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, high-quality
07 -
1/8 teaspoon salt
08 -
2 large eggs, room temperature
→ Assembly and Finishing
09 -
4 croissants
10 -
sliced almonds, for topping
11 -
powdered sugar, for dusting
# Instructions:
01 -
Combine granulated sugar and water in a small saucepan. Heat over medium, stirring until sugar is completely dissolved. Allow to cool slightly. Reserve about one third in a small bowl for use, and transfer the remainder to a sealed container for refrigeration.
02 -
Preheat the oven to 175°C. Line a baking sheet with parchment paper and set aside.
03 -
Cream the softened butter with an electric mixer for 3 minutes until smooth. On low speed, add almond flour, powdered sugar, matcha powder, and salt, mixing until incorporated.
04 -
Add eggs one at a time, mixing thoroughly between each addition. Transfer the finished frangipane to a piping bag and snip the tip.
05 -
Slice each croissant in half lengthwise. Arrange bottom halves on the lined baking sheet.
06 -
Brush the cut sides of all croissant halves generously with simple syrup using a pastry brush.
07 -
Pipe a generous amount of matcha frangipane onto the bottom half of each croissant, reserving some for the topping.
08 -
Place the top halves of croissants over the filling. Pipe a line of frangipane across the top of each croissant and press sliced almonds onto the frangipane.
09 -
Bake for 25-30 minutes until the croissants are golden brown and the frangipane topping is crispy.
10 -
Cool croissants on a wire rack for at least 10 minutes. Use a fine mesh sieve to lightly dust with powdered sugar before serving.
# Notes:
01 -
Simple syrup can be made in advance and refrigerated for up to two weeks.
02 -
For the best texture, use day-old croissants.