Glazes

• Glazes

  Pastry glazes can have different objectives, the most common is to prevent moisture from seeping into the baked goods or to prevent bake goods from drying out.Glazes are also used for decorative purposes very often a darker and lighter glaze will be combined to create a certain effect.
• Fondant is obtained by cooking sugar, corn syrup and water and then working it on a marble slab until the mixture turns white.
• Sugar glaze is a mixture of confectioner’s sugar and water, which is mixed and used for coating of carrot cakes and confections.
• Decorating glaze is a mixture of confectioner’s sugar and water. The mixture is then beaten till foamy and used for decorating of cakes baked goods and script.
• Chocolate glaze is couverture, a coating chocolate, which is heated up with little water or an alcohol to 40°C and then slightly cooled down to 32°C and applied on baked goods.
• Compound coating chocolate is a commercially available product, where the cacao butter is replaced with other fats. Its application is very simple as it does not require any tempering.
• Apricot glaze is commercially available, however it can be made by boiling apricot jam with little water and sugar, then strained and applied while hot. It will give baked goods a nice shine.
• Sugar syrup

  Cook sugar and water, let it cool and store it in a covered container at room temperature. Sugar syrup is used to thin fondant, prepare fruit glazes, for soaking of sponge cakes, savarin etc. The syrup can also be flavored with alcohol, citrus and spices.