Jet-Black Charcoal Croissants with Black Sesame Lava Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are at room temperature, particularly the pastry cream and black sesame paste, to facilitate smooth mixing. Prepare your workspace by clearing ample room for rolling out the laminated dough, as this process requires precision and space.

Preheat your oven to exactly 385°F (196°C) well in advance to ensure a consistent bake, and have your piping bag ready for the final assembly. Organize all components, including the silver leaf and sesame seeds, so they are within easy reach once the croissants have cooled enough to be filled without melting the piping bag.

Instructions

Dough preparation

1. 1Prepare the charcoal dough
   In a stand mixer, combine the croissant dough with the bamboo charcoal powder. Knead on low speed until the charcoal is fully incorporated and the dough is uniform in color. Cover and allow the dough to rest as needed for proper gluten relaxation before laminating.
   Look for The dough will turn a deep, uniform jet-black color with a smooth, elastic texture.
   Tip Ensure the charcoal powder is finely sifted to avoid any clumps in the dough.

The charcoal dough should be smooth, elastic, and completely uniform in its black color. It should feel cool to the touch and have enough tension to hold its shape during the lamination process. If the dough feels sticky or tears easily, let it rest in the refrigerator for an additional fifteen minutes to allow the gluten to relax before proceeding to the folding stage.

Filling creation

2. 2Prepare the black sesame lava cream
   In a medium mixing bowl, whisk together the roasted black sesame paste, pastry cream, and white chocolate until the mixture is smooth and emulsified. If the chocolate is not melting fully, place the bowl over a pot of simmering water to gently warm it, stirring continuously until combined.
   Look for The cream should be glossy, thick, and pourable, with a deep nutty aroma.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Using warm pastry cream helps the white chocolate melt into the sesame paste more effectively.

The black sesame lava cream should be completely smooth, with no visible streaks of chocolate or clumps of paste. It should have a thick, glossy consistency that clings to the back of a spoon. Before moving on, perform a quick taste test to ensure the balance of sweetness is to your liking, adjusting with a tiny amount of extra white chocolate if the sesame flavor is too sharp.

Baking and assembly

3. 3Bake and fill the croissants
   Shape the charcoal dough into traditional croissant crescents. Bake at 385°F (196°C) for 17 minutes until the exterior is crisp and flaky. Remove from the oven and let cool slightly on a wire rack. Pipe the warm black sesame lava cream into the center of each croissant, then garnish with a pinch of sesame seeds and a touch of silver leaf.
   Look for The croissants are done when they are golden-brown underneath the black color and sound hollow when tapped.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Wait until the croissants are just warm to the touch before piping to prevent the filling from thinning too much.

The baked croissants should be exceptionally light and exhibit visible, distinct layers. When tapped, they should sound hollow. The final assembly is complete when the sesame lava is piped neatly into the center and the silver leaf is applied with precision, adding a refined, modern touch to the finished product.

Ensure the finished pastries are served promptly to maintain the contrast between the crispy shell and the warm, flowing center.

Common mistakes

A common mistake is overworking the dough during the incorporation of the charcoal powder, which can lead to tough, dense layers rather than a flaky, airy structure. Another error is failing to properly chill the dough between folds, which can cause the butter layers to melt and merge with the dough, resulting in a loss of lamination.

Finally, avoid piping the filling while the croissants are too hot; if the pastry is fresh from the oven, the heat will cause the lava filling to lose its viscosity and soak into the crumb, ruining the contrast.

How to tell it’s done

The croissants are perfectly done when they have achieved a light, airy structure and a crisp, flaky exterior. While the jet-black color masks the traditional golden-brown appearance, you can confirm doneness by checking the bottom of the croissant, which should be firm and slightly toasted.

The internal temperature of the custard filling should reach at least 160°F (71°C) to ensure safety. When you take a bite, the pastry should shatter cleanly, and the sesame filling should flow smoothly, indicating it has reached the ideal molten consistency without being overly liquid.

• Egg dishes: 160°F (71°C) in the thickest part