Mix lukewarm water (40°C), milk, flour, cold butter cubes, salt and yeast (avoiding them touching) in a bowl or dough hook. Knead for 3 minutes at low speed, then 3 minutes at medium speed. Form a ball, cover with cling film and let rest for 24 hours in the refrigerator.
2. Tourage
Spread 125g of butter into a square (14cm) between two sheets of baking paper. Refrigerate. Roll out the dough into a disc (20cm), and place the butter in the center.
Spread into a rectangle (60 cm), fold like a wallet (double turn), cover with film, rest for 1 hour in the fridge. Repeat once with a single turn. Rest for another hour.
3. Shaping & growing
Roll out the dough into a rectangle (25 × 40 cm), cut out 6 triangles (7 × 35 cm). Roll the croissants and place them on a baking sheet. Let them rise for 2 to 3 hours until they double in size. Brush with egg yolk and cream.
4. Cooking
Bake for 20 minutes at 180°C, then for another 5 to 10 minutes after turning the tray, until golden brown.
5. Matcha cream
Heat 250 ml of milk. Beat 2 egg yolks with 50 g of sugar and 20 g of cornstarch. Pour the hot milk over the egg yolks, return to the saucepan, and cook until thickened. Off the heat, add 20 g of butter, 1 tsp of vanilla, and 2 tsp of sifted matcha. Mix, cover with cling film, and refrigerate.
6. Icing
Melt white chocolate in a bain-marie and stir in a little sifted matcha.
7. Finishing
Using a piping bag, fill the croissants with the cream. Dip them in the glaze, then decorate with sesame seeds, matcha, and dried raspberries.
