Description
These Vegan Coffee Pastry Croissants feature flaky vegan puff pastry filled with a rich, creamy coffee-flavored dairy-free pastry cream. Perfect for coffee lovers seeking a buttery, indulgent treat without any dairy ingredients. The croissants are lightly glazed and sprinkled with sugar for a golden, crisp finish.
Ingredients
Scale
Pastry and Topping
- 2 sheets of vegan puff pastry (e.g., Jus-rol)
- Plain flour (for dusting)
- Dairy-free milk (for glaze)
- Extra caster sugar (for sprinkling)
Coffee Pastry Cream
- 30g caster sugar
- 20g cornflour / cornstarch
- 10g finely ground coffee granules
- 250ml dairy-free milk
- 60g dairy-free block butter
Instructions
- Prepare the coffee pastry cream: In a bowl, combine the caster sugar, cornflour, and finely ground coffee granules. Stir well to mix the dry ingredients evenly.
- Heat the milk: In a small saucepan, warm the 250ml dairy-free milk over low to medium heat until it just begins to simmer lightly.
- Create the coffee mixture: Pour about half of the warm milk into the dry ingredient bowl and whisk until smooth. Return this mixture to the saucepan with the remaining milk and whisk to combine thoroughly.
- Cook the cream: Place the saucepan back on the heat and whisk continuously for 1-3 minutes until the mixture thickens and starts to bubble and pop, indicating it has reached the right consistency.
- Incorporate the butter: Remove the pan from heat and whisk in the dairy-free butter until fully melted and the coffee cream is smooth and glossy.
- Cool the cream: Transfer the coffee pastry cream into a bowl and cover directly with clingfilm touching the surface to prevent skin forming. Chill in the refrigerator for 1-2 hours until set.
- Whisk the cream: When chilled, whisk or stir the pastry cream with a spatula or electric mixer to restore smoothness and achieve a thick, pipeable consistency.
- Prepare piping bag: Spoon the smooth coffee cream into a piping bag fitted with a star tip nozzle. Set aside.
- Preheat the oven: Heat the oven to 180°C fan (356°F) and line two baking trays with greaseproof paper.
- Prepare the puff pastry: Unfold each vegan puff pastry sheet and lightly dust the surface with plain flour. Roll gently with a rolling pin until smooth. Cut each sheet into 5 to 6 triangles.
- Shape the croissants: Starting at the wider end of each triangle, roll up to the narrow tip. Place each croissant seam-side down, tucking the tip underneath to secure shape.
- Arrange and glaze: Lay the croissants spaced out on the lined trays. Brush each with dairy-free milk and sprinkle with caster sugar for a golden, flaky crust.
- Bake: Bake in the preheated oven for 20-30 minutes until the croissants turn a deep golden brown, ensuring the centers are fully cooked and not doughy.
- Cool and slice: Remove from the oven and let pastries cool completely. Carefully slice each croissant horizontally with a serrated knife to avoid breaking the flaky layers.
- Fill and garnish: Pipe the coffee cream generously inside each croissant. Optionally, add dairy-free whipped cream for extra richness. Replace the tops and finish with a light dusting of icing sugar.
Notes
- Ensure the pastry cream is thick enough to pipe and hold shape; whisking after chilling is essential.
- Use dairy-free butter and milk alternatives to keep the croissants fully vegan.
- Be gentle when slicing cooled croissants due to their delicate, flaky texture.
- For stronger coffee flavor, you can increase the coffee granules slightly, but balance to avoid bitterness.
- The croissants are best enjoyed the same day for optimal flakiness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Keywords: vegan croissants, coffee pastry cream, dairy-free dessert, vegan puff pastry, coffee dessert
