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Flaky Vegan Pains Au Chocolat Recipe Perfect for Berry Topped Breakfast

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This flaky vegan pains au chocolat recipe delivers golden, crisp pastries filled with rich dark chocolate and topped with fresh berries and smooth vegan chantilly cream. Perfect for a special breakfast or brunch, it offers indulgent layers without dairy or eggs.

Ingredients

Scale
  • 3 1/4 cups (410g) all-purpose flour
  • 1 1/4 cups (280g) vegan butter, cold and cubed (recommend Earth Balance or Miyoko’s)
  • 3/4 cup (180ml) cold water
  • 2 tbsp (25g) granulated sugar
  • 1 tsp salt
  • 1 tbsp apple cider vinegar
  • 6 oz (170g) high-quality vegan dark chocolate bars or chips (70% cacao or higher)
  • 1 cup (240ml) full-fat coconut cream, chilled overnight
  • 2 tbsp powdered sugar
  • 1 tsp pure vanilla extract
  • 1 cup (150g) fresh mixed berries (strawberries, blueberries, raspberries, or blackberries)
  • Powdered sugar for dusting (optional)

Instructions

  1. Make the dough: In a large bowl, whisk together flour, sugar, and salt. Add cold cubed vegan butter and mix with a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized bits. Do not overmix. (10 minutes)
  2. Add liquids: Mix cold water and apple cider vinegar, then gradually add to flour mixture. Stir gently until a shaggy dough forms. Turn onto lightly floured surface and knead just until smooth, about 1-2 minutes. Wrap in plastic wrap and chill for at least 1 hour. (15 minutes prep + chilling)
  3. Roll and fold to create layers: Roll chilled dough into a 12×16-inch rectangle. Fold bottom third up, then top third down like a letter. Rotate dough 90 degrees and repeat rolling and folding 2 more times, chilling 20 minutes between folds if butter softens. (30-40 minutes total)
  4. Shape pains au chocolat: Roll dough into 16×20-inch rectangle and cut into 4×5-inch rectangles. Place a strip or chunk of dark chocolate at edge of each piece, then roll up tightly, sealing edges underneath. (15 minutes)
  5. Proof and bake: Place rolled pastries on parchment-lined baking sheet. Let rest at room temperature for 30 minutes to puff slightly. Preheat oven to 400°F (200°C). Brush tops lightly with plant-based milk for golden finish. Bake 18-22 minutes until puffed and golden brown. (40-45 minutes)
  6. Prepare chantilly cream: While pastries bake, scoop chilled solid coconut cream into bowl. Whip with powdered sugar and vanilla until soft peaks form. Chill until serving. (10 minutes)
  7. Serve: Let pains au chocolat cool on rack for 10 minutes. Arrange on platter, top with fresh berries and dollops of chantilly cream. Dust with powdered sugar if desired. Enjoy warm or at room temperature. (5 minutes)

Notes

Keep vegan butter cold during folding to ensure flakiness. Chill dough between folds if butter softens. Use bar chocolate for better melting and less mess. Chill coconut cream overnight and whip only the solid part for chantilly cream. Proof pastries before baking for light texture. Store leftovers in airtight container at room temperature up to 24 hours or refrigerate. Reheat gently in oven, avoid microwave to maintain flakiness. Dough and shaped pastries can be frozen; bake from frozen adding 5-8 minutes.

Nutrition

Keywords: vegan pains au chocolat, flaky vegan pastry, vegan breakfast, vegan brunch, dairy-free pastry, vegan chocolate pastry, vegan chantilly cream, berry topped pastry

Find it online: https://swooshspice.com/flaky-vegan-pains-au-chocolat-recipe-perfect-for-berry-topped-breakfast/