🥐 Matcha Croissant with Cream Filling

🧾 INGREDIENTS (Makes ~6 croissants)

🔹 Dough

• 250 g bread flour
• 30 g sugar
• 5 g salt
• 5 g instant yeast
• 140 ml milk (cold)
• 20 g butter (softened)
• 1–2 tsp matcha powder

🔹 Butter Layer (for lamination)

• 150 g unsalted butter (cold, for folding layers)

🔹 Matcha Cream Filling

• 200 ml heavy cream
• 40 g sugar
• 1 tsp matcha powder
• 100 g cream cheese (optional, richer taste)

🔹 Egg Wash

• 1 egg + 1 tbsp milk

🔥 INSTRUCTIONS

Step 1: Make Dough

1. Mix flour, sugar, salt, yeast
2. Add milk + butter + matcha
3. Knead until smooth
4. Chill dough for 1–2 hours

👉 Dough must be cold for lamination

Step 2: Laminate (Create Layers)

1. Flatten dough into rectangle
2. Place cold butter slab inside
3. Fold and roll → repeat 3 times

👉 This creates flaky croissant layers 🥐

Step 3: Shape Croissants

1. Roll dough thin
2. Cut into triangles
3. Roll into croissant shape

👉 Chill again 30–45 minutes

Step 4: Proof

• Let rise at room temp ~1.5–2 hours
  👉 Should look puffy but not overproofed

Step 5: Bake

• Brush egg wash
• Bake at 180°C (350°F) for 18–22 minutes

👉 Golden outside, flaky inside

Step 6: Make Matcha Cream

1. Whip cream + sugar + matcha
2. Add cream cheese (optional)
3. Whip until thick

Step 7: Fill Croissant

1. Cut or poke hole in croissant
2. Pipe cream inside

👉 “lava effect” when cutting 😮‍🔥

💡 PRO TIPS

🥐 Perfect Layers

• Keep butter & dough cold at all times
• Roll evenly → clean layers

🍵 Matcha Flavor

• Use high-quality matcha → color đẹp + ít đắng

✨ Bakery Look

• Dust matcha powder on top
• Slight crack = đẹp kiểu artisan

⚠️ COMMON MISTAKES

• ❌ Butter melts → no layers
• ❌ Overproof → croissant collapse
• ❌ Dough too warm → sticky mess

📊 CALORIES (approx)

• ~300–400 kcal per piece