Desserts 🤖 AI Generated

Mochi Croissant with Matcha Cream – 40% Fewer Calories

Crispy, buttery croissant layers meet chewy mochi centers and silky matcha cream in this Japanese-French fusion indulgence. Our Fat Switch swaps butter for coconut oil and replaces heavy cream with Greek yogurt, cutting 230 calories while keeping the flaky, tender crumb and luxurious mouthfeel intact.

25m

Prep Time

28m

Cook Time

Servings

348

Calories

12g

Protein

🛒 Ingredients

✓ 1 cup all-purpose flour
✓ 3 oz refined coconut oil, cold
✓ 1/4 tsp sea salt
✓ 1/2 tsp vanilla extract
✓ 3 tbsp ice water
✓ 1/2 cup mochiko (sweet rice flour)
✓ 2 tbsp erythritol
✓ 1/4 cup water
✓ 1/2 cup nonfat Greek yogurt
✓ 1 tbsp matcha powder (sifted)
✓ 1 tbsp raw honey
✓ 1/2 tsp vanilla extract
✓ 1 pinch sea salt
✓ 1 tbsp unsweetened almond milk
✓ Edible gold leaf (optional garnish)

👨‍🍳 Instructions

1. Make the Croissant Dough: In a bowl, whisk together flour and salt. Cut cold coconut oil into pea-sized pieces and work into flour using fingertips until mixture resembles breadcrumbs. Add vanilla and ice water gradually; mix until shaggy dough forms. Do not overwork. Wrap in plastic and refrigerate 30 minutes.

2. Laminate the Dough: On a floured surface, roll dough into a 6×8 inch rectangle. Fold into thirds (like a letter), rotate 90 degrees, and roll again to 6×8 inches. Repeat fold-and-roll sequence twice more. This creates flaky layers. Chill 20 minutes between folds.

3. Prepare the Mochi Filling: In a saucepan, combine mochiko, erythritol, and 1/4 cup water. Stir constantly over medium-low heat for 4–5 minutes until the mixture becomes translucent and pulls away from the pan sides. Transfer to a plate and cool 10 minutes until pliable but not cold.

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4. Shape and Fill: Roll final laminated dough to 1/8 inch thickness. Cut into 4 rectangles (3×4 inches each). Divide cooled mochi equally among 2 rectangles, placing a small mound in the center. Top with remaining 2 rectangles and press edges firmly to seal. Place on parchment-lined baking sheet.

5. Prepare the Matcha Cream: Sift matcha powder into a bowl to remove lumps. Add Greek yogurt, honey, vanilla, and salt. Whisk until smooth and pale green, adding almond milk one teaspoon at a time if needed for pourable consistency. Set aside.

6. Bake the Croissants: Preheat oven to 400°F (200°C). Brush croissant surfaces lightly with water. Bake for 22–25 minutes until deep golden brown and crispy. Centers should sound hollow when tapped. Cool on wire rack for 5 minutes.

7. Plate and Finish: Spoon matcha cream onto serving plates. Place warm mochi croissant on top at a slight angle. Drizzle any remaining cream around the plate. Top with a single edible gold leaf for restaurant-style presentation. Serve immediately while croissant is still warm and flaky.

📊 Nutrition per Serving

Calories348 kcal

Protein12g

Carbohydrates52g

Fat12g

🏷️ Tags

#low-calorie croissant recipe#matcha green tea dessert#Japanese mochi pastry

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