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6 croissants fourrés à la crème au match, nappés de glaçage chocolat blanc matchacroissants fraîchement cuitsCoeur d'un croissant fourré à la crème au matcha

Matcha croissants

Ingredients for 6 Croissants

Croissant Dough

  • 80g of water
  • 50g of milk
  • 10g of fresh yeast
  • 125g of flour T45
  • 125g of flour T55
  • 30g of sugar
  • 5g of salt
  • 25g of butter tournage, chilled and cut in cubes/li>
  • 125g of butter tournage

Matcha pastry cream

  • 450g of milk
  • 150g of sugar
  • 40g of corn starch
  • 3 egg yolks
  • 30g butter
  • one pinch of salt
  • 1 1 teaspoon of vanilla
  • 2 teaspoons of sifted Umami matcha

Matcha White Chocolate Glaze

  • 150g of white chocolate
  • 1 teaspoon of sifted matcha


1. Croissant dough

Heat water to 40°C and add to mixing bowl. Add the milk, both flours, cubed butter, salt to one side of the bowl, sugar to another side of the bowl, and yeast to another side of the bowl.**Do not let the salt and yeast touch each other. Mix on low medium speed for 3 minutes until smooth. Turn to medium speed and continue mixing for another 3 minutes. Shape into a ball, loosely cover with plastic wrap and leave in fridge for up to 24 hours at 4°C.

2. Tournage

1 hour before preparing the dough, take the 125g butter for the tournage. Roll the butter between a sheet of parchment to a 14cm square. Place in fridge. Roll the croissant dough into a 20cm diameter circle. Take out the butter and place in the center of the dough and press down the butter slightly. Fold the dough over the butter, pinching together the seams.

Roll the dough on a lightly floured surface to a 60 cm length rectangle, making sure to keep straight corners and edges. Make a half way mark on the dough. Fold the top dough down to meet the halfway mark, then fold up the bottom of the dough to meet the other half. Then fold the dough in half. Cover with plastic and place the dough in the fridge for an hour. After an hour, roll the dough on a floured surface to a 60 cm rectangle, fold the top of the dough 1⁄3 of the way down, and fold the bottom of the dough over this like a letter. Cover with plastic and place in fridge for an hour.

Bring a skillet of water to a simmer over medium-high heat. Transfer the skillet to the oven and close the door. The steam released inside the oven will create an ideal proofing environment.

On a floured surface, roll the dough to a 25x40 cm rectangle. Then use a sharp knife to cut a 21x35 cm rectangle. Along the 21cm side of the rectangle, cut 7cm strips. Then cut those strips into triangles so that you end up having 6 triangles that are 7x35cm. Starting at the base, roll up the dough keeping the point centered. Place the croissants on a parchment lined baking sheet, leaving room between each dough for them to expand. Place the baking sheet in the oven and let rise for 2 to 3 hours or until they double in size. Prepare the glaze by mixing one egg yolk and a splash of cream. Then using a pastry brush, gently brush the smooth size of the croissants, making sure to avoid the cut side of the dough.

Heat the oven to 180°C, bake the croissants for 20 minutes, then rotate the tray and continue to bake for another 5-10 minutes until they are nice and deeply brown.

3. Matcha pastry cream

Bring the milk to a simmer. In a separate bowl, whisk the yolks, sugar, and cornstarch. Add the simmered milk to the egg mixture while whisking continuously to avoid scrambling the eggs. Then add this mixture back to the pan and cook over medium heat while whisking continuously. Cook on medium heat till the mixture starts to bubbles and thickens. Take off the heat and add the butter, vanilla, and sifted matcha. Whisk till the mixture is smooth and homogeneous. Then strain into a bowl and cover with plastic wrap, making sure to make contact with the cream. Cool in the fridge.

4. Glaze

Melt the white chocolate over a ban marie. Add sifted matcha to the chocolate to make a nice light green color.

5. Assembly

Add the cooled cream to a pastry bag. Make a hole in the side of the croissant and add the cream. Then dip the croissants in the white chocolate halfway. Then sprinkle with sesame seeds, matcha, and dried raspberries.

Bon appétit ! Once again, thanks to Ainsley Stephens for this delicious recipe !