For gourmet autumn weekends, discover this quick recipe for gluten-free and lactose-free mini croissants filled with vegan chocolate dough.
An ideal snack to enjoy with delight accompanied by tea or coffee...
Ingredients
2 organic puff pastry sheets without butter and without gluten
110 g of JEAN HERVE milk-free chocolate
4 tbsp. at s. rice milk
1 pinch ground cinnamon
Steps
1/ Preheat the oven to 220°C. Mix the chocolate with the milk and cinnamon until you obtain a very smooth cream.
2/ Take the first puff pastry out of the fridge and immediately unfold it on a work surface.
With a wide flexible spatula, spread half of the chocolate cream on the puff pastry, in a very thin and even layer. To cut the dough, give 8 strokes of the pizza wheel in “spokes”.
3/ Take the first triangle, roll it up on itself to form the croissant, then place it on a baking tray lined with baking paper.
Proceed in the same way to roll the other mini-croissants, then bake in the oven.
4/ While cooking, prepare the second batch of mini-croissants with the second dough.
The croissants are cooked when they are well puffed and golden. Serve warm.
