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The ‘rice paper croissants‘ are the latest food trend in the networks, replicated by thousands of people who have decided to experiment with this crunchy version of the sweet.
The recipe has thus sparked the interest of pastry enthusiasts and/or digital creators who have shared their own iterations made with rice paper. Some have even flavored it with ingredients such as matcha to intensify its flavor. But who started the trend and how does it happen?
Vietnamese chef @twaydabae was the first to share the recipe, which has accumulated more than 56,000 likes, consisting of soaking sheets of rice paper in egg batter before shaping them into croissants and baking them. The result is a croissant with a surprising texture: a crunchy exterior and a soft, mochi-like interior, according to the chef.
However, as with any trend, while some creators are promoting it as one of the great alternatives to the gluten-free classic, the detractors or purists of the original croissant have vilified it to the end.
