In a small bowl, combine together active dry yeast and warm water. Mix all well and let it sit for 5-10 minutes. Transfer the yeast mixture into a bowl of a stand mixer fitted with a dough hook. Pour in the milk and mix all well for one minute. Gradually, add matcha, flour, sugar, and salt, beating constantly at low speed. Mix well for 5-6 minutes or until a smooth dough forms. If necessary, add some more flour – 2-3 tablespoons. The dough should be elastic and no longer sticky with a consistency of soft butter. Transfer the dough to a lightly floured work surface and knead for a couple of minutes. Tightly wrap with a large piece of plastic foil and let it sit for 35-40 minutes at room temperature.
Meanwhile, in a bowl of a stand mixer fitted with a paddle attachment, combine together softened butter and the remaining two tablespoons of flour. Beat on medium speed for 3-4 minutes, making sure you don't have any lumps (you need a consistency similar to the croissant dough). Transfer the butter mixture to a large piece of plastic foil and wrap tightly molding a rectangle shape – 5''x6'' and about 1'' thick. Refrigerate for 20-30 minutes.
Remove the plastic foil from the croissant dough and place on a lightly floured surface. Roll out to a 10''x16'' rectangle. Place chilled butter at the center of the rectangle and fold in the left side of the dough over the butter block. Using a small kitchen brush, remove any remaining flour from the dough and fold the right side of the dough.
Rotate the dough by 90 degrees to the right. Using a lightly floured rolling pin, gently press the dough into a 10''x16'' shape again. Fold the left and right sides towards the center again creating nice croissant layers. Tightly wrap with plastic foil and refrigerate for 30 minutes. Repeat this process 3 times more, refrigerating for 30 minutes each time. When done, divide the dough into 4 equal pieces. Work with one piece at the time, refrigerating the remaining once until you're ready to use them. This will prevent the butter from melting.
Now, place the dough on a clean surface and roll out into a rectangle. Using a sharp knife, trim off the sides to create clean edges. Mark the dough every 2 inches using a ruler and a knife. Slice the dough into a triangle shape. Sprinkle each triangle with chocolate chips and roll the base towards the tip to create a croissant. Make sure to tuck the tip into a dough so it won't puff up during baking. Place croissants on a large baking sheet lined with parchment paper and let them sit at the room temperature for about 2 hours before baking.
Repeat the process with the remaining dough in the refrigerator. Preheat the oven to 350 degrees F. Lightly brush each croissant with beaten egg and bake for 12-15 minutes. When done, remove from the oven and cool to a room temperature before serving. Enjoy!
Matcha croissants with delicious chocolate filling sound too good to be true. Well, they are too good but also very true.
This, somewhat difficult recipe is a wonderful combination of savory matcha green tea powder and perfectly sweet chocolate chips that melt in your mouth.
It is true that making croissants require skills, patience, and lots of baking experience but these little treats are totally worth it, at least for some special occasions.
Naturally, if you prefer fruity croissant flavors such as sour cherries or strawberries, you can replace the chocolate with some store-bought or homemade jam. The result will be absolutely fantastic!
Optionally, dust your croissants with some powdered sugar and enjoy this French classic with your family and friends.
Nutrition information per croissant: Kcal: 143, Protein: 2.1g, Total Carbs: 12.6g, Dietary Fibers: 0.6g, Total Fat: 9.6g