The Egg and Croissant Foam is a fantastic molecular breakfast with poached egg, croissant foam, fried potato brunoise, crispy bacon and ristretto syrup. This recipe is from molecular gastronomy Chef Gonzalo Aramburu.
Creamy Spanish croquettes are one of my favorite tapas and this modernist version is no exception! A delicious crunchy shell with luscious custard-like egg yolk filling cooked sous vide paired perfectly with warm nutty Gruyere foam.
If you like dipping crispy bread in runny egg yolk you are going to love this one. The “Egg, Bread, Truffle” is a runny egg yolk wrapped in thinly sliced Pullman loaf, with a cream of fresh goat cheese, chicken wing pan sauce and truffle oil powder.
The buttery taste and lightness of this egg foam combined with a perfectly topped egg shell will make the perfect molecular gastronomy appetizer to start a meal. The diners will also have fun with the chive infusion in a pipette.