Neutral glaze – Pierre Hermé recipe

Pierre Hermé recipe, completely translucent, slightly sweet taste.


Pierre Hermé recipe of neutral glaze.
Hot process glaze for pastries, mousses, bavarians, ice creams and fruit tarts.


Stable texture that slices perfectly on all kind of support (domes, logs).
Adapts perfectly to freezing and deep freezing.
Ultimate lasting gloss.


Ready to use. Heat to 45-50°C in double boiler or by microwave in defrost mode.
It is best to mix carefully before use to increase the gloss.
Once the glaze flows from a spoon, pour onto the center of the cake.
Use on frozen desserts (no frost) or use an icing spatula to smooth the top and sides
and to remove any excess. Refrigerate to set.


Keep away from light in a cool dry place at room temperature (min. 10°C – max. 25°C).
12 months sealed / keep remaining product refrigerated and use within 3 weeks of opening.


Pail 2kg / 6kg.

Our products are solde within many packaging from 1kg packet to 15kg bucket.

Neutral glazes

also like


Himalaya neutral glaze – ready to use

The remarkable brilliance of the neutral Himalaya glaze elegantly enhances the finish of all desserts.


Classic neutral glaze -Dilution 10 % to 20 %.

Neutral concentrated coating


Ivory velvet finish

A refined snowy white