Eggs are a baking staple, and this deep dive into egg substitutes for baking will help if you’re baking for someone with ...

Preheat the oven to 375°F. In a small bowl, whisk the egg yolk with the milk. On a lightly floured work surface, unfold the puff pastry and cut it into 6 squares. Transfer the squares to a ...

Whisk the egg yolks and sugar until smooth, pale, and slightly thickened. This process helps dissolve the sugar and add air to the pastry cream. You’ll know it’s ready when the mixture forms ...

Take off the heat and leave to cool completely. Take the smaller pastry circle and lightly brush the edges with egg yolk. Carefully slice off the top and base of the Brie to make it shorter.

[pastry crunching] The second is their egg custard ... This is because of the egg yolks? Penélope: You can guess. [both laugh] Claudia: And then this dough will then be turned into little ...

Beat in the egg yolk and vanilla until well combined, about 1 minute. On a lightly floured surface, unfold 1 sheet of the thawed puff pastry, keeping the other one in the refrigerator. Using a ...

Keep everything as cool as possible; if the fat is allowed to melt the finished pastry may be tough. When the mixture looks like coarse breadcrumbs, stop. Whisk the egg yolk and add the water.

Add the remaining meat filling and pat it down. Brush the overhanging pastry edge with egg yolk. Roll out the remaining pastry to make a lid and place over the pie. Pinch the pastry edges together ...