As a person living with celiac disease for 11 years... you don't realize how much you've just rocked my world. I haven't had a croissant in over a decade... This is... I can't even. I am making these today. There will probably be tears.
I'm sure the limitations imposed due to celiac disease make life complex, but I don't think this resembles a croissant. Other than the shape and colour after baking, it has nothing in common with the French bakery wonder.
Okay, but moderate your expectations, because it sounds like what you get is some of the chew and mouth feel of a wheat flour based croissant, but not the taste. I'd hate for you to be disappointed.
as another celiac who hasn't had a real croissant in a decade, i am so excited to try this as soon as i get more rice paper. i wonder if adding some instant yeast to the egg and milk mixture will give it a more bakery kind of taste? i'm almost crying thinking of eating my favorite pastry again, even if the texture is a bit different
i love how many gluten free people are excited for this recipe, i'm for sure going to be trying it out for my celiac partner! it sounds so good! i was thinking- it might be nice to lean a bit more into a french toast direction with the egg butter mixture, add some cinnamon, maybe a little brown sugar, a pinch of salt for balance.... i think it'd be so good!
You can make an “Inga taste test” series from viral recipes. You have an honest and objective perspective, so that’ll be exciting. You can even invite guests if you want.
I'd like to point out that rice paper / spring rolls wrappers are not all the same. The amount of tapioca / rice flour varies. I made spring rolls today and it was 80% tapioca /8% rice (the rest was water and salt). That's probably going to have a large effect on the crust and chewiness.
Depends on what kind of spring rolls you’re talking about. Vietnamese spring rolls use this rice paper. Chinese spring rolls probably use the wraps you’re talking.
Honestly, as a person with celiac, looks fun. I wonder if just chucking 1/4 tsp of yeast in the egg mix might add a little flavor? My family always says I’m sorry you have Stockholm syndrome… but, looks more croissant like than any other gluten free option I’ve seen. 🤷♀️
I am the only celiac in my home and they are sometimes making fun of my food choices along the lines of: beggars can't be choosers :-) this recipe falls under that category and I am choosing to try it 😂
I think it probably needs a bit of salt too, even if you use salted butter, a little extra salt can really enhance flavor even if you don't think it "needs" it (the sugar, eggs, milk and butter might seem flavorful on their own, but they could actually be bland without any salt). edit: tried the recipe with a fairly generous pinch of salt, as well as doubled the butter. Was actually very croissant-like, and tasted delicious!
Your videos are so comforting and well made! It gives me the same feelings as talking and listening to an older sister who is exploring and teaching me about new things!
@@BLTkitchen it's essentially baked mochi with layers that's very eggy and veerry crunchy exterior lol. Definitely do not expect it to taste anything like a croissant. My wife and daughter loved it though! Good gluten free snack if that matters. Remember to use the classic round rice paper. Some other versions are either too thin or salty.
@@keibin92 not a Vietnamese citizen but my parents and grandparents immigrated from Vietnam to Europe. So I'm of Viet descent, however my nationality is only European since I didn't bother to get a dual citizenship.
My GF kiddo is going to be so happy to be able to have croissants with us- albeit he won’t know they don’t taste right- if they look that spectacular he will be thrilled.
I've done something similar, but with some butter and vanilla extract in the egg wash/dip. So it has a custard like taste. Also, instead of dipping the sheets one at a time, taking out, then stacking them, I just put the first sheet in the bath, then the next one right over that, and again, and again, THEN I take the stack out of the bath. Less trails of dripping per sheet is all.
Thanks for the breakdown, Inga! I'm not gluten free, but I have many friends who are. And, in general, a mochi-texture with a choux flavour sounds divine.
Maybe the Ratio could be altered, to have much more butter, and far less egg/milk. Its likely that there is too much moisture, causing the internals to be too Gummy. Its also possible, that one might lower the temperature, and cook for longer... (and opening the oven a few times in the cooking process, to vent excess moisture in the oven). Finally... maybe use a bit more Salt in the mixture, to help dry the internal layers.
@Johndough8115, @IngaLam. That is what I was wondering as tweaking options. I was thinking either beat the egg(s) more, or use just the whites, or use less egg. Next butter the rice paper, then dip into the egg mixture. Also initially maybe use fewer layers? Thank you so very much for being inspiringly adventurous with croissant options Inga and Thank you John for your thoughts on modifications!! Best to all!!
ok but considering how hard it is to make gf puff pastry, this gives me ideas! (like is there a reason they didn't stick with cold butter in the recipe to make it more like actual puff??) (considering its already so -not- croissant-y, could you use it for things you'd use pillsbury crescent rolls for, like a spinach ring)(if it's like mochi, what about red bean filling....) also the stack looked like new mexican stacked enchiladas lol
Having worked with rice paper a bit I suspect the reason is that even cold butter would make the paper start to melt, so if you want to combine anything else (like annnnnnyything else) you need it to all be one mix, or work really fast. Spreading then having anything else you plan to put on it be sprinkle on, or otherwise be willing to drizzle, would probably work though.
