A question about French baking techniques, please?!
A question about French baking techniques, please?
Hi
One morning on tv I saw a video (on Martha Stewart Show) about a bakery in Paris called Poilane. In the window, just briefly, we could see some regular shaped loaves of a sweet bread that appeared to have been made with either raisins or pieces of apple.
The glimpse was so quick that I could not tell what the fruit was, but the surface of the bread that came in touch with the loaf pan appeared to be shiny and golden....as if it had some special pampering! I seemed to catch the scent, straight from Paris.
The question in my mind is: what was making that shine? Were the pans buttered then lined with sugar, do you think .... or what could it be? Or could they have made a syrup of the water they soaked the raisins in / or the poaching liquid from the apples .... mixed it with butter and then brushed the bread pans ....
What do you think?
Whatever it is, I want some too ..
I suspect the French do something similar with babkas ... glaze them somehow!
Ta!
2 weeks ago
PLEEEEEEEEEASE red the question more carefully: I asked about the part of the loaf that touches the pan.....not the TOP .....we ALL know about the TOP!!!!! Bis: what makes for a crunchy, sweet surface for the sides and the bottom, I yam wondering>>>>
Answers:
2 weeks ago
PLEEEEEEEEEASE red the question more carefully: I asked about the part of the loaf that touches the pan.....not the TOP .....we ALL know about the TOP!!!!! Bis: what makes for a crunchy, sweet surface for the sides and the bottom, I yam wondering>>>>
A shiny glaze is usually from egg whites being brushed on pastry before baking. Other ingredients such as sweetening agents may be added sometimes, I don't know about that part.
Glazing with a sugar/water syrup forms a shiny crust on top of the pastry, but it doesn't make the actual pastry shiny, if you see the distinction.
Sounds delicious, hope you find out!
Take one horse, butcher it, mince it up. Add the mince to some deceased goose liver, and some frogs legs. Cook for 2 seconds, serve, and charge what ever you want.
Oooh lala...violation again? us English never learn do we??
Egg glazes are used to attach other ingredients like nuts or seeds. An egg yolk glaze will create a shiny, golden crust. Egg white glazes make a shiny, crisp crust.
Probably an egg glaze.