Vegan puff pastry filled with a coffee pastry cream, whipped cream and dusted with icing sugar! They’re too easy and delicious not to make.
Ingredients for the coffee pastry cream
- 30g of caster sugar
- 20g of cornflour / cornstarch
- 10g of finely ground coffee granules
- 250ml of dairy-free milk
- 60g of dairy-free block butter*
- 2 sheets of vegan puff pastry (I use Jus-rol)
- Extra caster sugar (for sprinkling)
- Dairy-free milk (for glaze)
Method (coffee pastry cream)
- Add the sugar, cornflour / cornstarch and finely ground coffee into a bowl. Stir to combine.
- In a small saucepan, heat the milk over low- medium heat until very lightly simmering
- Add about 1/2 of the milk into the dry ingredients. Whisk to combine, pour that mixture back into the saucepan. Whisk to combine.
- Place the pan back onto the heat. Whisk with a handheld whisk until the mixture turns thick. This will take 1-3 minutes. When you stop stirring, the mixture should be bubbling and popping.
- Remove the pan from the heat and add in the butter. Whisk in the butter until it has completely melted and the coffee cream is smooth.
- Pour into a bowl and cover with clingfilm. Make sure the clingfilm is touching the top of the cream, as this will prevent any skin forming on-top of the cream.
- Place into the fridge for 1-2 hours.
- When it’s ready, transfer it to a bowl (it will be jelly-like). Whisk or stir with a stiff spatula until it returns back to being smooth and creamy. You can also do this with an electric mixer / blender. You want it to be smooth, but thick so it will pipe and hold it’s shape.
- Transfer into a piping bag fitted with a star tip nozzle. Set aside.
- Preheat oven to 180°C fan, and line 2 baking trays with greaseproof paper.
- Unfold the puff pastry sheet then lightly dust the top with plain flour. Use a rolling pin, roll the sheet until smooth. Cut pastry sheet into triangles. You should get 5-6 out of each pastry sheet.
- Starting at the wider end, roll each triangle up. Place each croissant seam-side down so that the tip of the triangle is tucked under the rolled croissant.
- Place onto the lined baking tray. Spread them out as they will puff up.
- Brush each croissant with dairy-free milk then sprinkle with some sugar. This helps the pastry turn golden brown and helps with the flakiness.
- Bake for 20-30 minutes, or until they are a deep golden brown. If they’re under baked, the middle could be very doughy, which isn’t what you want!
- Once baked remove from the oven and allow to cool fully before filling.
- Using a serrated knife, slice each croissant in half, horizontally. be careful, as they’re very delicate and flakey.
- Pipe coffee cream into each croissant, along with some dairy-free whipped cream (optional), then place the top of the croissant back on top.
- Finish with a dusting of icing sugar.
To store: Store on a plate in the fridge, uncovered. Best enjoyed day of making. If they’re in a sealed container, they could become too moist, with moisture!
What dairy-free butter to use? My favourite vegan butters are Naturli Vegan Block and Flora Plant Based Butter alternative.
- Prep Time: 1-2 hours
- Cook Time: 30 minutes
- Category: Pastry
- Method: baking
- Cuisine: French
Keywords: vegan coffee pastry croissants, croissants, vegan croissants