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Matcha Croissant Recipe

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4.9 from 122 reviews

This Matcha Croissant recipe features flaky croissants filled with a luscious matcha-infused almond frangipane cream, topped with sliced almonds and a dusting of matcha powdered sugar. Perfect as a sophisticated breakfast treat or an elegant afternoon snack, this recipe elevates everyday croissants into a delightful green tea-infused pastry experience.

Ingredients

Scale

Frangipane

  • ½ Cup (115 g) Unsalted Butter, Room Temperature
  • ½ Cup & 1 Tablespoon (115 g) Granulated Sugar
  • 1 Cup (112 g) Ground Almonds (Almond Flour)
  • ¼ teaspoon Kosher Salt
  • 2 Tablespoons Matcha Powder
  • 2 Large Eggs, Room Temperature
  • 1 Tablespoon All-Purpose Flour

For the Croissants

  • 6 Croissants, a few days old
  • ¼ cup Simple Syrup
  • ¼ cup Sliced Almonds

Topping

  • ¼ cup Powdered Sugar
  • 1 teaspoon Matcha Powder

Instructions

  1. Prepare the Frangipane: In the bowl of a stand mixer fitted with a paddle attachment, cream the unsalted butter and granulated sugar together for 3 minutes until the mixture is pale and fluffy. This creates a smooth base for your frangipane cream.
  2. Incorporate Dry Ingredients and Eggs: Gradually add the ground almonds, matcha powder, and kosher salt in three parts while mixing. Alternate these additions with the eggs to ensure even incorporation, mixing thoroughly after each addition for a smooth, green-tinted cream.
  3. Add Flour and Chill: Stir in the tablespoon of all-purpose flour until fully combined. Transfer the frangipane mixture to a container and refrigerate until ready to use, allowing it to firm up and meld flavors.
  4. Prepare the Croissants: Slice each croissant in half lengthwise. Brush each interior side generously with simple syrup to add moisture and sweetness. For tall croissants (over 4 inches), gently flatten them slightly to ensure the frangipane bakes evenly between the halves.
  5. Assemble the Croissants: Pipe a few tablespoons of the matcha almond cream inside the bottom half of each croissant. Place the top half back on and pipe additional frangipane on top. Press sliced almonds onto the surface of the frangipane for a crunchy topping.
  6. Chill Before Baking: Refrigerate the assembled croissants for at least 30 minutes to allow the frangipane to solidify. Alternatively, you can chill them overnight and bake fresh the next morning.
  7. Bake: Preheat the oven to 350°F (175°C). Bake the croissants for 18-20 minutes until the almond topping starts to brown and the frangipane is set and lightly golden.
  8. Finish and Serve: Mix powdered sugar with matcha powder and dust over the warm croissants before serving for an extra burst of matcha flavor and a beautiful finish.

Notes

  • If using very tall, artisanal croissants, gently press them down to prevent the filling from overflowing during baking.
  • Simple syrup helps keep croissants moist and adds subtle sweetness inside.
  • Refrigeration of the assembled croissants is crucial to allow the frangipane to firm up, ensuring a clean bake.
  • Store leftover Matcha Croissants in an airtight container and reheat gently to preserve the flaky texture.
  • Adjust matcha powder amount to taste, based on desired intensity of green tea flavor.

Keywords: Matcha croissant, almond frangipane, baked croissants, matcha dessert, French pastry, green tea croissant

Find it online: https://ellaeatsdaily.com/matcha-croissant-recipe/