Matcha Mochi Croissants
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5.0
15 reviews
Excellent
Matcha Mochi Croissants
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This recipe for Matcha Coconut Mochi Croissant takes double-baked croissants to a new level. Matcha coconut frangipane, chewy mochi are a delicious pairing in this flaky pastry treat.
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Ingredients
- 2 croissants (day-old) sliced in half
Simple syrup:
- 60g g granulated sugar
- 60 ml water
Matcha coconut frangipane:
- 20 g unsalted butter
- 45 g granulated sugar
- 2 g matcha
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 20 g shredded coconut
- 36 g almond flour
Mochi:
- 2 pieces kirimochi or make it below
OR Homemade mochi:
- 70 g mochiko sweet glutinous rice flour
- 15 g granulated sugar
- 100 ml water
Whipped cream topping:
- 1 teaspoon matcha + extra for dusting
- 1-2 teaspoon powdered sugar + extra for dusting
- 40 ml heavy whipping cream, 36% milkfat cold
- shredded coconut
Instructions
- Preheat oven to 350F.
- Slice the croissants in half equatorially and set aside on a small baking tray lined with parchment paper.
Make the simple syrup:
- In a small saucepan, combine ¼ C water with ¼ C granulated sugar.
- Bring to a simmer over low heat until the sugar is dissolved.
- Let it cool and lightly brush the insides of the croissants with simple syrup.
Make the matcha coconut frangipane:
- In a bowl, combine butter, sugar, matcha, egg, vanilla extract, coconut extract, shredded coconut and almond flour.
- Give everything a mix with a fork.
Assemble:
- Divide the mixture onto the bottom half of each croissant.
- Add a piece of kirimochi on top of the matcha coconut frangipane. (You can heat the kirimochi in the microwave for 10-15 seconds to help it heat through and puff up).
- Replace the top half of the croissant and bake at 350°F/177°C for 20-25 minutes, until the mochi is soft and the croissants are crisp.
- Note: If the croissants are getting brown too quickly, cover the croissants with aluminum foil. (It's best to check at about 10 minutes into the bake).
- Remove from oven and let croissants cool completely.
- Dust croissants with matcha and powdered sugar.
Make the whipped cream topping:
- Combine the heavy cream, matcha and powdered sugar in a small bowl and whip with a whisk until firm.
- Pipe the cream on top of the cooled croissant and garnish with shredded coconut.
- Serve immediately.
Notes
- To make the mochi from scratch:
- Combine the mochiko, sugar, and water in a shallow bowl. Give it a mix.Cover with a lid and microwave for about 1 minute, 30 seconds, until translucent. Stir the mixture.Divide the mochi mixture in half. Proceed with the recipe.
Nutrition Information
Show Details
Calories
930kcal
(47%)
Carbohydrates
114g
(38%)
Protein
16g
(32%)
Fat
46g
(71%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.4g
Cholesterol
166mg
(55%)
Sodium
266mg
(11%)
Potassium
220mg
(6%)
Fiber
6g
(24%)
Sugar
62g
(124%)
Vitamin A
1308IU
(26%)
Vitamin C
0.4mg
(0%)
Calcium
90mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 930 kcal
% Daily Value*
| Calories | 930kcal | 47% |
| Carbohydrates | 114g | 38% |
| Protein | 16g | 32% |
| Fat | 46g | 71% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 166mg | 55% |
| Sodium | 266mg | 11% |
| Potassium | 220mg | 5% |
| Fiber | 6g | 24% |
| Sugar | 62g | 124% |
| Vitamin A | 1308IU | 26% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 90mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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