Hot dang, this was the review i needed to convince me to make this thing!! I was interested to try but now i know i won't be wasting my ingredients on something i wasn't sure I'd like. Your review and descriptions helped so much - thank youuu!!!! ❤🎉
Inga! I have liked and subscribed because I LOVE your voice and personality! You’re such an original! Such a delightful chang from all the robotic people imitating voice control. Looking forward to watching more! 👍🏻✨🔥
🤔 I’m thinking ditch the pseudo croissant 🥐 and work with the rice paper’s attributes. Spread butter on each paper and dip then layer 2-3 and bake whole to get more of the good crispy parts. Layer two baked ones with some cream type filling, or maybe ganache…would be messy to eat but lots of crispy crunch. I’ve had gf croissants and they are ok, but not crispy enough..this might satisfy the need. Or break them apart before doing all this ( a tall order , I know) to make them a little more easy to handle.
@@IngaLam I know it's a bit late but there's a reason we photographers say to not skimp on the tripod and why a certain amount of weight in the tripod is actually a good thing. Obviously your camera and lens is worth a fair bit so it's worth investing in a really stable tripod to keep it all safe as well as being more pleasurable to use.
Celiac here, haven't tried a croissant for 11 years, nor anything close to a croissant, so I might just try this one for the fun of it and because I have a ton of rice papers. I use them to make burek (balkan pastry with cottage cheeee).
@IngaLam, I had a thought: What might it add to dust the layers with just a touch of self-rising flour? Would that make it more chewy and gluey, or might it help them be more like real croissants? What about other things, like a dusting of wheat bran, or ground flax seed? I think flax would make it gummy. I am going to try doing this with JustEgg Vegan egg replacer, thinned with a bit of plain oat milk, unsweetened, and I won't be doing the sugar and vanilla. I bet the sugar is part of what made these more dense and chewy toward the ends. I have had rice paper sitting in my freezer for months, after trying some Vegan bacon recipes, to greater or lesser success. I don't do a lot of rolled, stir-fried whatever, as it is hard for me to stand long enough to cook. These look very easy, and might help me get some calories in. Thanks for sharing this.
Yeah, with the liquid component used, I'd expect it to taste kind of like French Toast maybe, a bit custardy. I have everything I need to make this, and I think I want to give it a try!
For us gluten free people we are used to the mochi texture and we don't care at all I'm so making this! I bought like a 4 pack of these wrappers on accident from Amazon once now i have something to make with it LOL
I wonder if you would get a better result by spreading cold butter on the rice paper, before dipping it into the egg mixture? Also, experimenting with making a vegan version of this could be fun.
@@IngaLam Well I would watch it ^^ I'm not a vegan, but I tried making a vegan Tiramisu once and it was a big learning experience! For instance, I never would have thought of using the water from a can of chickpeas as a substitute for egg whites.
Hi Inga Stumbled on your video and I LOVED it! What a super new creative way to use rice paper. Now I have another use besides Summer rolls, can’t wait to try it. Really appreciate your simple clear verbal explanations/directions and video! Thank you!!❤
We tried to make it at home, the croissants were so good ! We used the airfryer and they were very crispy too. The texture was chewier than traditional croissants (I added one or two more layers 😅) and there was this subtle rice flavour, we loved it! Like the asian version of French croissant 😏 Merci beaucoup pour la recette Inga, on valide ! Des bises de France 🥐❤
I was thinking this might work well with square rice paper. You could just cut it from corner to corner and roll it like a regular croissant. Also, this is gluten free so not bad.
Yeah, I tried this one RIGHT AWAY, I was so excited....I made 4, 6 x 4 rice papers, felt weird and wasteful already...they looked pretty yes, l was READY. I LOVE mochi - it was fine, but the TASTE is not there and yes, you bite and it goes full stuck together etc. I decided no, not for me...I like having my rice paper for other uses lol using 24 felt weird. I have something to share. If you want a light pastry like buttery treat make Gluten Free flour Yorkshire puddings! They don't have to be used just for savoury meals! Just google that recipe...we discovered it by accident as I make Gluten Free Dutch Baby pancakes and my husband thought, must be able to make Yorkshire Puddings and they rose beautifully in the oven, so easy in muffin tins. Yes, you need oil, but make sure you tip it out and they are light and give me that treat feel, as it is something that us GF peeps NEED.
