Perhaps you could make Cream kataifi sometime. It uses the kataifi pastry you use to make the Dubai chocolate bar. It's a traditional use for kataifi pastry and delicious.
Feel like people are suggesting all of these changes because they believe they want this to work, but in the end the interior will always be mochi-esk because it's rice paper lol No amount of butter or different heating from an air fryer is going to change that fact.
For those of us who haven’t very few options for a gf croissant, this is actually a reasonable option. The texture is highly improved once is had cooled. The chewy texture is much less. Having made these several times prior to watching this video, I also discovered that leaving the butter in red lentil sized chunks also helps the texture and flakiness a lot.
@@abigailg9188 That butter chunk tip makes a lot of sense. Like how you want to work cold butter into pie crust so that when the butter melts/evaporates, it leaves plenty of space for air pockets and flakiness. If you start with the butter melted in already, then it's not going to leave any spaces behind.
My family watches all your videos and my youngest always says “Bee quack ducky mouse” before every meal and I don’t have the heart to correct him yet it’s so cute ❤
I work in an organic grocery store in France we used to sell organic pre-cooked gluten-free croissants. We discontinued them because we didn't sell them well, and I never had the chance to taste them. But I just looked up the ingredients and they contained butter, potato starch, eggs, rice flour, water and organic thickening agents. I'm sure there are many gluten-free recipes for French viennoiseries out there, it would be interesting to try making gluten-free croissants from scratch! (I'm not gluten intolerant but I love seeing alternatives for people who are, like many of my customers). I've never baked regular croissants in my whole life though lol
100% agree. My daughter has coeliac disease and loves to bake. I'm not good at baking lol. This looks like a good option for us to try. She was diagnosed just after her first birthday so has never tried a croissant so doesn't know any better. This recipe seemed like it was tasty and fairly simple. Perfect. Thank you Emmy!
Just wanted to say, I'm a big fan, I've been following you since you did tasting videos in Japan. You're still one of the most fun TH-camrs I watch. Keep it up!
This might be better cut in long strips and twisted, like cheese straws (and you could probably layer some shredded cheese in for a savory snack if you'd like).. less chewy and tough inside bits, and more crispy outside bites. Perhaps add the cinnamon for a gluten free churro substitute? They'd cook faster too. I have a bunch of rice paper, so thanks for the inspiration. Time to experiment!
Hi Emmy. Wanted to throw out my tip with everyone else's: let the pastry completely cool before consuming. The extra moisture will escape and make the pastry more crisp. If you retry this recipe, please update us on the results. Love your channel. ❤
Thank you for trying this one! I’ve seen a lot of people make it, but I don’t always trust their taste tests 😅 I know that you always give an honest review though- so thank you! 🙏
If you are missing French toast using brown rice cakes is a really good and easy gluten free option! I found gluten free breads tend to fall apart in the batter- but brown rice cakes hold up!
Hey Emmy 👋🏻 😊 If any pastry does that overly stretchy, glassy bit inside, it means the temperature of the oven was too low. I'm guessing it would be the same here. I used to give bake training to bakery staff specifically on puff pastry. It needs A LOT of heat. It likes 230°C. You could incrementally increase the temperature to test.
I’ve been watching you since you lived in Japan with your popin cookin sets and let me tell you. It feels so good to see how you’re doing now with the channel. Love you Emmy 🤍🤍
I'm happy with the Trader Joe's chocolate croissants you showed except that I leave them out over night to rise and wake up to find my dad has eaten them. Then he complains that they're too sweet for him. The first time he didn't even bake them, just ate them raw.
I think I might try this recipe like a sweet flauta instead since the ends of the croissant turned out pretty well, while the middle was so chewy. Fingers crossed.
I made the chocolate kind a couple weeks ago, and used 5 layers-which isn’t too much! But I’d recommend (no matter how many layers you do) to leave them in the oven longer. Let them turn really dark brown on the outside. I think I ended up cooking my first batch for 40 minutes and taking the second batch even further to 45-ish minutes. That improves the texture *immensely*. (I also replaced a bit of the milk with more melted butter, which I’d recommend.) Definitely not a croissant-it really needs its own name, because it’s a great dessert on its own, let down by trying to look like a croissant. I was very impressed by how crisp and flaky the outer layers got, though, and how almost mochi-like the center was. I think I’d like to try making it with a savory filling. Maybe something like you’d find in a Filipino siopao? I think it’d be really great with a sweet barbecue shredded meat vibe (or, either impossible burger or tempeh for me, as I gave up meat years ago).
