Black Sesame Mochi Croissants

These Black Sesame Mochi Croissants are filled with a nutty black sesame almond frangipane and chewy mochi for a delicious spin on a classic bakery treat.

What is black sesame?

Black sesame is a small, tiny black seed, similar to its white counterpart.

It has a nutty, earthy taste and is used commonly in Indian, Middle Eastern and Asian cuisine.

The seeds can be ground into a fine powder, to make black sesame paste/soup.

Why you'll love this recipe

This simple recipe for Black Sesame Croissants is a hybrid based on my Matcha Mochi Croissants and Double-Baked Almond Croissants.

The black sesame almond frangipane is flavored with nutty black sesame powder, which gives it a slight earthy undertone.

It's easy to whip up, and is a great way to transform those day-old croissants.

Ingredients you'll need

Simple syrup:

• granulated sugar
• water

Croissants:

• day-old croissants: split in half; you can use homemade or store-bought
• unsalted butter: softened at room temperature
• granulated sugar: adds sweetness
• large egg
• vanilla extract: use a high-quality extract for the best flavor
• almond extract: use a high-quality extract for the best flavor
• black sesame powder: is black sesame seeds ground in a powder; used in desserts such as black sesame paste; if you don't have black sesame powder, you can simply grind the black sesame seeds into a powder using a coffee/spice grinder
• almond flour: is ground almond nuts into a fine powder
• kirimochi: is a dried, hard, shelf-stable block of mochi that is available at Japanese grocery stores; it needs to be heated prior to consuming; used also in Crispy Crunchy Mochi Bites (Fried Kirimochi)

Garnish:

• almond flakes
• black sesame powder: optional
• powdered sugar/icing sugar

How to make black sesame croissants

Prepare the croissants:

Preheat oven to 350F.

Slice the croissants in half equatorially and set aside on a small baking tray lined with parchment paper.

Make the simple syrup:

In a small saucepan, combine ¼ C water with ¼ C granulated sugar.

Bring to a simmer over low heat until the sugar is dissolved.

Let it cool and lightly brush the insides of the croissants with simple syrup.

Make the black sesame frangipane:

In a bowl, combine butter, sugar, egg, vanilla extract, almond extract, black sesame powder and almond flour.

Give everything a mix with a fork.

Assemble:

Divide the mixture onto the bottom half of each croissant, reserving some for the tops.

Add a piece of kirimochi on top of the frangipane.

Replace the top half of the croissant.

Smear the remaining black sesame frangipane on the top of the croissant.

Garnish with almond flakes.

Bake at 350°F/177°C for 20-25 minutes, until the mochi is soft and the croissants are crisp.

How to serve & store

It's best to serve the Black Sesame Croissants freshly made, preferably on the same day.

Store leftover baked croissants in an airtight container at room temperature for up to 2 days.

To reheat, bake the croissants in a 350F oven for 10-15 minutes, until the mochi has warmed through.

Other delicious croissant recipes you may like

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