Matcha gives a sweet croffle a different direction. Its grassy, slightly bitter flavor cuts through the richness of the pastry, while whipped cream softens the intensity. The pale green topping looks especially appealing against a deeply golden waffle pattern.
The trick is to mix the matcha smoothly before folding everything together. Dry pockets of powder can leave concentrated bitter spots in the cream. Sifting and making a small paste first give you more control over the texture.
Choose matcha whose flavor you enjoy. Different powders vary in strength, color, and bitterness, so the amount below is a starting point rather than a reason to add more than you like.
Ingredients
Makes 4 small croffles.
4 small unbaked croissants, approximately 60–75 g each, thawed and proofed as directed on the package
180 ml cold whipping cream, divided
20 g powdered sugar, sifted
1 1/2 teaspoons matcha powder, sifted
A small extra pinch of matcha for dusting, optional
Allow about 15 minutes for preparation, approximately 4–7 minutes of cooking per batch, and time for the croffles to cool. Dough preparation time is additional.
Make the matcha cream
Put the sifted matcha in a small bowl. Add 2 tablespoons of the measured cream gradually, stirring until smooth. Press out any remaining lumps against the side of the bowl.
In a larger bowl, whip the remaining cold cream with the powdered sugar until it begins to thicken and form very soft peaks.
Add the matcha mixture and whisk briefly until the color is even and the cream holds soft-to-medium peaks.
Taste a small amount. If you want a stronger flavor, blend a little more sifted matcha into a spoonful of the cream before folding it back in. Refrigerate the finished topping.
Cook the pastry and finish
Preheat the waffle maker. Prepare its plates as directed by the manufacturer, then add the croissant dough with space around each piece.
Cook until crisp and golden, beginning to check around 4 minutes. Inspect the first croffle’s center to make sure the dough is cooked through; adjust subsequent batches as needed.
Set the croffles on a rack to cool. The pastry should be barely warm or at room temperature before adding the cream.
Pipe a row of cream along each croffle, or spoon it over the center.
Finish with a very light matcha dusting if desired. Serve immediately after decorating.
How much matcha is too much?
A dark green surface may look striking, but a heavy layer of dry powder can taste unpleasantly bitter. Keep the finishing dust modest. Most of the tea flavor should come from the cream, where it is balanced by dairy and sugar.
The topping should also remain soft and airy. Stop whipping once it holds its shape; matcha does not prevent cream from becoming grainy if overbeaten.
A fresh finishing option
Sliced strawberries make a useful variation when you want some fruit alongside the tea flavor. Add just a few pieces rather than hiding the cream. The plain matcha version needs no extra topping beyond its light dusting, making it a good choice for a simple, uncluttered dessert plate.
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