Over the years, riffs of the croissant have dominated food trends. Earlier this year, there was the ill-fated crossushi, invented by Holmes Bakehouse in San Francisco. Here at home, there was the wildly popular salted egg yolk croissant (whatever happened to it? Oh right, the nasi lemak burger signed its death warrant). And now, Brotherbird Milk & Croissants has laid claim to the world’s first mochi croissants. The mention of “mochi croissants” engendered a “huh”; the only reasonable explanation being that they are inspired by the petite Japanese glutinous rice cake. Brotherbird’s team is seemingly made up of young entrepreneurs and bakers, thereby explaining its moxie to colour outside the rule books and be adventurous. Now back to the mochi croissants. They had a wider girth, and that elusive honeycomb structure: proof that the bakers had undergone the painstaking lamination process. Its exterior was flaky, but the inside had a denser, chewier (cue the connection to mochi) quality compared with the typical French croissant. I had the Original Mochi Croissant, the plain version; and the Kinder Bueno Twice-baked Mochi Croissant. The latter’s chocolate cream and shards of white chocolate arrayed like the sail of a boat contributed to a saccharine flavour.
Given Brotherbird’s penchant for creativity, it is no wonder it has embraced the cruffin: the illegitimate love child of the croissant and muffin piped with cream. While its date of creation goes back much further in history, the cruffin was first made popular circa 2015 thanks to the above-mentioned Mr Holmes Bakehouse. Now, if cruffins could find much acceptance, maybe, just maybe, mochi croissants could too explode on to the world stage.
Pretty were Brotherbird’s cruffins, with grains of sugar decorating the exterior like glitter on scrapbook. Running a knife through each cruffin was a task; its almost bread-like pull-apart texture not coming off easily (intended). The Chrysanthemum Tea Mochi Cruffin was a foil to the Kinder Bueno Twice-baked Mochi Croissant (or maybe my receptor was savagely blunted by the latter) with its mellow, earthy flavour. The cream perched atop the Lemon Meringue Cheesecake Mochi Cruffin had been flame-torched and boasted a bright, tangy note.