What characterizes glazes used in pastry?

Glazes used in pastry are characterized by a thin, glossy coating that enhances both the visual appeal and texture of the finished product. A well-executed glaze provides a shiny surface, which not only looks attractive but can also add a layer of moisture and flavor to the pastry. This glossiness is achieved through the use of specific ingredients like sugar, gelatin, or chocolate, which create a smooth finish when applied correctly.

The key aspect of glazes is their ability to complement and elevate the appearance of pastries, making them more enticing to consumers. In contrast, a thick, opaque coating would obscure the pastry beneath it, detracting from its design, while a flat, matte finish would not deliver the desirable sheen that is typical of high-quality pastries. Additionally, a haphazard mixture of flavors does not align with the intention behind glazes, which are purposefully crafted to enhance rather than complicate the flavor profile of the pastry.