What happens when the bold flavor of matcha meets the sweetness of chestnuts inside a crispy French baguette? At first, many people think baguettes are only plain loaves served with butter or sandwiches. But the Matcha Chestnut Baguette (抹茶栗バゲット) proves that bread can be both beautiful and full of exciting flavors. This recipe blends French baking methods with Japanese ingredients, creating bread that is earthy, nutty, and slightly sweet.
If you’ve ever dreamed of making bakery-quality bread at home, this recipe will show you how. The green matcha dough and chestnut filling make the Matcha Chestnut Baguette (抹茶栗バゲット) an unforgettable treat that you’ll want to bake again and again.
Why This Recipe is Special
The Matcha Chestnut Baguette (抹茶栗バゲット) is not your everyday bread. It is a balance of crisp crust, chewy green crumb, and a creamy chestnut filling. This recipe is:
- Time requirement: 3–4 hours, including fermentation.
- Difficulty: Medium, suitable for home bakers with some bread experience.
- Special touch: The color and flavor of matcha make the bread unique, while the chestnut filling adds richness.
Matcha Chestnut Baguette (抹茶栗バゲット) @JapanDishes
What is Matcha Chestnut Baguette (抹茶栗バゲット)?
The Matcha Chestnut Baguette is a green tea–flavored baguette filled with sweet chestnut cream and whole chestnuts. In Japanese, it is called 抹茶栗バゲット, and it brings together two seasonal flavors: the earthy taste of matcha and the nutty sweetness of chestnuts. This bread is especially popular in autumn but can be enjoyed all year round.
Jump to RecipeEssential Ingredients for Matcha Chestnut Baguette (抹茶栗バゲット)
Baguette Dough
- Milk (240g) – Adds moisture and tenderness.
- Yeast (3g) – Helps the dough rise.
- Semi-strong flour (300g) – Provides the right balance of strength and softness.
- Matcha (9g) – Infuses the dough with green color and flavor.
- Salt (6g) – Balances taste and strengthens gluten.
Filling
- Chestnut paste (120g) – Sweet and nutty, the heart of the filling.
- Unsalted butter (13g) – Adds creaminess.
- Sugar syrup (3g water + 2g sugar) – Lightens the paste.
- Rum (3g, optional) – Adds depth of flavor.
- Whole chestnuts (80g) – Provide texture and bite.
Substitutions
- Replace matcha with cocoa powder for a chocolate chestnut baguette.
- Use pumpkin purée instead of chestnut paste for an autumn twist.
- Swap dairy milk with almond or soy milk for a dairy-free version.
Step-by-Step Instructions
Preparing the Dough
- Dissolve 3g yeast in 240g milk.
- Mix flour, matcha, and salt. Add the yeast-milk mixture.
- Rest the dough 20 minutes.
- Fold dough 15–20 times with a spatula. Rest again 20 minutes.
- Fold once more until smooth.
- Cover and proof at 35°C for 30–40 minutes until doubled.
Making the Filling
- Mix chestnut paste with butter.
- Add syrup and optional rum. Stir until smooth.
- Keep at room temperature until ready to use.
Shaping the Matcha Chestnut Baguette
- Divide dough into two portions.
- Rest for 10 minutes.
- Flatten each into a rectangle.
- Spread chestnut filling and line with whole chestnuts.
Fold dough tightly, pinch seams, and roll into 30cm logs.
Place seam-side down and proof 30–40 minutes.
Baking
- Preheat oven to 230°C with steam (200ml boiling water in tray).
- Score baguettes with 3–4 cuts.
- Bake 22–25 minutes until golden brown.
Secrets to Success for Matcha Chestnut Baguette
- Always use high-quality matcha to avoid bitterness.
- Do not rush fermentation—the dough must rise fully.
- Seal edges well to keep filling inside.
- Bake with steam for a crisp crust.
Matcha Chestnut Baguette (抹茶栗バゲット) @JapanDishes
Assembly & Presentation
When sliced, the Matcha Chestnut Baguette (抹茶栗バゲット) shows a bright green interior with creamy chestnut layers. Serve on a wooden board or with a dusting of matcha powder for a café-style look.
Hana’s Recipe Tips
- If your kitchen is cold, proof inside a slightly warmed oven.
- Let bread cool fully before slicing for best texture.
