INGREDIENTS

• Matcha Frangipane
• • 115 g salted butter, room temp
• • 65g sugar
• • 2 eggs, room temp
• • 100g almond flour
• • 1.5 Tbsp Aiya Culinary Grade Matcha poweder
• • ½ Tbsp all purpose flour
• Mochi Butter
• • 90g glutinous rice flour
• • 25g sugar
• • 160g water
• • 5 day old croissants

DIRECTIONS

• Matcha Frangipane
• 1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• 2. In a stand mixer with a paddle attachment, add in butter and sugar and beat it until light and fluffy. 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.
• Mochi Butter
• 1. 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.
• 2. Slice each croissant in half horizontally. Pipe in Matcha almond mixture, about 3 tbsp. 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.
• 3. Preheat the oven to 350°F. 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 enjoy!