That was a pleasure to watch and I appreciate the honest appraisal of how it really tastes. I wouldn't have expected it to taste like an actual croissant either but am pleasantly surprised by the result.
I do it with only 3 eggs, it makes it less eggy and still has a similar result. As a gluten free French man, frustrated by 12y without croissants, this did the trick!
Honestly, if you're going for that buttery flavour of a croissant, I wonder if maybe brushing melted butter in between each layer might help out, maybe give it a bit more of a buttery flavour since a croissant dough uses a lot more butter. I think this recipe is overall supposed to be a "quick" croissant hack and, if a cook took a little more time, you might be able to refine the flavour a little bit more.
Inga just casually reinventing the wheel, here. If you're saying the interior is chew y like a mochi, that makes total sense, since it's rice dough. That pain au chocolat trial reminded me of one of my favorite pastries in Taiwan, the taro mochi cake (exterior baked kinda like a crumby cake, but the inside is a filling of taro paste with a little mochi ball at the core, so it's like 3 layers of different textures and savors). If you can put your hands on some taro paste or mashed taro, that might be a good alternative to chocolate to try out in your next experiment. Alos, RIP your camera... This 5D surely has helped you go about many years of faithful services and will be fondly remembered.
Probably possible to use dumpling or lumpia wrapped instead. As rice paper naturally becomes stickier when cooked. The lumpia or dumpling skins are more doughy
This morning, I was so excited to see that many gluten-free people love this recipe. I'm definitely going to try making this for my friend who has celiac disease! It sounds absolutely delicious! I’m thinking-maybe tomorrow morning, I’ll give it a French toast twist, dipping it in a butter and egg mixture, adding some cinnamon, a bit of brown sugar, and a pinch of salt to balance the flavors. I have a feeling this recipe is going to be a hit!
What would happen if you decreased the egg to two and increased the butter to two sticks and let the butter solidified more so you get bigger pockets of butter? It might be more Croissant like. Also, you should do a cook along of breads? It would be a really good use for sharing what you learned, it your classes.
Cool. Appreciate the honesty, texture wise. I would say this was a rolled egg and rice-paper pastry. And it cooks up so well. Hope your chef 👨🍳chef 👩🏼🍳 is good with it.
I had no idea about the rice paper viral thing, but I was mildly curious. What got me to watch the whole video was your personality. So, you know, you've got that going for you. :)
I really like this idea. I have problems eating gluten, so I can't eat a regular croissant (as much as I would love that), but I also can't eat store bought mochi sometimes because "it may contain wheat" (as much as I would love that too). So this might be a fun workaround for both of those things.
I have to try this. I have recently had to go gluten free. I don't have Celiac, but gluten sensitivity is real and very painful. Anyone that tells you they buy delicious gluten free bread they can keep it all for themselves. I eat a lot of cornmeal based breads, but I really want to try this. I am not sure about the baking powder. I need to check the label. Thank you for this recipe. You may have just helped lots of people.
i bet it'd be good savory. imagine a char siu filling or har gow filing baked up inside the crispy exterior / chewy /buttery /eggy rice pastry ...you be the 1st to make one please
I would give this a try, only substitute the egg with water-softening the rice paper, getting any surface water off them, and then dipping them in molten butter. That should be far closer to a croissant.
Well there's always a first and a last 😜Jokes apart it looked interesting and there's no harm in exploring or trying something different and I'm glad you did . Cheers
OMG! LOL! I love how you sit in front of the oven for 30 mins to wait. I just can't, no patience whatsoever on my end, and would probably burn the darn things. LOL 🤭
I'll certainly try this for my gluten intolerant kids! And I was thinking, perhaps it would be possible to reduce the egginess by replacing part of the eggs with starch+water?
This actually looks pretty easy to make or less intimidating than a real croissant. I'm definitely going to have to try making it for my gluten free husband 😊❤
I've never been more invested in a taste test! 😂 Eggy mochi sounds nice, and I'll definitely try this, but I wish people would stop calling it a croissant just because you can make it look like one. Stop giving us gluten free people false hope about puff pastry based treats 😂
You are completely adorable and entertaining w/o being over the top - as I am gluten-free for health reasons, this is a fair compromise for me and thanks for the lowered expectation; I can make peace with that.
@@IngaLam I may actually try making a "cereal" version with filo sheets. Let's say three filo sheets 2 eggs, 3 table spoons of sugar, 1 teaspoon of Usumacinta vanilla extract, 2 teaspoons of Ceylon cinnamon (ground), 1/2 cup of heavy whipping cream, 1/2 stick of melted butter. Mix all the liquids and powder and generously cover the filo sheets. Stack them and cut into long triangles as small as would roll into 🥐 shape. Put on cookie sheet lined with parchment paper, sprinkle with sugar and bake at 350 Fahrenheit until crispy golden brown and delicious. Serve in a bowl with milk. Breakfast of champions.
