Are RICE PAPER Croissants Any GOOD?

[@emmymade]

If anyone wants to try making these for themselves, here's the recipe: www.emmymade.com/rice-paper-croissants

[@Syzygyzzz]

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.

[@definitelynotnick2454]

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.

[@lazygardens]

Right ... call them crunchy rice rolls, but it's going to disappoint people who like real croissants.

[@iesika7387]

My first thought on seeing the concept was “won’t be a croissant but might be pretty good anyway”

[@abigailg9188]

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.

[@MsAnna1002]

The moment Emmi says „hmmm“ after she tries something you know she doesn‘t like it that much 😅

[@ashleyrussell3145]

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 ❤

[@wolfie-zp1xu]

So happy someone I trust tried this out 😍

[@emmymade]

🧡

[@sekar9901]

​@@emmymade have you tried making tempeh?

[@serya-chan808]

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

[@wishflowerhill5068]

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!

[@emmymade]

Who knew it was so versatile?

[@christinelindberg-gilhus1590]

My stomach dosn't do well with refined wheat, so I absolutely agree with you on that!

[@lechatbotte.]

There are some keto recipes that don’t use wheat since keto is no or low carb

[@AnniCarlsson]

Try corn pasta. Allmost no diffrence from normal pasta

[@esmeraldagreengate4354]

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!

[@DaniWilkin]

Adult me gets the same feeling watching Emmy as child me got watching Mister Rogers ♥️♥️♥️

[@emmymade]

🧡🧡🧡

[@sandyjo31]

I use a sheet of rice paper softened in green tea as a face mask

[@FireSilver25]

I’ll try that, thanks!

[@FarenMonique]

!!!

[@lindamcneil711]

I have been gluten free for good 15 years. I used to bake every day. This just made my day. Thank you.

[@emmymade]

Yay! Hope you like them.

[@SteveGerber-j7o]

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 KZbinrs I watch. Keep it up!

[@emmymade]

Aww, thanks.🧡

[@3DJapan]

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.

[@emmymade]

hahahaha. Raw croissant dough? 🤔 That's a first. 😆

[@silasdense4725]

The people I work for really enjoy Trader Joe's chocolate croissants.

[@SpecialInterestShow]

My mom eats raw biscuit dough sometimes lol

[@3DJapan]

@@emmymade I'm was happily surprised it didn't make him sick.

[@denisehodges60]

🤣🤣🤣🤣🤣🤣🤣🤣

[@tommybrown8845]

Didn't realize how versatile rice paper is, definitely going to try these out

[@MikeGomez]

Did you see her reaction? Apparently rice paper ISN'T that versatile

[@Lori135xx]

I made them & though they were great! Like a cross between a croissant and mochi. Definitely worth giving a try

[@melissaweyrick5311]

Perhaps letting it cool to room temperature would change the texture in the center.

[@kc476]

I adore getting these notifications just before bed, I love to fall asleep watching Emmy make something new! ❤

[@emmymade]

Sleep tight.😴

[@JustinArtistry]

Hey, Emmy. Today is my brithday, and I'm officially 27 years old.

[@euphoniacarstairs2955]

Happy Birthday!

[@Girl-Next-Door]

🎉 HAPPY BIRTHDAY JUSTIN!! 🎉

[@rydactyl]

Monday is my birthday and I'll also be 27! So close lol

[@serenanantoncaronis3051]

hbddd🎉

[@treasuretreereynolds1764]

Happy birthday, @JustinArtistry! 💜🌟💜

[@AlienShuttlecraft]

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!

[@emmymade]

My pleasure!😊

[@vib.9027]

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.

[@definitelynotnick2454]

I doubt that would work with rice paper tho

[@your3kidding]

It would flow out, I'm guessing. Butter penetrates into the crumb of a croissant as it rises in the oven.

[@scandisnowgirl3696]

That’s not going to make any difference

[@sisibug9]

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

[@amandagreen4332]

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!

[@tristanx420]

Sometimes I feel like I’m laminated with butter! 🧈

[@emmymade]

🧈🧈🧈🧈🧈🧈🧈

[@Bones09990]

As someone with oily ass skin... I second this statement. :)

[@dchan4836]

Best comment ever!🎉

[@vlmellody51]

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. 😋

[@emmymade]

Whoa, decadent. 😋

[@Emily-jj4si]

That sounds perfect for a holiday breakfast - like, Christmas morning

[@vlmellody51]

@@Emily-jj4si it makes an amazing bread pudding.

[@AMangyCat]

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! 🙏

[@mmbluemeanie]

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.

