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.

Course Breakfast, Dessert, Snack

Cuisine American, Asian, Canadian

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 686kcal

Author Michelle

Ingredients

Croissants:

2 day-old croissants

Simple syrup:

2 tablespoon water
2 tablespoon granulated sugar

Black sesame frangipane:

15 g unsalted butter softened
45 g granulated sugar
1 large egg beaten
1 teaspoon vanilla extract
½ teaspoon almond extract
10 g black sesame powder
55 g almond flour

Garnish:

1 tablespoon flaked almonds
1 teaspoon black sesame powder
1 teaspoon powdered sugar

Mochi:

2 pieces kirimochi or homemade mochi (recipe below)

OR Homemade mochi:

70 g mochiko (sweet glutinous rice flour)
15 g granulated sugar
100 ml water

Instructions

Prepare the croissants:

Preheat oven to 350°F/177°C.
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 2 tablespoon water with 2 tablespoon 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 black sesame frangipane mixture onto the bottom half of each croissant, reserving some for the tops.
Add a piece of kirimochi (or homemade mochi) 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.
Note: If the croissants are getting brown too quickly, cover the croissants with aluminum foil. (It's best to check at about 10 minutes into the bake).
Remove from oven and let croissants cool completely.
Dust croissants with additional black sesame powder and powdered sugar.

If making mochi:

Combine the mochiko, sugar, and water in a shallow bowl. Give it a mix.
Cover with a lid and microwave for about 1 minute, 30 seconds, until translucent. Stir the mixture.
Divide the mochi mixture in half.

Nutrition