Description
This Matcha Almond Croissants recipe combines the flaky, buttery texture of classic croissants with a vibrant matcha-infused almond filling for a unique and elegant twist. Perfect for breakfast or an indulgent snack, these croissants are topped with sliced almonds for added crunch and baked to golden perfection.
Ingredients
Scale
Dough Ingredients
- 500 grams All-purpose flour
- 250 grams Unsalted butter (cold, for dough)
- 10 grams Active dry yeast
- 50 grams Granulated sugar
- 10 grams Salt
- 200 ml Milk (warm)
- 100 ml Water (warm)
Filling Ingredients
- 100 grams Unsalted butter (softened, for filling)
- 30 grams Matcha powder
Topping
- 50 grams Sliced almonds
- 1 Egg (for egg wash)
Instructions
- Activate yeast: Dissolve the active dry yeast in warm water for 5 to 10 minutes until it becomes frothy, indicating the yeast is active.
- Make dough: In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add the frothy yeast mixture along with the warm milk and mix until a cohesive dough forms.
- Prepare filling: Mix the softened butter with matcha powder thoroughly until smooth to create the matcha almond filling.
- Incorporate butter block: After the dough has risen, punch it down, roll it out into a rectangle, place the cold butter block (made with the 250 grams cold butter) in the center, fold the dough over the butter, and seal the edges to encase the butter.
- Laminate dough: Roll the dough out again into a rectangle, fold it into thirds like a letter, wrap it in plastic, and refrigerate for 30 minutes. Repeat this rolling and folding process two more times to create layers.
- Shape croissants: Roll dough out into a large rectangle, cut into triangles, place a small amount of the matcha almond filling at the base of each triangle, then roll tightly into croissant shapes.
- Proof croissants: Arrange the rolled croissants on a baking sheet, cover them, and allow them to proof at room temperature for about 1 hour until they puff up.
- Prepare for baking: Preheat the oven to 200°C (400°F). Brush each croissant with beaten egg to give them a golden sheen and sprinkle the sliced almonds on top evenly.
- Bake: Bake the croissants for 15 to 20 minutes until they turn golden brown and achieve a flaky texture. Let them cool slightly before serving.
Notes
- Ensure the butter for dough is cold to create distinct layers during lamination.
- Proofing times may vary depending on room temperature; the dough should roughly double in size.
- Use high-quality matcha powder for the best flavor and vibrant color.
- Chilling between folds is crucial to maintain the dough’s structure and achieve flakiness.
- Store leftover croissants in an airtight container and reheat gently to maintain crispness.
