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Cuisine d'Aubéry
The food blog of FX
Base Sweet Base Glaze Invisible Glazing

https://www.cuisinedaubery.com/recipe/neutral-glaze/

Neutral Glaze

Tuesday November 22, 2022
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A neutral glaze used to glaze fruit and make desserts shiny and beautiful !

FX (François-xavier)

About this recipe

Neutral Glazing is used to coat fruit served on desserts in order to preserve them, or to make a dessert shiny

Neutral Glaze

Neutral Glaze

Print Recipe, with photos Print Recipe, no photos
Skill: Easy Level Cuisine: French Cuisine Courses: Base, Sweet Base, Glaze, Invisible Glazing, 
Lemon Glucose
 5
Ingredients
  •   1 Lemon
  •   4 ½ Cups Water (1 Liter)
  •   2 ⅔ Cups Sugar (600 grams)
  •   ½ Cup Glucose syrup (200 grams)
  •   16 Gelatin Sheets


  • Half

  •   ½ Lemon
  •   2 ¼ Cups Water (0.5 Liter)
  •   1 ⅓ Cup Sugar (300 grams)
  •   ⅓ Cup Glucose syrup (100 grams)
  •   8 Gelatin Sheets


  • Quarter

  •   ¼ Lemon
  •   1 Cup Water (0.25 Liter)
  •   ⅔ Cup Sugar (150 grams)
  •   2 Tablespoons Glucose syrup (50 grams)
  •   4 Gelatin Sheets

  • You will need...
    Glucose Syrup
    Gelatin Sheets
    Immersion Multi-Purpose Hand Blender
    Immersion Hand Blender Bamix
    Polyglass Spatula
    Steps

    1. Bloom the Gelatin (16 Gelatin Sheets) in cold water (with ice cubes)

    Neutral Glaze

    Gelatin Sheets

    2.  Cook to a boil : Squeeze the juice of the Lemon (1), add into a saucepan, add in the Water (4 ½ Cups or 1 Liter), the Sugar (2 ⅔ Cups or 600 g) et the Glucose syrup (½ Cup or 200 g)

    Neutral Glaze

    Glucose Syrup

    3.  Cook to a boil for 5 minutes

    Neutral Glaze

    4. Transfer the liquid into a clean bowl and let cool down at room temperature for 1 minute

    Neutral Glaze

    5. Add in the bloomed (softened) sheets of Gelatin (16 Gelatin Sheets)

    Neutral Glaze Neutral Glaze

    6. Let cool down at room temperature

    7. The glazing is still liquid

    8.  Place in the fridge, in an airtight container

    Neutral Glaze Neutral Glaze

    How to use

    9. To use it, warm the glaze at 80 °F / 25 °C, and not warmer than that

    10. Mix with an immersion blender (sometimes called 'hand blender')

    11. Use on your dessert

    Neutral Glaze Neutral Glaze

    Immersion Multi-Purpose Hand Blender Immersion Hand Blender Bamix Polyglass Spatula

    Result

    Simple to do, and much better than the industrial glazes !

    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
    Lemon Glucose
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    All recipes made with neutral gel

    Meringue Lemon Tart (like in Vézelay)

    The Washington Apple (Le Meilleur Pâtissier, episode 2)

    Parisian Flan Pie

    Philippe Conticini’s Rhubarb Tart


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    FX (François-xavier)

    Hello! My name is FX (François-xavier). I happily share my passion for all things salted and sweet. Since I moved from France to Los Angeles, I have been on a long journey to learn and share the best recipes, from the best world class chefs, all in my small kitchen in Highland Park. I appreciate your part in this journey and am honored that you are here.
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