Think: A crackly golden brown exterior; moist, delicate, buttery layers; smooth caramelized sweet potato; and chewy rice cake
Now think about all those flavors and textures … slammed together into one pastry. It is unexpected. It is surprising. It is so right.
And it needs to be in your mouth right now.
The individual components of this sweet potato mochi croissant are basic. It uses a classic croissant and frangipane as its base and is filled with caramelized sweet potato and rice cake.
Then all you do is assemble and bake. But first things first: preheat your oven to 390 degrees F.
Then …
Then …
Brush the croissant with an egg wash, lower the oven temp to 345 degrees F, and bake for ~10 min while you try to contain yourself as the wafts of butter and caramelized sweet potato emanating from the oven tempt you to consider diving headfirst into the hot oven just so you can be that much closer to the goodness baking inside of it.
Yes. It is that good.
I’m not going to lie. It takes awhile to make, though. And by awhile, I mean 3/4 of a day of chilling, rolling, and filling. But that shouldn’t deter you. In fact, that just means you have to get started on it as soon as possible.
So go ahead and chill … roll … fill …
… indulge.
