The first time I tried to make croissants I got a bit ahead of myself. I thought I was pretty good at accomplishing everything else thus far, I just had to be patient.
So when I made the dough and took a solid 24 hours to cool, fold, rollout the dough, fold again and repeat, I thought they would turn out perfect.
But in the midst of it all, i must’ve ripped the dough somewhere in the process and while my croissants baked, the butter melted all over the pan and the croissants turned out very flat.
Fast forward to the other day, I was flipping through Karen Mitchell and Sarah Mitchell Hansens cookbook Model Bakery. I found their croissant recipe and realized its kind of a shortened version of how to make the dough. I figured St. Patricks day was coming up so what better time then now to bake some green croissants
Instead of rolling out a block of butter, this recipe just has you whip the butter in a stand mixer and spread it all over the dough before folding only twice. I kept thinking that this recipe seemed too good to be true. Then when the croissants turned out damn near perfect, I realized this recipe is a keeper.
I added a few modifications I will put below, but if butter and carbs are your thing, this recipe is for you.
I also have a heavy soft spot in my heart for Matcha. It was a bit risky to mix such an earthy tasting thing with such a beautifully carby baked good, but once I mixed the matcha with some white chocolate, the taste completely changes.
Even if you aren’t a fan of matcha, I would seriously consider trying this still. The way the two things pair together, it difficult to describe but they compliment each other so well.
Plus they’re green and so they’re absolutely appropriate for St. Patricks day or just a spring treat in general.
If croissants have been something that intimidate you, I would suggest starting off with this recipe. It’s foolproof.
The dough is really easy to work with, but I also added in a trick I read about where you help the dough rise on its own without a proofing oven. I really was skeptical to try it at first, but when the dough rose to an incredible height after 30 minutes, I was so happy I took that risk.
If you decide to try out this recipe, leave a comment below on how it went. I also love to see how these recipes turn out so tag @twigandberrykitchen on instagram.
Matcha White Chocolate Croissants
These matcha croissants are absolutely a treat. Not just in the way they taste but in how simple they are to make. Whether you're intimidated by making croissant dough or just at a crunch for time, these are perfect to try.
- 3 1/2 cups unbleached all-purpose flour, plus more for sprinkling
- 3/4 cup warm water
- 1/2 cup whole milk (can sub with 2%)
- 3 tablespoons sugar
- 2 tablespoons good butter, plus 1 cup good butter for folding (I love any European butter)
- 2 teaspoons instant yeast
- 1 1/4 teaspoon salt (big fan of Celtic salt over here)
- 2 tablespoons heavy cream
- 2 egg yolks
- 20 ounces white chocolate for melting
- 1 teaspoon coconut oil
- 1 teaspoon matcha
Start off by making the dough. Place the first 7 ingredients in the bowl of a stand mixer with the dough hook, excluding the cup of butter. Let the dough ball form and beat on low speed for about 10 minutes to activate the gluten. Once the dough is formed, let it sit in a warm place with plastic wrap for about an hour.
While the dough sits, place a cup of butter (2 sticks) in the bowl of the stand mixer and beat for about two minutes. You want the butter to still be cold, but just spreadable.
When the dough has risen (It will only rise a little bit) place it on a lightly floured surface and roll it out until you get a 12inx8in rectangle. With the longest side of the dough closest to you, start to spread the butter with a knife (or your fingers) on two thirds of the dough from the left to middle, leaving the last third on the outer right without butter. Once all of the butter is applied, fold the non-buttered side in towards the middle, then the buttered side on top of the non-buttered piece. It will be as if you're folding a piece of paper to fit into an envelope.
Once you've folded the dough, turn the dough so the seam is closes to you. The rectangle should be shortest ends facing the side walls of the room and the top open seam towards you. From there roll the dough again until you've reach a 12x8in rectangle again. Place the dough tightly in plastic wrap and put it in the refrigerator for 30 minutes. Eat a snack while you wait. This allows the gluten to build and the butter to cool again.
After 30 minutes take the dough out of the refrigerator and repeat the folding process another time. Wrap and place it in the refrigerator for 30 more minutes or up to 24 hours.
When you're ready to bake the croissants, preheat the oven to the lowest temperature. My oven gets to 100 degrees but nothing lower. The goal here is preheating the oven to 80 degrees.
To form the croissants, roll the dough to a 12x8in rectangle again, cut the dough in half and place one half in the fridge while you shape the first 8 croissants. Then repeat with the rest of the dough. Wait about 5 minutes so the dough doesn't retract. Then, pull the outer right top corner away from the you two inches and do the same with the bottom left corner. This will make your dough into a parallelogram about 18x8in.
Using a ruler, put tick marks on the bottom of the dough 3 1/2 inch apart, and repeat with the top of the dough. Using a knife or a pizza cutter, slice the dough into triangles. From there, at the widest part of the triangles, put a slit about an inch in length in the middle of the dough. starting from the wide end, start to roll the dough stretching the skinny end away as you roll it, place the tip of the triangle underneath and pinch the two ends of the croissant together, creating a crescent shape. Place on a baking sheet or two with enough space in between as they will double in size as they rise.
Once all of your croissants are formed, turn off the oven and let it air out until it's about 80 degrees. Mix the heavy cream and egg yolks in a bowl. Brush the tops of the croissants with the heavy cream egg mixture. Place the baking sheets in the oven and put an oven safe boiling pot of water on the bottom of the stove. Let the croissants rise about 30minutes to 2 1/2 hours. This is an important step that I always use to help form the best puffy croissants.
After the dough has risen, remove from the oven and preheat the oven to 400 degrees. Brush the tops of the croissants with the heavy cream egg mixture one more time. Place in the oven and bake at least 20 minutes.
Start to melt the white chocolate in the microwave or on the double boiler and add in the coconut oil. This makes the chocolate shiny and perfect for dipping. Once the chocolate is melted, add the matcha. If you want a greener color, add a bit more matcha, 1/2 teaspoon at a time.
Take the croissants out of the oven and let cool on a wire rack. Once cooled, dip into the white chocolate mixture and place on the wire rack while it cools. Once the white chocolate hardens, they are ready to eat (or share).
I will say I am a but disappointed in the sun. I waited to take the photos of the finished product until I woke up in the morning before work. As Michigan weather likes to play with us, the sun never showed and I was stuck taking photos in the gloomy daylight. I decided to share these bad boys with co-workers that day so I didn’t have a chance to take some better photos. However, this just motivates me to make some croissants in the near future, maybe with a Spring theme.
Can we say rose water infused croissants?