Warning: This is not a light recipe whatsoever! It contains a serious amount of margarine and sugar! But you can make them and serve them hot during a brunch gathering on a Sunday morning along with steaming coffee! Then you can work out hard for the rest of the week. And yes… I am seriously in love with these!
250 gr vegan margarine in room temperature
5 cups soft flour (pastry flour)
1 1/2 cup warm water
1/3 cup powder sugar
1/2 t.s salt
250 gr sweet vegan chocolate chips
Using the dough hook attachment of an electric mixer, combine flour, water, sugar and salt and mix for 10 minutes until you have a firm not sticky dough. Let the dough cool for half hour. Half the dough, shape each half as a ball and add 125 gr of margarine to each ball. Knead for quite few minutes until the dough absorbs all the margarine. Cover with cling film and refrigerate for an hour. On a lightly floured surface, roll each dough ball until you have a pastry sheet about 1/2 cm thick . Continue with the other half. Melt the chocolate chips and spread with it both pastry sheets. Fold/roll the sheets and slice the croissants 2 cms thick. Coat with soy milk and bake for 20 minutes @ 180 C/ 350 F
note: you can replace the warm water with warm soy milk and use less or more sugar depending on how sweet you like your pastries.