Fruit Glaçage

Ingredients U.S. Metric
Gelatin 0.5 oz 12 g
Sugar 3 oz 90 g
Water 2 oz 60 g
Glucose 1 oz 30 g
Fruit purée 5 oz 150 g
Total weight: 11 oz 342 g



  1. Soften the gelatin in cold water).
  2. Heat the sugar, water, and glucose until dissolved. Remove from the heat and stir in the gelatin until dissolved.
  3. Add the fruit purée.
  4. Strain through a chinois or fine strainer.
  5. To use, rewarm if necessary. Pour over the top of a cake or charlotte and quickly spread to the edges of the cake with a palette knife. One small batch makes enough glaze for a 7- or 8-in. (18–20 cm) cake.


Two charlottes in this book, Passion Fruit Charlotte and Charlotte au Cassis, use fruit glaçage. Passion fruit purée or juice and blackcurrant or cassis purée, respectively, are used to make the glaçage. For other uses, most fruit purées can be used.