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Egg and Croissant Foam

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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 with step by step instructions adapted by us.

Ingredients (4 servings)

- 4 poached eggs

- 1 large potato

- 4 mini bagels

 

Egg and Croissant Foam

- 4 tbsp cream cheese

- 4 thin bacon slices

- 50 ml (1.7 oz) ristretto

- 50 g (1.76 oz) sugar

- salt

- micro greens for garnish

Croissant Foam

- 6 croissants

- 150 ml (5.1 oz) cream

- 150 ml (5.1 oz) milk

- salt pinch and pepper

Preparation

Croissant Foam

1- Heat all ingredients in a small pot over low heat. If you have a Thermomix, use it to heat and blend the ingredients at the same time.

2- Blend thoroughly with an immersion blender.

3- Season with salt and pepper and blend one more time. Keep in mind that the mix will expand about 3 or 4 times as you expel it from the ISI Whip so you’ll have to add 3 or 4 times more seasoning than you would normally do.

4- Using the ISI funnel and sieve, pour the mixture into an ISI Whip or Culinary Whipper with straight nozzle, screw 1 cream charger (2 if using 1L ISI Whip) and shake 5 times.

5- Place the ISI Whip or Culinary Whipper in a double boiler with water at a temperature of 50 °C (120 °F). Keep it warm until serving time. If you made the preparation well in advance, you can store it in the fridge until you want to warm it in the double boiler.

Ristretto Syrup

1- Place the sugar and ristretto in a pan.

2- Turn the heat to high and bring the ristretto and sugar to the boil without stirring.

3- Remove from heat and let it cool at room temperature.

4- Pour the ristretto syrup into a squeeze bottle and reserve.

Fried Potato Brunoise

1- Peel the potato and cut it brunoise (small dices of about 3 mm (1/8 inch)).

2- Fry the potato brunoise in olive oil until golden brown.

Crispy Bacon

1- Heat oven to 180 °C (350 °F).

2- Cook bacon slices on baking sheet for 10 minutes or until crispy.

Mini Bagels

1- Cut mini bagels in half.

2- Lightly toast the bagels in the oven.

3- Spread the bagels with cream cheese and assemble.

Assemble and Serve

1- Poach the eggs.

2- In a deep plate, pump croissant foam with the ISI Whip on one half of the plate.

3- Place the poached egg on the other half. Season with salt.

4- Place the mini bagel with cream cheese, a spoon of fried potato brunoise and a slice of crispy bacon on the plate.

5- Garnish with a few micro greens.

6- Using the squeeze bottle, arrange a few drops of ristretto syrup on the plate border. Enjoy!

Thank you Chef Gonzalo Aramburu and Chef Benjamin Stoessel for sharing this fantastic egg dish with MolecularRecipes.com.

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