This recipe blends the buttery, flaky layers of a classic French croissant with the vibrant, earthy flavor of Japanese matcha green tea. It’s an elegant pastry that balances sweetness and umami, perfect for an impressive breakfast or dessert.
Table of Contents
Note: The original recipe text provides instructions for making dough from scratch but omits the specific quantity of all-purpose or bread flour. The list below includes all other specified ingredients. A standard croissant recipe typically uses around 500g of flour for this ratio of ingredients.
Ingredients
For the Dough:
- All-Purpose or Bread Flour (Quantity not specified, see note above)
- Premium Matcha Powder: 20g
- Granulated Sugar: 50g
- Salt: 10g
- Whole Milk (warmed): 300g
- Fresh Yeast: 25g
- Egg Yolks: 2
For Lamination:
- Unsalted Butter (high-fat, European-style): 250g
Optional Add-ins:
- White Chocolate (chopped): 100g
- Citrus Zest (e.g., orange or yuzu): 5g
Step-by-Step Instructions
1. Prepare the Dough:
- In a large bowl, whisk together the flour, matcha powder, sugar, and salt.
- In a separate small bowl, dissolve the fresh yeast in the warm milk, then whisk in the egg yolks.
- Pour the wet ingredients into the dry ingredients. Mix until a cohesive dough forms, then knead on a lightly floured surface for 5-7 minutes until smooth and elastic.
- Cover the dough and refrigerate for 30 minutes to an hour to chill.
2. Laminate the Dough:
- On a lightly floured surface, roll out the chilled dough into a rectangle. Place the block of unsalted butter in the center and fold the dough over to encase it completely.
- Perform a total of three “single folds” (letter folds), resting the dough in the refrigerator for at least 30 minutes between each fold to keep the butter firm.
- After the third fold, wrap the dough tightly and chill it for at least 2 hours, or preferably overnight.
3. Shape and Proof:
- Roll out the final laminated dough into a long, thin rectangle. Cut the dough into long triangles.
- Gently stretch each triangle and roll it tightly from the wide base to the tip to create the classic croissant shape.
- Place the croissants on a baking sheet lined with parchment paper, leaving ample space between them. Let them proof at a warm room temperature for about 2 hours, or until they have nearly doubled in size, feel airy, and jiggle when the pan is shaken.
4. Bake the Croissants:
- Preheat your oven to 200°C (392°F).
- Gently brush the proofed croissants with an egg wash.
- Bake for 15-20 minutes, or until they are puffed, golden brown, and flaky. Let cool on a wire rack.
Tips for Success
- Avoiding Bitterness: Use a high-quality, culinary-grade matcha powder. If you’re sensitive to bitterness, adding white chocolate can provide a pleasant sweetness to balance the flavor.
- Maintaining Vibrant Color: To preserve the bright green matcha color, avoid overmixing the dough and be careful not to over-bake the croissants.
- Visual Appeal: For a professional finish, lightly dust the baked croissants with more matcha powder or drizzle them with melted white chocolate.
Flavor Variations
- White Chocolate & Citrus: Fold finely chopped white chocolate and citrus zest into the dough during the final lamination stage for a sweet and aromatic twist.
- Azuki Bean Paste: Add a thin layer of sweet red bean paste (Azuki) to the triangles before rolling them up for a classic Japanese-inspired filling.
- Almond Cream (Frangipane): Fill the croissants with a rich, nutty almond cream before baking for a decadent treat.
More Topics
- Earthy Mushroom and Thyme Croissant: A Savory Recipe
- Indulgent Bacon and Cheddar Croissant: A How-To Guide
- Mediterranean Spinach and Feta Croissant Recipe
- How to Make Savory Cheese and Herb Croissants
- Classic Ham & Cheese Croissant: A Step-by-Step Recipe
- The Ultimate Guide to Making Classic Butter Croissants
- Gourmet Croissant Panini: A Guide to the Perfect Grilled Sandwich
