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Matcha-Almond Croissants

Matcha-Almond Croissants
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Matcha-Almond Croissants combine the buttery flakiness of a classic croissant with the earthy notes of matcha and the sweet crunch of almond filling. This recipe guides you through creating these delightful pastries from scratch, including making the croissant dough, matcha frangipane, and a matcha glaze.

Ingredients

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  • 250 grams all-purpose flour
  • 150 ml cold water
  • 30 grams granulated sugar
  • 5 grams active dry yeast
  • 5 grams salt
  • 125 grams unsalted butter (for laminating)
  • 50 grams unsalted butter (softened)
  • 50 grams almond flour
  • 50 grams granulated sugar
  • 1 large egg
  • 1 tablespoon matcha powder
  • 1 teaspoon almond extract
  • 50 grams powdered sugar
  • 1 tablespoon matcha powder
  • 2–3 tablespoons milk
  • 1 large egg (for egg wash)
  • 1 tablespoon milk (for egg wash)
  • Sliced almonds (for garnish)

Instructions

  1. Prepare the Dough: In a large bowl, combine flour, cold water, sugar, yeast, and salt. Mix until a shaggy dough forms. Knead for 5-7 minutes until smooth. Cover and refrigerate overnight.
  2. Laminate the Dough: On a floured surface, roll out the dough into a rectangle. Place the cold butter (125g) in the center, fold the dough over to enclose it. Roll out again into a rectangle, then fold into thirds (like a letter). Cover and refrigerate for 30 minutes. Repeat this process two more times, chilling for 30 minutes between each fold.
  3. Make the Matcha Frangipane: In a bowl, cream together the softened butter (50g) and granulated sugar (50g). Beat in the egg, almond flour, 1 tablespoon matcha powder, and almond extract until smooth. Refrigerate until ready to use.
  4. Shape the Croissants: Roll out the laminated dough into a large rectangle, about 3mm thick. Cut into triangles. Place a spoonful of matcha frangipane at the wide end of each triangle. Roll up tightly from the wide end to the point, forming a crescent shape.
  5. Proof the Croissants: Place the shaped croissants on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let them proof in a warm place for 2-3 hours, or until doubled in size.
  6. Bake the Croissants: Preheat oven to 190°C (375°F). In a small bowl, whisk together the egg and milk for the egg wash. Gently brush the tops of the proofed croissants with the egg wash. Bake for 15-20 minutes, or until golden brown and flaky.
  7. Prepare the Matcha Glaze: While the croissants are cooling, whisk together the powdered sugar, 1 tablespoon matcha powder, and milk until a smooth glaze forms.
  8. Glaze and Garnish: Once the croissants have cooled slightly, drizzle with the matcha glaze and sprinkle with sliced almonds. Serve warm or at room temperature.

Notes

  • Ensure your butter for laminating is very cold and pliable, not rock hard.
  • Do not overwork the dough during lamination to maintain flaky layers.
  • Adjust the amount of milk in the glaze to achieve your desired consistency.
  • These croissants are best enjoyed fresh on the day they are baked.
  • Store leftover croissants in an airtight container at room temperature for up to 2 days.

Nutrition

Find it online: https://kitchenvan.com/matcha-almond-croissants/