Posted in Sweets for the Sweet, The Joy of Snacks, The Wonders of Japanese Cuisine

In Which Green Tea Makes Its Way Into One’s Favorite Pastry…

Green Tea Pain au Chocolat

Long-time readers of this blog know that pain au chocolat – also known in this part of the world as a chocolate croissant because it’s essentially croissant dough stuffed with dark chocolate – has long been one of my favorite treats for two reasons: one, because it brings back happy memories of my childhood.  Second, well, it’s chocolate!

So how does a pain au chocolat fan like myself react to this wee beastie I recently found over at JiPan: a green tea pain au chocolat?  Well, to put it quite frankly, I didn’t really know how to react.  However, because the proof of the pudding is in the eating, I went ahead and got myself a bun.

This particular pastry is built in pretty much the same way as a classic pain au chocolat: buttery, flaky croissant stuffed to the gills with a creamy filling and drizzled with dark chocolate.  While the croissant and dark chocolate drizzle stayed the same, the top of the pastry was decorated with a large matcha-infused white chocolate heart and smaller rectangles of the same infused white choc.  The center of the pastry’s top also had a sprinkling of toasted sesame seeds.  Inside, instead of more matcha white chocolate, a matcha-flavored creme patisserie filled up the bun.

Taste-wise, it’s pretty good: the bittersweet, somewhat almondy taste of the green tea got the bite smoothed out of it by the richness of the cream, the buttery flavor of the bread.  Because of this, however, the taste of the white-choc decorations on top got drowned out.  Nevertheless, the addition of the toasted sesame gave it a pleasant nuttiness that offset the overall richness.

I must admit, though, that this little treat still pales in comparison to my favorite pain au chocolat.  However, I also have to admit that I don’t regret trying it.  😀

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Author:

Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended earlier this year. These days, she works for a corporate governance advocacy in Makati. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel.

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