска, Гарнир

Кухня: американские

Количество порций: 16 выпечка

Калории: 284.4 килокалория

Автор: Карин Клодпьер

Режим приготовленияНе допускайте потемнения экрана

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Ингредиенты:

Обычные США – Метрика

• ▢ 3 ½ чашки Мучной - (примечание 1)
• ▢ 4 чайные ложки Выпечка порошок
• ▢ 1 ⅓ чашки Соевое Молоко - (примечание 2)
• ▢ ⅓ чашку Растопленное безмолочное сливочное масло (несоленое) - (примечание 3)

Almond Paste Filling

• ▢ 1 ½ чашку Миндальная мука - (примечание 4)
• ▢ ½ чашку Нерафинированный тростниковый сахар - (примечание 5)
• ▢ 6 столовые ложки Растопленное безмолочное сливочное масло (несоленое)
• ▢ 1 чайной ложки Экстракт миндаля

Начинка

• ▢ ⅓ чашку Нарезанный миндаль
• ▢ 2 столовые ложки Растопленное безмолочное сливочное масло (несоленое) - нанести сверху

инструкции

• 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.
• Use a rubber spatula to stir and bring the ingredients together. When it starts to be difficult to stir, lightly flour your hands and knead the dough to bring it together into a dough ball.
• Set the dough aside for 10 minutes.

Миндальная паста

• 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.

Заметки

Примечания 1Для безглютенового варианта используйте мой рецепт. руководство по переходу на безглютеновую диету.

Примечания 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.

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

Примечания 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.

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

Память: 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. 

 

 

Режим духовки: Я использую режим принудительной вентиляции (конвекции). Если вам необходимо использовать обычный режим, я рекомендую повысить температуру на 15°C (25°F). Время выпечки должно остаться тем же, но может потребоваться на несколько минут больше.

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Питание

Обслуживание: 1круассан | Калории: 284.4килокалория | Углеводы: 29.7g | Белок: 6.5g | Жир: 16.2g | Насыщенный жир: 2.3g | Полиненасыщенные жиры: 3.4g | Мононенасыщенные жиры: 5.2g | Транс-жиры: 1.7g | Натрий: 191.1mg | Калий: 71.5mg | волокно: 2.1g | Сахар: 7.3g | Витамин А: 77.9IU | Витамин B12: 0.2Pg | Витамин С: 1.4mg | Витамин D: 0.2Pg | Кальций: 118mg | Железо: 0.9mg | Магний: 12.4mg | Фосфор: 58.2mg | Цинк: 0.4mg

Ингредиенты и замены

You only need 8 ingredients for this recipe. It’s not as simple as my Банановое печенье из 3 ингредиентов, but it’s easier to make than you think!

• Мучной – You need classic all-purpose flour. For a gluten-free version, use my руководство по переходу на безглютеновую диету. You also can’t use self-rising flour as it contains too much baking powder for this recipe.
• Выпечка порошок – Necessary for the little rise you need.
• Соевое Молоко – 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.
• Веганское масло – Any type of vegan butter alternative works.
• Миндальная мука – To make the almond paste, you need almond flour.
• Сахар – I used classic table sugar, but you can also use unrefined coconut sugar instead.
• Экстракт миндаля – For a stronger almond flavor.
• Нарезанный миндаль -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.

Советы Карин по выпечке

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 снова 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 добавление воды. 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. Хранить в герметичном контейнере 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

Миндальные круассаны

Банановое печенье из миндальной муки

Рецепт миндального пирога без яиц

Печенье с отпечатком пальца из миндальной муки