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  • Pain au chocolat egg wash

    Escrito por רות בביוף on febrero 13, 2025 en 23:19

    Hi,

    I’ve made these pain au chocolat according to Bachour recipe.

    I wonder how to get super smooth and shiny level in the middle.

    Thanks 😊

    Sol Damiani respondió hace 1 mes, 3 semanas 3 Miembros · 6 Respuestas
  • 6 Respuestas
  • Sussan Estela Olaya

    Administrador
    febrero 14, 2025 en 02:53
    Level: favicon spaced Scoolinary Team

    Hi רות בביוף

    They look amazing!

    For a more even and smooth shine, make sure to use an egg wash with a pinch of salt, which helps break down the proteins and gives a more uniform finish. Apply a thin layer before the final proof and another right before baking. Also, avoid over-brushing to keep the layers visible.

    Hope this helps!

    Best regards.

  • רות בביוף

    Miembro
    febrero 14, 2025 en 08:15

    Thanks you so much for your support!

    I really appreciate that!

    Another question please?

    What’s the difference between flan and Pastry cream?

    Bachour uses the same recipe for Pastry cream for raising croissants and flan tart,in the first croissants course.

    • Sussan Estela Olaya

      Administrador
      febrero 14, 2025 en 13:59
      Level: favicon spaced Scoolinary Team

      Hi רות בביוף

      The difference lies in the fact that, in Pain aux Raisins, the pastry cream is incorporated inside the bread.

      In the flan tart, the pastry cream is used to fill the tart shells and then baked. Once exposed to heat, the pastry cream transforms into a flan.

      Best regards.

      • רות בביוף

        Miembro
        febrero 16, 2025 en 18:20

        Hi Sussan 👋

        I want to reach this smooth and shiny finish.

        But didn’t get the same polish.

        What can I do?

        Thanks 😊

        • Sussan Estela Olaya

          Administrador
          febrero 16, 2025 en 19:59
          Level: favicon spaced Scoolinary Team

          Hi רות בביוף.

          Welcome to the Scoolinary community! Thanks for your question.

          The glossy finish you see in the image doesn’t come only from the egg wash before baking but also from the type of light reflecting off the product. In many bakery photos, strategic lighting is used to enhance the shine and make the product look more appealing.

          To achieve a real shine on your pains au chocolat, I recommend:

          1. Egg wash: Use a mixture of egg yolk with a bit of milk or cream before baking. This helps achieve a golden color and a smoother surface.

          2. Controlled baking: Make sure your oven maintains an even temperature and that humidity isn’t too high, as this can affect the shine.

          3. Post-baking glaze: For a more polished finish, brush a simple syrup (water and sugar) onto the pains while they’re still warm. You can also use a neutral pastry glaze.

          4. Photography & lighting: If you want your pains to look shinier in photos, use a side or overhead light to create reflections on the surface. This helps enhance the glossy effect in images.

          I hope this helps!

          Best regards.

  • Sol Damiani

    Administrador
    febrero 24, 2025 en 20:05
    Level: favicon spaced Scoolinary Team

    Hi Rut!

    These croissants look amazing! Please share this pic on our Cooking Feed. Our fellow Scoolinars are going to be so happy to see them!

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