I would either use a pizza slicer or just cut through the paper as well instead of trying to pick up the wet ride paper, might even be able to use the paper to help roll the croissant similar to a “roll-cake” like a pumpkin roll the stores sell during thanksgiving
I’ve noticed this has been viral in social media, it’s gluten freee and easy making. Yet to give a try, I will definitely give a try tomorrow with the recipe you’ve been given. Wonder the sugar can be reduced ? 😅😅😅
The way you try out the trendy TikTok food hacks and share your experience with us is like a guideline - if you approve, we go for it - but the process always looks like fun!
I’m diabetic and rice is easier for me to tolerate than wheat. But then you said it’s a mochi texture, which I personally dislike, but it does look like lots of people can have these, which is awesome
Hmmm.... I see a lot of possibilities .... less or no sugar add spices ,herbs , completely change the flavor, mock tortillas! 🤯 tacos, tostadas, chips, quesadillas, now I gotta try it!
this sounds like an amazing idea! I wonder how it come out if it was made with a fluffier mix? like a pancake dough? maybe flour, butter and egg like and dip the sheets in that? Not really a croissant either but I bet with some work it can be made into a very tasty/ricey pastry
Maybe this recipe would work out if you only dipped the top and bottom layers in egg wash and and put a fine layer of cold butter (or shaved butter) between the inner layer. I've made croissant before and came to the same problem of gumminess/stickiness in the middle. Supposing the rice paper puffs and crisps up faster than dough, it might fix the problem. Will give you an update ;)
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As a person living with celiac disease for 11 years... you don't realize how much you've just rocked my world. I haven't had a croissant in over a decade... This is... I can't even. I am making these today. There will probably be tears.
Do it! Let us know how it works!
I'm sure the limitations imposed due to celiac disease make life complex, but I don't think this resembles a croissant. Other than the shape and colour after baking, it has nothing in common with the French bakery wonder.
There's better recipes online for gluten free croissants. This rice paper one doesn't taste like a croissant, and she said that in the video.
Okay, but moderate your expectations, because it sounds like what you get is some of the chew and mouth feel of a wheat flour based croissant, but not the taste. I'd hate for you to be disappointed.
as another celiac who hasn't had a real croissant in a decade, i am so excited to try this as soon as i get more rice paper. i wonder if adding some instant yeast to the egg and milk mixture will give it a more bakery kind of taste? i'm almost crying thinking of eating my favorite pastry again, even if the texture is a bit different
i love how many gluten free people are excited for this recipe, i'm for sure going to be trying it out for my celiac partner! it sounds so good!
i was thinking- it might be nice to lean a bit more into a french toast direction with the egg butter mixture, add some cinnamon, maybe a little brown sugar, a pinch of salt for balance.... i think it'd be so good!
love this! lots of ways to spice up the main flavor here, could even go full chocolate here 👀
I have issues with gluten and this looks a very nice and affordable alternwtive really 😂
This! Yes yes yes yes!!!!
Yeah, I got so excited haha
@@mikaelastefkova I was sad at the outcome but it might be yummy as long as you're not expecting croissants. 😂
my dad is gluten-free, and he is a rice paper lover. What a perfect recipe!
If he tries it I hope it's great!
FYI you can buy square rice paper. Would be easier to get the triangles
Mind blown! I will have to search for them.
Btw your ‘Trendy vs Traditional’ videos have been reuploaded and I was just reminiscing how those videos were a source of joy.
You can make an “Inga taste test” series from viral recipes. You have an honest and objective perspective, so that’ll be exciting. You can even invite guests if you want.
I SECOND this request! I trust Inga’s opinions on food more than almost anyone else
A.cua song is delicious
I'd like to point out that rice paper / spring rolls wrappers are not all the same. The amount of tapioca / rice flour varies. I made spring rolls today and it was 80% tapioca /8% rice (the rest was water and salt). That's probably going to have a large effect on the crust and chewiness.
Depends on what kind of spring rolls you’re talking about. Vietnamese spring rolls use this rice paper. Chinese spring rolls probably use the wraps you’re talking.
As a french person with celiac, I am both horrified abd incredibly proud of you! I will be making these immediately- thank you! ❤❤❤
Honestly, as a person with celiac, looks fun. I wonder if just chucking 1/4 tsp of yeast in the egg mix might add a little flavor? My family always says I’m sorry you have Stockholm syndrome… but, looks more croissant like than any other gluten free option I’ve seen. 🤷♀️
I am the only celiac in my home and they are sometimes making fun of my food choices along the lines of: beggars can't be choosers :-) this recipe falls under that category and I am choosing to try it 😂
I think it probably needs a bit of salt too, even if you use salted butter, a little extra salt can really enhance flavor even if you don't think it "needs" it (the sugar, eggs, milk and butter might seem flavorful on their own, but they could actually be bland without any salt).
edit: tried the recipe with a fairly generous pinch of salt, as well as doubled the butter. Was actually very croissant-like, and tasted delicious!
