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Vegan chocolate croissants by Julie Jäger

The recipes presented by Julie are produced every day in the workshop of the Bakhaus organic bakery in Musbach. A team of 15 skilled and passionate artisans creates organic breads, pastries and cakes that can be found at Bakhaus partners.

1 Place all the ingredients (except the margarine for laminating) into the bowl of a food processor and knead with the hook for 10 minutes in 1st gear. The yeast can be diluted in lukewarm water beforehand, but this is not absolutely necessary.

2 Take out of the container, place into a shaloow bowl and fold twice 15 minutes apart. Leave the dough to cool for 2 hours in the freezer.

3 Roll out the dough into a 1 cm-thick rectangle and place the margarine onto the rectangle after having softened it with a rolling pin. The dough and margarine must have the same dimensions. Fold the dough over itself "in a wrap" at least twice and leave to rest for at least one hour.

4 Roll out to 3 mm using the rolling pin and cut out 15 rectangles of 80 g each. Arrange the chocolate bars along the edges (lengthwise) and fold the dough over the chocolate. Turn over and place on a plate.

5 Glaze wih soy milk and sugar. Cook for 15 minutes at 180°C.


Viennese pastry is technical; in order to visualize the process, use the help of an online tutorial. Organic margarines: organic Alsan, Naturli, Vitaquell...

Do not use low-fat margarine!

For non vegans, the the recipe works with butter and beurre de tourage for folding (this is a drier butter, containing less water and more fat than normal butter).