Dessert · World cuisine

Pastry glazing jelly

Name: Pastry glazing jelly
Cuisine: World cuisine
Ingredients: 200 ml sugar water; 4 g gelatine; 1 tbsp lemon juice

By Jo Huys 15 November 2024

Glazing jelly gives tarts and pastries a beautiful shine and protects fruit from drying out.

Ingredients: 3
Steps: 5

Mise en place

Ingredients

Method

Get cooking

Soak the gelatine leaves in cold water for about 5 minutes until soft.
In a saucepan, gently heat the sugar water and add the lemon juice.
Squeeze the soaked gelatine leaves to remove excess water and add them to the hot mixture. Stir well until the gelatine is completely dissolved.
Let the glazing jelly cool to room temperature. Stir occasionally to prevent a skin forming.
When the jelly begins to thicken but is still liquid, brush the desired pastry or fruit with it for a nice sheen and protection from drying out.

Tip

For a vegetarian version, use agar agar or pectin. Add flavourings for extra flavour or to suit its intended use. You can also simply use apricot jelly or another jelly and add some water or sugar syrup. Do not apply glazing jelly to warm tarts, as it will lose its structure.

Automatically translated from Dutch using AI.