Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender.
This is used with a brush on pastry that would not naturally brown during cooking (brioche, puff pastry, ...).
153,8543.9/5
Last modified on: October 17th 2018
Preparation | Start to finish |
---|---|
2 min. | 2 min. |
For 150 g : 0.52 €
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![]() | Egg: You can get more informations, or check-out other recipes which use it, for example: Leek and tuna loaf, Almond mug cake for Mary, Household cake (Gâteau de ménage), Biscuit de Savoie sponge cake, Gâteau Breton (Brittany butter cake), ... All |
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