HOMEMADE VEGAN ALMOND CROISSANTS

Homemade vegan croissants 2.0 — with enhanced flavors and butteriness To make traditional French croissants, it takes lots and lots of practice and patience. The passion and love for bread from my partner JB becomes our motivation and determination to perfect our croissant that is crafted with plant-based and natural ingredients. Our devotion to make a vegan version of traditional croissants has driven us to learn the characteristics of each ingredient, the science behind the layers and holes, the control of temperature, the tools to use to get the lamination right. During the process, we learnt that the keys to a beautiful airy croissant mainly come down to the preferment, the quality of flour, and the butter. We started to create our very own recipe of an extra dry cultured vegan butter that is specially used to make croissants. The entire process starting from butter and preferment making, to initial proof of dough, to lamination, to final proof, and then to eventually baking these gorgeous golden flaky goodness, takes up to 3~4 days — Good croissants come to those who wait. :) Enjoy it with salads, fruits, ice-cream, or indulge yourself with a croissant sandwich! Ingredients: Japanese bread flour, Water, Soy Milk, Sugar, Sun-dried sea salt, Preferment dough, Yeast, Homemade vegan butter, Canola oil, Malt syrup, Homemade vegan cream cheese, Almond flakes Almond Marzipan Filling: American almond flour, homemade vegan butter, Glucose Cinnamon Filling: Cinnamon, Cloves, Glucose Homemade vegan butter: Cocoa butter, High protein sugar free soy milk, Odourless coconut oil, Canola oil, Nutritional yeast, Soy lecithin, Additive-free miso paste Homemade vegan cream cheese: Raw whole cashews, Water, Sun-dried sea salt, Canola oil, Non-dairy yoghurt starter Recommended Storage Conditions: Store in fridge for 7-10 days. Store in freezer for 14-20 days. Reheat Method: Preheat oven to 180C. Bake for 2-3 minutes if stored at room temperature, or for 5-8 minutes if stored in fridge or freezer.