[@BLTkitchen]

You are so right! Morning buns are awesome.

[@SpecialInterestShow]

Googling that right now immediately

[@Amber301Leigh]

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 🩷

[@BLTkitchen]

Her videos are so peaceful and informative I can watch them for hours.

[@IOSALive]

emmymade, ur content is so clean

[@MIke-pc5se]

Who knew that you could make croissants with Rice paper🤯I will definitely try this! Love that knife ❤thanks

[@ValhallaToadplant]

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!

[@bonniestingfellow734]

How does it taste? Is the texture crispy or does the egg/milk soften it?

[@your3kidding]

I'd never have thought of that but now I'm going to try it. Toadplant toast

[@healinggrounds19]

Why brown rice cakes? Regular rice cakes won't work? Like cinnamon flavored?

[@FireSilver25]

Mmmmmm

[@NomaD_203]

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!

[@deannale595]

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.

[@Nicole-zh7pl]

Oh id like to try wrap sausages in it.

[@emmymade]

That sounds like a good plan.🌭

[@b1ufairy]

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! 🎉

[@rinber13]

I'm tempted to try this, rice paper apple strudel and bourekas. I saw some good recipes for those too.

[@bethaniejify]

One of the ways I’ve seen this done was in the air frier, and I believe it that has been the best result.

[@ria.michaelas]

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 🤍🤍

[@BLTkitchen]

These rice paper croissants are so interesting. I have family who can't have gluten and they will love this!

[@Chiikusho]

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. 😊

[@nikimoon2160]

"Roll it up with conviction" lol Love all your work Emmy!❤

[@brownbettywatchesyt]

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. ❤

[@lornahuddleston1453]

Rice paper? Stationary store? 😂 My brain immediately thought of that. When I was a kid in Palo Alto long ago, I used to get Japanese candies at the grocery store that had transparent rice paper wrappers that you could eat.😯

[@sandralouth3103]

I remember those!

[@gateauxgato]

Botan rice candy is totally still around! Truly magical :)

[@whocares12345]

White Rabbits have that rice paper layer! It’s such a thin layer, when I was a kid I always try to unwrap it to have the slightly sweetened rice paper treat and then the candy :)

[@KahiauT]

Botan ame! They had good prizes inside the box too!

[@lornahuddleston1453]

They look scrumptious! 😋

[@catherinejustcatherine1778]

They turned out better than I would have thought

[@krystledn]

I picked up some rice paper this weekend for this very purpose! Ty for the video!

[@simonchenstories]

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 ❤

[@healinggrounds19]

Try the blender bread! It saved me!!

[@BLTkitchen]

It's such a hard food to give up but you got this!

[@aashnasawlani]

This looks soooo gooood!! I’ll try it someday!

[@rayeofsunshine83]

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!

[@crumbtember]

EMMY! U should try modifying the recipe in a few tests to get closer to perfection, i think that would be fun to see!

[@rootypoots]

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).

[@amady6]

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!

[@teresalatiolais8477]

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

[@daveez]

apparently if you sprinkle sugar in between the layers it helps separate the layers more

[@makeupdiaries6438]

The way you described it us exactly how i thought it was gonna taste like.

[@strayiggytv]

These recipes always kind of confuse me. The whole point of a substitute in my opinion is that you miss the taste of the original. These substitutes always seem to focus on LOOKING like the thing they're trying to replace. It just feels like they're made to look good on social media and make people go "wow it's just like the real thing!" And bank in people not actually trying it and noticing how it tastes. Frankly I'd rather just have a good recipe thats gluten free and uses rice paper at its best than one trying to be something it can't.

[@AirLancer]

It feels like that because they are. Just stuff that's meant to look good in a short video.

[@your3kidding]

This would maybe have tasted better to Emmy if it were called gluten-free French toast rollups. The result would have matched expectation better.

[@SpecialInterestShow]

Exactly! I'm not gluten free but I get that sentiment as much as I can. I've always said "presentation is secondary. Taste always comes first."

[@nemesi55]

I do think that presentation honestly influences taste a lot-there’s something psychological about the food looking like what it’s trying to emulate, so I get it.

[@arfriedman4577]

Love Emmys knowledge and cooking fun. This is interesting for rice paper.

[@JackW42]

“Sometimes I feel like I'm laminated with butter.” :P

[@emmamattson4253]

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 :(

[@simlover00]

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

[@kindhoneyrose1979]

I wonder if you could do a side by side comparison: 1 🥚, 1 butter, and 2 savory (like 🐂or 🐓, and the other 🥬🥕) with butter

[@suegreen8214]

Thanks for this !

