Quick answer: Want to recapture the crispness of a freshly baked pastry? 🥐 Toss your leftover croissants and pain au chocolat for 3 to 4 minutes at 160°C (325°F) in your air fryer (no preheating required) . The result: a golden, flaky crust, a soft center, and absolutely no rubbery texture! 🍫🔥 Bonus tip: Add a glass of water to the tray to boost steam and prevent drying. A guaranteed happy start to your day, without wasting your yesterday's treats!
Why does it work so well with the air fryer?
Have you ever bitten into a soggy, or worse, rubbery croissant from the day after it was microwaved? 😬 We all know that moment of disappointment… If you want to avoid that, the air fryer is your new ally: it restores crispness without drying out, unlike a conventional oven or microwave.
The secret is the rapid circulation of hot air, which reactivates the puff pastry and brings back that "fresh from the bakery" effect, even after a night! 🍯 No need to preheat or wait long. It's the zero-waste, economical, and above all, ultra-fast solution for an impromptu breakfast or brunch (tested and approved on my busy Sundays).
- Less energy consumed than a traditional oven 🔋
- Ultra-consistent results, without monitoring
- Less washing up: everything is done in the basket!
To learn more about how it works, check out the complete air fryer guide written by the Neary team.
🥖 What you need
Preparation: 1 min • Cooking: 4 min • Serves 1 to 8
- 1 Day-after croissant
- 1 Day-old chocolate croissant
- 1 small glass of water (for steaming)
- 1 Air fryer
- 0.5 Sheet of baking paper (optional)
For more recipes, check out our air fryer selection !
🔁 Express steps
Quick preparation
1 minPlace your croissants or pain au chocolat for the next day in the basket of your air fryer, without touching them (to allow for good air circulation). You can place a small sheet of parchment paper on top if you want to prevent the chocolate from melting onto the rack.
Magic Cooking
3-4 min at 160°CAdd a small glass of water to the bottom of the drawer (not on top of the pastries!). Set your air fryer to 160°C (325°F), without preheating. Cook for 3 to 4 minutes, then remove them when they are golden brown and crispy to the touch. 🥐🍫
Tasting (the best time)
ImmediateLet it rest for 1 minute to avoid burning yourself. Enjoy your warm croissant or pain au chocolat, just like from the bakery! 😍
✨ Tips to boost crispiness
- Don't overcook: Keep a close eye on the cooking time, 30 seconds too long and it can dry out! Don't hesitate to open the drawer to check.
- For filled pastries: A chocolate brioche or a Swiss bread? Same technique, but reduce the temperature slightly (150°C) to avoid burning the filling.
- Frozen is fine: You can also use frozen pastries. Just add one minute of cooking time, and that's it!
- Gourmet variation: Brush with a little milk or beaten egg before baking for an ultra golden effect 🥚✨.
To go further and discover other original ideas, check out the recipe for chocolate-filled croissants in the air fryer on chefairfryer.fr.
❓ Frequently asked questions about crispy croissants and pain au chocolat the next day thanks to the air fryer
Can you heat up several pastries at once?
Yes, you can put several in the basket, but be careful not to let them touch. Air needs to circulate well around each piece to ensure they stay crispy. If you put too many in, bake them in two batches for perfect results.
Does this also work for homemade or frozen pastries?
Absolutely! Frozen (uncooked) pastries can be air-fried, adding 2 to 3 minutes of cooking time at 150-160°C. For pre-baked homemade croissants, the technique remains the same as for those from the bakery.
Does the air fryer dry out the dough?
No, provided you don't cook it for more than 4-5 minutes and add a little water to the pan to generate steam. That makes all the difference: a golden exterior, a soft interior!
Does the taste change compared to bakery products?
The taste remains true to life! You get that buttery flavor and flaky texture, just like the pastry came straight from the baker's oven. For some, it's even better, because the center stays nice and soft.
How can I prevent chocolate from dripping everywhere?
Tip: Place the chocolate croissants on a small sheet of baking paper to catch any drips. But at the right temperature, the chocolate will remain melty inside without escaping too much.
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