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Matcha Mochi Croissants

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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 2
Calories: 930 kcal
Course: Breakfast , Snacks
Cuisine: Asian

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

    Cup of Yum
  1. Preheat oven to 350F.
  2. Slice the croissants in half equatorially and set aside on a small baking tray lined with parchment paper.
Make the simple syrup:
    Cup of Yum
  1. In a small saucepan, combine ¼ C water with ¼ C granulated sugar.
  2. Bring to a simmer over low heat until the sugar is dissolved.
  3. Let it cool and lightly brush the insides of the croissants with simple syrup.
Make the matcha coconut frangipane:
  1. In a bowl, combine butter, sugar, matcha, egg, vanilla extract, coconut extract, shredded coconut and almond flour.
  2. Give everything a mix with a fork.
Assemble:
  1. Divide the mixture onto the bottom half of each croissant.
  2. 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).
  3. 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.
  4. 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).
  5. Remove from oven and let croissants cool completely.
  6. Dust croissants with matcha and powdered sugar.
Make the whipped cream topping:
  1. Combine the heavy cream, matcha and powdered sugar in a small bowl and whip with a whisk until firm.
  2. Pipe the cream on top of the cooled croissant and garnish with shredded coconut.
  3. 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

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

% 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.