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Matcha Almond Croissants Recipe

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4.4 from 135 reviews

These Matcha Almond Croissants combine the flaky, buttery texture of classic croissants with a delicate matcha-infused almond frangipane filling. Topped with sliced almonds and dusted with powdered sugar, they offer a perfect balance of earthy green tea flavor and sweet almond richness, baked to golden perfection.

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 over medium heat, combine granulated sugar and water. Stir until the sugar completely dissolves, creating a clear syrup. Transfer about one-third of the syrup into a small bowl and allow it to cool; reserve the rest in a clean container, cool, and refrigerate for up to two weeks.
  2. Make Matcha Frangipane: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, beat the softened butter using an electric hand mixer on medium speed for about 3 minutes until creamy. Add almond flour, powdered sugar, matcha powder, and salt; mix on low speed until the ingredients are fully incorporated.
  3. Incorporate Eggs: Add the two room temperature eggs one at a time to the butter mixture, beating well after each addition to ensure a smooth and creamy frangipane. Transfer this mixture into a piping bag and snip the tip off for easy application.
  4. Prepare Croissants: Slice each croissant in half lengthwise. Place the bottom halves on the prepared baking sheet. Using a pastry brush, generously brush the cut sides of both the bottom and top halves of the croissants with the cooled simple syrup to infuse moisture and flavor.
  5. Fill Croissants: Pipe a generous amount of matcha frangipane onto the bottom halves of the croissants. Carefully press the corresponding top halves onto the frangipane filling. Then pipe a decorative line of frangipane on top of each croissant.
  6. Add Toppings and Bake: Press sliced almonds firmly onto the piped frangipane topping. Bake the croissants in the preheated oven for 25-30 minutes, or until they turn golden brown and the topping is crisp.
  7. Cool and Serve: Remove croissants from the oven and let them cool on the baking sheet set on a wire rack for at least 10 minutes. Dust the tops with powdered sugar using a fine mesh sieve. Enjoy the croissants warm or allow them to cool completely before serving.

Notes

  • Use high-quality matcha powder for the best flavor; ceremonial grade offers the most vibrant taste and color.
  • Store any leftover simple syrup in the refrigerator for up to two weeks and use it to moisten other pastries or in beverages.
  • Make sure eggs and butter are at room temperature to achieve a smooth frangipane mixture.
  • If croissants aren’t freshly baked, slightly toast or warm them before assembling for a better texture.
  • Allow the croissants to cool slightly but serve them warm for a soft texture contrasted by the crisp almond topping.

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