Is Pandan Sourdough Croissants the Ultimate Fusion of French and Asian Flavours?
- My Blue Tea
- Oct 15
- 4 min read
We have "french" Canele and here's another yummy twist with Pandan
Today we’re conquering our fears and making homemade croissants and using a healthier option, sourdough. This is made by our Sourdough Queen, Melya.
A croissant is a French pastry made from puff pastry in a crescent shape. It is a buttery, flaky, viennoiserie pastry inspired by the shape of the Austrian kipferl, but using the French yeast-leavened laminated dough. Croissants are named for their historical crescent shape.
The good news! You need zero fancy equipment and zero special ingredients. If you’re looking for a weekend project, know how to read directions, and crave a fresh homemade pastry (don’t we all?), then stick around. You’ll be rewarded with the BEST treat ever!!!
Pandan Sourdough Croissant recipe:
Ingredients :-
• 200g Petra 6384 + 50g bread flour
• 5g instant yeast
• 5.5g salt
• 5g milk powder
• 1 tspn of @my.blue.tea Pandan Liquid extract
• 30g sugar
• 130g milk (or water and milk, or just water)
• 20g softened butter
• 130g butter block
Pandan Sourdough Croissant
Method :
Day 1
1. Mix everything except for butter block. Hand knead for for 12 passes (2-3 min) until smooth window pane.
2. Proof for 45 to 60 min until at least double in size. Degas and refrigerate overnight.
3. Make butter block (15cm x 20 cm). Refrigerate.
Day 2
4. Degas and freeze the dough to 32F (0C).
5. English Lock-in. Roll dough out to 15cm x 25cm. Align the butter block to one end of the dough so that it covers 4/5 of the dough. Stretch and fold 1/5 of the dough to cover half of the butter block. Fold the remaining 2 layers of dough and butter over dough layer. Insert a cut in the creases of the fold.
6. Roll out to 15cm x 50cm. Trim edges, 3-fold. Roll out to 1 cm. Insert cut in creases. Refrigerate 1 hour.
7. Roll out to 15cm x 50cm. Trim edges, 2-fold. Roll out to 1 cm. Insert cut in creases. Refrigerate 1 hour.
8. Roll out to 30cm x 30-35cm (3-4mm thickness). Freeze for 60 minutes.
9. Defrost room temperature for 5 minutes. Cut and refrigerate triangles (10cm x 30 cm) for 30 min. Shape, eggwash (egg white only)
10. Proof at 80F until jiggly for 2-2.5 hours with warm water bath in oven.
11. Egg wash again, bake at 425F for 10 min, 375F for 15 min
How about giving it a further twist, making a savoury Croissant with either Rendang or Sambal Anchovies?
A note of appreciation to Caleb for the steps to making a great croissant came from his method. More tips below or follow him on his Instagram - cheatdaycooking --> Let's give 532 a try. 100% hand laminated. Fun fact, 532 is an atypical way of creating the same number of layers as 343. Both are 25 layers. Although I'm not certain that 532 generates less recoil than 343, but it does create less waste because it's easier to roll out the dough when the final fold is a 2 instead of a 3. For the 2-fold, I simply cut the dough in half and stacked them.
Do follow Melya on her instagram, for you'll be amazed with her Rendang Sourdough - https://www.instagram.com/melscooksnbakes/Natural Pandan Croissants in Perth with MyBlueTea
If you aren't game to bake this, head on to Zonts Bakehouse in Perth their Pandan Croissants and Pandan Latte is to die for. They have a lot of varieties of croissants ie red velvet white chocolate, Apple Crumble croissant wheel, Apple Crumble croissant wheel and Continental Croissant Sandwich filled with Salami, Mortadella, Spinach, Double Cheese and in house marinated Roasted Red Capsicum! We can't wait to be heading to Perth. Zonts Bakehouse is located 2/228 James Street, Northbridge, WA.
Enjoy your Pandan Croissant either Pandan Green Tea or Jasmine tea it will be great tea pairing when you have a sweet and delicate desserts, perfect for this Pandan croissant recipe.
About Melya Suryanto
THE MORE I BAKE, THE MORE I FALL IN LOVE WITH…
My name is Melya Suryanto and I fell in love with baking Sourdough during Covid in 2020. I spent hours and hours in the kitchen preparing the dough only for bread to fail when I baked it. So I went looking for a solution and I found it in my home town Semarang, Indonesia. I collaborated with a company specialising in cast iron manufacturing and got them to make 2 cast iron pans that have all the perfect attributes in shape, features and material to cook the perfect Sourdough loaf every time.
Stay tuned for this awesome recipe. Another winning recipe by Melya.
Some extra notes from Sally's Baking recipe
What is Laminated Dough?
Laminating dough is the process of folding butter into dough many times, which creates multiple alternating layers of butter and dough. When the laminated dough bakes, the butter melts and creates steam. This steam lifts the layers apart, leaving us with dozens of flaky airy buttery layers.
Just like we do when we make a croissant bread loaf, we’re going to laminate the dough 3 times, which will create 81 layers in our croissants. Yes, 81! Let me paint that picture for you.
Start with dough, butter layer, dough = 3 layers
Roll it out and fold it into thirds = 9 layers
Roll that out and fold it into thirds = 27 layers
Roll that out one last time and fold it into thirds = 81 layers
So we’re only laminating the dough 3 times, but that gives us 81 layers. When the croissants are rolled up and shaped, that’s one 81 layer dough rolled up many times. So when you bite into a croissant, you’re literally biting into hundreds of layers.
Isn’t that SO COOL???
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