Bradley ChenComment

Mochi Stuffed Croissants with Sweet Soy Reduction

Bradley ChenComment
Mochi Stuffed Croissants with Sweet Soy Reduction

Mochi Stuffed Croissants with Sweet Soy Reduction

February 26. 2019

Remember how I said on the gram that I would be spending my February break working on painting more backgrounds for my photoshoots? Well, that definitely didn’t happen. But it wasn’t the many chapters of reading that I have yet to catch up on that took priority. Nor did the impending essay I have due not long before schools resumes seem to get in the way of developing the amateur painter within. What kept me from doing practically everything else on my list was this project: croissants.

Before I go into my experiences with homemade croissants, let me just go ahead and say that if you’re buying the pre-made frozen product, then don’t stop. Homemade croissants are for the baker who wants to not only step up to a challenge (and modestly brag about having made homemade croissants from scratch), but also for those who seriously enjoy spending all their time in the kitchen hashing out one of the most intricate processes in baking & pastry. As you can tell, I am one of those people. The industrial croissant has pretty much been perfected by machinery and time-temperature controlled technology — and if you’re not the type to go against it then it’s safe to assume homemade croissants won’t be worth your time.

Of, course, I’ll 100% admit these are nowhere near perfect and that there is no doubt that my lamination needs work. But for the second time making these in the 19 years, I’m pretty satisfied. If there’s one thing I would do differently the next time I make croissants, it would be laminating the dough based on when I feel the dough is ready, rather than by time. A lot of recipes out there will instruct to refrigerate the dough for a certain amount of time in between each fold. Yet, I think the best way is to prod your dough lightly every 10-15 minutes to check for the consistency of the butter. What happens when you strictly go by time is that your butter often becomes too cold to work with and breaks during the folding process, causing butter to leak out of your croissants.

So if you’re up for a challenge, definitely tackle this modern take on the classic croissant recipe. From the balance of textures between the mochi & flaky croissant to the combination of sweet and savory in the soy reduction, this breakfast treat is an indulgence that will definitely surprise your taste buds.




Mitarashi Dango Croissant Portrait.jpg

Mitarashi Mochi Croissant

Brad & Butter - February 26, 2019


For the croissant dough
  • 1 cup warm water
  • 1/4 cup whole milk
  • 1 egg
  • 2 +1/4 tsp active dry yeast
  • 1/4 cup granulated white sugar
  • 3 + 3/4 to 4 + 1/4 cups bread flour
  • 1 tbsp. kosher salt
  • 3 sticks unsalted butter
For the sweet mochi
  • 1/2 cup shiratamako rice flour
  • 7 tbsp. water
  • 1/4 cup granulated white sugar
For the sweet soy reduction
  • 3 tbsp. light soy sauce
  • 3 tbsp. mirin
  • 1/3 cup granulated white sugar
  • 1/4 cup water
  • 2 tsp. cornstarch (mixed with just enough water to dissolve)
Day 1
  1. Combine the lukewarm water, milk, egg, yeast, and sugar in a large mixing bowl. Stir to dissolve the yeast and leave for around 5 minutes, or until the mixture is frothy. Add 3 + 3/4 cup of bread flour and salt and mix until a dough begins to form. Tip out onto a lightly floured surface and knead for approximately 15 minutes until the dough is smooth and slightly sticky, adding the extra bread flour if needed. Shape into a disc, place in a clean bowl covered in plastic wrap, and leave in the fridge overnight.
Day 2
  1. The next day, cut and arrange the butter into an 18cm by 18cm square between two sheets of parchment paper. Bash with a rolling pin until approximately 5mm in thickness. Trim the edges and place the them back in the middle of the butter block and bash until incorporated to maintain a uniform square shape. Leave to set in the fridge while you roll out the dough.
  2. Punch the prooved dough down and tip onto a lightly floured work surface. Roll out into a 26cm by 26cm square, making sure the dough is even throughout. With one side of the dough facing you, place the chilled butter in the center of the dough perpendicular to the edges so that you now have just one corner of the butter facing you. Bring the exposed dough over the butter, sealing the seams with your fingers.
  3. Turn the dough over and begin rolling out into a rectangle. Try not to widen the dough, but roll until the rectangle is approximately 40cm in length. Mentally divide the rectangle into thirds and fold the bottom third up over the middle third and the top fold over the bottom third, making sure to brush off any excess flour. This is your first fold. Wrap loosely with plastic wrap and chill in the fridge for approximately 30 minutes.
  4. Repeat the folding process two more times, rolling the dough out with the short side facing you each time. Make sure to chill the dough as needed so that the butter and dough remain cold. Once all three folds have been completed, wrap the laminated dough in plastic wrap and chill for 8 to 16 hours.
Day 3
  1. Make the mochi by combining the rice flour and water in a bowl, mixing until a sticky dough forms. Cover loosely with plastic wrap and microwave on high for 1 minute. Mix the dough with a spatula and microwave again for another minutes. The mochi should be slightly darker and very sticky.
  2. Transfer the mochi to a pot with the sugar and heat over medium heat, mixing constantly until the sugar melts and is incorporated into the mochi. Turn out onto a parchment lined baking sheet liberally dusted with cornstarch or potato starch. Knead a couple times before covering with plastic wrap and leaving in the fridge to set.
  3. Take the chilled, laminated dough out of the fridge and roll into a rectangle approximately 7mm in thickness. Using a pizza cutter or shape knife, trim the edges and cut long isoceles triangles with 9cm long bases and 26cm long sides.
  4. Once the mochi has set, take one triangle of laminated dough with the short base facing you. Make a small incision in the center of the base -- about one inch -- and place a small ball of mochi in the center. Pull the two ends of the base over the mochi and roll to form the classic croissant shape. Place and a parchment lined baking sheet and repeat with the remaining dough and mochi. Make sure each baking sheet has a maximum of 6 croissants. Brush the rolled dough with an egg wash, wrap with plastic wrap, and leave to proof at room temperature for approximately 2 hours.
  5. Preheat the oven to 200C/395F degrees. While the dough is on it's final proof, make the mitarashi soy reduction. Place all ingredients exept for the cornstarch slurry in a saucepot and bring to a boil. As soon as the mixture boils, add in the cornstarch slurry and whisk until thickened. Set aside to cool to room temperature.
  6. After the dough has finished proofing -- they should double in size and wobble slightly when you shake the baking sheet -- apply a second layer of egg wash and bake for 15-20 minutes. Cool on a wire rack until ready to serve.
  7. Serve the mochi croissants with the mitarashi soy reduction and pat yourself on the back. Enjoy!