Jet-Black Charcoal Croissants with Black Sesame Lava Tips, FAQ & printable recipe

Tips for success

To achieve the most dramatic visual impact, ensure the silver leaf is applied sparingly. A little goes a long way, and it should act as a subtle accent against the deep black surface of the croissant. If you are struggling to handle the delicate silver leaf, use a pair of clean, dry tweezers to position it accurately on the top of each pastry after the lava filling has been piped.

If you prefer a more intense sesame flavor, you can toast raw black sesame seeds in a dry pan until fragrant before grinding them into a paste. This extra step adds a complexity that store-bought pastes sometimes lack. Always monitor the seeds closely while toasting, as they can transition from perfectly roasted to burnt in a matter of seconds, which would introduce an unwanted bitter note to your filling.

Variations

• Matcha Lava Filling: Substitute the black sesame paste with high-quality culinary-grade matcha powder for a vibrant green center. This creates a striking contrast against the jet-black charcoal dough.
• Dark Chocolate Ganache: For a richer experience, replace the white chocolate with high-percentage dark chocolate. This deepens the flavor profile, making the pastry less sweet and more intense.

Storage and make-ahead

Fridge

Store the filling in the refrigerator for up to 3 days. Do not store filled croissants in the fridge as they will lose their crispness.

Freezer

The unbaked, shaped croissants can be frozen for up to 2 weeks. Thaw in the refrigerator overnight before baking as directed.

Reheat

Reheat baked, unfilled croissants in a 350°F (175°C) oven for 5 to 7 minutes to restore their crisp, flaky texture.

Store any leftover croissants in an airtight container at room temperature for up to one day to maintain the crispness of the pastry. Beyond that, the moisture from the lava filling will soften the layers, leading to a loss of the signature flaky texture.

If you must keep them longer, it is better to store the unfilled baked croissants and the filling separately, assembling them only when you are ready to serve.

You can prepare the charcoal dough ahead of time and store it in the refrigerator for up to 24 hours before laminating and baking. The black sesame lava filling can also be made in advance and kept in an airtight container in the refrigerator for up to three days.

When ready to serve, simply bake the croissants fresh and warm the filling slightly in a microwave or over a double boiler before piping it into the pastries.

Serving ideas

Serve these croissants immediately after filling, while the center is still warm and the pastry is crisp. They make an excellent addition to a brunch spread or as a sophisticated dessert served alongside a cup of hot green tea, which complements the nutty profile of the black sesame.

Place them on a dark slate or ceramic plate to highlight the contrast between the black croissant and the silver leaf garnish.

Consider pairing these with a light, acidic fruit garnish, such as fresh raspberries or a yuzu-based side, to provide a bright contrast to the richness of the sesame and white chocolate filling.

The acidity helps cleanse the palate between bites, ensuring that the depth of the sesame flavor remains the star of the show. Presentation is key, so arrange them with space between each to showcase their unique, modern aesthetic.

Frequently asked questions

Recipe card

Jet-Black Charcoal Croissants with Black Sesame Lava

Prep 1 hCook 17 minRest 30 minTotal 1 h 47 minServes 8

Ingredients

• 15 g bamboo charcoal powder
• 1 lb croissant dough, store-bought or made ahead
• 120 g roasted black sesame paste
• 200 ml pastry cream, store-bought or made ahead
• 60 g white chocolate
• silver leaf, for serving
• sesame seeds, for serving

Instructions

1. 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.
2. 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.
3. 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.

Contains: gluten, eggs, milk, sesame

Estimated nutrition per serving

Calories

420

Protein

6.5 g

Carbohydrates

38 g

Fat

28 g

Fiber

2.5 g

Sugar

12 g

Sodium

210 mg

Automatic estimate from the ingredient list, not laboratory-verified.