I feel like a big missing taste in this recipe is yeast, since croissants are usually a slow-risen dough. Might be worth adding a pinch of yeast to the batter and leaving it to prove for a bit before proceeding with the recipe.
@@RedSntDK I wouldn't have thought so, the rice paper would form a boundary. You can use yeast in non-gluten baking with surprisingly good results, e.g. rice blender bread.
Can't wait to give this a try, I'm vegan and GF and I don't think I've ever had a decent vegan and gluten-free croissant. Thanks so much for experimenting with this!
What a fun thing to try! I don't think it's something most people will put into their regular meal rotation, but that's also not necessarily the point.. I love how you just experiment with cooking and food and how you are so open to "weirder" methods!
That's interesting! I'm not vegan and don't follow any vegan channels but might just do the latter! I found you from Hermann's shorts about peanut tofu, the comments were nearly raving about you, how you made it before and how well it worked out.
I havent watched your videos in a long time so it was great to see how cinematic-ly edited your videos have become!😆❤ I remember in the past you had health issues regarding your hands/arms, im glad to see u doing better.
As someone who watches your channel for inspo for gluten free cooking, this was so helpful. I think reducing the sweetener even more and instead using raisins/dried cherries in the layers would help it have more of that traditional croissant texture. I'd also add a tiny bit of cinnamon to the batter - not to flavour it - but as I have found it helps cover up some of the slightly chemical flavour when using sweetners or some vegan products.
5:45 yes, thank you, i'm picky about it 🇫🇷 but you said it perfectly the second time :) your results look really nice! I'd be surprised if the taste is similar to a croissant of course, but maybe that's half the fun of it 😆
This is very interesting, and at least fun to do as an experiment! I can feel the collective french catacombs turning over in their graves though. Haha
I won't try this, but you have encouraged me to experiment with ...vegan puff pastry because I miss pate chaud, a French-inspired Vietnamese meaty puff pastry. Thanks for the fun video.
I'm wondering if the tortillas are the kind that you can thin out by pulling them apart, similar to how you'd split open pita bread. If you are able to thin each of the tortillas out, then try it, it might work out better. Just keep the layer count down.
What would you use instead of Just Egg? We don't have it in my country. I mean in general, not necessarily for this recipe. And which piece did you use as background music for the keto version?
Unfortunately, Just Egg is such a unique product that I don't have a ton of ideas. You might try "chickpea egg" where you mix chickpea flour with just enough water to create the right consistency. I use it when I'm doing a three-step-dredge for deep fried vegan chicken and it works really well. However, not sure it will have the same effect in this kind of recipe. The music was Josef Suk, Op 6 A Far Cry.
I think the keto version would have been more workable using one tortilla sheet. Rice paper is so thin compared to the tortilla . I've used Allullose instead of regular sugar. I've made apple turnovers, pizza pockets and other meat based stuffing with this rice paper technique, all with great success
You do not have vegan croissants in your town? In my country are… a belgian supermarket freshly produces these every day and we have frozen dough, literally everywhere. By seeing this looks like the sheets for making baclava will work perfectly and even, here are named pie sheets… I m pretty sure with this technique i can make eclairs
She is vegan and keto due to health issues. Even the most profitable vegan business can't cater to that specific of a diet because it would take up so much time and energy. Pre-made pastry (pie crust, shortcrust, filo, baclava etc.) are not foods this creator can eat.
Do you think the sugar is necessary? I would maybe try this, but I don't think I would like a sweet taste. Does the sugar do anything other than add a sweet taste? Browning?
Hey Mary! So good to see you back on my feed! Your keto croissant recipe has sparked in me an idea to use only 2 tortillas with a looser roll. It probably won't puff up as pretty as your 4 stackers but may be more enjoyable to eat if the heat can get down into the middle layers better. I'm always looking for keto snack ideas and maybe this recipe would be the basis for a good keto hand pie, the outer shell looked really crispy and you KNOW how rare that is on a low carb diet. Thank you again for making these cozy videos, and I hope your hands feel better.
Yes! I would also soak them for even longer next time, I think. Someone also suggested a bit of yeast in the mixture :-) Luckily I've recovered from this quickly :-) As long as I stick to my regular diet most of the time, the consequences of a few bites of sugary things here and there are short lived.
That's basically what actual croissants are made from, and sure you can buy it frozen in sheets but to actually make it is quite demanding in resources, skill, and time. The purpose of the rice paper croissant is that it's really easy to make with ingredients most Asian families have on hand.
