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