I totally think the success of this experiment depends on the recipe you find! The one I used also said 5 layers and to bake for 40min or until golden brown. It was not at all as chewy and raw as her’s looked. I also think that letting them cool more improves the texture as well. I think for a gf treat this is really fun and putting a savory filling inside is an excellent idea!
I bought rice paper a few weeks ago and I made cold shrimp rolls and we did not like the gummy texture of the paper. I’ve been looking for a new recipe to try and I was curious about this. I am so glad you’re doing this because I know you will provide useful feedback! Thank you Emmy! Love you so much!
I wonder if after you roll them, maybe chill them for a few mins. I am going to try it… and I’ll try the chilling method and keep you posted if it works
I used this concept to make eggrolls! Thanks for the idea. I could never make rice paper egg rolls without them sticking and falling apart, but doing with the croissant layers fixed my problem! 🎉
12:14 I would have added layers of cold butter between the layers of rice paper because the butter is what creates the separation of the layers in actual croissants, giving them that signature flaky interior. Using just eggy custard will inevitably clump and form a doughy texture. For this base, I would also suggest using an air-fryer to encourage more of the puffing action, as an oven doesn’t vent out the moisture as effectively.
I've realized after trying this recipe a while back that my most favourite part was the ends. So i had cut the 3 layers in half instead and folded it length wise. 😊
Hi Emmy, I had a suggestion. How about adding a crushed rice cake in between the layer as you roll or a nut ? Might provide some needed space and texture to the interior. Like the show.
Emmy!!! I love your videos, especially when you’re testing out unique recipes! ❤ I was wondering what your thoughts are on trying this out with egg roll/lumpia wrappers instead? I wonder if it would be more croissant-like
Such a great lower calorie (?) option too..I’m def gonna try it, but I’d probably use the ultra thin rice papers with more layers..and just do a melted butter and milk mixture.. instead of using vanilla
I was excited to see you try this because I really wanted to give it a go too! I was skeptical and I trust your opinion on foods and your description of the center is like how I imagined it would be :(
I feel like a savory version with herbs/seasoning and cheese sprinkled on before you roll it up could be pretty good - lean into the stretchy texture by giving it something that’s supposed to be stretchy inside that crunchy shell, like a mozzarella stick or fried cheese curd where you bite through the crunch to get to the goo
These look really good, i think rice papers without tapioca would make it less chewy and more tender and more crunchy. Maybe you can use less egg and brush more butter at the end
Very interesting video :) Just on thing: I think you definitely should have tried one after giving it time to cool down to room remperature. A real croissant is really doughy too when you squish it and snd pull it apart fresh from the oven. Letting it cool down may also have helped reducing the eggy flavour.
I am sensitive to wheat, Emmy, but it isn't the gluten (for me). It's the sugar, fructans. Fructans are a fermentable short chain sugar, like lactose in milk. So like lactose, it can cause digestive distress.
I think this is a coll idea to have a gluten free croissant :) I have no issues with Wheat, so I probably would make a simple croissant dough, I'm mising the correct word, a lot less layers and due to this a lot faster/easier preperation but still very good :) If I need a real croissant dough I probably would buy it, just like Apfelstrudel dough, it's just to much for my space and experience with baking ;)
Hi Emmy! I am a longgg time fan. I’m talking since I was 8, I am now 21! I first discovered you through your poppin cookin vids, and now that I have the funds I have been trying to find all the diy kits! I have found I cannot find quite a few. Do you know if some been discontinued? (P.s this recipe was so surprisingly good!! And Thank you for unknowingly raising me)❤
As with most gluten free baking, they have to cool for them best texture. These improve drastically once cooled. Rubbing butter over the top of the croissant helps it not be so crunchy. Also, leaving the butter in red lentil to pea size chunks in the wash helps create steam in the layers and improve texture. I’m sad you didn’t get to taste them once cooled. They are just way better.
