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Red Velvet Croissant: New York Sees Red

While we are still happy about donuts, cupcakes, and co., food trends such as rainbow bagels or muggles have not even caught on with us. Now we’re already discovering the next treat on the web – it’s red, greasy, sweet, and outrageously delicious: the Red Velvet Croissant. EAT SMARTER presents the latest food trend from New York.

Velvety red pleasure

Even an ordinary butter croissant is so delicious that you have to treat yourself to it from time to time, even if it’s greasy. The Red Velvet Croissant goes one better: A butter croissant is dyed spectacular red with food coloring and filled with a cream cheese pudding cream.

Because that’s not enough, the sweet puff pastry is topped with red syrup and velvety red velvet cake crumbs. New Yorkers are currently crazy about the new croissant creation and are busy posting pictures online, which they have tagged with hashtags like #soyummy #foodporn #happymonday or #iwillbrushmyteeth.

Who invented it?

New York chef Thiago Silva is known far beyond the city for his unusual cakes, donuts, and croissants. Again and again, he creates new sweet and savory calorie bombs that the residents of the Big Apple pounce on. In addition to crême brulée croissants, Oreo biscuit croissants, or croissants with jam filling and peanut topping, he sells his latest creation, the Red Velvet Croissants, at the Union Fare Café in New York.

How healthy is the Red Velvet Croissant?

Here we have to ask ourselves: How unhealthy is the Red Velvet Croissant? Even an ordinary butter croissant burdens our calorie account with 330 kilocalories and contains 22 grams of fat. The German Society for Nutrition (DGE) recommends consuming no more than 60 grams of fat per day.

With just one Red Velvet Croissant you already consume about half of the daily permissible amount of fat. The sweet cream cheese pudding filling, sugar syrup and cake crumbs on top don’t exactly make the croissant healthier. From a nutritional point of view, the food trend has too much fat, too much sugar, and consequently too many calories – but it’s definitely delicious.

From time to time you should be able to treat yourself to an unhealthy treat. We don’t want all the cute cafes and patisseries to go bankrupt because we don’t eat croissants or cakes anymore! A healthy balance and conscious enjoyment are the keys. We are excited to see the Red Velvet Croissant in Germany for the first time!

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Vegan Croissants: A Recipe Without Butter

Croissants from the bakery are rarely vegan because they contain butter and often eggs. But if you don’t want to do without the French pastries, you can use the following recipe to prepare vegan croissants.

You need a lot of time to prepare the vegan croissants, most of which is resting time for the dough. The actual work takes about an hour.

Vegan croissants: fluffy and delicious

Tip: It is best to cook the dough the night before and leave it in a sealed bowl in the fridge overnight.

Ingredients:

500g flour
60 gsugar
2 teaspoons dry yeast
1 tsp salt
300 mloat milk
250 g vegan butter or margarine

Directions:

In a large bowl, whisk together the flour, sugar, yeast, and salt until you have a smooth batter. Heat the oat milk to about 40°C and stir it into the batter. Knead the dough well again for five to eight minutes.
Cover the bowl of dough with a damp kitchen towel and place in the fridge for 60 minutes. If you prepare the dough the night before: Place the dough in a sealable container and leave it in the fridge overnight.
Roll out the dough into a large rectangle. The rectangle should have straight edges and right angles. It is best to straighten it with your hands.
Cut the vegan butter or margarine into thin, even strips and distribute them in the middle third of the dough. Be sure to leave some space around the edges so the butter doesn’t spill out while baking. Now fold the bottom third up and the top third on top, making three layers.
Laminating for the first time: Carefully roll out the dough into a long rectangle. Press with the rolling pin first, then roll to avoid cracking the dough. Then put the top and then the bottom third in the middle. Wrap the dough in parchment paper or a suitable parchment paper substitute and place in the fridge for an hour.
Second time laminating: Rotate the dough 90° and repeat the process of the previous step. Put the dough back in the fridge for an hour.
Laminate for the third time: Turn the dough 90° again and repeat the whole procedure a third time. Let the dough rest again in the fridge for an hour.
Roll out the dough into a square. Using a sharp knife, cut it in half to create two rectangles. Cut out six triangles per rectangle. Pull each triangle apart slightly and cut a slit (1 cm) down the middle of the wide side. Now pull the two ends of the wide side slightly apart and roll them up towards the opposite tip.
Place the croissants on a baking sheet and cover with a damp kitchen towel. Let the dough rise again for an hour. The croissants should then be about twice as big.
Bake the croissants at 220 °C top/bottom heat for about 15 minutes until golden brown. Your homemade, vegan croissants are ready.

Both sweet and savory go well with the vegan croissants, such as these vegan spreads made from 2 ingredients or fresh jam with pectin as a vegan gelatine substitute. Nut butter or sugar-free pear butter also taste delicious on the vegan croissant. You could also make ham substitute from smoked tofu and enjoy a hearty croissant with vegan cheese.

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