Viral-style savory croissants made with stacked rice paper sheets, filled with ham and Emmental, then baked until they develop a flaky shell, crisp at the edges and slightly mochi-like in the center.
Ingredients
- 24 sheets Round rice paper sheets for spring rolls
- 4 pieces Fresh medium eggs
- 120 ml Whole milk
- 60 g Unsalted butter
- 8 slices Thinly sliced superior-quality cooked ham
- 180 g Grated Emmental
- 2 tsp Dijon mustard
- 2 pinches Fine salt
- 2 pinches Ground black pepper
- 0.25 bunches Fresh chives
Method
- Preheat the convection oven to one hundred eighty degrees. Line a baking sheet with parchment and place it near the work surface: the croissants must be shaped quickly once the sheets have softened.
- Melt the butter over low heat or in the microwave, then let it cool slightly. In a wide, shallow dish, whisk the eggs with the milk, warm melted butter, mustard, salt, and pepper until smooth, fluid, and pale yellow.
- Prepare the filling before soaking the rice paper: keep the ham flat, have the Emmental close at hand, and snip the chives. Assemble without delay, as the sheets become sticky as they soften.
- For each croissant, dip a first rice paper sheet into the egg batter, just enough to coat both sides. It should bend without breaking but remain easy to handle, not so soft that it tears.
- Lay the sheet on the work surface. Dip a second sheet, then stack it precisely on top of the first. Repeat with a third sheet: the stack should form a thick, pliable, glossy disk with the edges aligned.
- Cut the stacked disk into two half-moons with kitchen scissors. Slightly overlap the two half-moons, offsetting them to create a long, rounded shape, then smooth with your fingers to bond the damp layers.
- Place the ham and Emmental on the widest part, leaving the edges clear to prevent leaks. Add a little chive. Fold the sides inward, then roll tightly toward the point like a croissant, without crushing the filling.
- Place each croissant on the baking sheet, point-side down so it does not open. Brush the surface with a thin veil of the remaining batter: it should be glossy but must not pool around the croissant.
- Bake in the center of the oven until the croissants are puffed, browned in spots, with edges that pull in slightly and become dry to the touch. If the underside browns too quickly, move the sheet up one rack to finish the tops.
- Remove the baking sheet and let the croissants rest for a few minutes on the hot sheet. This rest is essential: the surface firms up, the cheese stops bubbling, and the center stays slightly elastic without becoming soft.
- Serve hot, when the edges crackle under the knife and the inside remains soft and cheesy. If needed, return them briefly to the oven rather than the microwave to preserve their crispness.
Nutrition
Per serving
- Energy
- 727 kcal
- Protein
- 40.87 g
- Carbohydrate
- 51.9 g
- Fat
- 40.54 g
- Fibre
- 1 g
- Calcium
- 483.09 mg
- Iron
- 1.06 mg
- Magnesium
- 43.39 mg
