Matcha Pistachio Croissants:
Makes 3 twice-baked croissants
Ingredients:
3 Stale Croissants (1 day - 1 week old)
Matcha Simple Syrup:
3 g Matcha Powder
50 g Water
50 g Sugar
Matcha Pistachio Frangipane:
83 g Pistachios
8 g All-Purpose Flour
2 g Salt
83 g Butter (softened)
120 g Sugar
50 g Eggs (room temp)
7 g Matcha Powder
Topping:
10 g Pistachios
Instructions:
In a small saucepan combine sugar and water. Heat to 76º C - 82º C (170ºF - 180ºF). Whisk in matcha powder until incorporated. Set aside.
In a food processor blitz pistachios until a fine meal is formed, stopping before a nut butter is created.
In the bowl of a stand mixer (or by hand, or in a food processor) combine pistachios, all-purpose flour, salt, butter, sugar, eggs, and matcha powder. Beat with a paddle attachment until smooth. Set aside.
Preheat oven 180ºC (350ºF)
Cut the croissants in half parallel to the table. Spoon on the matcha simple syrup to both tops and bottoms, getting as much covered as you can. Spoon on the matcha pistachio frangipane to the 3 of the croissants and sandwich the tops on them.
Spoon matcha pistachio frangipane over the tops, and sprinkle pistachios over to decorate. Place on lined sheet tray and bake for 20 - 30 minutes or until the middle layer of frangipane is no longer liquid and is setting up.
Remove, dust with powdered sugar, and enjoy!
Triple Chocolate Croissants:
Makes 3 twice-baked croissants
Ingredients:
3 Stale Croissants (1 day - 1 week old)
Chocolate Syrup:
44 g Sugar
50 g Water
22 g Cocoa Powder
Chocolate Frangipane:
75 g Almond Meal
50 g Butter (softened)
75 g Sugar
50 g Eggs
50 g Chocolate (melted)
3 g Salt
Topping:
10 g Cacao nibs
Instructions:
In a small saucepan combine sugar and water. Bring to a boil, remove from heat and whisk in cocoa powder. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment combine the almond meal, butter, sugar, eggs, salt until smooth. Add melted chocolate, and homogenize.
Preheat oven 180ºC (350ºF).
Cut the croissants in half parallel to the table. Spoon on the matcha simple syrup to both tops and bottoms, getting as much covered as you can. Spoon on the chocolate frangipane to the 3 of the croissants and sandwich the tops on them.
Spoon chocolate frangipane over the tops, and sprinkle cacao nibs over to decorate. Place on lined sheet tray and bake for 20 - 30 minutes or until the middle layer of frangipane is no longer liquid and is setting up.
Remove, dust with powdered sugar, and consider sharing if you can!
Chai Almond Croissants:
Makes 3 twice-baked croissants
Ingredients:
3 Stale Croissants (1 day - 1 week old)
Chai Syrup:
44 g Sugar
50 g Water
1 g Chai Tea (or contents of 1 teabag)
Chai Frangipane:
83 g Almond meal
8 g All-Purpose Flour
2 g Salt
83 g Butter (softened)
120 g Sugar
50 g Eggs (room temp)
8 g Chai Tea (pr contents of 3 tea bags)
Topping:
10 g Sliced Almonds
Instructions:
In a small saucepan combine sugar and water. Bring to a boil, remove from heat and whisk in chai spice. Let sit for 5 minutes, strain into a small bowl or container. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment combine the almond meal, all-purpose flour, butter, sugar, eggs, salt, and chai tea and mix until smooth.
Preheat oven 180ºC (350ºF).
Cut the croissants in half parallel to the table. Spoon on the chai simple syrup to both tops and bottoms, getting as much covered as you can. Spoon on the chocolate frangipane to the 3 of the croissants and sandwich the tops on them.
Spoon chai frangipane over the tops, and sprinkle cacao nibs over to decorate. Place on lined sheet tray and bake for 20 - 30 minutes or until the middle layer of frangipane is no longer liquid and is setting up.
Remove, dust with powdered sugar, and enjoy an amazing chai baked good!