@@arglebargle42 actual croissants are nothing like philo. One is unleavened, paper thin sheets stacked atop each other. The other is slowly risen over the course of days and folded over itself with cold butter many times. They both taste buttery (if you put butter between each philo layer, instead of oil), but the textures and tastes of each differ greatly beyond that.
I think it's interesting to use rice paper and I could see how it could work but... eggs / no egg?? why? it's not at all in the croissant formula, and it does do this custardy eggy thing
Unfortunately, Just Egg is such a unique product that I don't have a ton of ideas. You might try "chickpea egg" where you mix chickpea flour with just enough water to create the right consistency. I use it when I'm doing a three-step-dredge for deep fried vegan chicken and it works really well. However, not sure it will have the same effect in this kind of recipe.
Yeah I was going to say that, esp. with the first one. Squeejee them off decently and it'll make for a lighter final product. Though the tortillas will defs. need a litte more mixture her sq. cm.
Lol what would you do if carbs made a chronic condition flare up for you and you wanted to try something fun related to this anyway 😁 come up with and idea, I dare you
@@marystestkitchen honestly I just wouldn't have put out the video. The two versions have so little to do with each other because you changed out the defining ingredient with something that is and behaves entirely different (except being round) that doesn't even have the same structure or thickness. I'm mostly baffled that the video makes it appear like you had some hopes it would turn out similar. I know you didn't because you know your kitchen stuff, but still
I look at this as kind of like a drunk recipe. Imagine you're drunk at 2am and want croissants but only have rice paper and eggs, so you whip this up and crunch it happily then when you wake up in the morning wondering how you went through five packs of rice paper sheets.
She can't eat those without health issues. Going without is fine but she can't have real butter, or the carbs in regular baked goods. I can't imagine going without all baked goods forever so I get why she works out her own recipes.
Unfortunately, Just Egg is such a unique product that I don't have a ton of ideas. You might try "chickpea egg" where you mix chickpea flour with just enough water to create the right consistency. I use it when I'm doing a three-step-dredge for deep fried vegan chicken and it works really well. However, not sure it will have the same effect in this kind of recipe
That's awful. You can make real vegan croissant that will taste 99% like the original by replacing butter with coco fat or margarine. This is an atrocity. What a sad day to be alive.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
I feel like a big missing taste in this recipe is yeast, since croissants are usually a slow-risen dough. Might be worth adding a pinch of yeast to the batter and leaving it to prove for a bit before proceeding with the recipe.
Such a great idea!
Not a bad idea, but without the gluten to capture the carbon dioxide, won't the bubbles just escape?
@@RedSntDK they might still get a little lift...altho perhaps a baking powder addition could do that as well?
@@RedSntDK I wouldn't have thought so, the rice paper would form a boundary. You can use yeast in non-gluten baking with surprisingly good results, e.g. rice blender bread.
Can't wait to give this a try, I'm vegan and GF and I don't think I've ever had a decent vegan and gluten-free croissant. Thanks so much for experimenting with this!
Hope you enjoy!
The classical music while working on the keto version was top tier. Your production quality overall has greatly increased over the years! Keep it up!
I appreciate that!
I have never heard of this but I enjoy your experiments 😊
I'm so glad!
What a fun thing to try! I don't think it's something most people will put into their regular meal rotation, but that's also not necessarily the point.. I love how you just experiment with cooking and food and how you are so open to "weirder" methods!
Thanks! Sometimes it's about not taking things too seriously
That's interesting! I'm not vegan and don't follow any vegan channels but might just do the latter!
I found you from Hermann's shorts about peanut tofu, the comments were nearly raving about you, how you made it before and how well it worked out.
wow what a small world! Welcome!
@@marystestkitchen That's literally how I discovered your channel as well!
I havent watched your videos in a long time so it was great to see how cinematic-ly edited your videos have become!😆❤ I remember in the past you had health issues regarding your hands/arms, im glad to see u doing better.
thank you so much! I have been able to put my symptoms in remission for over a year with diet changes :-)
I love that you tried this. I've been playing with this too. I have a version using mung bean protein and sesame seeds between the layers,
Sounds great!
As someone who watches your channel for inspo for gluten free cooking, this was so helpful. I think reducing the sweetener even more and instead using raisins/dried cherries in the layers would help it have more of that traditional croissant texture. I'd also add a tiny bit of cinnamon to the batter - not to flavour it - but as I have found it helps cover up some of the slightly chemical flavour when using sweetners or some vegan products.
You are so welcome!
5:45 yes, thank you, i'm picky about it 🇫🇷 but you said it perfectly the second time :)
your results look really nice! I'd be surprised if the taste is similar to a croissant of course, but maybe that's half the fun of it 😆
Thank you!! 😊
I love your 'tests' - it reminds me of *me* when I'm trying vegan/GF versions of traditional recipes! The pyrex air fryer looks really 'cool'.
there's always something to learn!