If one doesnt like the overpowering flavor/freshness of the eggs too much, a couple drops of lime juice into the mixture may help
Your videos are so comforting and well made! It gives me the same feelings as talking and listening to an older sister who is exploring and teaching me about new things!
As a Vietnamese who has grown up in Europe this feels like a double sacrilege… But F it I’m making it!
😂haahhahahaha i get your feeling bruh
Haha, let us know what you think of it!
@@BLTkitchen it's essentially baked mochi with layers that's very eggy and veerry crunchy exterior lol. Definitely do not expect it to taste anything like a croissant. My wife and daughter loved it though! Good gluten free snack if that matters. Remember to use the classic round rice paper. Some other versions are either too thin or salty.
A Vietnamese what? Person, National or something else?
@@keibin92 not a Vietnamese citizen but my parents and grandparents immigrated from Vietnam to Europe. So I'm of Viet descent, however my nationality is only European since I didn't bother to get a dual citizenship.
My GF kiddo is going to be so happy to be able to have croissants with us- albeit he won’t know they don’t taste right- if they look that spectacular he will be thrilled.
The GF aspect is something I hadn't considered. For those who can't have any gluten, this may be a fun treat .
I've done something similar, but with some butter and vanilla extract in the egg wash/dip. So it has a custard like taste. Also, instead of dipping the sheets one at a time, taking out, then stacking them, I just put the first sheet in the bath, then the next one right over that, and again, and again, THEN I take the stack out of the bath. Less trails of dripping per sheet is all.
Didn't she also use vanilla extract and a whole stick of melted butter in the egg mixture?
Thanks for the breakdown, Inga! I'm not gluten free, but I have many friends who are. And, in general, a mochi-texture with a choux flavour sounds divine.
Twaydabae, a Vietnamese chef was the first to share the recipe according to many articles online!
Maybe the Ratio could be altered, to have much more butter, and far less egg/milk. Its likely that there is too much moisture, causing the internals to be too Gummy. Its also possible, that one might lower the temperature, and cook for longer... (and opening the oven a few times in the cooking process, to vent excess moisture in the oven). Finally... maybe use a bit more Salt in the mixture, to help dry the internal layers.
@Johndough8115, @IngaLam. That is what I was wondering as tweaking options. I was thinking either beat the egg(s) more, or use just the whites, or use less egg. Next butter the rice paper, then dip into the egg mixture. Also initially maybe use fewer layers?
Thank you so very much for being inspiringly adventurous with croissant options Inga and Thank you John for your thoughts on modifications!! Best to all!!
ok but considering how hard it is to make gf puff pastry, this gives me ideas! (like is there a reason they didn't stick with cold butter in the recipe to make it more like actual puff??) (considering its already so -not- croissant-y, could you use it for things you'd use pillsbury crescent rolls for, like a spinach ring)(if it's like mochi, what about red bean filling....)
also the stack looked like new mexican stacked enchiladas lol
Having worked with rice paper a bit I suspect the reason is that even cold butter would make the paper start to melt, so if you want to combine anything else (like annnnnnyything else) you need it to all be one mix, or work really fast. Spreading then having anything else you plan to put on it be sprinkle on, or otherwise be willing to drizzle, would probably work though.
I’ve seen recipes calling for three layers. By using five it may cause them to not cook as well in the centre leading to the stickiness
Hot dang, this was the review i needed to convince me to make this thing!! I was interested to try but now i know i won't be wasting my ingredients on something i wasn't sure I'd like. Your review and descriptions helped so much - thank youuu!!!! ❤🎉
Inga! I have liked and subscribed because I LOVE your voice and personality! You’re such an original! Such a delightful chang from all the robotic people imitating voice control. Looking forward to watching more! 👍🏻✨🔥
🤔 I’m thinking ditch the pseudo croissant 🥐 and work with the rice paper’s attributes. Spread butter on each paper and dip then layer 2-3 and bake whole to get more of the good crispy parts. Layer two baked ones with some cream type filling, or maybe ganache…would be messy to eat but lots of crispy crunch. I’ve had gf croissants and they are ok, but not crispy enough..this might satisfy the need. Or break them apart before doing all this ( a tall order , I know) to make them a little more easy to handle.
Help: Need. Diagrams.
@sian
like an circular ice cream sandwich with the “bread” on top and bottom
love this idea!!
