This clear glaze is the perfect glossy finish for fruit tarts and pies, while preserving fresh fruits from oxidation and drying.
Also ideal for entremets, bavarois, mousse desserts, etc.
This glaze has a stable texture that withstands freezing and deep-freezing, without any alteration to the glossy finish.
Recipe in collaboration with French pastry chef Christophe Felder.
Store in a cool room (max. 25°C), away from direct light and humidity. Tends to absorb smells once opened.
How to use your cake glaze:
This cake glaze doesn't require melting. Simply stir the glaze; do not add water. Spread with a spatula or pastry brush. Instant set on cold or frozen cakes.
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