-
How to glaze pastry
Alan Coxon shows how you can add a beautiful sheen to the pastry tops of your tarts and pies.
For a lovely golden shine to your pastry you need to glaze it with an egg wash before baking.
Use egg yolks for a deep mahogany glaze, or thin down egg yolks with a little milk for a lighter gold. For sweet pies and tarts, mix the yolks with a little icing sugar.
To build up a thick glaze, brush a thin layer of your egg wash over the pastry using a pastry brush, then let it dry in the fridge for 10-15 minutes before applying a second coat. Alan does this 3 times to build up a thick and golden varnish.
Use egg yolks for a deep mahogany glaze, or thin down egg yolks with a little milk for a lighter gold. For sweet pies and tarts, mix the yolks with a little icing sugar.
To build up a thick glaze, brush a thin layer of your egg wash over the pastry using a pastry brush, then let it dry in the fridge for 10-15 minutes before applying a second coat. Alan does this 3 times to build up a thick and golden varnish.
Comments
You need to be logged in to leave a comment
Register
Latest Comment
View all comments (4)It is really a pity.. I can not see any video from my location...Spain...Is only available in England?
It is very painful not to get the video!
Vido would be improved if the the finished result was shown - ie pie out of oven
the video ended before he began to glaze it