Croissants are one of the most popular baked pastries in the world, and for good reason!
There is nothing quite like freshly baked croissants... starting from the incredible smell. Then taking that first bite through the crisp and flaky outside layer, into the soft, airy and buttery inside!
Of course it was on the top of the list for me to pair with matcha, but finding a recipe that actually incorporated the matcha into the dough/pastry was hard to come by. Most of the other recipes either just dusted matcha powder on top, or had the croissant dipped in a chocolate matcha mix.
Therefore, I have taken a traditional croissant recipe and incorporated just the right amount of matcha into the dough mix, so that you get just a hint of matcha flavour that pairs amazingly with buttery flavour of the croissant.
These are so addictive, you will have to try and stop yourself from eating them all at once!
Croissant Dough ( 8-10 serves )
- 250g French T55 Flour or all-purpose flour
- 50g cake flour or 40g all-purpose flour+10g corn flour
* cake flour or mixing with some corn flour can lower the gluten of the croissant dough, which helps you knead and fold the dough easier later. If you don't have cake flour or corn flour, don't worry, just use 50g all-purpose flour for your first go!
- 12g heymatcha Premium Culinary Matcha
- 50g confectioners' sugar (70% sweetness of normal sugar)
- 3g salt
- 4g yeast
- 1 egg
- 125g water (we used half milk half water, to add a more milky flavour, depends on your preference)
- 20g unsalted butter (room temperature)
Kneading & Folding
- 120g unsalted butter
- extra flour for dusting
Proofing & baking
- 1 egg
Making croissant dough:
- Combine all of the dry croissant dough ingredients in a medium mixing bowl.
- Add egg and water (or half milk half water if using) to the dry ingredients.
- Mix the ingredients well together and knead it, until the dough gets smooth. You can either knead it with your hands on your kitchen bench like I did. It takes about 20-30 minutes until it gets smooth.
Or you can mix it with the dough hook on your stand mixer. In this way, you mix on low speed for 4 minutes to make sure all the ingredients well mixed, and turn it on medium speed for 8 minutes.
* To tell if the dough is ready, it should be smooth and no flour should remain on your bench or in the mixing bowl. If the mixture is a bit sticky, you may need to dust a little bit more flour. If the mixture won't absorb anymore flour, add just a dash more water. Just make sure, add a little bit at a time.
- Shape the smooth dough into a ball, wrap it with cling warp and leave it in the fridge overnight.
* I did two trials, one stayed in the fridge overnight, and one I put it in fridge for an hour. The one hour dough came out a bit more dense and not as airy. More time in the fridge gives the dough more time to proof.
Making butter layers:
- An hour before you take the croissant dough out from the fridge, cut a 30cm*30cm baking paper to fold a 12cm*12cm square in the middle.
- Place thinly sliced butter in the square, fully fold with the baking paper. Flatten the butter with a rolling pin lightly and even.
- Put the butter in the fridge for an hour.
- Take the croissant dough out of the fridge. Dust some flour at the bottom of the dough and roll it into a square, roughly twice as big as the butter.
- Unwrap and place the butter in the middle of the dough and wrap it. Make sure it's sealed properly.
- With a rolling pin, roll the dough into a 40cm*25cm rectangle.
- Fold one end 1/3 of the way towards the centre, then fold the other end 2/3 of the way toward the centre, so both ends meet.
- Fold the dough in half. Wrap it and leave it in the fridge for 20 minutes.
* The purpose of these steps are to make layers so that your croissants will be airy and fluffy. You can also use your own way to fold it.
REPEAT the last 3 steps (the foldings) TWICE, which makes it a 12-butter-layer dough at the end.(Only show one more folding in the photos below.)
Dividing the croissant dough:
- Take the dough out from the fridge, sprinkle some flour on your dough and roll it to a 40cm*25cm rectangle.
- On the long edge of the dough, make a mark every 7cm.
- Find the centre point between each of these marks and make marks on the other long edge of the dough.
- Line up the marks on both sides and divide the dough into isosceles triangles with pizza cut or bread knife.
- Make a small cut on the bottom end of your triangle.
- Roll the dough from the bottom to the tip. Make sure the tip part is at the bottom of your croissant. Lightly press it to make sure it's attached well.
- Put the shaped croissant on a baking sheet, make sure there's enough space between them while proofing.
Proofing and baking:
- Preheat your oven at 200°C.
- Whisk an egg and thinly coat it on the croissants.
- Lightly cover the croissants with cling wrap or the baking paper just used, proof them at a temperature around 20-30°C. If the room temperature is not ideal, can proof them in your home oven at 30°C for about 45 minutes.
- When they get to 1.5 times bigger in size, put them in the preheated oven at 200°C for about 25 minutes. Check the croissants at about 15minutes, if they get too brown, use a foil paper to cover it.
- When you see the layered and brown top, take them out and let them cool down on a rack.
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