Recipes

Opalys Green Tea Crookies

Package of ingredients to follow step by step

PART A – COOKIES TOPPING

  • Butter 285g
  • Sugar 240g
  • Brown Sugar 240g
  • Eggs 3nos
  • Cookies Flour 555g
  • Salt 8g
  • Baking Powder 15g
  • Hazelnut Nibs 180g
  • Valrhona Blond Dulcey 35% (chopped) 180g

PART B – OPALYS GREEN TEA WHIPPED GANACHE

  • Valrhona White Opalys 33% 100g
  • Dairy Whipping Cream 60g
  • Butter 20g
  • Trimoline Invert Sugar 6g
  • Emerald Green Tea Matcha Powder 4g

PART C – CROISSANT

  • Butterhouse Danish Pastry Sheet

Method

PART A – COOKIES TOPPING

  1. Mix well soften butter, sugar and brown sugar.
  2. Add in eggs slowly and mix until well combined.
  3. Add in all flour, salt and baking powder and mix until the dough is formed.
  4. Add in hazelnut nibs and chopped Valrhona chocolate, mix well.
  5. Sheet the dough into 5mm thickness and cut it to adequate sizes for croissant topping later.

PART B – OPALYS GREEN TEA WHIPPED GANACHE

  1. In a saucepan, bring the whipping cream and Trimoline to boil.
  2. Pour the hot cream mixture over the chocolate and stir gently until it is completely melted and smooth.
  3. Add in butter and green tea powder, mix until well combined.
  4. Allow the mixture to cool down to room temperature.
  5. Once cooled, whip the ganache mixture until it becomes light. Set aside.

PART C – CROISSANT

  1. Measure 4cm along one side of the Danish pastry sheet, mark a spot. Then, measure 2cm along the opposite side. Following the measurement, proceed to cut the Danish pastry sheet into a triangular shape, ensuring that the 2cm mark serves as the guide for the tip of the triangle.
  2. Roll the dough into croissant shape.
  3. Allow the croissants to proof until they have doubled in size. Egg wash.
  4. Cut out the frozen cookies dough and place on the croissant.
  5. Bake at 180C for 18mins.
  6. Remove from oven and allow to cool down.
  7. Pipe the Opalys green tea whipped ganache into the croissant.

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Baking Powder

RM2.93RM15.80
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