Description

These Easy Matcha Croissants combine the flaky, buttery texture of store-bought croissants with a luscious, lightly sweetened almond filling infused with vibrant ceremonial grade matcha powder. Perfect for a special breakfast or brunch, this recipe skips the complicated dough laminating by using day-old croissants, transforming them into elegant pastries with a unique green tea twist.

Ingredients

Scale

For the Syrup:

4 oz sugar (Domino extra fine granulated recommended)
4 fl oz water

For the Matcha Frangipane Filling:

4.5 oz unsalted butter (softened, Kerrygold preferred)
4 oz almond flour (sifted to remove lumps)
2.5 oz powdered sugar
1.5 tbsp ceremonial grade matcha powder
1/4 tsp salt
2 eggs (room temperature, about 70°F)
1/2 tsp vanilla extract

For Assembly and Topping:

4 croissants (day-old or stale works best for soaking)
Sliced almonds
Powdered sugar for dusting

Instructions

Prepare the Matcha Simple Syrup and Mise en Place: In a small saucepan over medium heat, combine 4 oz sugar and 4 fl oz water. Stir occasionally and cook until sugar fully dissolves, about 3-4 minutes. Remove from heat and cool completely to room temperature to avoid sogginess. Meanwhile, preheat oven to 350°F and line a baking sheet with parchment paper. Sift almond flour into a bowl to ensure no lumps remain.
Create the Matcha Almond Filling: Using an electric mixer, beat 4.5 oz softened unsalted butter for about 3 minutes until pale and fluffy, incorporating air for a light texture. Add sifted almond flour, 2.5 oz powdered sugar, 1.5 tbsp matcha powder, and 1/4 tsp salt. Mix on medium speed 1-2 minutes until evenly combined and uniformly green. Stop midway to scrape the bowl for even distribution. The mixture should be thick and spreadable.
Incorporate Eggs and Vanilla into the Filling: Add 2 room-temperature eggs one at a time to the matcha-butter mixture, beating well after each addition to create a smooth, creamy texture. Add 1/2 tsp vanilla extract with the last egg and beat for an additional minute. The final filling will be mousse-like, thick enough to pipe but spreadable enough for layering.
Prepare Croissants for Assembly: Using a serrated knife, carefully slice 4 stale or day-old croissants horizontally in half. Arrange the bottoms cut-side up spaced about 2 inches apart on the prepared baking sheet. Using a pastry brush or small spoon, lightly brush the cut sides with cooled matcha simple syrup, applying just enough to moisten without making the croissants soggy.
Assemble and Top the Croissants: Transfer the matcha filling to a piping bag fitted with a medium round or star tip. Pipe a generous mound onto each syrup-moistened croissant bottom half. Gently place the croissant tops over the filling without pressing down too hard. Brush the tops lightly with the remaining syrup and pipe a decorative swirl or dollop of filling on top. Sprinkle sliced almonds over the tops for texture and visual appeal.
Bake and Finish: Bake assembled croissants in the 350°F oven for 25-30 minutes, until the filling is set and croissants are lightly golden. Remove and cool on the baking sheet for 10 minutes to allow the filling to firm. Transfer to a serving plate and dust with powdered sugar using a fine-mesh sieve. Serve slightly warm for optimal flavor and texture.

Notes

Do not over-mix the almond filling after adding eggs to avoid a dense, heavy texture; mix just until combined.
Allow the sugar syrup to cool completely before brushing to prevent sogginess and melting of the filling during baking.
Do not overbake; remove croissants when filling is set and tops are lightly toasted to avoid bitter matcha taste.
Ensure butter is fully softened to room temperature to avoid grainy or separated filling.
Use day-old or stale croissants for better soaking and structure during filling and baking.
Optional nut substitutions: finely ground hazelnuts or walnuts instead of almond flour; chopped pistachios or white chocolate chips instead of sliced almonds for topping.
Store croissants in an airtight container at room temperature for up to 2 days; best eaten same day.
Freeze wrapped croissants up to 1 month; thaw before reheating in a 350°F oven for 5-7 minutes to refresh texture.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Breakfast Pastry
Method: Baking
Cuisine: French-inspired

Keywords: matcha croissants, almond croissants, quick croissant recipe, matcha dessert, easy brunch pastry, matcha almond filling, store-bought croissant recipe