How to make a glaze for a fruit tart!

[@SandraHarris9012011]

Simple and sweet Thank you

[@thelazypastrychef5350]

You're welcome!!!

[@sabham5649]

Is that glaze works like nappage ?

[@our.beautiful.life.]

Very nice and simple. Thank u 🤩🌺

[@thelazypastrychef5350]

You're welcome!!!

[@Just8Ate]

This looks amazing and delicious!

[@thelazypastrychef5350]

Thank you!! I will be doing an ASMR video sometime next week, and I hope you like it.

[@huv123]

love this - thanks

[@thelazypastrychef5350]

Thank you!!

[@yunel1966]

What is the third ingredient?

[@GP-tt2te]

Great video. Had a quick question if you don't mind? If glazing chopped or sliced berries such as strawberries will they leak juices? I'd hate to top a cheesecake with sliced berries only to have them leak juices all over the cake after glazing them. Sorry for the dumb question lol.

[@thelazypastrychef5350]

Hey!! That wasn't a dumb question. The berries or any other fruit develop a gel like texture once you are done glazing them, and that prevents the fruit from leaking onto your dessert.

[@nca4794]

Thanks for the question and answer.😊

[@TKW61]

How I found this exactly a year after you posted is crazy. I do have a question, I'm a total beginner looking for a glaze for cookies instead of RI. Can this glaze be colored and used on cookies? It looks so easy and delicious!

[@thelazypastrychef5350]

I apologize for the late response. In my experience this glaze works best with cakes, tarts, pies, and may be viennoiserie items. I wouldn't use this on cookies because they might get really soggy after a couple of hours. Good luck!!

[@nikknacks3767]

😋😋😋😋 as always looks delicious 😋

[@thelazypastrychef5350]

Thank you!!

[@ottawagirl7052]

What the heck is the 3rd ingredient

[@thelazypastrychef5350]

Hello pectin is a natural gelling agent found in almost any fruit. The riper it is the more pectin. Scientists figured out a way to extract it, and it is very popular with professional baking.

[@pennycooks1389]

It’s like certo

[@manalzidan4645]

What is the pectin mean?

[@thelazypastrychef5350]

Hello there, pectin is a natural gelling agent found in almost any fruit. The riper it is the more pectin. Scientists figured out a way to extract it, and it is very popular with professional baking.

[@manalzidan4645]

@@thelazypastrychef5350 Hi thank you for your response. Do you mean Gelatin?

[@thelazypastrychef5350]

@@manalzidan4645 No I meant pectin. Gelatin comes from animal connective tissue like pigs, and even cows in some instances. Like pectin its a gelling agent, but gelatin is stronger than pectin, but everything has its time and place. I go for pectin in this recipe, because I am gelling a water solution, but if you notice in some of my other glaze videos I use gelatin to gel a fattier solution i.e something with heavy cream or milk. If I was to use gelatin in this incident the final product would be rubbery and quite unpleasant. Sorry for the long response I hope this clears it up for ya.

[@manalzidan4645]

@@thelazypastrychef5350 thank you 😊🌹

[@thelazypastrychef5350]

@@manalzidan4645 ur welcome!!!

[@kellyfairbrass9938]

No measures are given for the ingredients. Not useful

[@thelazypastrychef5350]

I clearly say they are in the description box. All you have to do is check it before leaving a rude comment!!!

[@pennycooks1389]

They are in the description box he even said so