Breakfast pastries are a delicious and sweet way to recharge and prepare yourself for a new day.
We love breakfast and we want to share with you another delicious matcha recipe that could soon become your favourite breakfast choice - Matcha Green Tea Croissant by Bryan Hon aka@bhoncooks.
Bryan is a Malaysian student currently studying in the UK. He is a self-taught baker and cook who learnt his talents when studying abroad.Cooking has been a big passion of his ever since he took up the utensils two years ago.
Bryan is always on the lookout for new desserts to make an attempt to challenge himself, experimenting with more and more difficult recipes. Whenever he finds a dessert he’s comfortable making, he usually tries to personalise the recipe to fit his own preferences, perfecting it in any way he can.
His favourite ingredient to use is matcha powder, because of its popularity among his friends. Currently, Bryan enjoys baking for the people he loves but hopes someday he can introduce his creations to others.
You can visit Bryan and his awesome bakings through hisinstagram.
The below recipe is double matcha-ey with flaky crispy matcha croissants filled with creamy and sweet matcha custard. The ingenious double matcha will definitely satisfy your cravings for this earthy flavor.
The recipe takes quite a long time but is a delight to make. You can bake them on the weekend, and enjoy these green tea croissants for brunch.
Matcha Croissant filled Matcha Custard
Yield: about 16 croissants
- 125ml water, warm
- 7g active yeast, dry
- 235ml whole milk
- 500g plain flour
- 75g sugar
- 1 tbsp salt
- 20g high quality Japanese matcha
- 350g butter, chill
- Egg wash (1 egg + 2 tbsp water)
- Combine the water + yeast for 10 mins to activate it; then add in milk.
- Mix all the dry ingredients; then gradually combine them into the yeast mixture until incorporated.
- Knead for 10-15 mins by hand, or 5 mins with a stand mixture. The dough should be soft and elastic. If it’s too wet or sticky, add one spoonful of flour at a time until you get the appropriate consistency.
- Wrap the dough with cling wrap and set it in the fridge for 1-2 hours.
- Roll butter between 2 sheets of parchment paper into a 1-inch thick square using a rolling pin.
- Cover and chill the butter sheet for about 1 hour or until it’s cold yet still pliable.
- Once the dough is well rested, roll it out into a square 3 times the size of the butter.
- Place butter in the middle of the dough so the corners of the butter square are centered on the sides of the dough.
- Fold the flaps of the dough over the butter to seal it in.
- Roll out the dough encased butter into a long rectangle.
Fold the doughletter style, then cover with cling wrap & refrigerate for 30 mins.
- Repeat steps 10 &11 twice more.
- Divide the dough into 4 portions, then roll each out into a rectangle with the thickness of a two dollar coin.
- Divide the 4 rectangles into 4 long triangles, for a total of 16 triangles.
- Score or cut a notch at the center of each triangle base.
- Roll up from the base to the tip of each triangle, curving it slightly into crescent shape.
- Proof the dough at 24-26.5 ºC for about 30 mins. Not longer as the butter could melt.
- Preheat the oven to 175°C, brushing each croissant with egg wash.
- Bake on a baking sheet lined with parchment paper for 12-15 mins until golden.
- Remove from oven, lett the croissants cool for 15 mins before piping in the custard.
- 6 egg yolks
- 100g sugar
- 30g plain flour
- 50g corn flour
- 10g high quality matcha powder
- 450ml milk
- Beat the egg yolks + sugar until pale and combined.
- Sift in the dry ingredients, whisking until combined.
- Heat the milk in a saucepan until it starts to boil.
- Gradually add the heated milk into the egg mixture while whisking continuously.
- Heat up the mixture in the saucepan while whisking continuously until thick.
- Remove from heat and pour the custard back into a bowl.
- Cover with cling film, and then refrigerate to chill.
- Cut a small 'x' with a knife on the bottom of the croissants.
- Fill a piping bag fitted with a small round nozzle, with the matcha crème pâtissière.
- Pipe the matcha custard into the croissants at the 'x' mark
Toasty, flaky, and fresh! Don’t you want to enjoy this for breakfast? Give them a try!
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