I'm wondering if adding salt would imrpove the flavor. It looks interesting and worth a try. I once tried making gluten free puff pastry and instead wound up with a really good pie crust. 😞
Looks like a cross between mochi and croissant, I'm gonna have to try that. But I wonder if it would be better to use custard to soak them in, I don't like eggy taste in my sweet treats.
i immediately thought of you when I frist saw this recipe go viral on the clock app! looking forward to seeing whether this is one of the (few) weird, viral recipes that actually work 😊
Awesome, I miss baked goods on GF diet, although I have a killer banana bread recipe. Makes me wonder if you put cinnamon sugar on each layer if it would alter that texture. Thank you
A puff pastry that isn't curved isn't a croissant but that is just my opinion. It is called a Croissant partially due to the shape. That said, I like this idea, Sure, you never get the flakeyness but they look nice and golden and I have to assume they taste ok. For people that are gluten intolerant this could be a viable alternative. Sadly there is no raising agent that will have it puff layers like in millefeuille. I would say that given the materials to work with, you did a great job. I might actually try this ot myself just for curiosity sake. (thankfully gluten and me... great friends}
It’s not just your opinion, it’s the literal meaning of the word. Croissant is French for crescent, if it ain’t shaped like a crescent don’t call it a crescent in French or English.
If anyone wants to try making these for themselves, here's the recipe: www.emmymade.com/rice-paper-croissants
Perhaps you could make Cream kataifi sometime. It uses the kataifi pastry you use to make the Dubai chocolate bar. It's a traditional use for kataifi pastry and delicious.
Feel like people are suggesting all of these changes because they believe they want this to work, but in the end the interior will always be mochi-esk because it's rice paper lol No amount of butter or different heating from an air fryer is going to change that fact.
Right ... call them crunchy rice rolls, but it's going to disappoint people who like real croissants.
My first thought on seeing the concept was “won’t be a croissant but might be pretty good anyway”
For those of us who haven’t very few options for a gf croissant, this is actually a reasonable option. The texture is highly improved once is had cooled. The chewy texture is much less. Having made these several times prior to watching this video, I also discovered that leaving the butter in red lentil sized chunks also helps the texture and flakiness a lot.
@@abigailg9188 That butter chunk tip makes a lot of sense. Like how you want to work cold butter into pie crust so that when the butter melts/evaporates, it leaves plenty of space for air pockets and flakiness. If you start with the butter melted in already, then it's not going to leave any spaces behind.
So happy someone I trust tried this out 😍
🧡
@@emmymade have you tried making tempeh?
My family watches all your videos and my youngest always says “Bee quack ducky mouse” before every meal and I don’t have the heart to correct him yet it’s so cute ❤
Oh my lord, that's too cute.
The moment Emmi says „hmmm“ after she tries something you know she doesn‘t like it that much 😅
I work in an organic grocery store in France we used to sell organic pre-cooked gluten-free croissants. We discontinued them because we didn't sell them well, and I never had the chance to taste them. But I just looked up the ingredients and they contained butter, potato starch, eggs, rice flour, water and organic thickening agents. I'm sure there are many gluten-free recipes for French viennoiseries out there, it would be interesting to try making gluten-free croissants from scratch! (I'm not gluten intolerant but I love seeing alternatives for people who are, like many of my customers). I've never baked regular croissants in my whole life though lol
Needing to go gluten free has been a big challenge for my bread and pasta loving family. I'm so glad you've posted so many rice paper recipes!
Who knew it was so versatile?
My stomach dosn't do well with refined wheat, so I absolutely agree with you on that!
There are some keto recipes that don’t use wheat since keto is no or low carb
Try corn pasta. Allmost no diffrence from normal pasta
100% agree. My daughter has coeliac disease and loves to bake. I'm not good at baking lol. This looks like a good option for us to try. She was diagnosed just after her first birthday so has never tried a croissant so doesn't know any better. This recipe seemed like it was tasty and fairly simple. Perfect. Thank you Emmy!
I have been gluten free for good 15 years. I used to bake every day. This just made my day. Thank you.
Yay! Hope you like them.
Adult me gets the same feeling watching Emmy as child me got watching Mister Rogers ♥️♥️♥️
🧡🧡🧡
I use a sheet of rice paper softened in green tea as a face mask
I’ll try that, thanks!
!!!
Just wanted to say, I'm a big fan, I've been following you since you did tasting videos in Japan. You're still one of the most fun TH-camrs I watch. Keep it up!
Aww, thanks.🧡
Perhaps letting it cool to room temperature would change the texture in the center.
Didn't realize how versatile rice paper is, definitely going to try these out
Did you see her reaction? Apparently rice paper ISN'T that versatile
I made them & though they were great! Like a cross between a croissant and mochi. Definitely worth giving a try
I have seen several videos on this subject but I am glad you did it because I trust you. Thank you for the wonderful video!
My pleasure!😊
One of my favorite things is French toast made with croissant bread. It's so decadent and lovely, which is why I save it as a very rare treat. 😋
Whoa, decadent. 😋
That sounds perfect for a holiday breakfast - like, Christmas morning
@@Emily-jj4si it makes an amazing bread pudding.
