Matcha Almond Croissants

Bakery-worthy crispy and flaky matcha almond croissants filled with creamy matcha frangipane

Equipment

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
▢ ⅛ teaspoon salt
▢ 2 large eggs, room temperature

Croissants

▢ 4 croissants
▢ sliced almonds, for topping
▢ powdered sugar, for dusting

Instructions

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 ⅓ 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 350°F 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.

Notes

Simple syrup: This recipe makes more simple syrup than you'll need for these almond croissants. I figured since we're going through the trouble of making it, you might as well make more. There will be enough simple syrup to make 2-3 batches of these almond croissants (consider making another flavour!) or you can save it to add to coffee, drinks, or brush on cake layers to keep them moist. It will keep in the fridge for at least 2 weeks. You can also halve the recipe to make a smaller amount.

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