Roasted Buckwheat Cream Puff

Slow-roast Daliangshan tartary buckwheat and finely mill into powder. Blend with fresh milk cream and chewy roasted mochi, then wrap in a crisp cocoa cookie crust with a dusting of buckwheat powder. Roasted grain aroma, creamy richness, and a satisfying contrast of crisp, silky, and chewy come through in every bite.