Description
This matcha rice paper croissant is filled with melted chocolate, crispy outside and chewy inside, and air-fried in about 20 minutes. A viral croissant hack, leveled up.
Ingredients
Scale
- 3 Eggs
- 3 tbsp granulated sugar
- 3 tbsp whole milk
- 2 tsp Matcha Powder (or to taste)
- 10-15 round rice paper sheets
- 1/4 cup chocolate melting wafers (I use Ghirardelli)
Equipment
Instructions
- Preheat. Heat your air fryer to 350 degrees F.
- Make the matcha batter. Whisk the eggs, sugar, and milk in a wide dish, then add the matcha and whisk until mostly combined (small clumps are okay).
- Dip and stack. Dip five rice paper sheets into the batter one at a time, letting the excess drip off, then layer them on a cutting board.
- Fold and fill. Cut the stack into thirds with the middle as a triangle. Fold the right piece onto the middle, lay the left across the wide end, add a little chocolate, and roll from the wide end into a croissant shape.
- Air fry. Move it into the air fryer (oil the basket if needed) and cook 5 to 6 minutes, until lightly browned on top.
- Repeat and serve. Make the rest, then enjoy warm while the chocolate is gooey.
Notes
- Use culinary-grade matcha for cooking; save ceremonial grade for drinking.
- Let the excess batter drip off each sheet so the layers crisp instead of turning gummy.
- Do not overfill with chocolate or it leaks out the seams.
- Reheat in the air fryer, not the microwave, to bring back the crunch.
- Rice paper is naturally gluten free, so these work for a gluten free crowd.
- Prep Time: 12
- Cook Time: 6
- Category: Dessert
- Method: Air Fryer
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 croissant
- Calories: 195 kcal
- Sugar: 14g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 165mg