Dip a pastry brush (avoid a silicone brush if possible ... Egg white + cream: See notes above. The yolk-based egg washes had wildly different results because of the high amount of fat in the ...

Dessert: Do you know Oranais?This pastry also known as "apricot glasses" or "abricotine". A marvel that we love to buy at the ...

The problem is that the yolk and albumen (the white part of the egg) cook at two different temperatures. Yolk requires a temperature of just 65C (149F) to cook, while the albumen needs a little ...

I have a friend who passes the egg yolks through a sieve before adding ... You can fill them with a small spoon, pastry bag and tip, or a resealable plastic bag. In the photo above, I filled ...

The pastry should overlap the top of the moulds by a few millimetres, so that you can crimp the edges if you wish. For the custard filling, warm the milk in a saucepan, and beat the egg yolks and ...

[pastry crunching] The second is their egg custard ... This is because of the egg yolks? Penélope: You can guess. [both laugh] Claudia: And then this dough will then be turned into little ...

Keep everything as cool as possible; if the fat is allowed to melt the finished pastry may be tough. When the mixture looks like coarse breadcrumbs, stop. Whisk the egg yolk and add the water.

Add the remaining meat filling and pat it down. Brush the overhanging pastry edge with egg yolk. Roll out the remaining pastry to make a lid and place over the pie. Pinch the pastry edges together ...

Top with the pastry and brush with milk or egg yolk. Slash the pastry a couple of times to allow steam to escape and bake for 25–30 minutes until the pastry is golden and risen. Serve with peas ...

Put in a bowl with a pastry sheet and turn until the steam is gone and gradually incorporate the egg and yolk mixture. Once the dough is smooth, fold in the French meringue in three stages until the ...