PANDAN CROISSANTS

Pandan is a tropical plant that is mainly grown in Southeast Asia, it offers a sweet, aromatic flavour that is often found in Vietnamese & Thai dishes. The leaves, in it’s original form, offers a bright green color, that can be used as a wrapping for street food.

When we first got our hands on pandan, it was a bottle of extract from the grocery store that we put straight into our croissant dough. It gave it a bright green color, and even survived our high temperature baking time, but unfortunately the flavour was lost. So we thought we should start with it’s original form, the pandan leaves. You can find them in the frozen section of a few Asian grocery stores in Calgary. We chopped the leaves and boiled it into the water we use in our croissant dough, the water had a layer of thin oil on top. Unfortunately, t didn’t make much difference in the final product. We then decided to do the same with the milk portion of the dough. The milk tasted grassy, and it was rough on the tongue, it had a light green appearance after a few hours too, so we decided to let it soak overnight.

The dough once again got layered with butter, rolled and shaped into a croissant. This time, the final product had a light tone of vanilla finish after each bite. The color was on point. After some researching on the desserts that are offered in Southeast Asia, we decided we wanted to stuff it with coconut. The final product was born. The Double Baked Pandan Coconut Croissant.