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Mille-Feuille Mochi — Laminated Glutinous Rice Pastry with Yuzu Kosho Crème

French

Mille-Feuille Mochi
— Laminated Glutinous Rice Pastry with Yuzu Kosho Crème

Born from the meeting of French lamination technique and Japanese mochi tradition, this pastry honors the precision of both cultures. The glutinous rice flour creates layers that shatter like pâte feuilletée yet yield with mochi's characteristic chew, while yuzu kosho bridges sweet and savory in the manner of classical French pastry creams.

Serves

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The Market List

Serves 8

400 g Mochigomeko (glutinous rice flour)Japanese milled, finest grade

300 g European unsalted butterNormandy preferred, room temperature for incorporation

240 ml Whole milkfull fat, warmed to body temperature

80 g Caster sugarfor dough structure

6 g Sea saltGuérande fleur de sel

15 g Green yuzu koshoKyushu origin, peak aromatic intensity

400 ml Heavy cream35% fat content minimum

1 whole Madagascar vanilla beansplit and scraped

4 large Egg yolksroom temperature

30 g Potato starchfor crème stability

The Method

6 steps

Create the mochi dough base: Whisk mochigomeko, 40g sugar, and salt in a large bowl. Heat milk to 40°C, then gradually incorporate into flour mixture, stirring until a smooth, elastic dough forms. The texture should be pliable but not sticky — adjust with additional flour if needed. Rest 30 minutes at room temperature.

Prepare butter block for lamination: Pound 250g butter between parchment to create a 15cm square, maintaining even thickness. The butter must be pliable yet cool — 16-18°C is ideal. If too soft, chill briefly; if too hard, work gently with rolling pin until supple.

Execute the lamination process: Roll mochi dough into 20cm square. Place butter block diagonally in center, fold dough corners over butter to encase completely. Roll gently to 30cm rectangle, fold into thirds (letter fold), rotate 90 degrees. Repeat this turn two more times, chilling 45 minutes between turns. The layers should remain distinct without butter breakthrough.

Prepare yuzu kosho crème: Heat cream and vanilla to gentle simmer. Whisk egg yolks with remaining sugar until pale, add potato starch. Temper hot cream into yolks, return to heat, whisk constantly until thickened to coat spoon (82°C internal temperature). Strain, whisk in yuzu kosho while warm. The heat will bloom the citrus oils while maintaining the chili's bite. Cool completely, whisking occasionally.

Shape and proof pastries: Roll final laminated dough to 3mm thickness. Cut into 8cm squares, score decorative diamond pattern on surface without cutting through. Place on silicone-lined baking sheets, proof at room temperature 45 minutes until slightly puffed. The mochi will expand differently than wheat — look for subtle increase in volume rather than dramatic rise.

Bake with precision: Preheat oven to 200°C. Bake pastries 15 minutes, reduce to 180°C, continue 12-15 minutes until golden brown with visible layer separation. Cool on wire racks 20 minutes before splitting horizontally. Fill with yuzu kosho crème using piping bag, allowing slight overflow. Dust tops with powdered sugar just before service.

Origin & Lineage

Sourced Through Provenance

The hands behind the plate.

Every ingredient here is tied to a verified producer — an estate an ocean away, or a grower within reach of your kitchen. You meet them inside Provenance, never sent off elsewhere.

Javara Indigenous Indonesia

Jakarta, ID

Javara Kusamba Premium Sea Salt (Bali)

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Mille-Feuille Mochi— Laminated Glutinous Rice Pastry with Yuzu Kosho Crème

The Market List

The Method

Origin & Lineage

The hands behind the plate.

Mille-Feuille Mochi
— Laminated Glutinous Rice Pastry with Yuzu Kosho Crème