List of recipes using How to prepare egg glaze: 64 recipes (without meat)

Avocado mousse with sorrel

Avocado is rarely paired with sorrel, yet they go well together as the slight acidity of the sorrel balances the smooth richness of the avocado nicely. In this recipe they are combined in a cool, fresh avocado and sorrel mousse, served here with eggy bread fingers.
July 6^th 202220 K 45 min.

Cashew-nut and Parmesan biscuits

For an ideal aperitif snack, why not try these delicious savoury biscuits made with cashew nuts and Parmesan?
March 31^th 202128 K 12 1 hour 55 min.

Icelandic-style fish and vegetable pie

This recipe is made from vegetables cut small and blanched, mixed with pieces of salt-cod and cream, then baked in small soup dishes with a puff pastry lid.
September 7^th 2018274 K3.9 4 hours 35 min.

Olive twists

These savoury puff-pastry twists (rather like smoked salmon sacristains) make an ideal aperitif snack. The pastry is simply spread with tapenade.
September 7^th 201865 K3.7 1 hour 40 min.

Koulibiak in pie dish

Koulibiak is a traditional russian recipe from, usually served in a flat puff pastry fish shape. Here is an easier version, in a pie dish.
September 7^th 2018363 K3.8 3 hours 20 min.

Brioche tart with Comté cheese

A delicious brioche tart with a creamy Comté cheese and Jura white wine filling.
October 9^th 20245,001 50 min.

Eggs in brioche nests

This is an original way to serve an egg: with cheese in a savoury brioche nest. This looks elegant for when you have guests and it is delicious as well.
September 16^th 202456 K4.1 3 hours 40 min.

Snails in a brioche

A flat brioche filled with snails, themselves filled with a knob of sophisticated beurre d'escargot. The flat round shape is reminiscent of the old-fashioned French snail dishes. Cut into bite-sized morsels, this makes a good aperitif snack.
September 17^th 202453 K 1 hour 45 min.

Tomato feuilleté with pesto

This is a fairly simple recipe, but the result is an elegant, thin tart, bursting with delicious Italian colour. The base is a a feuilletage, but savoury this time, topped with the concentrated flavours of Italian cuisine: pesto, tomatoes and Parmesan.
September 8^th 201840 K4.1 60 min.

Vegetable pie

Three layers of vegetables, baked in puff pastry.
September 10^th 2018236 K3.9 1 hour 25 min.

Agen prune cake

This cake from Agen, in southwestern France, is a type of brioche. Inspired by the famous "tarte au sucre" (sugar tart), it is like a thick "galette" with a moist texture, filled with prunes and marzipan with Armagnac.
September 16^th 201839 K3 1 hour 55 min.

Angevin plum pâté

The Angevin pie, as its name does not indicate it, is a dessert, a kind of plum pie made with a shortcrust pastry. It is a dessert from the old days, which has crossed the ages while remaining in Anjou (the famous "Loire valley" in France).
July 31^th 202219 K 1 hour 35 min.

Apple and Blackcurrant Brioche Pies

These brioche pies look like muffins with their "mushroom" tops. They are filled with quartered apples and a little blackcurrant jelly.
September 10^th 201850 K4.5 2 hours 55 min.

Apple Pie

This classic of family cooking is quite simple: just a puff pastry "shell" sealing in lightly sweetened slices of apple. During cooking, the fruit softens to resemble stewed apple. Serve warm, if possible, to enjoy at its best.
September 11^th 201863 K3.7 55 min.

Apple Strudel

Apple strudel is a traditional pastry from central Europe. It is like a large apple turnover, usually served in slices. Here is a version with apples, walnuts, almonds and rum-soaked raisins.
September 11^th 201859 K5 1 hour 35 min.

Brioche galette

This galette (flat cake) is made with brioche dough, stuck with little pieces of butter and sprinkled with sugar.
February 23^th 201291 K4.8 2 hours 3 min.

