Matcha Croissant - How to Make at Home
Serves 620 mins prep0 mins cook
During my time as a pastry chef, one of my favorite indulgences was a perfectly baked twice-baked croissant—that magical combination of flaky pastry, rich almond frangipane, and toasty, caramelized edges. But what if we took it up a notch? Enter the Matcha Frangipane Croissant, where nutty almond cream meets earthy, slightly bitter matcha for a pastry that’s both elegant and deeply flavorful.
0 servings
What you need
Instructions
2 To make the frangipane, combine the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and cream for 3 minutes until pale and fluffy. 3 Add the almond flour, matcha and salt in three parts while mixing, alternating with each egg until the ingredients are incorporated evenly. 4 Add the flour - mixing to combine. Transfer to a container and refrigerate until ready to use! 5 Slice the croissant in half lengthwise and brush each interior side of the croissant with simple syrup. *Note - if your croissant is particularly tall (over 4 inches) you'll want to gently flatten the croissant a touch so that the frangipane will properly bake in between the croissant halves. Grocery store croissants are never a problem here, but if you have more of an artisanal croissant from a bakery, this will help! 6 Pipe a few tablespoons of almond cream inside the croissant and place the croissant top half on top. Pipe a few tablespoons of almond cream on top and press sliced almonds on top. Put the assembled croissants in the fridge so the frangipane can solidify for a half hour before baking. You can also store them in the fridge overnight to bake off fresh the next morning. 7 Bake at 350F degrees for 18-20 minutes until the almonds start to brown. Dust with matcha powdered sugar before enjoying!View original recipe