What ingredient adds the sweetness on Croissants in Europe?
I'm travelling in Europe right now, and in France, Spain, and Italy I've had croissants and similar pastries. Unlike the ones I've had in America, these have a bit of sweetness to them - my intuition is that something like honey or agave nectar has been drizzled on top, either before or after baking. Does anyone know for sure? I'd love to try baking pastries more often when I get back home.
Best Answer
Sometimes, in the less refined areas, you'll get pastries with sugar syrup brushed on top with the egg. It gives a shine to the pastry that lasts for a long time, protects it from losing moisture and makes it sweeter.
This is why all the industrial pastries are usually so sweet.
I don't think that any traditional European patisseries have ever used Agave for anything, and I hesitate to think what their reaction would be if you suggested it.
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Quick Answer about "What ingredient adds the sweetness on Croissants in Europe?"
just plain syrup indeed!Why are Italian croissants sweet?
Cornetti, the Italian croissants Unlike the French croissants, the Italian cornetti have more sugar in the dough. Among the ingredients to make the cornetti dough, you also find eggs, vanilla seeds and orange peel, that are instead absent in the croissants you would get in a Parisian bistro.Can croissants be sweet?
While the first type of croissant is considered sweet and is eaten during breakfast or tea, the second type is a more filling meal and is usually considered a sandwich and often prepared for picnics or as travel food.What is a European croissant?
Croissants are French viennoiserie pastries that are actually from Austria (Vienna). They are made with a yeast leavened dough that has been laminated with butter, in multiple layers.Why are croissants so buttery?
Croissants belong to the family of doughs called laminated doughs because you're actually layering, or laminating, butter between sheets of dough when you make them.How Authentic Croissants Are Made In France | Regional Eats
More answers regarding what ingredient adds the sweetness on Croissants in Europe?
Answer 2
The only usual topping on a croissant is a brush of egg to give it a golden finish. I suspect the sweetness you are detecting may be due to sweeter-tasting, European butter.
Answer 3
In Rome I was informed that I was eating a croissant with honey on top (after informing my host that I had a honey allergy). It had the sweetness that I suspect you're experiencing. To help you determine if we were trying the same thing: the croissant I had was shiny and slightly sticky on top, and it seemed more like it was brushed on top rather than drizzled. That would support @Carmi's answer that it was brushed on with the egg. It was definitely honey, though, not sugar syrup.
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