Brioche Tatin

For this filled brioche, the apples are cooked separately, as for a tart tatin (caramelized), then sandwiched between two circles of brioche dough.
September 10^th 201874 K3.7 3 hours 25 min.

Caramelised apple pie

Apple pie made with caramelised apples.
September 11^th 2018254 K4.3 1 hour 55 min.

Chestnut moelleux

"Moelleux" means soft, and is also the name given to the gooey, soft-centred cakes that are popular in France. These muffin-style cakes are doubly chestnutty: there is chestnut purée in the mixture and pieces of marrons glacés (candied chestnuts) in the middle as well. The result is a little...
February 11^th 201848 K 15 1 hour 15 min.

Chinois

"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing.
September 10^th 2018262 K 24.7 5 hours 30 min.

Chouquettes

Chouquettes are small choux puffs with sugar crystals on the top. They are usually eaten plain, but can also be filled with a variety of things: cream, fruit, chocolate... whatever you like.
September 10^th 2018219 K4.8 1 hour 25 min.

Cochelin d'Evreux

This cochelin, from the town of Evreux in Normandy, is a sort of giant apple turnover, flavoured with vanilla. It is served in slices, like a cake.
September 10^th 201874 K5 2 hours 2 min.

Croissant dough apples

Thick slices of apples, rolled in sugar and surrounded by a strip of crescent dough, which, after a spell in the oven, become delicious puff pastry apples.
January 21^th 202410 K 1 hour 50 min.

Diamond biscuits

These round biscuits no doubt get their name from the coating of sparkling sugar crystals around the edge.
December 30^th 201951 K 1 hour 50 min.

Elsa's Comtoise galette

This galette is a classic Comtois dessert that resembles choux pastry (pâte à choux).
January 20^th 201392 K4 50 min.

Epiphany galette

Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
January 6^th 2021282 K 24.5 3 hours 8 min.

Gâteau Basque

This traditional Basque dessert is similar to a gâteau breton (brittany butter cake), but very moist as it is filled with a rum-flavoured confectioner's custard (crème pâtissière, or french pastry cream). This is a fairly simple recipe, though as the dough is fragile and difficult to handle, I...
September 11^th 201865 K4.7 2 hours 55 min.

Gâteau Breton (Brittany butter cake)

Gâteau breton is a rich cake that uses a lot of butter (from Brittany, of course) with sugar, egg yolks and a little rum to add flavour. This cake is traditionally served with coffee.
September 11^th 201891 K4 1 hour 10 min.

Kouign-amann brioche

This is unusual brioche is halfway to being a Breton Kouign-amann. The difference is in the treatment of the dough, which is layered with sugar and butter. The basic dough is rolled out with butter in stages, like for croissants, but with 2 "turns" of sugar for one of butter (granulated and vanilla...
December 30^th 201959 K4.3 15 hours 55 min.

Little apple turnovers with almonds and raisins

These are small apple turnovers ("chaussons") of puff pastry, filled with a mixture of caramelised almonds, stewed apple and rum-soaked raisins. To be eaten just as they are...
September 11^th 2018299 K3.8 1 hour 35 min.

Milk rolls

This sweet milk bread, made as baps or rolls, with its sugar topping is delicious for breakfast or with afternoon tea.
September 11^th 2018187 K 13.8 5 hours 35 min.

Mini palmiers

Palmiers are a traditional French patisserie, consisting of folded puff pastry caramelized with sugar. These small versions are made with the shop-bought puff pastry that comes ready-rolled in a circle.
September 11^th 201883 K5 40 min.

Nanterre brioche

This is the classic, but delicious, brioche recipe that you can find in any good baker's. Her unique shape is made from small balls of dough put in a mould.
September 10^th 2018272 K3.8 2 hours 30 min.

Pecan fruit rolls

These pecan nut and dried fruit rolls, wrapped in golden caramelized puff pastry, are really delicious.
September 11^th 2018106 K4.9 1 hour 25 min.

