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Questions tagged [glaze]

Glazing is a process often used in pastry cooking, whereby a substance is applied to the surface of the pastry in order to produce a shiny and golden surface. This also can alter the texture of the pastry.

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Why does my glaze soak into my doughnuts?

I fried up some yummy doughnuts and let them cool. Shortly after glazing them, I noticed that the glaze has soaked into the doughnuts. How can I prevent this from happening?
MegaMark
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Dominique Ansel book - ambiguity in the recipe

I have this book https://www.amazon.com/Everyone-Can-Bake-Simple-Recipes/dp/1501194712 at home. And I wanted to try the "White Chocolate Glaze" from page 253. But I am baffled about this step: Make the syrup: Combine the glucose, sugar, and 60…
Humphrey Appleby
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How can you achieve the glazed top in a mille-feuille?

A mille-feuille (or tompouce) is a pastry, consisting of layers of puff pastry with pastry cream in-between (see this if you don't know it). If you buy it in a pastry store, I find that the glazed top is unique for this pastry. Recipes online tell…
Mien
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Is my blue glazed crock safe to make wine vinegar in?

I have an urge to purchase a "vinegar mother" and make homemade vinegar with leftover red wine. According to what I have read, it is not a difficult process, and I have had great success with making kombucha, which is a similar technique, only uses…
mamadalgas
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What is a non-alcoholic substitute for rum in a glaze?

I want to make an orange cake and its recipe calls for rum in the glaze. Rum, anything alcoholic, rum extract, etc. are not an option for me. Is there a way to substitute with vanilla extract? If so, in what proportion? According to the recipe, for…
Swati Priyadarsini
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a good substitute for pineapple when cooking a ham

I want to make a Dr. Pepper glazed ham, which calls for pineapple juice. Unfortunately, my child is allergic to pineapple. What can I use to replace the pineapple juice and pineapple bits on the ham?
Tiffany Velasquez
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Donut-style Glaze Cracking

I make a baked flat cinnamon roll style pastry that I glaze with an icing-sugar based donut-style glaze I've created applied hot on the baked product. Only sometimes when the glaze has set, some get a cracked appearance on the icing. How can I…
StevenXavier
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Can a clear glaze be made without gelatin or starch?

I'd like to press some edible flowers onto a cheesecake I will be making. I'll need some sort of a glaze, and my first instinct was egg whites, but then I learned that those tend to brown, which is why they're mostly used for bread and pastries. I…
jackwise
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Glazing pastry - Egg white or Milk?

What are the benefits of using egg white vs milk when glazing different kinds of pastry? - For example what should you use for Puff Pastry and Plain Pastry? Does using either glaze give a different effect / taste? Thanks in advance for your advice.
Evie
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Sous-Vide cook out juices

I’ve been trying out various styles of thickening the sauce inside the bag while cooking. My focus is creating a marinade style/glaze while cooking my meat, so when it comes out, I can just flame grill. My sauce keeps splitting (oil separation) -…
J.P.
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What non-dairy filler to use in white chocolate style coatings?

Recipes for white chocolate style cake (or ice cream/truffle/...) coatings (the snappy kind, not soft frostings) tend to rely on cocoa butter, shortening, sugar... and milk powder as a filler. Soymilk powders are not available everywhere and make an…
rackandboneman
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Creating a recipe for a glazed fruit pie - what starch to use?

I am assembling a recipe for a glazed fruit pie, refrigerated and not cooked. The glaze will be made from a starch which will be boiled with water and sugar, poured over berries in a jelly roll pan and refrigerated to soft set. They'll then be…
Matthew
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How to make your own glazed cherries?

Glazed/candied cherries, the sort that sits nicely on top of a sundae. I don't like the look of the packaged ones in my local supermarket, is there an easy way to create my own? Also, how to best pit these cherries without compromising their…
glasnt
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Will apricot Jam glaze affect the shelf life of Christmas fruitcake?

I am using a apricot jam glaze to decorate the top of a Christmas fruitcake (made using rum soaked dryfruits and fed with rum after baking). This kind of fruitcake really lasts long due to alcohol in it. Now I am using a apricot jam glaze to put…
manu muraleedharan
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Question about mirror glazes and freezing

I'm trying my hand at a layered mousse cake with a mirror glaze (I guess this is an entremet?). I've read several places that it is advisable to freeze the cake prior to glazing. My question is then: am I supposed to eat the cake frozen? Seems like…
Christian Johansen
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