Description
Master the technique of glazing croissants to achieve that bakery-perfect golden shine and crispness with multiple glaze options and professional tips.
Ingredients
Scale
- 1 large egg
- 1 tablespoon cold water
- Pinch of salt
- 2 tablespoons whole milk
- 1 teaspoon honey (optional)
- 1 cup powdered sugar
- 2–3 tablespoons heavy cream
- ½ teaspoon vanilla extract
- Pinch of salt
- Substitutions: heavy cream, melted butter, almond milk with maple syrup, coconut cream
Instructions
- Whisk egg with water and salt for traditional egg wash. Alternatively, prepare milk glaze or sweet finish glaze based on your choice.
- Apply glaze just before baking—never earlier. If prepping ahead, refrigerate shaped croissants unglazed.
- Use a natural-bristle pastry brush to gently apply glaze in the direction of croissant layers.
- Optionally, apply a second light glaze 10 minutes into baking. Reduce oven temp by 25°F to prevent over-browning.
- Bake croissants at 375°F (190°C) until golden brown. Use center oven rack.
- For sweet finish glaze, mix sugar, cream, vanilla, and salt. Apply only to fully cooled croissants.
Notes
Always use room temperature eggs and avoid brushing too roughly. A rest period after glazing improves adhesion.
- Prep Time: 5 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Baked
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 60
- Sugar: 13g
- Sodium: 15mg
- Fat: 1.5g
- Saturated Fat: 1g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 0.6g
- Cholesterol: 20mg