Always crispy

This trick you can use it for every pastry so after cooking it doesn’t finish soggy.

Before you bake it alone (the first 10 minutes), take one of the eggs you are going to use for your recipe. Crack the egg and separate the white from the yolk. Beat the white for a few a minutes. With a brush extend it on the pastry and you can bake it. The result will be amazing, the white will create a film so it doesn’t absorb all the liquid and it will finish crispy. Actually i don’t use the hole white so can mix it with the yolk and addΒ it to the cream.

Hope it’s useful for you :p

 

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