What pastry uses egg?

Many pastries use eggs! Here are some examples, categorized by how the egg is used:

For Richness and Flavor:

* Croissants: The layers of butter and dough are achieved through lamination, and the eggs are added to the dough for richness and flavor.

* Puff Pastry: Similar to croissants, puff pastry utilizes lamination and incorporates egg for flavor and structure.

* Danish: These pastries are made with yeast dough and often contain butter and eggs for a richer, more flavorful experience.

* Scones: Eggs help bind the dough and create a tender crumb.

* Choux Pastry: The base for éclairs, profiteroles, and cream puffs, choux pastry uses eggs for a light and airy texture.

For Binding and Structure:

* Pie Crusts: Eggs are used to bind the ingredients in pie crusts, ensuring a cohesive and sturdy base for the filling.

* Tarts: Similar to pie crusts, egg is used to bind the ingredients and add structure to tart shells.

For Glazing:

* Egg Wash: A mixture of egg yolk and water brushed on top of pastries creates a shiny glaze that also helps the pastry brown beautifully.

* Custard Fillings: Pastries like tarts and éclairs often contain custard fillings that are made with eggs for richness and texture.

Other Pastries with Eggs:

* Pastéis de Nata (Portuguese Custard Tarts): These iconic pastries are filled with a rich custard made with eggs, sugar, and milk.

* Baklava: While primarily made with phyllo dough and nuts, some baklava recipes use egg in the syrup for a richer and more flavorful glaze.

Note: Some pastry recipes are naturally egg-free, such as many traditional shortbread or biscuits. However, the pastries listed above are commonly made with eggs, and they contribute significantly to their flavor, texture, and appearance.