Glaze Sauce

[Mandie Lowe]

Neutral glaze or nappage is simply a tasteless, colourless gel that lends shine to pastries and helps to seal in moisture. If you cannot find it at pastry supply stores, you can make your own!

The recipe I use requires Pectin NH. I think that if you cannot find nappage, you might also struggle to find Pectin NH. In this case, you can search online for the most simple recipe, which uses sugar, water and gelatine only.

Another option, depending on what you are making and whether it will suit the flavours, is to melt smooth apricot jam and a bit of water and use that. It is not tasteless, nor entirely colourless, but this is what home bakers use as an easy glaze. Good luck!

[Sussan ScoolinaryTeam]

Hi, @salih-cakici

If it is not easy to find neutral nappage to give shine to fruits or make glazes, I leave you a recipe that you can make.

Ingredients:

150 gr. granulated white sugar

150 gr. water

7 gr. gelatin powder

35 gr. cold water (to hydrate the gelatin powder)

Preparation:

To make the glitter for cakes or nappage we must first hydrate the gelatin in cold water.
Then bring the water and sugar to a boil to make a syrup. Once the point is reached, let the syrup rest until it reaches approximately 60°C. and add the hydrated gelatin.
Finally, let the preparation cool and harden. To use the shine, put the preparation in the microwave so that it becomes liquid and with a brush shine the fruits or desserts that we need. The leftover nappage can be stored in the refrigerator for a few days.

Greetings.