Neutral Mirror Glaze

Back in the days, pastries and fruit pies were finished with hot apricot jam, known as "nappage". The tradition of using nappage added a protective shine. Today, neutral glaze has become more common. Its versatility does not stop there, neutral glaze is also used to texturize chocolate glazes and fruit coulis.

It seems you haven't the good subscription to access this recipe...

This recipe is part of the Pastry Fundamentals and requires a Premium subscription. The Pastry Fundamentals includes more than 50 essential recipes from French pastry. Designed to enable you to master all the techniques of this unique art, I detail in each video the secrets of creating these renowned desserts.

The premium subscription is $49/year and gives you access to the entirety of the site's recipes (over 600 recipes), the complete Pastry Fundamentals, and exclusive surprises.

The Pastry Fundamentals is not accessible with other subscription plans.