Matcha Almond Croissant
Indulge in the flavours of Japan in this twist on the classic French pastry: the Matcha Almond Croissant. This delectable treat combines the buttery richness of a classic almond croissant with the earthy taste of matcha. Perfect for breakfast, brunch, or a sweet afternoon pick-me-up, these croissants offer a delightful fusion of East meets West.
Ingredients
- 4 large croissants preferably day old
- 1/4 cup flaked or sliced almonds
For the frangipane
- 90 g almond meal
- 60 g butter softened
- 100 caster sugar
- 1 egg small
- 1 tbsp matcha powder
For the glaze
- 2 tbsp caster sugar
- 1/4 cup boiling water
For the topping
- 1 tbsp icing sugar
- 1 tsp matcha powder
Instructions
- Preheat the oven to 170C
- Cut the croissants in half lengthways.
- Prepare the glaze by combining the sugar and boiling water in a bowl and setting aside to dissolve.
- Prepare the frangipane but beating together the butter, sugar and almond meal. Once fully incorporated, add the egg and matcha and mix until smooth.
- Brush the croissants inside and out with the glaze.
- Add about a tablespoon of frangipane to the bottom half of the croissant. Sandwich the top layer back on and pipe another layer of frangipane on top.
- Sprinkle a generous amount of almonds on top of the croissants.
- Place in the preheated oven for around 10-12 minutes, or until golden on top and the filling warmed.
- Prepare the topping by combining sieved icing sugar and matcha in a bowl.
- Allow the croissants to cool for at least 10 minutes, the dust liberally with the matcha icing sugar mixture.