Mary, I just love what you do, thanks!
aw thanks!
This is very interesting, and at least fun to do as an experiment! I can feel the collective french catacombs turning over in their graves though. Haha
haha so true!
Well.....if nothing else it's given me some ideas for more creative desserts. Like rice paper pastries.
cool!
What fun experiments! They all look delicious, I must say!
They are!
Will It . . . Croissant? Of course not, it's rice paper and tortillas! Thanks for posting, Mary 🙂
Haha you're welcome 😁
I really wanted to try this but i had no idea how to do it!
these modern vegan products just make it too easy!
I won't try this, but you have encouraged me to experiment with ...vegan puff pastry because I miss pate chaud, a French-inspired Vietnamese meaty puff pastry. Thanks for the fun video.
You can do it!
I'm wondering if the tortillas are the kind that you can thin out by pulling them apart, similar to how you'd split open pita bread. If you are able to thin each of the tortillas out, then try it, it might work out better. Just keep the layer count down.
These tortillas don't split like that but I could see it working with traditional tortillas
For some reason I liked the look of the tortilla croissants better lol
The taste was way better imo
Such a fun experiment! 🥐🥐
It was! Very refreshing to try something completely out of my usual thing
What would you use instead of Just Egg? We don't have it in my country. I mean in general, not necessarily for this recipe.
And which piece did you use as background music for the keto version?
Unfortunately, Just Egg is such a unique product that I don't have a ton of ideas. You might try "chickpea egg" where you mix chickpea flour with just enough water to create the right consistency. I use it when I'm doing a three-step-dredge for deep fried vegan chicken and it works really well. However, not sure it will have the same effect in this kind of recipe.
The music was Josef Suk, Op 6 A Far Cry.
Your version with the tortillas sounds way better to me. Thanks for the recipe!
You are so welcome!
Umm the ‘sawing’ took the fun out of it. Wondering if the dipping should be on layer 1, 3 & 5? Allow 2&4 to soak ?
I think the keto version would have been more workable using one tortilla sheet. Rice paper is so thin compared to the tortilla .
I've used Allullose instead of regular sugar. I've made apple turnovers, pizza pockets and other meat based stuffing with this rice paper technique, all with great success
You do not have vegan croissants in your town? In my country are… a belgian supermarket freshly produces these every day and we have frozen dough, literally everywhere.
By seeing this looks like the sheets for making baclava will work perfectly and even, here are named pie sheets…
I m pretty sure with this technique i can make eclairs
She is vegan and keto due to health issues. Even the most profitable vegan business can't cater to that specific of a diet because it would take up so much time and energy. Pre-made pastry (pie crust, shortcrust, filo, baclava etc.) are not foods this creator can eat.
We do! I am just trying the tiktok method for fun :-)
Which belgian supermaeket does them freshly??
I’ve never seen a vegan croissant in person 😢
I knew that first mixture looked thick 😅 seems a little goopy I'll stick to the regular croissants but great video!
yes...I could tell something was wrong...but caulked it up to expectations vs reality! haha
How creative! ❤
thanks so much!
@@marystestkitchen It’s always a pleasure to see your art work.
I have fresh organic whole grain Durum Roti sheets from Costco I will try this with also TY.
that sounds like an interesting idea! Please keep me up to date on how it turns out :-)
Do you think the sugar is necessary? I would maybe try this, but I don't think I would like a sweet taste. Does the sugar do anything other than add a sweet taste? Browning?
Yes definitely helps with browning.
Hey Mary! So good to see you back on my feed! Your keto croissant recipe has sparked in me an idea to use only 2 tortillas with a looser roll. It probably won't puff up as pretty as your 4 stackers but may be more enjoyable to eat if the heat can get down into the middle layers better.
I'm always looking for keto snack ideas and maybe this recipe would be the basis for a good keto hand pie, the outer shell looked really crispy and you KNOW how rare that is on a low carb diet. Thank you again for making these cozy videos, and I hope your hands feel better.
Yes! I would also soak them for even longer next time, I think. Someone also suggested a bit of yeast in the mixture :-)
Luckily I've recovered from this quickly :-) As long as I stick to my regular diet most of the time, the consequences of a few bites of sugary things here and there are short lived.
I think filo dough might be good.
Not for celiacs 😊
That's basically what actual croissants are made from, and sure you can buy it frozen in sheets but to actually make it is quite demanding in resources, skill, and time. The purpose of the rice paper croissant is that it's really easy to make with ingredients most Asian families have on hand.
