Matcha Almond Croissants

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

📝 Ingredients

• 100 g granulated sugar
• 100 g water
• 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)
• 1/8 teaspoon salt
• 2 large eggs (room temperature)
• 4 croissants
• sliced almonds (for topping)
• powdered sugar (for dusting)

👨‍🍳 Instructions

1. 1--- Simple Syrup ---
2. 2Dissolve 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.
3. 3--- Matcha Frangipane ---
4. 4Prep: Preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.
5. 5Butter 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.
6. 6Beat 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.
7. 7--- Croissants ---
8. 8Slice croissants: Slice your croissants in half lengthwise and place the bottom halves on your lined baking sheet.
9. 9Brush with simple syrup: Use a pastry brush to brush both croissant halves on the cut side with simple syrup.
10. 10Filling: Pipe a generous amount of frangipane on the bottom half of each croissant, reserving some extra to pipe on the top later.
11. 11Toppings: 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.
12. 12Bake: 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.