Use your Rowenta steam iron to soften pastry and bread crust

How many times have you forgotten to cover a pie, cake or pastry dessert and now the crust is so hard, you can't bare to eat it? The filling and icing is still good, but you just can't bring yourself to devour that hard bread. Trying to separate the filling from the bread makes you loose just as much filling as bread. Well the next time you get into that situation, take this route first.

I've tried, with some success, placing a dish of water in the microwave to have the moisture atomize into the dough. But it's only temporary. Before I finish the dish, if seems to be lacking again. And forget a bout the oven. That will only dry it out more.

Instead, Fill your steam iron and heat it to the highest temperature and set it on the highest steam out put. Place the dessert on a plate. Hover the steam iron over the dessert.

Don't get to close to cake icing. You don't want to completely melt it away. Push the steam button as you move around the bread. The steam will penetrate the bread, heat and soften the dessert without loosing any filling bread or flavor.

I wouldn't suggest trying to do this with the whole dessert. Only slices of it. That way it's more manageable. People on the go have been heating sandwiches and other food stuffs with irons for ages. But no one seems to think of using it to re-constitute bread desserts. Give it a try.