How can you achieve the glazed top in a mille-feuille?

  • How can you achieve the glazed top in a mille-feuille? Mien

    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 me that it's confectioner sugar and egg whites, but I think it's something else. It's solid, yet soft. You can see your tooth print in it. It's white and sweet. I can't exactly explain how it differs from regular egg white/sugar icing, but in my opinion it does.

    Does anybody have a clue what I'm talking about? Do you know what's in it? Or is it just a basic egg white/sugar icing, and is my mind playing tricks on me?

  • The simplest icing is just water and powdered sugar. The sugar and egg white is called 'royal icing'. I'm guessing that the difference between your result and the store bought result is oven drying; Once you apply the icing on the pastry, you put it in a low heat oven for some time until it's dry (50ºC, 10').

  • Yes, I recognize it. That type of glaze is made with just water and powdered sugar.

pastry icing french-cuisine custard glaze
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