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Chocolate Croissant Tearer Sharer

Chocolate Croissant Tearer Sharer
Chocolate Croissant Tearer Sharer

This is an easy vegan pastry recipe which is OH SO indulgent, created as a result of our love for pains au chocolat.

The ready-rolled pastry makes it an effortless, deliciously moreish dish, perfect for the morning after. It’s simple to make, impressive to look at (definitely put the fruity bits on top for added wow factor) and just that little bit naughty.

Enjoy the BOSH! Vegan pains au chocolat recipe!

Ingredients
Method

Ingredients

  • 100g dark chocolate
  • 2 1⁄2 tbsp icing sugar, plus extra for dusting
  • 2 x sheets ready-rolled dairy-freepuff pastry
  • 2 tbsp plant-based milk
  • handful strawberries
  • handful blueberries
  • handful raspberries
  • oat or soy cream, to serve

Method

  1. 1.

    Preheat oven to 180°C | Medium saucepan with 3cm water on a medium-low heat | Heatproof bowl | Line a large baking sheet with parchment paper | Pastry brush


    Put the heatproof bowl on top of the saucepan, making sure the bottom of the bowl isn’t touching the water, and reduce the heat to low | Break 75g of the chocolate into the bowl and stir occasionally with a wooden spoon until the chocolate has melted | Pour in the icing sugar, stir to mix it in completely without any lumps and take the pan off the heat


    Lay 1 sheet of puff pastry on to the lined baking sheet | Pour most of the melted chocolate on to the centre of the pastry and spread it out, leaving a 2cm gap around the edges | Lay the second sheet of pastry flush on top (you may want to ask a friend for help) | Gently press the 2 sheets of pastry together all the way round the edges


    With a sharp knife, make 5 evenly spaced cuts into the long edges of the pastry so that they reach about 5cm in from the edges | You should be left with a strip of pastry running down the middle of the sheets that is at least 3cm wide, with 5 flaps of pastry either side


    Cut the remaining chocolate into 10 chunks and place 1 chunk in the middle of each flap of pastry | Roll the flaps over the chocolate chunks, taking care not to cover the middle section, and press them to seal in the chocolate | Brush all over the top with the plant-based milk | Put the baking sheet in the oven and bake for 30–35 minutes, until the pastry is golden and slightly crispy


    Take the baking sheet out of the oven and scatter the fresh berries along the middle section | Drizzle over the remaining melted chocolate | Dust lightly with icing sugar and serve immediately with a little oat or soy cream on the side for people to pour over if they wish