Step by step recipe:
- 3 min.See how in this short video.
Your pastry can then be coated with this beaten egg-yolk, using a brush.
- Professionals use them instead what they call "dorure" (gilding), ie full eggs, beaten in a blender. In all bakeries, there is (in the fridge, otherwise it is a bad baker) a pot of dorure that expect to serve croissants, brioche, or other.
You can prepare it for advance and freeze, to do that, mix 2 or 3 eggs, and when they are well blended, pour into ice cube trays.
- Divide staggered to facilitate cooling, and freeze for several hours.
- When the egg is frozen, turn out...
- ...bag, and put in the freezer.
Collect cubes as needed.