When you think of Pain au Chocolat, your mind probably conjures up images of a buttery, flaky pastry wrapped around rich, velvety chocolate—a quintessential French delight. But what if we told you that this classic treat could be reinvented in an unexpectedly delightful way? Enter the Rice Paper Pain au Chocolat—a lighter, gluten-free twist that offers all the indulgence without the heaviness of traditional puff pastry used for croissants.
The idea of using rice paper as a pastry alternative might sound unconventional, but it’s been a viral trend on TikTok (see also the croissant version here). Rice paper, commonly used in Vietnamese spring rolls, is naturally gluten-free, and its delicate texture lends itself perfectly to creating a crisp yet tender bite. Make sure to check for gluten-free certified rice paper if baking for an allergic / coealic person: like these one. This recipe is a game-changer for those seeking a gluten-free alternative, or for anyone simply looking to try something new and exciting in the kitchen.
Step by step to make rice paper pain
Tips to customize:
You can experiment with fillings—try adding a bit of hazelnut spread or some crushed nuts for extra flavor and texture. If using vanilla extract or a sweetener like honey, drizzle it over the chocolate before wrapping.
Rice paper “Pain au Chocolat”
3
servings15
minutes30
minutes45
minutesKeep the screen of your device on
Ingredients
9 sheets of rice paper
1 medium egg
2,5 tbsp of any milk (40 g)
1,5 tbsp sugar
1 tbsp melted butter
0,5 tsp cinnamon powder
0,5 tsp baking powder
chocolate sticks
How to
- Pre-heat the oven to 350°F/175°C.
- Take a large plate (large enough to accommodate the rice paper and deep enough to contain a liquid mixture). Mix together by whisking the egg with milk, butter, sugar, cinnamon powder and baking powder.
- Start by dipping one sheet of rice paper into the mixture for a few seconds until it softens. Be careful not to oversoak as it can become too fragile to handle. Lay it flat on a clean surface (like another plate or a cutting board). Repeat the process with two more sheets, then layer each sheet on top of the previous one.
- Chop your chocolate bar into small, rectangular pieces, and place them on one side of the rice paper.
- Fold the sides of the rice paper over the chocolate, then roll it up tightly to enclose the filling, much like wrapping a burrito. The rice paper should stick to itself, sealing the chocolate inside. (See step by step pics for reference)
- Move each pastry to a baking tray lined with parchment paper, leaving some spaces in between them. Bake in the hot oven for 30 minutes at 350°F/175°C.
- Once they’re golden and crispy, remove them from the heat. Let them cool slightly before serving. The chocolate inside should be melty and gooey, with a crispy exterior that provides a delightful contrast. You can also sprinkle a little sea salt on top for an additional touch that enhances the rich chocolate.
Write me on Instagram for real time support!
Follow me @martainthejar
![Pin](https://www.pinterest.com/pin/create/button/?url=https://www.martainthejar.com/gluten-free-bakery/rice-paper-pain-au-chocolat/&media=https://www.martainthejar.com/wp-content/uploads/2024/09/IMG_3940_jpg-e1725225205241-800x530.jpg&description=Rice%20paper%20"Pain%20au%20Chocolat"){kind=link}
Delicious and super simple! I had to almost double the milk though in order for it to soak into the 9 rice papers without running out of liquid at the end. I made one with chocolate and sliced strawberries that was just divine! I also subbed in oat milk and miyoko’s dairy free butter which worked great. Make sure you place them on the baking tray with the free ends tucked underneath as one unfurled a bit during the baking process. Thanks for the great recipe!