Substitute of neutral nappage

[Sussan Estela Olaya]

Hi Mariana,

Thank you for your question! We completely understand how challenging it can be to store large amounts of nappage at home, especially during the warmer months.

Fortunately, there are some very practical homemade alternatives to prepare a substitute for neutral nappage (neutral glaze) like the one from Valrhona. Here’s a simple homemade recipe you can easily make:

Homemade Neutral Nappage Recipe

Ingredients:

• 150 g sugar

• 150 g water

• 7 g unflavored powdered gelatin

• 35 g cold water (for hydrating the gelatin)

Instructions:

1. Hydrate the gelatin in the 35 g of cold water.

2. In a separate pot, bring the 150 g of water and sugar to a boil until you get a light syrup.

3. Let the syrup cool to around 60°C, then add the hydrated gelatin. Mix until fully dissolved.

4. Allow it to cool to room temperature. The nappage will take on a gelatinous texture.

To use, gently warm it up (in the microwave or in a bain-marie) until it becomes liquid again, and brush it over tarts, fruits, or desserts.

Storage:
You can store it in an airtight jar in the refrigerator for about 5 to 7 days and reheat it whenever needed.

Can I use a commercial substitute instead?
If you prefer not to make it yourself, you can also look for products labeled as:

• “Neutral glaze for pastry”

• “Tart glaze”

Or ready-to-use options from brands like PatisFrance, Puratos, or Sosa, which come in smaller formats than the 5 L Valrhona container.

Clarifying the difference: “Neutral gelatin” vs. “Gelatin sheets”

Here’s a quick explanation:

• Neutral gelatin: A general term that can refer to either powdered or sheet gelatin, as long as it’s unflavored and colorless.

• Gelatin sheets (also called fish gelatin): Come in transparent sheets that need to be soaked in cold water. Their gelling strength varies depending on the type (gold, silver, bronze).

• Powdered gelatin: Also hydrated in cold water and usually added directly. A general equivalence is: 1 sheet ≈ 2 g powdered gelatin, though this may vary by brand.

We hope this homemade recipe and these clarifications help you continue enjoying your creations without any hassle. If you have any other questions, we’re here to help!

Warm regards,
The Scoolinary Team

[Sol Damiani]

Hey there Mariana!👋

Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

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