Rice paper sheets soaked in an egg, milk, and sugar batter, stacked, cut into triangles, and rolled into little croissants with a crisp surface and a slightly chewy, elastic center.
Ingredients
- 24 sheets Round rice paper sheets for spring rolls
- 3 pieces Fresh eggs
- 160 ml Whole milk
- 45 g Granulated sugar
- 35 g Unsalted butter
- 1 tsp Pure vanilla extract
- 1 pinch Fine salt
- 10 g Confectioners' sugar
Method
- Preheat the oven to 180 °C on the convection setting. Line a baking sheet with parchment and have a pastry brush or thin spatula ready for moving the sheets without tearing them.
- Melt the butter gently, then let it cool slightly so it remains liquid without cooking the eggs on contact.
- In a large shallow dish, whisk the eggs with the sugar, milk, vanilla, salt, and warm melted butter. The batter should be fluid, smooth, and slightly foamy on the surface.
- Dip one sheet of rice paper into the batter, immersing it briefly, just until it becomes pliable but remains easy to handle. Remove it immediately and lay it flat on the work surface.
- Dip a second sheet in the same way and stack it precisely on top of the first. Repeat with a third sheet to make an even stack. The edges should adhere without dissolving or becoming gummy.
- Let the stack rest briefly, until it is pliable throughout and no longer has any hard spots to the touch. If it sticks too much to the work surface, lift it with a thin spatula rather than your fingers.
- Cut each stack into long triangles, as for classic croissants. Start at the wide end and roll without tightening too much, keeping the point underneath so it does not unravel during baking.
- Place the croissants on the baking sheet, point-side down, leaving space between them. Lightly brush the surface with the remaining batter for even browning, without soaking them.
- Bake for 20 to 24 minutes, until the edges are well browned, slightly pulled in, and crisp to the touch. Turn the baking sheet halfway through if your oven browns more strongly on one side.
- Remove the sheet from the oven and let the croissants rest on a rack for 5 minutes. This rest matters: the surface finishes drying and becomes crisper, while the inside stays slightly elastic.
- Dust very lightly with confectioners' sugar just before serving, while the croissants are still warm and crisp.
Nutrition
Per serving
- Energy
- 401.9 kcal
- Protein
- 8.68 g
- Carbohydrate
- 64.77 g
- Fat
- 12.34 g
- Fibre
- 0.9 g
- Calcium
- 44.77 mg
- Iron
- 0.08 mg
- Magnesium
- 5.53 mg
