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Matcha Almond Croissants Recipe

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★★★★★

4.8 from 117 reviews

Delight in flaky, buttery croissants filled with a vibrant matcha almond frangipane. These Matcha Almond Croissants combine the earthy flavors of ceremonial matcha powder with a sweet almond filling, all topped with toasted sliced almonds and a light dusting of powdered sugar. Perfect for a refined breakfast or elegant afternoon treat.

Ingredients

Scale

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)
  • 1/8 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 granulated sugar and water. Heat over medium heat, stirring occasionally, until the sugar is fully dissolved. Remove from heat. Transfer about one-third of the syrup to a small bowl and allow it to cool for immediate use. Store the remainder in a clean container in the refrigerator for up to two weeks.
  2. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
  3. Make the Butter Mixture: In a medium mixing bowl, use an electric hand mixer to beat the softened butter until light and creamy, about 3 minutes. Add the almond flour, powdered sugar, matcha powder, and salt. Mix on low speed until all ingredients are well combined and smooth.
  4. Incorporate Eggs: Add the eggs, one at a time, mixing thoroughly after each addition until the frangipane is smooth and emulsified. Transfer the mixture to a piping bag and snip the tip off for easy application.
  5. Prepare Croissants: Slice each croissant in half lengthwise. Place the bottom halves on the lined baking sheet.
  6. Brush with Simple Syrup: Using a pastry brush, thoroughly brush both the bottom and top halves of the croissants on the cut sides with the cooled simple syrup to keep them moist and add sweetness.
  7. Pipe Filling: Pipe a generous amount of the matcha frangipane onto the bottom halves of the croissants. Reserve some filling to pipe on top later.
  8. Assemble and Add Toppings: Place the corresponding top halves of the croissants over the filling. Pipe a line of frangipane on top of each croissant, then press a handful of sliced almonds gently onto the frangipane topping.
  9. Bake: Bake the assembled croissants for 25-30 minutes, or until they turn golden brown and become very crispy.
  10. Cool and Finish: Remove the croissants from the oven and let them cool on the baking sheet placed on a wire rack for at least 10 minutes. Once cooled slightly, use a fine mesh sieve to dust the tops with powdered sugar. Serve warm or at room temperature.

Notes

  • Use high-quality matcha powder for the best flavor and vibrant color.
  • Softened butter at room temperature ensures a smooth frangipane mixture.
  • Simple syrup can be stored in the refrigerator for up to two weeks and used for other pastries or desserts.
  • For extra crunch, toast the sliced almonds lightly before topping if desired.
  • Allow croissants to cool slightly before dusting with powdered sugar to avoid melting the sugar.

Keywords: matcha croissants, almond croissants, frangipane, matcha recipe, breakfast pastry, French pastry, baked croissants

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