How to Make Matcha-Glazed Croissants

Sarah Ampalloor

Sourdough bread, step aside. The most rewarding baked goods to make in both quarantine and regular life are croissants. This recipe is for jazzed up matcha-glazed croissants. Sure it takes time, but anything worth eating is worth making right.

As a regular customer to the famous Tartine Bakery, I have definitely missed eating perfectly light and crispy croissants between classes. My inner chef (and wallet) has always wanted to bake my own, so when the opportunity presented itself, I did.

Croissants, which are actually Austrian, are the ideal pastry to enjoy with your morning coffee, sliced in half to make a sandwich, or just plain. Defined by their crescent moon shape and buttery, flakey, laminated layers, croissants take a while to make but the process is what makes them uniquely airy and delicious. Poolish is a pre-ferment, like sourdough starter, which contributes both flavor and gluten structure to the dough. The butter block which is folded into the dough creates the lamination, or hundreds of layers, which provides maximum butteriness and flakiness to the pastry. Without further ado, here is the recipe for matcha-glazed croissants that is derived from the legendary Tartine cookbook!

Matcha-Glazed Croissants

Ingredients

  • 1 3/4 and 3/4 cup milk

  • 1/2 and 2 tsp active dry yeast

  • 6 1/4 and 1 1/3 cup flour

  • 1/3 cup sugar

  • 1 tbsp salt

  • 5 sticks butter cool 1 tbsp butter melted

  • 3 egg yolks

  • 2 tbsp heavy cream

  • 2 oz. white chocolate

  • 2-3 tsp. matcha powder

Check out the original post for the full recipe.

Enjoy your hard work!

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