- Wrap in parchment for gifting.
Storage & Make-Ahead
- Room temperature: 2 days in an airtight bag.
- Refrigerator: 3–4 days, though it may dry.
- Freezer: Up to 2 weeks, reheated at 160°C for 10 minutes.
- Make-ahead: Prepare chestnut cream the day before.
Recipe Variations
- Chocolate Chestnut Baguette – Use cocoa instead of matcha.
- Pumpkin Chestnut Baguette – Swap chestnut paste with pumpkin.
- Mini Matcha Chestnut Baguette – Make smaller loaves for easy serving.
- Sweet dessert version – Add chocolate chips along with chestnuts.
For a perfect pairing, enjoy your freshly baked Matcha Chestnut Baguette (抹茶栗バゲット) with a warm cup of authentic Japanese Royal Milk Tea. The creamy sweetness of the tea balances the earthy notes of matcha beautifully.
Conclusion
The Matcha Chestnut Baguette (抹茶栗バゲット) is a bread that celebrates the harmony of French baking and Japanese flavors. The matcha gives color and depth, while chestnuts add sweetness and texture. With practice, this bread will become one of your signature recipes.
If you love bread and want to try something different, the Matcha Chestnut Baguette (抹茶栗バゲット) is the perfect choice. It looks impressive, tastes delicious, and brings a piece of Japanese culture into your kitchen.
And if you’re planning a trip to Japan to explore seasonal foods like matcha and chestnuts, don’t miss the JR Kansai Area Pass a convenient way to travel across Osaka, Kyoto, and Nara while tasting local specialties.
FAQs
Q1: Can I skip matcha?
Yes, but then it won’t be a true Matcha Chestnut Baguette (抹茶栗バゲット). Use cocoa powder instead for a chocolate version.
Q2: Is it healthy?
Matcha is rich in antioxidants, and chestnuts are high in fiber. The bread is indulgent but nutritious compared to sugary desserts.
Q3: Can I double the recipe?
Yes. Just double the ingredients and make four loaves.
Q4: How long does it take?
Around 3–4 hours, mostly resting and baking.
Q5: Can I use instant yeast?
Yes, the rise may be faster. Watch carefully.
Matcha Chestnut Baguette (抹茶栗バゲット)
Course: Breakfast, BrunchCuisine: JapaneseDifficulty: Easy2 baguettes (about 6–8 slices each)
servings30
minutes25
minutes~220 per slice
kcal2–3 hours
Ingredients
- For the Baguette Dough
240 g milk
3 g dry yeast
300 g semi-strong (bread) flour
9 g matcha powder (culinary grade)
6 g salt
- For the Chestnut Filling
120 g chestnut paste
13 g unsalted butter, softened
3 g boiling water + 2 g sugar (simple syrup)
3 g rum (optional, for aroma)
80 g whole chestnuts (cooked, peeled – halved if large)
Directions
- Prepare yeast mixture: Dissolve yeast in warm milk and set aside.
- Mix dry ingredients: In a bowl, combine flour, matcha, and salt. Stir in the milk mixture until a rough dough forms.
- Rest: Cover with wrap and rest for 20 minutes.
- Fold: Using a spatula, fold the dough 15–20 times. Rest 20 minutes. Repeat folding once more.
- First proof: Cover and proof at 35°C for 30–40 minutes until doubled.
- Make filling: Blend chestnut paste, butter, syrup, and optional rum until creamy. Keep at room temperature.
- Divide dough: Turn dough out, dust lightly with flour, and cut into 2 pieces. Roll each into a ball and rest 10 minutes.
- Shape: Flatten into a rectangle, spread chestnut cream, and line chestnuts across. Fold and seal tightly, then roll into 30 cm logs.
- Second proof: Place seam-side down on parchment. Cover and proof 30–40 minutes.
- Score & bake: Slash 3–4 cuts on top. Bake at 230°C for 22–25 minutes with steam (200 ml boiling water in tray).
- Cool: Let loaves cool fully before slicing to reveal the green crumb and chestnut swirl.
Notes
- Use high-quality matcha for best flavor and color.
Don’t rush fermentation; full proofing ensures light texture.
Filling variations: replace chestnut paste with pumpkin purée or sweet potato for seasonal twists.
Store cooled baguette in an airtight bag for 2 days, or freeze up to 2 weeks.
