Egg replacement in croissant

[Sussan Estela Olaya]

Hi Shubhi Asthana

Welcome to the Scoolinary community! Thanks for your question.

If you want to replace the egg wash for browning croissants and achieving a glossy texture, here are some effective alternatives:

Milk and Sugar

Mix milk with a bit of sugar.

Brush it onto the croissants before baking.

It gives a soft shine and a light golden color.

Milk and Melted Butter

Mix milk with a little melted butter.

Helps with browning and adds a slight sheen.

Evaporated Milk

Use it on its own for a golden finish without altering the flavor.

Maple Syrup or Diluted Honey

Mix with a little water to prevent it from caramelizing too quickly.

Apply after baking for extra shine.

Plant-Based Milk and Oil

Mix almond or soy milk with a small amount of oil.

A great option if you’re looking for a dairy-free alternative.

If you’re only looking for shine rather than color, you can brush the croissants with simple syrup right after baking.

Which of these options sounds best for your recipe?.

Best regards!

[shubhikmv16]

Thank you Sussan for the details! Milk sounds the best 🙂

[Sussan Estela Olaya]

Hi Shubhi Asthana.

Great! If you can and would like to, it would be fantastic if you could share a photo of your croissant result in our community through the “Cooking Feed” section.

Best regards!