Description
These Vegan Pains Au Chocolat With Berries & Chantilly Cream feature flaky golden puff pastry wrapped around rich dark chocolate, served with fresh mixed berries and a light coconut chantilly cream. Perfect for brunch or dessert, they deliver crisp layers, creamy sweetness, and vibrant fruit in every bite.
Ingredients
Units
Scale
- 1 sheet vegan puff pastry (about 250 grams)
- 4 ounces dark chocolate bars, cut into strips (about 115 grams)
- 1 cup fresh strawberries (about 150 grams)
- 1/2 cup fresh blueberries (about 75 grams)
- 1/2 cup fresh raspberries (about 60 grams)
- 1 cup coconut cream, chilled (about 240 milliliters)
- 2 tablespoons powdered sugar (about 15 grams)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the vegan puff pastry on a lightly floured surface and cut into 6 equal rectangles.
- Place a strip of dark chocolate near one edge of each rectangle.
- Roll the pastry tightly around the chocolate and place seam side down on the prepared baking sheet.
- Bake for 15 to 18 minutes until golden brown and puffed.
- Allow the pastries to cool slightly while preparing the chantilly cream.
- In a mixing bowl, whip the chilled coconut cream with powdered sugar and vanilla extract until light and fluffy.
- Serve the warm pastries with fresh strawberries, blueberries, raspberries, and a generous dollop of chantilly cream.
Notes
- Keep the puff pastry cold before baking for maximum flakiness.
- Use high quality dark chocolate for richer flavor.
- Chill the coconut cream overnight for best whipping results.
- Reheat pastries in the oven to maintain crisp texture.
Nutrition
- Serving Size: 1 pastry with berries and cream
- Calories: 340
- Sugar: 18 g
- Sodium: 190 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg