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Matcha Almond Croissants

Warm, flaky croissants filled with creamy matcha almond frangipane, perfect for a cozy morning or special occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 croissants
Course: Breakfast, Brunch, Snack
Cuisine: American, French
Calories: 320
Ingredients Method Notes

Ingredients
  

For the simple syrup
  • 100 g granulated sugar
  • 100 g water
For the frangipane filling
  • 115 g unsalted butter, softened to room temperature Use room temperature for better mixing.
  • 100 g almond flour
  • 60 g powdered sugar Sift if clumpy to avoid green specks.
  • 1 tablespoon matcha powder Use culinary-grade for baking.
  • 1/8 teaspoon salt
  • 2 large eggs, room temperature
For the croissants
  • 4 pieces croissants Slice in half lengthwise.
  • sliced almonds, for topping Sprinkle on top before baking.
  • powdered sugar, for dusting Dust before serving.

Method
 

Preparation
  1. In a small saucepan, stir together sugar and water. Heat until the sugar has dissolved. Reserve a third for later use and cool the rest.
  2. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  3. In a bowl, beat the softened butter until creamy.
  4. Add almond flour, powdered sugar, matcha powder, and salt. Mix until combined.
  5. Add eggs one by one, mixing well after each addition.
  6. Transfer the mixture to a piping bag.
Assembly
  1. Slice croissants in half lengthwise and brush the cut sides with simple syrup.
  2. Pipe frangipane filling into the bottom halves of the croissants and place the tops back on.
  3. Pipe more frangipane on top and sprinkle with sliced almonds.
Baking
  1. Bake for 25-30 minutes until golden brown and crispy.
  2. Let cool on a wire rack for 10 minutes then dust with powdered sugar before serving.

Notes

Serve warm with a cup of tea or coffee. Keep leftovers in an airtight container at room temperature for up to 2 days. For longer storage, wrap and freeze for up to 1 month.