An alternative to traditional croissants which are made with butter and flour, these croissants are made with rice paper.
Prep time: PT15M
Cook time: PT30M
Keywords
baking, croissants, pastry
Ingredients
9 sheets rice paper
2 large eggs + 1 egg yolk
3 tbsp butter (melted)
½ tsp baking powder
¼ cup whole milk
2 tbsp sugar + 1 t. For sprinkling
½ tsp Vanilla extract
Categories
Baking
Breakfast
Brunch
Coffee Break
Dessert
Cuisine
American
French
Steps
Preheat oven to 350 degrees.
In a shallow dish or pan, beat eggs and egg yolks together.
Slowly whisk in melted butter.
Whisk in baking powder, milk, sugar, and vanilla extract.
Dip a rice paper sheet into the egg mixture allowing the excess to drip off.
Repeat with two additional sheets, stacking the dipped sheets into a neat stack.
Using a knife or a pair of scissors, make two cuts to form a triangle and two semi circles.
Place one semi circle vertically on top of the triangle and the other horizontally at the base of the triangle. It should look a little like a sailboat.
Form the croissant by rolling the stack from the bottom of the triangle/sailboat up to the tip.
Place on a parchment-lined pan and bake for 30-35 minutes or until golden and crisp.
