Matcha Almond Croissants (Print Version)
# Ingredients:
→ Simple Syrup
01 -
100 g granulated sugar
02 -
100 g water
→ Matcha Frangipane
03 -
115 g unsalted butter, softened
04 -
100 g almond flour
05 -
60 g powdered sugar
06 -
1 tablespoon matcha powder, ceremonial or high quality culinary grade
07 -
1/8 teaspoon salt
08 -
2 large eggs, room temperature
→ Assembly
09 -
4 croissants
10 -
sliced almonds, for topping
11 -
powdered sugar, for dusting
# Instructions:
01 -
In a small saucepan, combine granulated sugar and water. Warm over medium heat, stirring occasionally, until all sugar is dissolved. Once finished, transfer about one-third of the syrup to a small bowl to cool. Store any extra syrup in a clean container, refrigerate for up to two weeks.
02 -
Preheat oven to 175°C (350°F). Line a baking sheet with parchment paper and set aside.
03 -
Beat softened butter in a medium bowl with an electric mixer until creamy, about three minutes. Add almond flour, powdered sugar, matcha powder, and salt. Mix on low speed until thoroughly combined. Add eggs one at a time, mixing well after each addition. Transfer frangipane to a piping bag and snip off the tip.
04 -
Slice croissants in half lengthwise. Arrange bottom halves on the prepared baking sheet.
05 -
Using a pastry brush, generously brush cut sides of both croissant halves with cooled simple syrup.
06 -
Pipe a generous layer of matcha frangipane onto each bottom half. Place the top halves over the filling. Pipe a line of frangipane on top of each croissant and gently press sliced almonds onto the frangipane.
07 -
Bake for 25–30 minutes until croissants are golden brown and crisp. Remove from oven and cool on the baking sheet for at least 10 minutes on a wire rack.
08 -
Once cooled slightly, dust croissants with powdered sugar using a fine mesh sieve. Serve warm or at room temperature.
# Notes:
01 -
Use high quality matcha for vibrant color and deep flavor in the frangipane.
02 -
Day-old croissants absorb syrup and filling better, resulting in a richer texture.