400 g
Mochigomeko (glutinous rice flour)(Japanese milled, finest grade)
300 g
European unsalted butter(Normandy preferred, room temperature for incorporation)
240 ml
Whole milk(full fat, warmed to body temperature)
80 g
Caster sugar(for dough structure)
6 g
Sea salt(Guérande fleur de sel)
15 g
Green yuzu kosho(Kyushu origin, peak aromatic intensity)
400 ml
Heavy cream(35% fat content minimum)
1 whole
Madagascar vanilla bean(split and scraped)
4 large
Egg yolks(room temperature)
30 g
Potato starch(for crème stability)
· · ·
Method
1
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.
2
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.
3
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.
4
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.
5
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.
6
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.