There is a pastry that is like a cross between a croissant and a cinnamon roll: the morning bun, the most underrated of all breakfast goods.
You are so right! Morning buns are awesome.
Googling that right now immediately
apparently if you sprinkle sugar in between the layers it helps separate the layers more
I adore getting these notifications just before bed, I love to fall asleep watching Emmy make something new! ❤
Sleep tight.😴
This might be better cut in long strips and twisted, like cheese straws (and you could probably layer some shredded cheese in for a savory snack if you'd like).. less chewy and tough inside bits, and more crispy outside bites. Perhaps add the cinnamon for a gluten free churro substitute? They'd cook faster too. I have a bunch of rice paper, so thanks for the inspiration. Time to experiment!
Hi Emmy. Wanted to throw out my tip with everyone else's: let the pastry completely cool before consuming. The extra moisture will escape and make the pastry more crisp. If you retry this recipe, please update us on the results. Love your channel. ❤
Emmy, I came across your page MANY years ago and time and time again I love watching your videos and feel so much tranquility every time 🩷
Her videos are so peaceful and informative I can watch them for hours.
Thank you for trying this one! I’ve seen a lot of people make it, but I don’t always trust their taste tests 😅 I know that you always give an honest review though- so thank you! 🙏
Just waiting for my starter-based bake to get out of the oven. Cinnamon rolls and sandwich buns. Perfect timing for an interesting baking video!
If you are missing French toast using brown rice cakes is a really good and easy gluten free option! I found gluten free breads tend to fall apart in the batter- but brown rice cakes hold up!
How does it taste? Is the texture crispy or does the egg/milk soften it?
I'd never have thought of that but now I'm going to try it. Toadplant toast
Why brown rice cakes? Regular rice cakes won't work? Like cinnamon flavored?
Mmmmmm
Hey Emmy 👋🏻 😊 If any pastry does that overly stretchy, glassy bit inside, it means the temperature of the oven was too low.
I'm guessing it would be the same here. I used to give bake training to bakery staff specifically on puff pastry. It needs A LOT of heat. It likes 230°C. You could incrementally increase the temperature to test.
I’ve been watching you since you lived in Japan with your popin cookin sets and let me tell you. It feels so good to see how you’re doing now with the channel. Love you Emmy 🤍🤍
I'm tempted to try this, rice paper apple strudel and bourekas. I saw some good recipes for those too.
I'm happy with the Trader Joe's chocolate croissants you showed except that I leave them out over night to rise and wake up to find my dad has eaten them. Then he complains that they're too sweet for him. The first time he didn't even bake them, just ate them raw.
hahahaha. Raw croissant dough? 🤔 That's a first. 😆
The people I work for really enjoy Trader Joe's chocolate croissants.
My mom eats raw biscuit dough sometimes lol
@@emmymade I'm was happily surprised it didn't make him sick.
🤣🤣🤣🤣🤣🤣🤣🤣
emmymade, ur content is so clean
Who knew that you could make croissants with Rice paper🤯I will definitely try this! Love that knife ❤thanks
I think I might try this recipe like a sweet flauta instead since the ends of the croissant turned out pretty well, while the middle was so chewy. Fingers crossed.
One of the ways I’ve seen this done was in the air frier, and I believe it that has been the best result.
I made the chocolate kind a couple weeks ago, and used 5 layers-which isn’t too much! But I’d recommend (no matter how many layers you do) to leave them in the oven longer. Let them turn really dark brown on the outside. I think I ended up cooking my first batch for 40 minutes and taking the second batch even further to 45-ish minutes. That improves the texture *immensely*. (I also replaced a bit of the milk with more melted butter, which I’d recommend.)
Definitely not a croissant-it really needs its own name, because it’s a great dessert on its own, let down by trying to look like a croissant. I was very impressed by how crisp and flaky the outer layers got, though, and how almost mochi-like the center was.
I think I’d like to try making it with a savory filling. Maybe something like you’d find in a Filipino siopao? I think it’d be really great with a sweet barbecue shredded meat vibe (or, either impossible burger or tempeh for me, as I gave up meat years ago).
I totally think the success of this experiment depends on the recipe you find! The one I used also said 5 layers and to bake for 40min or until golden brown. It was not at all as chewy and raw as her’s looked. I also think that letting them cool more improves the texture as well. I think for a gf treat this is really fun and putting a savory filling inside is an excellent idea!
