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Matcha Almond Croissants Recipe

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4.7 from 111 reviews

Delight in the flaky, buttery goodness of Matcha Almond Croissants, featuring a vibrant green matcha frangipane filling baked to golden perfection. These croissants are brushed with simple syrup for added moisture, topped with sliced almonds for crunch, and dusted with powdered sugar for a sweet finish—a perfect indulgence for pastry lovers and matcha enthusiasts alike.

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 and Toppings

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

Instructions

  1. Make Simple Syrup: In a small saucepan, combine sugar and water and heat over medium until sugar dissolves completely, stirring occasionally. Remove about a third of the syrup to a small bowl and let it cool for use in the recipe. Store the rest in a clean container in the fridge for up to 2 weeks.
  2. Prepare Matcha Frangipane: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, use an electric mixer to beat softened butter until creamy, about 3 minutes. Add almond flour, powdered sugar, matcha powder, and salt, mixing on low speed until combined.
  3. Incorporate Eggs: Beat in eggs one at a time, ensuring to mix well after each addition. Once fully combined, transfer the frangipane mixture into a piping bag and snip the tip off for easy application.
  4. Prepare Croissants: Slice each croissant in half lengthwise and arrange the bottom halves on the prepared baking sheet. Using a pastry brush, generously brush the cut sides of both the top and bottom halves with the cooled simple syrup to enhance moisture and sweetness.
  5. Fill and Assemble: Pipe a generous amount of matcha frangipane onto the bottom halves of the croissants, reserving some filling to pipe on top later. Place the corresponding top halves firmly over the filled bottoms. Pipe a line of frangipane on top of each assembled croissant and press sliced almonds onto the filling.
  6. Bake: Bake the croissants in the preheated oven for 25 to 30 minutes or until they turn golden brown and achieve a crispy texture. Remove from oven and let cool on the baking sheet placed on a wire rack for at least 10 minutes.
  7. Finish and Serve: Use a fine mesh sieve to dust the croissants with powdered sugar for a delicate, sweet finish. Enjoy them warm or allow to cool completely before serving.

Notes

  • You can store leftover simple syrup in the refrigerator for up to two weeks in a sealed container.
  • Using high-quality matcha powder will enhance the flavor and color of the frangipane.
  • Allow croissants to cool slightly to ensure the filling sets and to avoid burns from hot filling.
  • These croissants are best enjoyed the day they are baked for optimum freshness and crispiness.
  • For a dairy-free version, substitute the butter in the frangipane with a plant-based buttery spread.

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