glassage

[Sol Damiani]

Hey there Chef Chiara!👋

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I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

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[Sussan ScoolinaryTeam]

Hi Chiara Sieburger

Welcome to the Scoolinary community, and thank you for your question.

If you don’t have access to Valrhona’s Nappage Absolu Neutral, you can make a homemade glaze that works similarly to glaze tarts and give them a glossy finish.

Homemade Glaze Recipe (Nappage)

Ingredients:

– 150 g of sugar

– 150 ml of water

– 50 g of liquid glucose (or corn syrup)

– 5 g of gelatin sheets (or 3 g of powdered gelatin)

– 1 teaspoon of lemon juice

Instructions:

1. Hydrate the gelatin:If using gelatin sheets, soak them in cold water for about 5-10 minutes. If using powdered gelatin, dissolve it in a little cold water.

2. Prepare the syrup: In a saucepan, combine the sugar, water, and liquid glucose. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved and the mixture comes to a boil.

3. Add the gelatin:Remove the saucepan from the heat. Squeeze the excess water from the gelatin sheets and add them to the hot syrup, or simply add the dissolved powdered gelatin. Stir well until the gelatin is fully dissolved.

4.Add the lemon juice:Add the lemon juice and mix well. This helps maintain the clarity of the glaze.

5. Cool:Let the nappage cool slightly before using, but don’t let it cool too much as it will thicken. It should be warm for easy application with a brush over the tart.

Shelf Life of Homemade Glaze

This homemade glaze can last up to 1 week in the refrigerator if stored in an airtight container. To reuse, simply warm it gently in a saucepan until it becomes liquid again before applying.

This homemade glaze is perfect for giving your tarts and fruits a shiny finish.

I hope you find it helpful!