6 Serves
84 Mins
Prepare the croissant dough by folding and chilling as required, then shape into triangles and roll into crescent shapes.
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Vitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
24 µg / 400 µgCalcium
16 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
29 mg / 1,250 mgPotassium
188 mg / 4,700 mgSodium
106 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
1 g / 28 gSugar
8 g / 50 gSaturated Fat
2 g / 20 gCholesterol
12 mg / 300 mgCaffeine
30 mgNet Carbs
23 gAlcohol
0 g
Arrange the shaped dough on a baking sheet and allow to proof in a warm area until doubled in size.
Preheat the oven and bake the croissants until golden brown and flaky.
Whisk together the matcha powder with a small amount of water or glaze base, then drizzle over the cooled croissants.
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