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These matcha almond croissants are pure bakery-level bliss that you can recreate at home. The sweet and nutty frangipane gets a vibrant twist from matcha, and soaking the croissants in simple syrup gives them that irresistible flaky yet custardy texture. I turn to these whenever I want to wow guests at brunch or just treat myself to a morning upgrade.
I first fell in love with these after a rainy morning baking session with my sister. We ended up sharing trays with neighbors who still ask when I am making them again.
Ingredients
- Granulated sugar: Essential for sweetening the syrup and adding shine
- Fresh water: The base to dissolve sugar evenly for perfect croissant soaking
- Unsalted butter: Ideally room temperature so it creams easily and keeps the frangipane velvety
- Almond flour: Look for fresh and finely milled almond flour for best nuttiness
- Powdered sugar: Makes the frangipane cloudlike and blends seamlessly
- Matcha powder: Choose ceremonial or a vivid high-quality culinary powder for color and grassy flavor
- Salt: Just a pinch sharpens the nut and tea flavors
- Large eggs: Room temp gives the creamiest frangipane that fluffs and sets right
- Croissants: Day-old bakery style hold up best after soaking and baking
- Sliced almonds: Add crunch and a signature look
- Powdered sugar: For a final snowy dusting
Step-by-Step Instructions
- Make the Simple Syrup:
- Dissolve sugar by stirring together the granulated sugar and water in a small saucepan over medium heat. Let the mixture warm just until the sugar melts completely. Stir gently to help it along and once you see the syrup is clear with no gritty grains transfer about one third to a bowl to cool and save the rest in a jar in the fridge.
- Prepare the Matcha Frangipane:
- Preheat your oven to three hundred fifty degrees Fahrenheit and line a baking sheet with parchment paper. Use an electric mixer to beat the softened unsalted butter in a medium bowl until creamy and smooth. Add almond flour powdered sugar matcha powder and salt. Mix on low speed just until combined the mixture will be thick and green. Crack in the large eggs one at a time and mix thoroughly after each so the batter becomes fluffy and slightly loose. Scoop the frangipane into a piping bag and snip off the tip for easy filling.
- Assemble the Croissants:
- Take your croissants and using a sharp serrated knife split them in half lengthwise. Set the bottoms on your lined baking sheet. Use a pastry brush to lightly coat both the bottoms and tops of each croissant on the cut sides with the cooled simple syrup. This makes them extra moist and flavorful.
- Fill and Top the Croissants:
- Pipe a generous layer of matcha frangipane onto the bottom half of each croissant. Press the top halves back on. Pipe a thick line or decorative zigzag of extra frangipane directly onto the tops. Scatter sliced almonds over the sticky frangipane so they adhere well.
- Bake and Finish:
- Slide the tray into the oven and bake for twenty five to thirty minutes until the croissants puff up turn golden and get crisp at the edges. Let them cool on a wire rack for at least ten minutes. Just before serving use a fine mesh sieve to shower the tops with powdered sugar for a classic finish.
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I will never forget the first time my family gathered around these in the kitchen everyone got powdered sugar everywhere and still talks about that breakfast.
Storage Tips
Keep leftover croissants in a sealed container at room temperature for up to two days they stay moist and tender. For longer storage wrap them up well and refrigerate for up to five days. Reheat gently in a low oven to restore the crisp edges and warm interior. If freezing wrap each croissant tightly in plastic wrap then foil and thaw at room temperature before warming up again.
Ingredient Substitutions
If you are out of almond flour try hazelnut or pistachio flour for a twist though the flavor will be different. For a non-dairy version use a good plant butter that creams up nicely. Feel free to change up the matcha for cocoa powder if you want chocolate almond croissants instead but keep the measurements the same.
Serving Suggestions
These croissants are showstoppers on their own at brunch or paired with a robust morning coffee. For a special breakfast tray cut them in half and arrange with fresh berries. At afternoon tea slice them smaller and serve with lemon zest whipped cream or a tiny dish of berry jam. They also make a memorable treat for holiday mornings.
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The best part of making these is experimenting with different toppings and savoring the first warm bite each time I make them. Share them with your favorite people and you will make new memories and maybe a new tradition too.
Frequently Asked Questions
- → How do I achieve a crisp exterior on the croissants?
Bake the filled croissants at 350°F until they are golden brown and feel very crisp to the touch, usually about 25-30 minutes.
- → What quality of matcha should I use?
For best flavor and color, choose ceremonial grade or high-quality culinary grade matcha powder when making the frangipane.
- → Can I prepare the simple syrup in advance?
Yes, you can make the simple syrup ahead and store it in a clean container in the fridge for up to two weeks.
- → Is it necessary to use sliced almonds on top?
Sliced almonds add flavor and a satisfying texture, but you can omit them or experiment with other nuts if desired.
- → How should I store leftover filled croissants?
Keep cooled pastries in an airtight container at room temperature for one day, or refrigerate for up to three days. Rewarm to refresh texture.