There is something very tempting about the large, plastic-domed croissants you see at the grocery store and at Costco, but I rarely give in to their buttery siren singing. It’s just too stressful! But last week I saw a 12-pack on sale for only $ three (3) and couldn’t resist any longer. I bought these croissants and (inevitably) didn’t eat all of them before they were stale.
Stale croissants make excellent bread puddings and interesting croutons, but I don’t bake in July (or never really) and I didn’t feel like having a salad for breakfast (although I do not against it as a concept). I just wanted a croissant and I wanted it to taste good. Fortunately for me, I have a hot air fryer, but reviving the pastries isn’t as easy as throwing them in the little basket. Similar to reviving a stale baguette (or crusty bread), you need to hold it underwater first.
The heat from the air fryer reverses some of the effects of starch retrogradation, releasing water that has become trapped in the starch crystals, and the added moisture makes all of the starches nice and soft. It works for large, crispy baguettes in a 300-degree oven, and it works for a single croissant in your air fryer.
The method is simple. Turn on your sink and briefly pour the croissant through the running water. Heat your air fryer to 350 ° C and heat it for 3-4 minutes, turning it once, until the croissant is warm, soft and has a tender but crispy exterior. The transformation is, in a word, amazing. The tough, chewy edges and crumbly texture become a distant memory.
The only problem with this is that now I have no reason not to buy the huge plastic containers that are filled with croissants. But maybe that’s not a real problem.
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