@@arglebargle42 actual croissants are nothing like philo. One is unleavened, paper thin sheets stacked atop each other. The other is slowly risen over the course of days and folded over itself with cold butter many times. They both taste buttery (if you put butter between each philo layer, instead of oil), but the textures and tastes of each differ greatly beyond that.
Another great option for scandalizing proper French bakers! ;-)
Croissant shaped baklava sounds like it works be delicious
You should try it with tofu skins if those are keto
Yes!
I think it's interesting to use rice paper and I could see how it could work but... eggs / no egg?? why? it's not at all in the croissant formula, and it does do this custardy eggy thing
Eggs have a leavening effect and can provide strength to the structure in baking which I think is why they were used originally.
Thank you so much!! 💜 My body fights me when I use refined sugar as well. I've missed you. For some reason, YT has placed your vids in my view.🤔
You're very welcome!! So happy you're here :-)
OMG, I need to wash my hands after watching that... they look so squidgy! :D
They are!
👍👀👌
Thanks for this
It helps
😊
Happy to help!
There is no just egg where u live, I wonder what could I use instead ?
Unfortunately, Just Egg is such a unique product that I don't have a ton of ideas. You might try "chickpea egg" where you mix chickpea flour with just enough water to create the right consistency. I use it when I'm doing a three-step-dredge for deep fried vegan chicken and it works really well. However, not sure it will have the same effect in this kind of recipe.
what if you poked a few holes in the rice paper ones so that the inside was cooked a bit better?
Maybe! I think it's a matter of the eggy mixture not really getting absorbed into the tortillas. Next time, I'll try soaking them longer.
@@marystestkitchen thank you for all that you do!
Looks and sound tasty ☺️
it was pretty fun :-)
What would a Keto tortilla with rice layers look like?
Try it without as much of the mixture
Yeah I was going to say that, esp. with the first one. Squeejee them off decently and it'll make for a lighter final product. Though the tortillas will defs. need a litte more mixture her sq. cm.
@@arglebargle42 or brush the mixture on (with a light hand) instead of dipping
so less is more? :-)
Kinda your own special Vegan Egg, Croissant sandwich
haha kind of
as a french subscriber i am a little circumspect bout the experiment 😅😅
You are so brave to be here 😉
hey! ❤
Good morning!
This was hard to watch. I really don't get the substitution of tortilla wraps for rice paper, just a baffling choice in such an experiment
Lol what would you do if carbs made a chronic condition flare up for you and you wanted to try something fun related to this anyway 😁 come up with and idea, I dare you
@@marystestkitchen honestly I just wouldn't have put out the video. The two versions have so little to do with each other because you changed out the defining ingredient with something that is and behaves entirely different (except being round) that doesn't even have the same structure or thickness. I'm mostly baffled that the video makes it appear like you had some hopes it would turn out similar. I know you didn't because you know your kitchen stuff, but still
@@alinayossimouse It actually turned out delicious so it worked out! 🙂The first version wasn't nearly as delicious.
Very nice experiment. But I guess I'd either go with the real butter croissant or do without it. 😊
I look at this as kind of like a drunk recipe. Imagine you're drunk at 2am and want croissants but only have rice paper and eggs, so you whip this up and crunch it happily then when you wake up in the morning wondering how you went through five packs of rice paper sheets.
She can't eat those without health issues. Going without is fine but she can't have real butter, or the carbs in regular baked goods. I can't imagine going without all baked goods forever so I get why she works out her own recipes.
Earth Balance is so good though!
No want! Good video though!
Fair enough! haha
Replacement for Just Egg please, not everyone have access to products like that
Unfortunately, Just Egg is such a unique product that I don't have a ton of ideas. You might try "chickpea egg" where you mix chickpea flour with just enough water to create the right consistency. I use it when I'm doing a three-step-dredge for deep fried vegan chicken and it works really well. However, not sure it will have the same effect in this kind of recipe
Real croissants dont contain eggs , only egg wash
And aren't made out of rice paper either
That's awful. You can make real vegan croissant that will taste 99% like the original by replacing butter with coco fat or margarine. This is an atrocity. What a sad day to be alive.
lol
@@marystestkitchen You know there is a special place in hell for people like you. In management.
Perhaps these will appease you ua-cam.com/video/xhHY9FUFj24/v-deo.html
@@marystestkitchen You gave me back my sanity 🤩
Umm the ‘sawing’ took the fun out of it. Wondering if the dipping should be on layer 1, 3 & 5? Allow 2&4 to soak ?