Matcha Mochi Croissants
User Reviews
5
Matcha Mochi Croissants
Description
This recipe begins by slicing day-old croissants horizontally and brushing the insides with a simple syrup to provide moisture and sweetness. A matcha coconut frangipane is prepared, blending butter, sugar, matcha powder, egg, vanilla and coconut extracts, shredded coconut, and almond flour to create a rich, nutty filling with green tea flavor.
The croissant bottoms are spread with the frangipane and topped with kirimochi mochi pieces, which can be heated briefly to soften and puff. The croissant tops are replaced and the assembled croissants baked to crisp the exterior and gently warm the mochi inside.
After baking, the croissants are finished with a whipped cream topping flavored with matcha powder and powdered sugar, and extra matcha and shredded coconut are dusted for decoration. An optional homemade mochi variation uses mochiko flour, sugar, and water microwaved until translucent to replace the pre-made mochi.
The result is a contrast of flaky pastry, creamy, subtly sweet frangipane, and stretchy, soft mochi, with balanced flavors of matcha and coconut that make for a distinctive pastry treat suitable for afternoon tea or dessert.
Ingredients
- 2 Croissant sliced in half, day-old
Simple syrup:
- 60g g granulated sugar
- 60 ml water
Matcha coconut frangipane:
- 20 g butter unsalted
- 45 g granulated sugar
- 2 g matcha green tea powder
- 1 egg large
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 20 g coconut shredded
- 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 green tea powder + extra for dusting
- 1-2 teaspoon powdered sugar + extra for dusting
- 40 ml heavy cream cold, 36% milkfat
- coconut shredded
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 mochi from scratch, mix mochiko flour, sugar, and water, then microwave until translucent, stirring midway for even cooking.
- Brush croissant interiors with simple syrup after baking to add moisture and sweetness that complements the filling.
- Heat kirimochi mochi slightly before assembly to soften and help it puff during baking for the right texture.
- Use day-old croissants for better structural integrity and optimal texture when sliced and baked with fillings.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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