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Matcha Almond Croissants Recipe

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5 from 136 reviews

Delight in flaky, buttery croissants filled with a vibrant matcha almond frangipane and topped with crunchy sliced almonds. These Matcha Almond Croissants combine the rich flavors of almond paste with the earthy notes of ceremonial-grade matcha, enhanced by a delicate simple syrup glaze for moisture and sweetness. Perfect for breakfast or an afternoon treat, they are baked to golden perfection with a crispy exterior dusted with powdered sugar.

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)
  • â…› teaspoon salt
  • 2 large eggs, room temperature

Croissants

  • 4 croissants
  • Sliced almonds, for topping
  • Powdered sugar, for dusting

Instructions

  1. Make Simple Syrup: In a small saucepan over medium heat, combine sugar and water. Stir gently until the sugar completely dissolves, creating a clear syrup. Remove from heat. Pour about one-third of the syrup into a small bowl and allow it to cool for immediate use. Store the remaining syrup in a clean container in the refrigerator for up to two weeks.
  2. Prepare 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 with an electric mixer on medium speed until creamy, about 3 minutes. Gradually add almond flour, powdered sugar, matcha powder, and salt, mixing on low speed until well combined. Add eggs one at a time, beating well after each addition to create a smooth, thick frangipane. Transfer the mixture to a piping bag and cut off the tip.
  3. Prepare Croissants: Carefully slice each croissant in half lengthwise and arrange the bottom halves on the prepared baking sheet. Using a pastry brush, generously brush the cut sides of both lower and upper croissant halves with the cooled simple syrup to add moisture and sweetness.
  4. Fill Croissants: Pipe a generous amount of matcha frangipane onto the bottom halves of the croissants. Gently place the top halves over the filling to reassemble, then pipe a line of frangipane on top of each assembled croissant.
  5. Add Toppings: Sprinkle a handful of sliced almonds on top of the frangipane layer to add a crunchy texture and nutty flavor.
  6. Bake: Place the baking sheet in the preheated oven and bake for 25 to 30 minutes, or until the croissants are golden brown and crispy on the outside. Remove from oven and let cool on the baking sheet set on a wire rack for at least 10 minutes.
  7. Finish and Serve: Once cooled slightly, dust the croissants generously with powdered sugar using a fine mesh sieve. Serve warm for the best flavor and texture, or allow to cool completely before enjoying.

Notes

  • The simple syrup can be stored in the refrigerator for up to two weeks, perfect for future use in pastries or beverages.
  • Use high-quality matcha powder for the best vibrant color and authentic flavor. Ceremonial grade is preferred, but good culinary grade works as well.
  • Ensure the butter and eggs are at room temperature to achieve a smooth frangipane consistency.
  • Adjust baking time slightly if your oven runs hot or cool to prevent over- or under-baking.
  • For extra flair, add a light drizzle of honey or glaze post-baking if desired.

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