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Ever wondered how they get the air into the Air-Croissant at Albert Adriá’s Enigma?
The legendary chef Albert Adriá lets us in the secret to getting that Air-Croissant so full of air and it actually is so simple that we can’t believe we didn’t think of it before.
We’re constantly on the lookout for new kitchen gadgets that are going to up our cooking game and it seems that the one we were missing was right under our noses, well not exactly, in the garage actually.
For the Air-Croissant they serve at Enigma in Barcelona, they seem to use what looks like a bicycle pump (we know it’s not an actual bicycle pump, but for the benefit of this “article”, we’ll continue with this narrative) and pump the pastry full of air.
The croissanty ballon is then brushed with egg yolk for that nice shiny glaze and fermented at 28 °C for 40 minutes and baked at 40 °C for 30 minutes.
The result is a light golden croissant filled with air that when cut, looks incredible.
