If you’ve ever craved a flaky croissant but didn’t want to fuss with layers of dough, these Rice Paper Chocolate Croissants are the game-changer you didn’t know you needed. Using rice paper as the base, this simple recipe transforms basic ingredients into a light, crispy, and chocolate-filled treat with minimal effort. This recipe went viral on social media and now you can make them at home!
What is Rice Paper?
Rice paper is a thin, translucent sheet made from rice flour, commonly used in Vietnamese cuisine for fresh spring rolls. Once soaked, it becomes pliable and can be used for all sorts of creative recipes—like these croissant-inspired pastries! In this recipe, rice paper takes on a crispy, golden texture after baking, mimicking a croissant’s flakiness but also with a bit of chewy texture (like mochi)!
Why You’ll Love This Recipe
- Easy to make: No complicated dough or kneading—just dip, stack, roll, and bake.
- Light and crispy texture: The rice paper creates a unique crunch that’s satisfyingly golden and crisp.
- Perfectly chocolatey: Each bite has a gooey, melted chocolate center balanced by the sweet, crispy layers.
- Fun and unique: A creative twist on a croissant using pantry-friendly rice paper sheets.
- Quick treat: Ready in under 40 minutes, making it a great recipe for when cravings strike.
Ingredients
- Eggs: Act as a binding agent and give the croissants a golden, slightly puffy texture.
- Milk: Adds richness and helps create a soft, custardy coating for the rice paper. Use any milk alternative you prefer.
- Sugar: Sweetens the croissants and gives the tops a nice caramelized crunch.
- Vanilla Extract: Adds warmth and enhances the overall flavor of the croissants.
- Melted Butter: Provides richness and a golden-brown finish to the rice paper layers.
- Baking Powder: Gives the rice paper a slight lift, creating a fluffier texture.
- Rice Paper: The star of the recipe, rice paper acts as the crispy base that mimics layers of pastry.
- Melting Chocolate Chips: Create a gooey, melty center that’s the perfect complement to the crispy layers.
- Sugar (for sprinkling): Adds a final sweet crunch to the top of the croissants.
How to Make Rice Paper Croissant
Step 1: Make the Egg Mixture
In a bowl, whisk together eggs, milk, sugar, vanilla extract, melted butter, and baking powder until smooth. Pour the mixture into a large plate or shallow dish for dipping.
Step 2: Assemble the Croissants
Dip one sheet of rice paper at a time into the egg mixture until fully coated. Stack six sheets of rice paper evenly to create the layers.
Using scissors, cut a triangle in the middle of the stacked rice paper. Fold one side of the paper over the triangle, slightly offsetting it. Place the other side horizontally toward the bottom, creating the top layer.
Add 1 tablespoon of chocolate chips to the center. Starting from the bottom, roll the rice paper into a crescent shape, forming the croissant. Repeat for the second croissant.
Step 3: Bake the Croissants
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Place the croissants on the sheet and brush the tops with the remaining egg mixture to keep them moist.
Sprinkle a little sugar on top for extra crunch.
Bake for 32–34 minutes, or until golden brown and crispy.
Step 4: Serve
Remove the croissants from the oven and let them cool for a few minutes before serving. Enjoy warm for the ultimate gooey chocolate center!
Storage
These rice paper croissants are best enjoyed fresh out of the oven. If you have leftovers, store them in an airtight container at room temperature for up to a day, and reheat in the oven to restore crispiness.
Tips
- Keep the rice paper layers even: Stack the rice paper evenly so the croissant holds its shape when baked.
- Work quickly: Once dipped, rice paper can become sticky—assemble the croissants promptly for the best results.
- Sprinkle sugar for extra crunch: A little sugar on top adds a caramelized sweetness and helps achieve a golden finish.
Ingredients
- 2 eggs, room temperature
- ⅓ cup milk (or alternative milk)
- 2 tablespoon sugar
- ½ teaspoon vanilla extract
- 1 tablespoon melted butter
- ¼ teaspoon baking powder
- 6 sheets rice paper
- 2 tablespoon melting chocolate chips
- 2 tablespoon sugar (for sprinkling on top)
Instructions
- In a bowl, whisk eggs, milk, sugar, vanilla extract, melted butter, and baking powder until well combined. Add egg mixture to a large plate.
- To make one croissant, dip rice paper one at a time in the egg mixture until well coated. Stack rice paper on top of each other evenly.
- Using scissors, cut rice paper to create a triangle in the middle. Place one side of the rice paper on top of the middle triangle place and offset a bit. Then place the other side of the rice paper horizontally towards the bottom as the top layer with the rounded side facing up. Add 1 tablespoon chocolate chips to the center. Starting from the bottom, roll up until you get a crescent, croissant shape. Repeat with second croissant. With remaining egg mixture, brush the top of the croissant to keep moist.
- Preheat oven to 350F. Place rice paper croissant on baking sheet lined with parchment paper. Sprinkle with a bit of sugar on top of croissant. Bake for 32-34 mins until golden brown.
Leave a Reply