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Nappage is typically applied to finished pastries using a pastry brush, dabbing rather than brushing to ensure an even coat. It is applied cool to cold fruits, otherwise it may be applied while still warm, thickening into a gel layer as it cools.
97:(or lemon juice) and heating to 45°C, which precipitates the gelling reaction, creating a base to which a diversity of flavours or colouring agents may be added. Pectin NH (a variety of low methoxyl pectin) is typically used due to its
101:, which means that glazes made using it may be set and re-melted multiple times. This is useful in a commercial context where nappage may be made in large batches.
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jelly may be used instead to accentuate the colour of red fruits. A neutral nappage (without the apricot flavour) may be made by mixing pure pectin with water and
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or other baked goods, to make the fruit pieces shiny, prevent them from drying out, and to reduce oxidation (e.g., browning of cut fruit).
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The Pastry Chef's
Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional
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78:, a gelling agent naturally occurring in fruits. Traditionally, a nappage is made using an
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Nappage is a French word, meaning 'coating' or 'topping', and deriving from the word
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The active ingredient that gives nappage its glazing properties is
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to form a transparent, slightly apricot-colored glaze, though
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143:. Chichester: John Wiley & Sons. pp. 12, 189.
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171:: CS1 maint: multiple names: authors list (
122:, meaning "to cover something with sauce".
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139:Laura Halpin Rinsky; Glenn Rinsky (2009).
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190:"Neutral Nappage Glaze for Fruit Tarts"
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243:"The Secret of NH Pectin"
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218:"Make a jam glaze"
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251:. Retrieved
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197:. Retrieved
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49:pectin glaze
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899:WikiProject
839:Food safety
727:Slow cooker
712:Microwaving
605:Stir frying
590:Deep frying
384:Charbroiler
95:citric acid
67:on a fruit
912:Categories
773:Fermenting
707:Air frying
656:Barbecuing
595:Pan frying
575:Blackening
502:Smothering
446:Parboiling
399:Rotisserie
346:Convection
320:Conduction
298:techniques
126:References
91:redcurrant
681:Fricassee
671:Deglazing
563:High heat
556:Fat-based
533:Sous-vide
492:Simmering
456:Reduction
441:Decoction
431:Blanching
424:High heat
377:Radiation
167:cite book
159:173182689
114:Etymology
45:jam glaze
923:Apricots
891:Cookbook
875:Category
807:See also
783:Pickling
741:Non-heat
661:Braising
631:Sweating
619:Low heat
610:Sautéing
580:Browning
543:Steaming
507:Steeping
487:Poaching
482:Infusion
477:Creaming
472:Coddling
465:Low heat
451:Shocking
404:Toasting
368:Barbecue
253:3 August
227:3 August
199:3 August
194:Chef Iso
883:Commons
798:Souring
793:Salting
778:Juicing
753:Brining
570:Basting
512:Stewing
436:Boiling
363:Smoking
337:Searing
296:Cooking
80:apricot
57:glazing
41:Nappage
918:Baking
768:Drying
763:Curing
676:Flambé
585:Frying
353:Baking
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147:
120:napper
76:pectin
788:Purée
748:Aging
87:water
65:fruit
55:is a
255:2022
229:2022
201:2022
173:link
155:OCLC
145:ISBN
105:Uses
69:tart
417:Wet
313:Dry
83:jam
51:or
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
