Glaze are the final shiny touch for your creations. Transparent, dark or sparkling.
Tranparant & covering
Fruit and delicate creams need a transparent and covering nappage to protect the fruit and decoration from drying out. The glaze gives an extra shiny dimension behind the counter or on the dessert table.
Nappage, hot glaze
There are lots of ready-to-use hot glazes or nappages available. You can add your personal touch when preparing this basic recipe, adapt the consistency and probably also save on costs.
- 500 g syrup from canned fruit (pears, apricots)
- 2 peel of lemon
- 500 g water
- 285 g sugar
- 30 g pectin NH
- 5 drops of mint oil
- 15 g lemon juice
Mix the sugar with the pectin. Heat the water with the syrup and the lemon peel. Add the sugar-pectin mixture by sprinkling over the liquid and boil for 2 minutes. Add the lemon juice and the mint oil. Remove the lemon. Cover the glaze and store in the refrigerator. Bring to 75°C before using, optionally add 5% water.
Neutral mirror jelly
300 g water
50 g sugar
8 g pectin NH
450 g sugar
150 g glucose syrup
16 g gelatin sheets
Mix the pectin with 50 g sugar. Heat the water and add the sugar-pectin mixture. Bring to a boil for 2 minutes. Add the glucose and 450 g sugar,
mix well and bring to a boil again. Add the soaked gelatin sheets. Mix well and store.
Ideal cold glazing for covering cakes, entremets, frozen crèmes and ice cakes.
- 500 g neutral mirror glaze
- 100 g nappage, hot glaze
- 150 g water
- 1 vanilla pod
Heat the water with the nappage. Add the neutral mirror glaze to the hot mixture. Stir well. Add the vanilla pod. Use at 30-35°C.
This glazing is recommended for glazing cakes: Opera, Javanais, finger food, drier and less sticky.
- 425 g milk
- 325 g Debic Végétop
- 425 g sugar syrup (55:45)
- 150 g glucose
- 325 g dark chocolate
- 1 kg pâte à glacer (imitation chocolate)
Bring the syrup, the milk, the Végétop and glucose to a boil for 1 minute. Pour over both chocolates and mix extensively. Store for 12 hours in a cool place. Use at 35°C.