To Ice or Glaze Pastry
3 tartsIngredients
Directions
Prepare the glazes
Break an egg, separate the yolk from the white, and beat the yolk for a short time.
Put the white of an egg on a plate and beat it with a knife to a stiff froth.
Glaze and bake
When the pastry is nearly baked, take it out of the oven, brush it with the beaten yolk, and put it back in the oven to set the glaze.
When the pastry is nearly baked, brush it with the froth, sift over some pounded sugar, and put it back into the oven to set the glaze.
Great care should be taken that the paste does not catch or burn in the oven.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Egg yolk
- Brushed on the pastry to give it a glossy, golden finish when set in the oven.
- Egg white
- Beaten to a stiff froth, it forms a light, crisp glaze that sets on the pastry.
- Sugar (in the method)
- Sifted over the egg white glaze to add sweetness and a crisp, sugary finish.
The step that matters
Avoid burning the pastry while the glaze sets. The glaze is applied near the end of baking and must set in the oven. Sugar and proteins brown quickly at high heat, so the paste can catch or burn if left too long.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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