Scribd Logo
Upload

Welcome to Scribd!

  • 853 views

    Bachours Nappage

    Uploaded by

    parvender

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Bachours Nappage

    Uploaded by

    parvender
    853 views2 pages

    Original Title

    bachours-nappage

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    853 views2 pages

    Bachours Nappage

    Uploaded by

    parvender

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    NAPPAGE/

    NEUTRAL GLAZE
     RECIPE BY

    ANTONIO BACHOUR

    Follow these simple steps on creating Antonio Bachour's favourite nappage.


    BEGINNER


    15 MINS

    NEUTRAL GLAZE

    2675g

    NAPPAGE
    INGREDIENTS METHOD

    700g (24.69oz) caster (superfine) sugar Mix the pectin and sugar together in a bowl. Pour the
    30g (1.06oz) pectin NH water into a preheated pan, followed by the inverted sugar,
    1100g (38.8oz) water glucose and dextrose then bring to 40°C. Gradually add the
    290g (10.23oz) glucose pectin and sugar, mixing with a spatula and boil for 2 min-
    40g (1.41oz) inverted sugar utes. Add the citric acid and boil for another 1 minute.
    510g (17.99oz) dextrose powder
    5g (0.18oz) citric acid Remove from the heat and allow to cool. Once it is cool,
    strain the mixture into a bowl. Cover the bowl with plastic
    wrap, touching the surface and store in the fridge.

    Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au


    Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.

    You might also like