The pain au chocolat surprise at the end 😍😍😍
Visually it looks amazing! Texture-wise tho...having the insides all smush together on bite wouldn't be my jam. Thanks for trying this out!
She described it as mochi-esque so if you enjoy mochi, I'd say to give it a go. Nom nom away.
9:44 Been there, cried that.
a loss i wouldn’t wish upon my worst enemy 🥲🥲
@@IngaLam The indescribable pain 🥹
rip
@@IngaLam I know it's a bit late but there's a reason we photographers say to not skimp on the tripod and why a certain amount of weight in the tripod is actually a good thing. Obviously your camera and lens is worth a fair bit so it's worth investing in a really stable tripod to keep it all safe as well as being more pleasurable to use.
Celiac here, haven't tried a croissant for 11 years, nor anything close to a croissant, so I might just try this one for the fun of it and because I have a ton of rice papers. I use them to make burek (balkan pastry with cottage cheeee).
I love your personality and the chill vibe of your videos!!!!! Love!
I have so many sheets of rice paper sitting in my pantry. Now, I’m intrigued!
Thank you for spoiling us with aesthetically pleasing videos❤️
Rice paper trully is a gift that keep on giving😮 every now and then there is new things to create from it
anyone else get Alton Brown vibes from that look up in front of the oven?? so fun! thanks Inga!
Oh, man… I used to watch everything Alton was in!
@IngaLam, I had a thought: What might it add to dust the layers with just a touch of self-rising flour? Would that make it more chewy and gluey, or might it help them be more like real croissants? What about other things, like a dusting of wheat bran, or ground flax seed? I think flax would make it gummy. I am going to try doing this with JustEgg Vegan egg replacer, thinned with a bit of plain oat milk, unsweetened, and I won't be doing the sugar and vanilla. I bet the sugar is part of what made these more dense and chewy toward the ends. I have had rice paper sitting in my freezer for months, after trying some Vegan bacon recipes, to greater or lesser success. I don't do a lot of rolled, stir-fried whatever, as it is hard for me to stand long enough to cook. These look very easy, and might help me get some calories in. Thanks for sharing this.
Yeah, with the liquid component used, I'd expect it to taste kind of like French Toast maybe, a bit custardy. I have everything I need to make this, and I think I want to give it a try!
For us gluten free people we are used to the mochi texture and we don't care at all I'm so making this! I bought like a 4 pack of these wrappers on accident from Amazon once now i have something to make with it LOL
I wonder if you would get a better result by spreading cold butter on the rice paper, before dipping it into the egg mixture? Also, experimenting with making a vegan version of this could be fun.
is this a sign for a second attempt
@@IngaLam Well I would watch it ^^
I'm not a vegan, but I tried making a vegan Tiramisu once and it was a big learning experience! For instance, I never would have thought of using the water from a can of chickpeas as a substitute for egg whites.
@@IngaLam as a celiac and egg-sensitive fan, yes please!! (Although this video was great, thank you so much 😭😭)
@@IngaLamyes to vegan version, I am allergic to eggs 😞
Thanks! I’m going to try this. We need more recipes using rice paper because I have too much in my pantry. 😊
Hi Inga
Stumbled on your video and I LOVED it! What a super new creative way to use rice paper. Now I have another use besides
Summer rolls, can’t wait to try it. Really appreciate your simple clear verbal explanations/directions and video!
Thank you!!❤
We tried to make it at home, the croissants were so good ! We used the airfryer and they were very crispy too. The texture was chewier than traditional croissants (I added one or two more layers 😅) and there was this subtle rice flavour, we loved it! Like the asian version of French croissant 😏 Merci beaucoup pour la recette Inga, on valide ! Des bises de France 🥐❤
how long in the airfryer, what temperature?
Nobody wants a croissant that's gummy, but I wouldn't say no to a gummi that's shaped like a croissant.
for a person with celiac this is gold!!! I am gonna try it
@7:24 I bought a croissant earlier today, for “proper comparison”….
Of course :) that’s the only reason 😂
🌝🤫
I was thinking this might work well with square rice paper. You could just cut it from corner to corner and roll it like a regular croissant. Also, this is gluten free so not bad.
Yeah, I tried this one RIGHT AWAY, I was so excited....I made 4, 6 x 4 rice papers, felt weird and wasteful already...they looked pretty yes, l was READY. I LOVE mochi - it was fine, but the TASTE is not there and yes, you bite and it goes full stuck together etc. I decided no, not for me...I like having my rice paper for other uses lol using 24 felt weird. I have something to share. If you want a light pastry like buttery treat make Gluten Free flour Yorkshire puddings! They don't have to be used just for savoury meals! Just google that recipe...we discovered it by accident as I make Gluten Free Dutch Baby pancakes and my husband thought, must be able to make Yorkshire Puddings and they rose beautifully in the oven, so easy in muffin tins. Yes, you need oil, but make sure you tip it out and they are light and give me that treat feel, as it is something that us GF peeps NEED.
