The baker always gild twice


The baker always gild twice
I've already told you about gilding, the beaten whole egg that is spread with a brush on anything that needs to brown in the oven: puff pastry, pastries, etc. and that professionals use a lot, I'm going to come back to this to clarify a bit how to do it, and give you a professional tip.
32 K 4.2/5 (28 reviews)
Grade this page:
Keywords for this post:BakeryPastryGildingGlazeEgg
Last modified on: June 9th 2019
For this post: Comment Follow Send to a friend
The baker always gild twice
"Gilding" therefore means coating the surface of something that is going to be baked withbeaten egg, the thin layer of gilding applied will colour when baked and give a very appetising appearance to your puff pastry or your pastry.

dorer



Some people, and I am one of them, think that it also influences the taste, a cake or a pastry all pale or whitish, even if it is successful "inside", will seem much less good than if it is all beautiful, all golden. What do you want, it's like this: all the senses are involved when we taste something.

brioche dorée



It's very simple in the end, this gilding is just a brush stroke, but there is a way to do it that makes it even better. Let's imagine that you start making a brioche: you knead your dough, you put it to puff up in a warm place, then a stroke of gilding and in the oven.

This is already very good, but you can still do better, here is how:

  1. Once finished, you put your brioche dough in its mould
  2. Bake the dough once, and let it rise in the warmth (we say "rising")
  3. Once the brioche is well pushed, you gild a second time
  4. Only then do you put it in the oven

This way of doing things, browning twice, has only advantages: Your dough will be protected from crusting during the baking process, so there's no need to cover it, and the golden colour of the brioche when baked will be even more marked.

Be careful, if it is a puff pastry that you are making, and you have planned drawings(inlays) on the top, they should only be done after the second browning.

To sum up: when you gild something, always do it twice.

Lasts posts
Always secure your cutting board
Always secure your cutting board
When using a cutting board, it's very important that it's stable and doesn't move while you're cutting, for safety's sake. Boards have a natural tendency to slide on the work surface, but here are 2 ways to block them effectively.
July 1st 20257185
Cherry clafoutis, with or without pits?
Cherry clafoutis, with or without pits?
When it comes to cherry clafoutis recipes, there's often a camp of those who argue that you absolutely have to leave the stones in because it tastes better, and the other camp (myself included) who prefer cherries without stones, which makes a much more pleasant clafoutis to eat. But is it true...
June 29th 20257395
Should potatoes be washed twice?
Should potatoes be washed twice?
Let's say you have to make a recipe that includes potatoes, let's say sliced, you'll most likely proceed as follows: Peel the potatoes, wash them, slice them, wash them again, pat them dry and add them to your recipe. But there's a "but": depending on the recipe, the second washing may be a bad...
May 19th 20252,350 15
Grilled bacon is much better in the oven
Grilled bacon is much better in the oven
Some recipes call for thin slices of bacon to be cooked and added to the recipe, or to prepare one of those delicious breakfasts known as "à l'Anglaise".
April 25th 20252,0875
The thermometer is your friend
The thermometer is your friend
There are many recipes or foods that require a (very) precise cooking temperature: foie gras, sugar for caramel, meats and fish, and not forgetting pastries. For these few examples, getting the cooking temperature wrong can spoil the whole recipe or dish: undercooked, it's no good or misses the...
April 10th 20252,3985

Other pages you may also like
The art of the charlotte
The art of the charlotte
In cooking, a charlotte is a delicious moulded dessert, with biscuits around the outside that have been soaked in a flavoured syrup, filled with a light cream or mousse. The charlotte is left to set in the fridge before being turned out and served in slices. It is very light and a lovely sweet...
February 27th 201341 K4.3
The 3 kinds of meringue
The 3 kinds of meringue
Meringue – what could be simpler? Just beaten egg whites with sugar added. This makes a fairly stiff mixture which can then be cooked in a cool oven to create those lovely, light confections. But in the world of professional patisserie, meringue comes in three different kinds. Even if the...
June 14th 201361 K4.5
What is the difference between bakery and patisserie?
What is the difference between bakery and patisserie?
This is a question that you may well have asked yourself and which I will attempt to answer. In France the two trades of "boulangerie" (bakery) and "pâtisserie" (patisserie and confectionery) have always been quite distinct, but where exactly do the boundaries lie? .
February 7th 2017129 K 14.1
Is it really necessary to cream egg yolks?
Is it really necessary to cream egg yolks?
Let’s try and answer a question that crops up in cookery and patisserie, even if it verges on the existential: do the egg yolks in a custard recipe really need to be beaten until pale, or not?
February 28th 201841 K4.3
The cake and the raisins
The cake and the raisins
When you bake a cake, like a cake or pound cake, you may have already encountered this thorny problem: How to make sure that the raisins, or the candied fruits, or any other small filling, do not fall to the bottom of the pan during the baking process?
May 31th 201912 K4.7
Post a comment or question
Posted by:
I am not a leaving thing

Follow this page (as 2 people already do)
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page