Recipes
Opalys Green Tea Crookies
Package of ingredients to follow step by step
PART A – COOKIES TOPPING
PART B – OPALYS GREEN TEA WHIPPED GANACHE
PART C – CROISSANT
Method
PART A – COOKIES TOPPING
- Mix well soften butter, sugar and brown sugar.
- Add in eggs slowly and mix until well combined.
- Add in all flour, salt and baking powder and mix until the dough is formed.
- Add in hazelnut nibs and chopped Valrhona chocolate, mix well.
- Sheet the dough into 5mm thickness and cut it to adequate sizes for croissant topping later.
PART B – OPALYS GREEN TEA WHIPPED GANACHE
- In a saucepan, bring the whipping cream and Trimoline to boil.
- Pour the hot cream mixture over the chocolate and stir gently until it is completely melted and smooth.
- Add in butter and green tea powder, mix until well combined.
- Allow the mixture to cool down to room temperature.
- Once cooled, whip the ganache mixture until it becomes light. Set aside.
PART C – CROISSANT
- 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.
- Roll the dough into croissant shape.
- Allow the croissants to proof until they have doubled in size. Egg wash.
- Cut out the frozen cookies dough and place on the croissant.
- Bake at 180C for 18mins.
- Remove from oven and allow to cool down.
- Pipe the Opalys green tea whipped ganache into the croissant.
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