I bought rice paper a few weeks ago and I made cold shrimp rolls and we did not like the gummy texture of the paper. I’ve been looking for a new recipe to try and I was curious about this. I am so glad you’re doing this because I know you will provide useful feedback! Thank you Emmy! Love you so much!
I wonder if after you roll them, maybe chill them for a few mins. I am going to try it… and I’ll try the chilling method and keep you posted if it works
I used this concept to make eggrolls! Thanks for the idea. I could never make rice paper egg rolls without them sticking and falling apart, but doing with the croissant layers fixed my problem! 🎉
I picked up some rice paper this weekend for this very purpose! Ty for the video!
They turned out better than I would have thought
12:14 I would have added layers of cold butter between the layers of rice paper because the butter is what creates the separation of the layers in actual croissants, giving them that signature flaky interior. Using just eggy custard will inevitably clump and form a doughy texture. For this base, I would also suggest using an air-fryer to encourage more of the puffing action, as an oven doesn’t vent out the moisture as effectively.
I doubt that would work with rice paper tho
It would flow out, I'm guessing. Butter penetrates into the crumb of a croissant as it rises in the oven.
That’s not going to make any difference
Maybe very thin layer so it doesn’t make the paper too soggy when it melts as it’s cooking, but I see what you’re getting at
How about baking it rolled around a rod & making a cream horn?
They look scrumptious! 😋
I've realized after trying this recipe a while back that my most favourite part was the ends. So i had cut the 3 layers in half instead and folded it length wise. 😊
EMMY! U should try modifying the recipe in a few tests to get closer to perfection, i think that would be fun to see!
I wonder if you could do a side by side comparison: 1 🥚, 1 butter, and 2 savory (like 🐂or 🐓, and the other 🥬🥕) with butter
Sometimes I feel like I’m laminated with butter! 🧈
🧈🧈🧈🧈🧈🧈🧈
As someone with oily ass skin... I second this statement. :)
Best comment ever!🎉
These rice paper croissants are so interesting. I have family who can't have gluten and they will love this!
I just wanted to say this but I am loving your longer hair😊 I loved the short hair u had before bit this suits you just as well
Hi Emmy, I had a suggestion. How about adding a crushed rice cake in between the layer as you roll or a nut ? Might provide some needed space and texture to the interior. Like the show.
Love Emmys knowledge and cooking fun. This is interesting for rice paper.
Emmy!!! I love your videos, especially when you’re testing out unique recipes! ❤
I was wondering what your thoughts are on trying this out with egg roll/lumpia wrappers instead? I wonder if it would be more croissant-like
what i like about these the multiple taste not jsut one and YEAH!
Emmy, you are the cutest human
"Roll it up with conviction" lol Love all your work Emmy!❤
Such a great lower calorie (?) option too..I’m def gonna try it, but I’d probably use the ultra thin rice papers with more layers..and just do a melted butter and milk mixture.. instead of using vanilla
I was excited to see you try this because I really wanted to give it a go too! I was skeptical and I trust your opinion on foods and your description of the center is like how I imagined it would be :(
EMMY!! I had to go gluten free this week and the break up from bread is so devastating. I am so excited to try this!! Thank you ❤
Try the blender bread! It saved me!!
It's such a hard food to give up but you got this!
Thanks for this !
This looks soooo gooood!! I’ll try it someday!
The way you described it us exactly how i thought it was gonna taste like.
I feel like a savory version with herbs/seasoning and cheese sprinkled on before you roll it up could be pretty good - lean into the stretchy texture by giving it something that’s supposed to be stretchy inside that crunchy shell, like a mozzarella stick or fried cheese curd where you bite through the crunch to get to the goo
Ran to the kitchen to make these, delicious..I adjusted it just a bit to make more weight watcher friendly. Taste like French toast
I think I’ll try this with melted butter instead of the egg dip❤
Thank you x
Crush up rice paper wrappers and use them as the “flour” to make air fried pickle chips. They’re fantastic!
Maple syrup on top would really balance the flavor on the plain ones especially if they taste like French toast mmm
These look really good, i think rice papers without tapioca would make it less chewy and more tender and more crunchy. Maybe you can use less egg and brush more butter at the end
Very interesting video :)
Just on thing: I think you definitely should have tried one after giving it time to cool down to room remperature.
A real croissant is really doughy too when you squish it and snd pull it apart fresh from the oven.
Letting it cool down may also have helped reducing the eggy flavour.
As someone that does not like croissants, this sounds like the “version” I’d like best. I’m gonna try this tomorrow!
