Matcha Mochi Croissant
Matcha Mochi Croissant! Turning some store-bought croissants into something fun here. These croissants are filled with Matcha Frangipane and another layer of chewy Mochi. You get a crispy texture first then chewy all in one bite! They are so good and very easy to make as well.
Make sure to use good quality matcha to bring out the nice intense green color and tea flavor! My personal favorite is the Culinary Grade Matcha Powder from @aiyamatcha.
Ingredients:
Matcha Frangipane
115g salted butter, room temp
65g sugar
2 eggs, room temp
100g almond flour
1.5 tbsp @aiyamatcha culinary grade matcha powder
0.5 tbsp all-purpose flour
Mochi Batter
90g glutinous rice flour
25g sugar
160g water
5 day-old croissants
Steps:
1. Preheat the oven to 350F. Line a baking sheet with parchment paper.
2. In a stand mixer with a paddle attachment, add in butter and sugar. Beat it at medium speed until light and fluffy, about 3-4 minutes. Add in almond flour and mix until well combined. Add in one egg at a time and mix well. Add in matcha powder and flour, mix until combined.
3.To make the mochi: In a separate bowl, add in glutinous rice flour, sugar, water and mix well. Cover it and microwave for 30s. Give it a good mix and microwave for another 30s. The batter should look fairly solid and easily scoopable when it's ready.
4. Slice each croissant in half horizontally. Pipe in matcha almond mixture, about 3 tbsp to the bottom layer of the croissant. Spread about 2 tbsp of mochi mixture on top of it. Cover it with the top of the croissant. Optional: spread 1 tbsp of matcha almond mixture on top of the croissant. Repeat for all the croissants.
5. Preheat the oven to 350F. Place croissants on the baking sheet. Bake for about 20-25mins or until golden brown. Remove from the oven and let them cool for about 10 minutes. Dust them with some powdered sugar and matcha powder. Serve warm and enjoy them with a cup of coffee or tea!
*Tip: Store any leftover croissants in the refrigerator/freezer. Reheat them in the oven at 350F for about 8-10 minutes, until they crisp up again and the mochi instead is soft.