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Description
Enjoy a delicious, gluten-free chocolate croissant made from scratch. This recipe provides step-by-step instructions for creating a flaky, chocolate-filled pastry that caters to gluten sensitivities.
Ingredients
Scale
- 1 cup gluten-free all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon instant yeast
- 1/2 cup milk, warmed
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 4 ounces gluten-free chocolate, chopped
- 2 tablespoons milk, for brushing
Instructions
- In a large bowl, combine the gluten-free flour, cocoa powder, sugar, salt, and instant yeast.
- In a separate bowl, whisk together the warmed milk, melted butter, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until a dough forms.
- On a lightly floured surface, roll out the dough into a rectangle.
- Sprinkle the chopped chocolate over the dough.
- Fold the dough in thirds, like a letter.
- Roll out the dough again and repeat the folding process.
- Cut the dough into triangles.
- Roll each triangle from the base to the tip to form a croissant shape.
- Place the croissants on a baking sheet lined with parchment paper.
- Brush the tops with milk.
- Let the croissants rise for 30 minutes.
- Preheat your oven to 375°F (190°C).
- Bake for 15-20 minutes, or until golden brown.
- Let the croissants cool slightly before serving.
Notes
- Ensure all ingredients are certified gluten-free to avoid cross-contamination.
- For a richer flavor, use high-quality dark chocolate.
- Adjust baking time based on your oven.
- Prep Time: 30 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg