HomeRecipesMatcha. Chocolate. Mochi. Croissant. by Vincent Attali

Matcha. Chocolate. Mochi. Croissant. by Vincent Attali

(This article appeared in the Summer 2020 issue of Pastry Arts Magazine)

I love contrasting textures; here you have the chewiness of mochi and the flakiness of a buttery croissant. Desserts should be fun, tasty and visually appealing. Adding a chewy component to the croissant was risky, but if you’re a fan of mochi you’ll be happy!

Yield: Twenty 50g-croissants

Basic Croissant Dough

  • 415 g Sir Lancelot flour (high-gluten)
  • 52 g granulated sugar
  • 9 g salt
  • 10 g instant yeast
  • 40 g melted unsalted butter
  • 229 g whole milk
  • 1 g natural green food coloring powder
  • 7 g match powder
  • 250 g cold unsalted butter (preferably Beurre d’Isigny)
  1. In the bowl of an electric mixer, combine the flour, sugar, salt and yeast and mix at low speed to combine. Add the melted butter and milk and mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat with dough hook for 7 minutes.
  2. Remove 100 g dough from the bowl and set aside (this will be for the matcha dough). Roll remaining dough into a ball and let bulk ferment for 10-15 minutes at room temperature. Meanwhile add green powdered food coloring, matcha and 15 g water to the 100 g dough and mix with dough hook for 3 minutes, until dough has taken on a green sheen. Bulk ferment at room temperature for 10 minutes, then degas, wrap and refrigerate or freeze for several hours.
  3. Punch the plain dough down, then roll or sheet to a 12” x 18” rectangle. Place on half sheet pan and refrigerate overnight or freeze for several hours. When ready to shape the croissants, remove dough and thaw.
  4. Lock in butter, then do two single folds. Let rest 20-30 minutes in freezer, then do one single fold. Let rest a few hours in cooler, then sheet the matcha flavored dough to the size of your paton. Place on top of paton, then sheet down to #3. Cut bands of 6” x 4-1/2”, then cut at an angle to get your triangles. (Or cut 4.5” by 2” rectangles for classic pain au chocolat. Here I used a variation of Daniel Alvarez’s amazing croissant recipe.)

Matcha Mochi Cake

  • 129 g Mochiko sweet rice flour
  • 60 g granulated sugar
  • 1.5 g baking powder
  • 108 g coconut milk
  • 120 g milk
  • 10 g matcha
  1. Mix everything together. Pour 400 g onto an eighth-sized sheet pan lined with Silpat. Bake at 325˚F for 15-18 minutes, or until toothpick comes out clean.

Once cooled, cut into 2” x ½” rectangular inserts for the croissant. Leave frozen until needed.


  • Valrhona Strawberry Inspiration chocolate

Roll croissants by placing a 2” long rectangle of the Matcha Mochi Cake on the dough, then fold and place several feves of Valrhona’s strawberry Inspiration chocolate on the dough. Finish folding. Proof at room temperature. Egg wash if desired, then bake at 375˚F for 8 minutes, then 325˚F an additional 6-8 minutes.

Let cool. 

Pastry Arts Magazine is the new resource for pastry & baking professionals designed to inspire, educate and connect the pastry community as an informational conduit spotlighting the trade.