What Is The Term Dorure?
Glazed, golden and flaky, that’s a well done viennoiserie, bread or pastry, like: Croissants, Petits-Pains, Galette Des Rois, Pithiviers, Panna Cotta, Chellah, Brioche, etc…with a crunchy surface, in a form of a beautiful crust, not burned, slightly golden, a smell between milk and eggs. How to achieve that brilliant image? Simply, with a thin layer of “La Dorure" [...]Chez La Dorure

“Welcome to the Home of French Pastry and Fine Desserts Magazine; here you’ll find the best, classics, and signature recipes, for a gourmet, a home baker, and even an enthusiast blogger. Enjoy reading and baking! “
– La Dorure