Eggless Croissant Recipe | Chocolate Croissant | How to make Eggless Croissant
1/4 cup milk (Buy here)
75 grams dark chocolate (Buy here)
1 tsp yeast (Buy here)
1 tbsp milk powder (Buy here)
1 cup flour (Buy here)
75 gms butter (Buy here)
1/2 tbsp yeast (Buy here)
1/4 tbsp baking soda (Buy here)
1/2 tbsp baking powder (Buy here)
1/4 tbsp salt (Buy here)
1/4 tbsp sugar (Buy here)
Take 1 cup of Maida.Add 1/2 Tbsp of sugar and baking powder, 1/4 tbsp of baking soda,
Add 1 tbsp milk powder(optional).
Add 1/2 tbsp dry active yeast, 1/4 tbsp of salt.
Mix Well.
Use 1/4 cup of cold milk to form a dough.
Knead for minute. (Do not over knead).
Add 1/2 Tbsp Butter and knead for another minute.
Cover dough with plastic wrap or in an air tight container
Refrigerate for at least an hour.
Take 75gms of cold butter and cover with another plastic sheet.
Beat slowly and roll into thin sheet. Keep Refrigerated.
Take dough out of refrigerator after 2 hours .Roll it into thick sheet. Sheet should be big enough to wrap the butter slab completely.
Place the butter on the sheet
Wrap the butter slab in the sheet as shown in the image.
Roll into thick sheet
Fold double lengthwise into thirds just like you fold a letter. Now this is the first fold which will give us 3 layers in croissant. Wrap it in a plastic sheet or keep it in air tight container and refrigerate for 2 hours.
Now its time for 2nd roll and fold. While rolling make sure to keep lifting the sheet ignorer to avoid getting butter sticked on the working surface. If you see any air bubbles , pop it out.
fold the sheet. Now this is the second fold which will give us 9 layers in a croissant. For the final fold, keep it refrigerated for at least 4 hours to 8 hours. After waiting patiently for 8 hours, will give it a final roll.
Roll into a rectangle of 25 cm by 15 cm. Cut the edges slightly to make it even . And divide the sheet into two halves. One half will use for chocolate croissant and another for the classic one.
Now take one half , divide into three equal parts.The other half cut into triangular shape.
For chocolate croissant, Put some roughly chopped chocolate in rectangle one
Roll.
Transfer it onto a light greased plate.
Give milk wash. Proof for at least 2 hours.
Heat Kadhai for 10 mins at low temp. Or pre-heat an oven for 15 mins at 210°C. Just before baking second round of milk wash. Cook at low temp for 30-40 mins or in an oven bake for 10-12 mins ar 210°C and then decrease to 175°C and bake for another 10 mins. Allow to come it at room temp and our perfect chocolate croissant are ready to be served .
Now take the triangle shaped sheet , give a small cut at the end in the middle.
Roll
Place them in a plate
Give milk wash. Proof for at least 2 hours.
Bake. Our perfect croissant are ready to be served.
Eggless Chocolate croissant is an eggless version of the traditional croissant recipe. We have made it in two versions, chocolate croissant and the classic croissant
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This recipe is now available in Hindi (हिंदी)
Recipe Video
Recipe Instructions with Images
Take 1 cup of Maida.Add 1/2 Tbsp of sugar and baking powder, 1/4 tbsp of baking soda,
Add 1 tbsp milk powder(optional).
Add 1/2 tbsp dry active yeast, 1/4 tbsp of salt.
Mix Well.
Use 1/4 cup of cold milk to form a dough.
Knead for minute. (Do not over knead).
Add 1/2 Tbsp Butter and knead for another minute.
Cover dough with plastic wrap or in an air tight container
Refrigerate for at least an hour.
Take 75gms of cold butter and cover with another plastic sheet.
Beat slowly and roll into thin sheet. Keep Refrigerated.
Take dough out of refrigerator after 2 hours .Roll it into thick sheet. Sheet should be big enough to wrap the butter slab completely.
Place the butter on the sheet
Wrap the butter slab in the sheet as shown in the image.
Roll into thick sheet
Fold double lengthwise into thirds just like you fold a letter. Now this is the first fold which will give us 3 layers in croissant. Wrap it in a plastic sheet or keep it in air tight container and refrigerate for 2 hours.
Now its time for 2nd roll and fold. While rolling make sure to keep lifting the sheet ignorer to avoid getting butter sticked on the working surface. If you see any air bubbles , pop it out.
fold the sheet. Now this is the second fold which will give us 9 layers in a croissant. For the final fold, keep it refrigerated for at least 4 hours to 8 hours. After waiting patiently for 8 hours, will give it a final roll.
Roll into a rectangle of 25 cm by 15 cm. Cut the edges slightly to make it even . And divide the sheet into two halves. One half will use for chocolate croissant and another for the classic one.
Now take one half , divide into three equal parts.The other half cut into triangular shape.
For chocolate croissant, Put some roughly chopped chocolate in rectangle one
Roll.
Transfer it onto a light greased plate.
Give milk wash. Proof for at least 2 hours.
Heat Kadhai for 10 mins at low temp. Or pre-heat an oven for 15 mins at 210°C. Just before baking second round of milk wash. Cook at low temp for 30-40 mins or in an oven bake for 10-12 mins ar 210°C and then decrease to 175°C and bake for another 10 mins. Allow to come it at room temp and our perfect chocolate croissant are ready to be served .
Now take the triangle shaped sheet , give a small cut at the end in the middle.
Roll
Place them in a plate
Give milk wash. Proof for at least 2 hours.
Bake. Our perfect croissant are ready to be served.
Utensils used in the recipe
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