Hey, your gluten free fans appreciate this a lot! I'm going to try this! ❤
That was a pleasure to watch and I appreciate the honest appraisal of how it really tastes. I wouldn't have expected it to taste like an actual croissant either but am pleasantly surprised by the result.
This looks like a win in my book! Maybe not a croissant but definitely a yummy creation. Kudos to whoever thought it up!
Bread Crimes are suddenly my favorite crimes!
I do it with only 3 eggs, it makes it less eggy and still has a similar result. As a gluten free French man, frustrated by 12y without croissants, this did the trick!
I was thinking even one egg and the rest butter for a more accurate croissant flavor and texture but I would have to try it myself.
I tumbled upon a good vlog . I love this and will try the chocolate but less rice paper . Thank you for sharing and it was fun to watch.
Honestly, if you're going for that buttery flavour of a croissant, I wonder if maybe brushing melted butter in between each layer might help out, maybe give it a bit more of a buttery flavour since a croissant dough uses a lot more butter. I think this recipe is overall supposed to be a "quick" croissant hack and, if a cook took a little more time, you might be able to refine the flavour a little bit more.
Your charisma and creative charm jumps off the screen-- one of the best presentors on TH-cam! Movie star qualities!! Magnolia, Food Network ,hello!?!
Inga just casually reinventing the wheel, here.
If you're saying the interior is chew y like a mochi, that makes total sense, since it's rice dough. That pain au chocolat trial reminded me of one of my favorite pastries in Taiwan, the taro mochi cake (exterior baked kinda like a crumby cake, but the inside is a filling of taro paste with a little mochi ball at the core, so it's like 3 layers of different textures and savors). If you can put your hands on some taro paste or mashed taro, that might be a good alternative to chocolate to try out in your next experiment.
Alos, RIP your camera... This 5D surely has helped you go about many years of faithful services and will be fondly remembered.
Probably possible to use dumpling or lumpia wrapped instead.
As rice paper naturally becomes stickier when cooked.
The lumpia or dumpling skins are more doughy
But it won't be gluten free anymore
@@Vi6ration true a trade-off I guess comes with cooking with certain ingredients
This morning, I was so excited to see that many gluten-free people love this recipe. I'm definitely going to try making this for my friend who has celiac disease! It sounds absolutely delicious! I’m thinking-maybe tomorrow morning, I’ll give it a French toast twist, dipping it in a butter and egg mixture, adding some cinnamon, a bit of brown sugar, and a pinch of salt to balance the flavors. I have a feeling this recipe is going to be a hit!
Thank you for putting the ingredients in the description! The extra effort is really appreciated!
This is amazing! It's so creative!!! They may not taste like croissants but they do look like croissants. Hats off to you!!! 👏
I just came across your channel and Subscribed 😃🎉 Definitely gonna watch more 🙏 Thanks for Sharing..
What would happen if you decreased the egg to two and increased the butter to two sticks and let the butter solidified more so you get bigger pockets of butter? It might be more Croissant like. Also, you should do a cook along of breads? It would be a really good use for sharing what you learned, it your classes.
Interesting idea, thanks for the honest review ❤
Cool. Appreciate the honesty, texture wise. I would say this was a rolled egg and rice-paper pastry. And it cooks up so well. Hope your chef 👨🍳chef 👩🏼🍳 is good with it.
Love it! Genius with rice paper❣️
I knew from the beginning it wouldn't taste like a croissant but your beautiful face and voice kept me here! ❤
I had no idea about the rice paper viral thing, but I was mildly curious. What got me to watch the whole video was your personality. So, you know, you've got that going for you. :)
I can't believe it kind of worked! Fascinating 🤷🏽
Whoa…. My mind is blown!!! I’ll have to make this and see… it’s totally awesome ❤
Your makeup and hair are so pretty! And the ‘criceant’ isn’t bad to look at either 😂
I really like this idea. I have problems eating gluten, so I can't eat a regular croissant (as much as I would love that), but I also can't eat store bought mochi sometimes because "it may contain wheat" (as much as I would love that too). So this might be a fun workaround for both of those things.
Your voice is so pleasant !!
This looks absolutely delicious! Can't wait to try making these rice paper croissants myself! 🥐✨
I have to try this. I have recently had to go gluten free. I don't have Celiac, but gluten sensitivity is real and very painful. Anyone that tells you they buy delicious gluten free bread they can keep it all for themselves.
I eat a lot of cornmeal based breads, but I really want to try this. I am not sure about the baking powder. I need to check the label. Thank you for this recipe. You may have just helped lots of people.
