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Matcha Almond Croissants Recipe

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4.3 from 4 reviews

Delight in these Matcha Almond Croissants, a perfect fusion of flaky pastry and vibrant matcha almond frangipane. This recipe transforms day-old croissants into an elegant dessert or breakfast treat, enhanced with the earthy flavor of matcha and the nutty richness of almond flour, topped with sliced almonds and a dusting of powdered sugar.

Ingredients

Matcha Almond Frangipane

  • 1 large egg
  • 3 Tbsp granulated sugar
  • 2 tsp matcha powder
  • 1 1/2 Tbsp salted butter (softened at room temperature)
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract (optional)
  • 1/2 cup almond flour

Assembly and Topping

  • 2 day-old croissants
  • 1–2 Tbsp simple syrup
  • 1–2 Tbsp sliced almonds (almond flakes)
  • Powdered sugar, for dusting
  • Matcha chocolate (optional, for decoration)

Instructions

  1. Make the matcha almond frangipane: In a small bowl, whisk together the egg, granulated sugar, matcha powder, softened salted butter, vanilla extract, and almond extract until well combined. Add the almond flour and whisk again until all ingredients are fully incorporated into a smooth mixture.
  2. Preheat the oven: Set your oven to 350°F (177°C) to prepare for baking the croissants.
  3. Prepare the croissants: Using a sharp knife, carefully slice each croissant in half horizontally to create a top and bottom half. Brush the inside surfaces of both halves generously with simple syrup to add moisture and sweetness.
  4. Assemble the croissants: Divide the matcha almond frangipane evenly, spreading about half the mixture onto the bottom halves of the croissants. Place the tops back on and spread the remaining frangipane on top of each croissant.
  5. Add the almond topping: Scatter and gently press the sliced almonds onto the frangipane-covered croissant tops to ensure they adhere during baking.
  6. Bake: Place the assembled croissants on a baking sheet lined with parchment paper or aluminum foil. Bake in the preheated oven for 20-25 minutes until the croissants turn lightly golden. Cover with foil halfway through baking to prevent over-browning if necessary.
  7. Cool and garnish: Remove from the oven and allow the croissants to cool slightly. Dust with powdered sugar and/or a little extra matcha powder. Decorate with matcha chocolate if desired for an elegant finishing touch.

Notes

  • Using day-old croissants helps them hold their shape and absorb the frangipane better.
  • If you prefer a stronger almond flavor, do not omit the almond extract.
  • Adjust the amount of simple syrup according to how moist or dry your croissants are.
  • Covering with foil halfway through baking prevents the topping and croissants from burning.
  • Matcha chocolate can be substituted with regular white or dark chocolate if desired.

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