Sesame cookies

These soft little cookies have a double whammy of sesame flavour from toasted seeds combined with a little sesame oil.
December 30^th 201971 K 2 hours 60 min.

Shortbread tart with sweet apricots and rosemary

In this shortbread tart, the apricots, which are generally rather acidic after cooking, are first poached in syrup to give them a particular sweetness, which goes very well with the rosemary.
September 8^th 20245,283 1 2 hours 3 min.

Sicilian Epiphany Pie

This is a Sicilian version of the French Epiphany dessert, the "galette des rois". The puff pastry has a pistachio cream and ricotta filling with diced candied fruit.
January 7^th 202471 K3 1 hour 1 min.

Smart plum tart

This is a very simple tart recipe that combines the flavours of plums and hazelnuts. It stays crisp after cooking because it is baked in two stages.
September 22^th 202122 K 1 hour 20 min.

St Tropez tart

This famous dessert from St Tropez is more of a cake than a tart. The sugar-sprinkled brioche layers are sandwiched together with a rich vanilla filling which is a mixture of confectioner's custard and whipped cream.
September 11^th 2018106 K3.8 3 hours 35 min.

Tea and white chocolate biscuits

This recipe combines the flavours of tea and chocolate. The tea is added to the dough in two forms: powder and liquid. The biscuits are dipped in white chocolate.
September 11^th 2018136 K4.8 4 hours 10 min.

Toasted-flour biscuits

This is a surprising biscuit recipe, in which the flour is not added in its normal state, but gently toasted beforehand in the oven. This light dry-roasting changes the taste considerably, giving these biscuits notes of honey, coffee and even spices. Their distinctive flavour goes very well with...
September 11^th 201854 K4.5 2 hours 45 min.

Yvetot Douillons

This dessert, named after a small town in Normandy, consists of a pear filled with confectioner's custard (French pastry cream), which is wrapped in a pancake and puff pastry, then baked. The "douillon" part of the name comes from a warm coat, the "douillette", of former times.
November 26^th 201472 K4.3 1 hour 3 min.

"Psychedelic" sandwich bread

This amazing-looking loaf uses a basic sandwich bread recipe, but half the dough is coloured yellow with turmeric, the other half black with squid ink. The two colours are then rolled up together to give the spiral effect you can see in the photo. The outside is coated with sesame seeds. This...
February 6^th 201965 K 4 hours 15 min.

3-fruit brioche loaf

This long brioche is called a "lingot" (ingot) in French. It is filled with three layers of different fried fruits: apricots, raisins and cranberries. When sliced, the three layers are revealed - and it's every bit as delicious as it looks.
September 23^th 201843 K 2 hours 55 min.

Baker's apple soles

You may already be familiar with apple semelles, but here's a gourmet baker's version where the puff pastry is replaced by puff pastry (croissant dough), which is baked upside down.
April 28^th 20248,844 1 hour 10 min.

Brioche feuilletée (flaky brioche)

For brioche feuilletée (or flaky brioche), the brioche dough is treated like puff pastry, with layers of butter incorporated by repeated turning and rolling. Coarse sugar crystals add a sweet crunchiness. Needless to say, this is very rich and quite irresistible.
November 10^th 2013120 K 24.6 3 hours 50 min.

Chocolate rolls (petits pains)

Here is a recipe for "real" chocolate petits pains, i.e. with a milk bread dough (not croissants dough) and with a stick of chocolate inside.
October 30^th 2021433 K4.6 5 hours 30 min.

Cramique

Cramique is a kind of brioche from Belgium and northern France, made with raisins and pearl (or nib) sugar. It is traditionally served sliced with butter and jam.
September 12^th 201884 K 13 hours 55 min.

Flaky brownie brioche

This beautiful brioche contains the typical ingredients you'd expect in a brownie: chocolate, butter, brown sugar and pecan nuts. But these are not just thrown into the mixture; the brioche is layered with them to create a delicious culinary bridge between Europe's viennoiseries and the all-American...
September 12^th 201848 K4.1 16 hours 45 min.

