Transform leftover store-bought croissants into crispy and flaky matcha almond croissants filled with creamy matcha frangipane and topped with sliced almonds and powdered sugar. They taste just like they came from a bakery!
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Notes from the baker
I knew I nailed this matcha almond croissant recipe the moment I took my first bite. Theyโre crispy, flaky, and buttery - everything you would want from a croissant. The deep and earthy matcha frangipane flavour in the middle transforms these almond croissants into something really special.
The beauty of almond croissants is that you donโt actually have to make the croissants yourself. Thatโs a whole different skill level. Instead, you can turn store-bought croissants into almond croissants that almost taste like they came out of a French bakery. This is one of my favourite easy recipes. All you really need to make is the simple syrup (it's simple!) and matcha filling and then bake!
What are almond croissants?
Almond croissants are a French pastry made by soaking regular croissants in a sugar syrup and filling them with an almond frangipane paste. Theyโre baked a second time until the frangipane and sugar syrup caramelizes and theyโre extra crispy.
The croissants used for almond croissants are often the leftovers that are a couple of days old. They are given new life and become even crispier and flakier when double-baked because they start out drier than fresh croissants.
Why youโll love this recipe
- Itโs surprisingly easy to make these matcha almond croissants since you donโt have to make the croissants yourself (but you can if you want to).
- Itโs a great way to use up leftover, slightly stale croissants.
- These matcha almond croissants are so crispy and flaky with a buttery and soft filling.
- If youโre a matcha lover like me, youโll love this matcha twist on a classic baked good.
Tools
- Small saucepan - You'll need a small saucepan to make the simple syrup. It's a very small amount so the smallest saucepan or pan you have would work best.
- Baking sheet - Any baking sheet or baking tray will work to bake the almond croissants on.
- Electric hand mixer - A hand mixer would be ideal for mixing the frangipane since we're working with softened butter. You could also use a spatula if you butter is soft enough but keep in mind that this frangipane is a thick mixture so it might be awkward to mix with a spatula and might be too thick for a whisk.
- Piping bag - A piping bag makes it easier to distribute the frangipane onto the croissants without any mess. You could also just use a spoon or ice cream scoop if you prefer.
- Fine mesh sieve - You'll need a small sieve to dust the almond croissants with powdered sugar at the very end.
Ingredients
As always, the fullย recipe cardย with ingredient amounts and instructions is at the bottom of this post! Keep reading for more details on each ingredient or skip ahead to theย recipe.
- Granulated sugar - For making the simple syrup which moistens the croissants and caramelizes during baking.
- Almond flour - This is the main ingredient for the frangipane filling. Itโs very finely ground blanched (peeled) almonds. Youโll usually find it sold as โsuper-fine almond flourโ - the same one used for making macarons. Itโs lighter in colour and has a finer texture than almond meal.
- Powdered sugar
- Salt
- Unsalted butter - This should be softened to room temperature as it needs to be soft enough to cream with a mixer.
- Eggs - These should also be at room temperature so that they incorporate well with the butter and other ingredients and prevents curdling.
- Matcha powder -ย I always use ceremonial grade matcha powder for its vibrant colour and fresh flavour, even in baking. I would recommend it since the matcha filling is the star of the show in these almond croissants.
- Croissants - You can use any butter croissants from the grocery store or from a higher quality bakery if you want to get a little fancy. I just used croissants from Costco - theyโre very affordable and does the job. For best results, use them after a few days or leave fresh ones out on the counter overnight. You actually want them to be a little bit stale so that they get super crispy when baked.
- Sliced almonds - For sprinkling on top of the croissants.
Tips for making the best matcha almond croissants
- Use day-old croissants - Slightly stale croissants actually work better for almond croissants than fresh ones. They get extra crispy when they start out a little bit dry. Leave fresh croissants out on the counter uncovered overnight or use leftover croissants after 1-2 days.
- Use room temperature ingredients. The butter and eggs should be at room temperature. You should also mix in the eggs one at a time to prevent the butter from curdling. Curdled frangipane is totally fine to use but there is a slight difference in appearance and texture.
- Brush croissants with simple sugar syrup - Making the simple syrup is an extra step but it's incredibly easy to do and it truly takes these almond croissants from store-bought to bakery-worthy. I've made them with and without the simple syrup and there is a difference in sweetness and texture. The simple syrup moistens the inside of the croissants and any syrup that drips out caramelizes and adds to the crispiness. Don't skip it!
Storage
Store these matcha almond croissants in an airtight container or covered with plastic wrap at room temperature for up to 3 days. Reheat them in a toaster oven or air fryer to crisp them back up before eating.
Freezing and reheating
Freeze almond croissants by wrapping them well in plastic wrap or placing them in freezer bags. Freeze for up to 1 month.
To reheat, bake them at 350ยฐF for 8-10 minutes straight from the freezer. Do not thaw first. Bake until crispy and warm throughout.
More almond croissant recipes to try
Recipe
Matcha Almond Croissants
Equipment
- 1 piping bag, optional
Ingredientsย ย
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
- โ teaspoon salt
- 2 large eggs, room temperature
Croissants
- 4 croissants
- sliced almonds, for topping
- powdered sugar, for dusting
Instructionsย
Simple Syrup
- Dissolve sugar: In a small saucepan, stir together sugar and water. Heat the mixture on medium heat for a few minutes until the sugar has completely dissolved. You won't need all of the simple syrup for these almond croissants so transfer about โ of the syrup to a small bowl and set aside to cool. Transfer the remaining syrup to a clean container, let it cool, and store it in the fridge for up to 2 weeks.
Matcha Frangipane
- Prep: Preheat oven to 350ยฐF and line a baking sheet with parchment paper. Set aside.
- Butter mixture: In a medium mixing bowl, use an electric hand mixer to beat the butter until creamy, about 3 minutes. Add the almond flour, powdered sugar, matcha powder, and salt. Mix on low speed until combined.
- Beat in eggs: Add the eggs one at a time, mixing well in between each addition. Transfer the frangipane to a piping bag and snip the tip off.
Croissants
- Slice croissants: Slice your croissants in half lengthwise and place the bottom halves on your lined baking sheet.
- Brush with simple syrup: Use a pastry brush to brush both croissant halves on the cut side with simple syrup.
- Filling: Pipe a generous amount of frangipane on the bottom half of each croissant, reserving some extra to pipe on the top later.
- Toppings: Press the corresponding top halves of the croissants on top of the filling. Pipe a line of frangipane on top of each croissant. Press a handful of sliced almonds on top of the frangipane.
- Bake: Bake for about 25-30 minutes or until golden brown and very crispy. Let them cool on the baking sheet on a wire rack for at least 10 minutes before using a fine mesh sieve to dust them with powdered sugar. Enjoy while warm or let them cool completely.
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