This is the analogue of what Olaf the violin maker calls a VSO (Violin shaped object). Lo' and behold the CSO! 🤣
Oh my goodness! This is exciting. I hope it works because if so, I'm making them this week.
I’m a simple man… I see a Inga video, I click and am always entertained. 💜
i bet it'd be good savory. imagine a char siu filling or har gow filing baked up inside the crispy exterior / chewy /buttery /eggy rice pastry ...you be the 1st to make one please
I would give this a try, only substitute the egg with water-softening the rice paper, getting any surface water off them, and then dipping them in molten butter. That should be far closer to a croissant.
Omg! First time I've heard of this! Very interesting 😊❤
Well there's always a first and a last 😜Jokes apart it looked interesting and there's no harm in exploring or trying something different and I'm glad you did . Cheers
OMG! LOL! I love how you sit in front of the oven for 30 mins to wait. I just can't, no patience whatsoever on my end, and would probably burn the darn things. LOL 🤭
I'll certainly try this for my gluten intolerant kids! And I was thinking, perhaps it would be possible to reduce the egginess by replacing part of the eggs with starch+water?
Ok! This was interesting and gave me an idea. Might try it over the weekend. Thanks!
This actually looks pretty easy to make or less intimidating than a real croissant. I'm definitely going to have to try making it for my gluten free husband 😊❤
I've never been more invested in a taste test! 😂
Eggy mochi sounds nice, and I'll definitely try this, but I wish people would stop calling it a croissant just because you can make it look like one. Stop giving us gluten free people false hope about puff pastry based treats 😂
You are completely adorable and entertaining w/o being over the top - as I am gluten-free for health reasons, this is a fair compromise for me and thanks for the lowered expectation; I can make peace with that.
Thank you for sharing. I will try it this wkend. Looks good.
The criminal was caught bread-handed!
This would be perfect for making the tiny "cereal" croissants.
the amount of chew it would give you..
@@IngaLam I may actually try making a "cereal" version with filo sheets. Let's say three filo sheets 2 eggs, 3 table spoons of sugar, 1 teaspoon of Usumacinta vanilla extract, 2 teaspoons of Ceylon cinnamon (ground), 1/2 cup of heavy whipping cream, 1/2 stick of melted butter. Mix all the liquids and powder and generously cover the filo sheets. Stack them and cut into long triangles as small as would roll into 🥐 shape. Put on cookie sheet lined with parchment paper, sprinkle with sugar and bake at 350 Fahrenheit until crispy golden brown and delicious. Serve in a bowl with milk. Breakfast of champions.
I would either use a pizza slicer or just cut through the paper as well instead of trying to pick up the wet ride paper, might even be able to use the paper to help roll the croissant similar to a “roll-cake” like a pumpkin roll the stores sell during thanksgiving
I’ve noticed this has been viral in social media, it’s gluten freee and easy making. Yet to give a try, I will definitely give a try tomorrow with the recipe you’ve been given. Wonder the sugar can be reduced ? 😅😅😅
That moment where you haven’t even watched the video, but you read the title and you save it because holy smack down I can have a croissant again!
The way you try out the trendy TikTok food hacks and share your experience with us is like a guideline - if you approve, we go for it - but the process always looks like fun!
always glad to be of service 🫡
I've gotta say you got exited by how goodlooking the rice croissant was. Still gonna try it 😊
I’m diabetic and rice is easier for me to tolerate than wheat. But then you said it’s a mochi texture, which I personally dislike, but it does look like lots of people can have these, which is awesome
wow nice idea. i will try to only bathe the rice slides in melted butter to remove the egg smell
New innovations are always welcome 👍🏼
Hmmm.... I see a lot of possibilities .... less or no sugar add spices ,herbs , completely change the flavor, mock tortillas! 🤯 tacos, tostadas, chips, quesadillas, now I gotta try it!
this sounds like an amazing idea! I wonder how it come out if it was made with a fluffier mix? like a pancake dough? maybe flour, butter and egg like and dip the sheets in that? Not really a croissant either but I bet with some work it can be made into a very tasty/ricey pastry
If you went savory on the custard batter, maybe it would make a fun quiche/savory danish kind of thing?
Bigger rounds of rice paper fewer layers and faster faster into the oven 😂
Maybe this recipe would work out if you only dipped the top and bottom layers in egg wash and and put a fine layer of cold butter (or shaved butter) between the inner layer. I've made croissant before and came to the same problem of gumminess/stickiness in the middle. Supposing the rice paper puffs and crisps up faster than dough, it might fix the problem. Will give you an update ;)
Nice! Since it’s sweet maybe I’ll like it!
I like this channel! you are awesome.