Flaky chocolate brioche

This is a rather special brioche: the dough is first layered with butter to make it flaky, then this is rolled around a chocolate filling. The recipe is quite long, but you will be astonished at the result. It is both light (in flaky layers) and rich (with its chocolate filling). As you can see...
November 6^th 202080 K4.5 16 hours 15 min.

French croissants

In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
June 26^th 2019616 K 24.4 2 hours 35 min.

Galette de Fougerolles

This Galette de Fougerolles is a flattish cake filled with a hazelnut buttercream and topped just before baking with a "craquelin" (sweet cracker) crust, studded with griottine cherries.
February 17^th 201943 K 3 hours 25 min.

Mini apricot and pistachio brioches

These mini brioches are made with dried apricots and have double pistachio flavour: in the dough itself, which is tinged green, and with dry-roasted pistachios added whole.
November 22^th 201554 K4.1 20 min.

Mouna

Mouna is a delicious citrus-flavoured brioche from the Oran region of Algeria. It origins are much disputed, but it was no doubt inspired by a brioche brought over by Spanish immigrants from the Valencia region: the "Mona de Pascua". However, it is also amusing to remember that the citizens of Oran...
May 22^th 201959 K1 18 hours 35 min.

Nantes Tourton

The "tourton Nantais" is a sweet loaf from Nantes, somewhere between bread and brioche, but without egg and only a small amount of butter.
September 12^th 201877 K4.3 7 hours 35 min.

Old style brioche

Classical version of brioche use yeast to raise the dough, but in this recipe some leaven is added. This make a more rustic brioche, with a small taste of leaven.
December 19^th 2014299 K4.6 14 hours 6 min.

Pains briochés aux raisins

This classic French "viennoiserie" is a sweet bun containing confectioner's custard (crème pâtissière) and rum-soaked raisins. It demands a bit of skill, but is not too complicated.
September 12^th 2018135 K4.8 2 hours 40 min.

Pistachio and goji pinwheels

Inspired by the traditional French "pain aux raisins" (like Danish pastries), here is a colourful and flavoursome version filled with pistachio cream and goji berries.
October 10^th 202124 K 2 hours 20 min.

Pogne de Romans

Pogne de Romans is a kind of brioche lightly flavoured with orange and rum. It originated in Romans-sur-Isère, a town in south-east France. This recipe dates back to medieval times, when it was made in a ring (or crown) shape to celebrate the end of Lent, as eggs could then be used again. This more...
October 7^th 201882 K 23.3 1 day 17 hours 40 min.

Rolled chestnut and apple brioche

This rolled brioche is made with a special dough, using a mixture of two flours: ordinary plain flour and chestnut flour. The prepared dough is then rolled up around a filling of apples sautéed with brown sugar.
September 12^th 201850 K 24 15 hours 55 min.

Vol-au-vent cases

Vol-au-vents, whether large or bite-sized, need a special pastry case that is hollow to take the filling. Here is how to prepare these delicate cases using puff pastry.
October 16^th 2013302 K4.1 45 min.

How to make tart cases

It's not easy to make beautiful, even tart cases, but here I'll let you into the secret of how the professionals do it. You will see that there are a lot of little details that make all the difference. It's a bit technical, but don't worry, I'll guide you through the important points.
October 3^rd 202164 K 2 hours 30 min.

How to seal a terrine or casserole dish

The French have a term for it: "luter", which means to seal around the lid of a cooking dish with dough. The dough forms a crust and hermetically seals in all the steam and flavours while the dish is cooking in the oven. This is a good way to concentrate flavours. The dish is brought to the table...
January 11^th 2017169 K3.8 35 min.

Dublin fruit scones

Scones originated in Britain and Ireland. The Irish version is often made plain and traditionally served with tea. Scones are more of a bread than a cake, eaten split in half and spread with butter or jam, for example. There are also sweeter versions and scones with dried fruit, like the ones I have...
September 12^th 2018112 K4.2 50 min.