❤ Awesome as always thanks
The way I gasped. I have been missing croissants!!! So excited to try this!
Has anyone made the crescent roll and lemon lime soda apple dumplings? I bet this method would be delicous with that recipe.
Tal vez quedarían mejor como mini pays de manzana....lo probaré :)
I am sensitive to wheat, Emmy, but it isn't the gluten (for me). It's the sugar, fructans. Fructans are a fermentable short chain sugar, like lactose in milk. So like lactose, it can cause digestive distress.
I think this is a coll idea to have a gluten free croissant :) I have no issues with Wheat, so I probably would make a simple croissant dough, I'm mising the correct word, a lot less layers and due to this a lot faster/easier preperation but still very good :)
If I need a real croissant dough I probably would buy it, just like Apfelstrudel dough, it's just to much for my space and experience with baking ;)
Hey, Emmy. Today is my brithday, and I'm officially 27 years old.
Happy Birthday!
🎉 HAPPY BIRTHDAY JUSTIN!! 🎉
Monday is my birthday and I'll also be 27! So close lol
hbddd🎉
Happy birthday, @JustinArtistry! 💜🌟💜
Thanks Emmy that was interesting 🤨!♥️
I am thinking 2 egg whites and 1 yolk might help with the gumminess problem. Yolks hold a lot of moisture.
I feel like these would make good “pastelitos” 😍 just filled with cream cheese and mango or guava paste, or coconut filling. lil bit of sugar on top.
Oh id like to try wrap sausages in it.
That sounds like a good plan.🌭
I was hoping you would try this recipe!
Hi Emmy, I love your channel!
👋🏼
Lol I saw this the other day and was like "I can't wait for Emmy to make this!"
lol inga made a video of this and now emmy one too, i love it all ❤❤
More Meimei on TH-cam made this. Looks sooo good. She made one with ube, too. She said the regular one was better.
Hi Emmy! I am a longgg time fan. I’m talking since I was 8, I am now 21! I first discovered you through your poppin cookin vids, and now that I have the funds I have been trying to find all the diy kits! I have found I cannot find quite a few. Do you know if some been discontinued? (P.s this recipe was so surprisingly good!! And Thank you for unknowingly raising me)❤
I am wondering if you used straight butter and a maybe a little milk would it get more crispy in the middle.
As with most gluten free baking, they have to cool for them best texture. These improve drastically once cooled. Rubbing butter over the top of the croissant helps it not be so crunchy. Also, leaving the butter in red lentil to pea size chunks in the wash helps create steam in the layers and improve texture. I’m sad you didn’t get to taste them once cooled. They are just way better.
Maybe if you made mini ones they’d be more crunchy on the inside? Just an idea. 🩷😃
I'm wondering if adding salt would imrpove the flavor. It looks interesting and worth a try. I once tried making gluten free puff pastry and instead wound up with a really good pie crust. 😞
Looks like a cross between mochi and croissant, I'm gonna have to try that. But I wonder if it would be better to use custard to soak them in, I don't like eggy taste in my sweet treats.
Yeah, the inside does have a chew similar to mochi.
Maybe sprinkle very little of turbanato sugar
I wonder if you did it in the air fryer if the texture would be more cronch and less dense.
i immediately thought of you when I frist saw this recipe go viral on the clock app! looking forward to seeing whether this is one of the (few) weird, viral recipes that actually work 😊
clock app?
I'm tempted but if I try this, I'll make a savory version.
Awesome, I miss baked goods on GF diet, although I have a killer banana bread recipe. Makes me wonder if you put cinnamon sugar on each layer if it would alter that texture. Thank you
You have to try this again but shape it like palmier cookies!!
I just saw someone doing this yesterday and suspected that emmy would do it too!
I wonder if you put pats of butter in as you roll them if they would help or make them worse??
A puff pastry that isn't curved isn't a croissant but that is just my opinion. It is called a Croissant partially due to the shape. That said, I like this idea, Sure, you never get the flakeyness but they look nice and golden and I have to assume they taste ok. For people that are gluten intolerant this could be a viable alternative. Sadly there is no raising agent that will have it puff layers like in millefeuille. I would say that given the materials to work with, you did a great job. I might actually try this ot myself just for curiosity sake. (thankfully gluten and me... great friends}
It’s not just your opinion, it’s the literal meaning of the word. Croissant is French for crescent, if it ain’t shaped like a crescent don’t call it a crescent in French or English.
oh yeah emmy this rocks!