Glazing croissants

[Sussan Estela Olaya]

Hi Christofer!

Welcome to the Scoolinary community. Thank you for your question.

It depends on the type of glaze you’re using:If it’s a syrup or a light glaze (such as sugar syrup or honey), it’s best to apply it right after the croissants come out of the oven while they’re still warm.

This helps the glaze absorb slightly and gives them an attractive shine.

If it’s a thicker glaze or one with powdered sugar (like fondant or royal icing), it’s better to wait until the croissants have completely cooled.

This prevents the heat from melting the glaze too much and affecting its texture.

What kind of glaze are you using?

Best regards.

[Christofer Politis]

Simple syrup fir shining

[Sussan Estela Olaya]

Hi Christofer!

If it’s a syrup, the best option in this case would be to apply it right after the croissants come out of the oven while they’re still hot.

Let us know how your croissants turn out!

Best regards.