[@mecahhannah]

❤ Awesome as always thanks

[@patriciasmith7282]

Ran to the kitchen to make these, delicious..I adjusted it just a bit to make more weight watcher friendly. Taste like French toast

[@andymercado6192]

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.

[@suzywilson]

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.

[@iesika7387]

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

[@nopenope1]

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 ;)

[@racheljellenik8842]

Crush up rice paper wrappers and use them as the “flour” to make air fried pickle chips. They’re fantastic!

[@alexanderjermaineabrahams1615]

what i like about these the multiple taste not jsut one and YEAH!

[@danielfort2649]

As someone that does not like croissants, this sounds like the “version” I’d like best. I’m gonna try this tomorrow!

[@daniellehinchey6484]

Emmy, you are the cutest human

[@songjeena]

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

[@azndrumsticks]

lol inga made a video of this and now emmy one too, i love it all ❤❤

[@lauraslittlelife]

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 😊

[@n_3ks]

clock app?

[@eponawarrior7492]

The way I gasped. I have been missing croissants!!! So excited to try this!

[@No-xh2cs]

Lol I saw this the other day and was like "I can't wait for Emmy to make this!"

[@puntoycoma9491]

Tal vez quedarían mejor como mini pays de manzana....lo probaré :)

[@AsianPlushie]

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

[@ericalbany]

How about baking it rolled around a rod & making a cream horn?

[@Mixxie67]

Has anyone made the crescent roll and lemon lime soda apple dumplings? I bet this method would be delicous with that recipe.

[@eunicemayo7512]

Thanks Emmy that was interesting 🤨!♥️

[@charlottemimi1539]

Thank you x

[@willimina362]

Maple syrup on top would really balance the flavor on the plain ones especially if they taste like French toast mmm

[@DsnyPrnss]

More Meimei on KZbin made this. Looks sooo good. She made one with ube, too. She said the regular one was better.

[@TheEthericAlchemist]

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.

[@cravensean]

I'm tempted but if I try this, I'll make a savory version.

[@FireSilver25]

I think I’ll try this with melted butter instead of the egg dip❤

[@jostein219]

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.

[@riclancaster2604]

It’s like cauliflower rice or spiralized courgette instead of spaghetti. It’s just pretend, when you have keto versions. Not the same, but nice try to whoever came up with it.

[@tabithamartin7498]

When you're having a mental health day, and you get new Emmy content. Perfect 👌

[@emmymade]

🧡

[@SuperSiriusXIII]

Sending you extra love on this day :3 you deserve a break!

[@Butterfly4675]

Hi Emmy, I love your channel!

[@emmymade]

👋🏼

[@sararazavi4196]

I was hoping you would try this recipe!

[@maryjanekeneipp6623]

I just saw someone doing this yesterday and suspected that emmy would do it too!

[@haruyuukipanda]

You have to try this again but shape it like palmier cookies!!

[@rydactyl]

Sometimes i feel like im laminated with butter

[@emmymade]

🧈🧈🧈🧈🧈🧈🧈

[@sarahbosse2805]

Maybe if you made mini ones they’d be more crunchy on the inside? Just an idea. 🩷😃

[@robylove9190]

Am I having deja vu or did I already see this video?

[@Memacis1995]

I thought so too! But I think I saw Inga Lam do it. Her's were a little more layered because her butter was lumpy in the dipping mixture.

[@emmymade]

Not from me.

[@JamesSleeman]

I thought so to, went back through my history, it was Inga Lam :)

[@robylove9190]

@@JamesSleeman Thanks. I was going crazy because I couldn't find it. I did watch Inga. I remember now.

[@robylove9190]

@@emmymade I'm sorry Emmy. It was Inga Lam who made the ones I saw the other day.

[@madisonsettles9292]

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)❤

[@mikeburgan7675]

Cool recipe

[@PBegich]

I am thinking 2 egg whites and 1 yolk might help with the gumminess problem. Yolks hold a lot of moisture.

[@kimers12660]

Shape “Like a crescent” and that is how to say it ‘Crescent’ if you are English-speaking, and “croissant” is French speaking.

[@nonogoaway1643]

Yeah, croissant literally means crescent so if your croissants aren’t crescent shaped they’re not croissants.

[@christinelindberg-gilhus1590]

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.

[@emmymade]

Yeah, the inside does have a chew similar to mochi.

[@MsEdithMB]

When Emmy said fat in the middle with a little bit of a turn, I looked up because I thought she was talking to me😅

[@franks4973]

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