Matcha Tiramisu with 50/50

Matcha Almond Croissants

Classic pastry with matcha frangipane.

These buttery, nutty croissants are filled with a luscious matcha frangipane made from ceremonial grade matcha. No artificial flavors or preservatives — best enjoyed warm!

Ingredients

For the matcha frangipane:

• 1/2 cup (115g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 1 large egg
• 1/2 cup (60g) almond flour
• 2 tbsp all-purpose flour
• 1 tsp matcha powder (ceremonial grade)
• 1/4 tsp almond extract
• Pinch of salt

For assembly:

• 6 large croissants
• Sliced almonds
• Powdered sugar (optional)

Instructions

1. Make the frangipane: Cream butter and sugar until light and fluffy. Beat in egg, almond extract, and salt. Add almond flour, all-purpose flour, and matcha powder. Mix until smooth.
2. Prepare the croissants: Slice croissants in half horizontally, leaving one side attached.
3. Fill: Spread or pipe matcha frangipane evenly inside each croissant.
4. Top: Sprinkle sliced almonds over the frangipane.
5. Bake: Bake at 350°F (175°C) for 18–22 minutes, or until the frangipane is set and the croissants are golden and crisp.
6. Finish: Cool slightly. Dust with powdered sugar if desired. Serve warm or at room temp.

Makes: 6 croissants

Dr. Kesha's Tip: Use day-old croissants for the best texture and to prevent sogginess. Best enjoyed warm!