A simple way "to revive a dead croissant and make it even better than on day one," as chef Alex Raij of <strong><a href="http://www.lavarany.com/">La Vara</a></strong>, <strong><a href="http://www.txikitonyc.com/">Txikito</a></strong>, and <strong><a href="http://www.elquintopinonyc.com/">El Quinto Pino</a></strong> explains it. When you expose the once-spongy, breathing middles of a croissant, you get a delicate web of pastry that takes very well to toasting on a hot surface. The spindly edges and corners get crackly, like a sfogliatelle just out of the oven, while everything below the surface warms and softens. Serve with a cortado. <br /> <br />

Share: