Matcha Croissants Recipe
Give classic almond croissants a fresh twist with these Matcha Almond Croissants—flaky, buttery, and filled with earthy matcha frangipane, with optional white chocolate for extra sweetness.
Servings: 5 croissants
Equipment
Ingredients
- 3 oz unsalted butter room temperature, 85 g
- ¾ cup powdered sugar 78 g
- 1 cup almond flour packed, 114 g
- 1 tablespoon matcha powder 5 g
- 1 tablespoon all-purpose flour 8 g
- 1 large egg cold
- 1 teaspoon pure vanilla extract
- 5 croissants I used Costco croissants
- A handful of white chocolate chips optional
- Sliced almonds for topping
- More powdered sugar for dusting
Instructions
- Beat butter and sugar - Add butter and powdered sugar to the bowl of your food processor and process until creamy and fluffy. You may need to stop the food processor and scrape down the side to make sure the ingredients are combined thoroughly.3 oz unsalted butter, ¾ cup powdered sugar
- Add dry ingredients - In a small mixing bowl, whisk together almond flour, matcha powder and all-purpose flour to distribute evenly. Add the flour mixture to the food processor and process until the mixture is thoroughly combined. Again, you may need to stop the food processor to scrape down the side.1 cup almond flour, 1 tablespoon matcha powder, 1 tablespoon all-purpose flour
- Add remaining wet ingredients - Lightly beat together egg and vanilla extract in a small bowl and add it slowly to the food processor through the feed tube while the processor is running until the mixture is thoroughly combined and creamy. You may need to stop the food processor to scrape down the side as well as the bottom of the food processor.1 large egg, 1 teaspoon pure vanilla extract
- Chill in the fridge - Transfer the matcha almond cream to a pastry bag, seal the top, and refrigerate for at least 2 hours. You can also use a ziploc bag if you don’t have pastry bags.
- Preheat the oven - Set the oven rack in the middle of the oven and preheat to 350°F
- Assemble the almond croissants - Slice all the croissants in half. Cut off the tip of the pastry bag with the almond cream to make a ½” hole. Pipe a single line of almond filling down the middle of all the croissants. Add a few chocolate chips on top of the filling, if desired. Replace the top parts, pipe a generous amount on top following the shape of the croissants. Divide the cream as evenly as you can among the 5 croissants.5 croissants, A handful of white chocolate chips
- Bake - Sprinkle sliced almonds on top of the almond cream and bake for 20 minutes until the top of the matcha almond cream is slightly golden. Remove from the oven and allow to cool on a wire rack.Sliced almonds for topping
- Serve - Add a generous dusting of powdered sugar before serving.More powdered sugar for dusting
Notes
- Type of matcha: use culinary matcha for baking. You can use ceremonial matcha for a more vibrant green color but it is absolutely not necessary.
- Almond flour or almond meal: you can use almond flour and almond meal interchangeably in this recipe.
- White chocolate is optional: only add white chocolate on the inside of the croissants, they tend to slide off when added on the outside. They add a nice creamy contrast to the slightly bitter earthy matcha, but totally optional.
- Mixer will work: if you don’t have a food processor, you can use a stand mixer or an electric hand mixer.
- Yield: you can make 5 matcha croissants using Costco croissants but may be able to make more if using grocery store croissants that are smaller in size.
- Storage: you can keep these in an airtight container at room temp for a couple of days of store in the fridge for up to a week. You’ll definitely want to reheat leftovers in the oven for 5-7 minutes to crisp them back up before serving.
Nutrition
Serving: 133g | Calories: 615kcal
