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Matcha Almond Croissants Recipe

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4.3 from 61 reviews

These Matcha Almond Croissants combine flaky, buttery croissants with a vibrant matcha-infused almond frangipane filling. Brushed with simple syrup for extra moisture and topped with sliced almonds, they bake to a golden, crispy perfection and are dusted with powdered sugar for a delightful finishing touch. Perfect for breakfast, brunch, or an elegant treat with tea or coffee.

Ingredients

Simple Syrup

  • 100 g granulated sugar
  • 100 g water

Matcha Frangipane

  • 115 g unsalted butter, softened to room temperature
  • 100 g almond flour
  • 60 g powdered sugar
  • 1 tablespoon matcha powder, ceremonial grade or high quality culinary grade
  • ⅛ teaspoon salt
  • 2 large eggs, room temperature

Croissants

  • 4 croissants
  • Sliced almonds, for topping
  • Powdered sugar, for dusting

Instructions

  1. Prepare Simple Syrup: In a small saucepan, combine the granulated sugar and water. Heat over medium heat, stirring continuously until the sugar is fully dissolved. Once dissolved, remove from heat and transfer about one-third of the syrup to a small bowl to cool for immediate use. Store the remaining syrup in a clean container in the fridge for up to 2 weeks.
  2. Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
  3. Make Butter Mixture: In a medium mixing bowl, use an electric hand mixer to beat the softened butter until creamy, about 3 minutes. Add almond flour, powdered sugar, matcha powder, and salt. Mix on low speed until all ingredients are evenly combined.
  4. Incorporate Eggs: Add the eggs one at a time to the butter mixture, beating well after each addition until the frangipane is smooth and creamy. Transfer the mixture to a piping bag and snip off the tip.
  5. Slice Croissants: Cut each croissant in half lengthwise and place the bottom halves on the prepared baking sheet.
  6. Brush with Simple Syrup: Using a pastry brush, coat both the cut sides of the croissant halves lightly but evenly with the reserved simple syrup to add moisture and sweetness.
  7. Pipe Filling: Pipe a generous amount of the matcha frangipane onto the bottom half of each croissant. Save some of the filling to pipe on top later.
  8. Assemble Croissants: Place the top halves of the croissants over the filling. Then pipe a line of frangipane across the top of each assembled croissant.
  9. Add Toppings: Press sliced almonds onto the piped frangipane topping for texture and flavor.
  10. Bake: Place the baking sheet in the preheated oven and bake the croissants for 25 to 30 minutes, or until they turn golden brown and become very crispy.
  11. Cool and Finish: Remove from oven and let the croissants cool on the baking sheet on a wire rack for at least 10 minutes. Once cooled slightly, dust with powdered sugar using a fine mesh sieve. Serve warm or at room temperature.

Notes

  • The simple syrup recipe yields more syrup than needed for this batch of croissants. The extra syrup can be refrigerated for up to 2 weeks and used for additional batches, different flavor variations, or as a sweetener for beverages and cakes.
  • You can halve the simple syrup quantities to match a smaller batch if preferred.
  • Using ceremonial grade or high-quality culinary matcha powder ensures a vibrant green color and rich flavor in the frangipane.
  • Allow croissants to cool before dusting powdered sugar to avoid it melting into the glaze.
  • For best texture, serve croissants fresh and warm, though they can be stored in an airtight container for up to 2 days.

Find it online: https://deliciousyum.com/matcha-almond-croissants-recipe/