The mouthwatering pleasures of being in Japan aren't constrained to the astonishing tea and sushi. Being in the nation joyfully immerses you in the world's broadest assortment of Kit Kat flavors and varieties.
We are living in a time of mashups – think cronut (croissant/doughnut) and and cookie shot (making a cup out of a chocolate chip cookie and drinking milk out of it – genius!) now comes the latest creation from Japan. The Kit Kat Croissant! As the name suggests, they combine classic french pastry pain au chocolate with a twist. They take the ubiquitous Kit Kat bars and put them inside the croissant!
Pronto, one of Japan’s most popular coffeehouses is now selling Kit Kat croissants. While coffee and light fare is what the chain is best known for, it also serves a selection of pastas and pizzas, and at night transforms into a bar with free-flowing alcohol. In other words, Pronto is all about diversifying its offerings, and some of the newest additions to the menu are its Kit Kat croissants.
At the moment, there are three flavors – chocolate, matcha green tea and sweet potato. Each croissant comes with two bars of chocolate of your choosing and can be enjoyed at room temperature or even toasted if you prefer. They are all identically priced at 170 yen (US$1.40) each.
Would it be going too far to say you haven’t lived until you’ve eaten a matcha green tea Kit Kat? It’s certainly not an exaggeration to say you haven’t lived well until you’ve tried Japan’s signature flavor. Thankfully, Pronto is happy to give you the opportunity with the matcha Kit Kat croissant.
The team-up between the English-born candy, French-developed breadstuff, and Japanese tea works incredibly well. It’s not as sweet as the milk chocolate version, and the soothing yet enticing scent of matcha means it’s a treat for your nose and your taste buds alike.
Both types of Kit Kat croissant are available at all Pronto branches from 7 a.m. to 5:30 p.m. Like with many Japanese snacks, they’re only supposed to be around for a limited time. However, Pronto hasn’t set a cutoff date yet, so if enough people keep buying them maybe they’ll get a semi-permanent spot on the menu.
Story and image credit: Rocketnews24.com
Wan't to make your own? Try this Easy Homemade Matcha Croissant Recipe:
7 grams fresh yeast 2 grams instant yeast
15 grams caster sugar
2 grams salt
8 grams milk powder
8 grams Premium matcha green tea powder
115 grams bread flour
45 grams cake flour 40 grams cake flour
40 grams (beaten) egg
20 grams fresh milk
45 grams water (50 grams water in croissant)
20 grams unsalted butter , cut into small cubes , at room temperature
115 grams butter block 4'' x 4' square
- Combine all ingredients except the butter and knead until gluten starts to form . Add in butter and continue to knead until dough is smooth and elastic , about 20 - 25 minutes . Shape dough into a ball then flatten into a rough rectangle . Place dough into the baking sheet and cover with plastic wrap . Chill in the fridge overnight , 8-10 hours
- Roll out dough into a 6 inch square , draw a 4 inch square as a guide (for the butter) and roll the 4 flaps at the sides . The middle of the dough should be thicker.
- Place butter into the center and close all 4 sides. Use the palms of both hands to firmly press down the dough to create a 6-inch square.
- Roll out dough to 12'' x 8'' rectangle and fold this 3 times, just like folding a letter. Rotate dough (you'll have a 4 x 8-inch rectangle after each turn) at 90 degrees. The process of folding and rotating is called '' turning the dough'' .
- Place dough into a baking sheet and cover with plastic wrap . Put in the freezer for 20 minutes .
- Remember to lift or fluff the dough often and dust the work surface and the dough with flour to prevent sticking . Brush off any excess flour off the dough.
- Make the 3 folds 3 times and freeze dough for 20 minutes after each turn.
- As you complete each turn , you'll have 3 layers of evenly stacked dough . Rather than immediately rolling out these layers with back and forth motion , use the rolling pin and press it down firmly onto the length of the dough , creating ridges in the dough as you compact it. Once the dough is pressed down all over, roll the pin back and forth , smoothing out the the ridges as you flatten and roll.
- After the final turn with 4'' x 8'' rectangle. Freeze for the last time.
- Roll out dough to 15 x 8-inch rectangle . Starting at the bottom left corner of the rectangle , make a mark every 3-inches , you'll have 8 pieces 3 x 8-inch rectangle plus 2 scraps .
- Pick one triangle and hold the base with one hand and gently stretch the length with your other hand to elongate it to about 10-inches in length . Place the lengthened triangle on the work surface and roll starting from the base, place in a baking sheet lined with parchment paper.
- Let proof for about 2 hours or until doubled in size.
- Preheat oven to 200°C . Brush each croissant with egg wash . Place baking sheet in the middle rack and immediately lower temperature to 180°C . Bake croissants for 20 minutes .