My go-to glaze starts with a base of fresh fruit, which gives the glaze incredible color and flavor. It's perfect for glazing everything from cream puffs to cookies to layer cakes—and makes killer drips (see my full article on Drip Consistencies, below). Recipe from my book, The Fearless Baker, available October 24th, 2017.
about 1 1/2 cups glaze (enough for about 12 pastries or one 8 or 9 inch drippy cake)
cups (510 g) prepared fruit (chopped, if large like peaches, left whole if small like raspberries)
(50 g) granulated sugar
1 1/4 cups
(142 g) powdered sugar, or more as needed
(14 g) heavy cream, or more as needed
In This Recipe
Combine the fruit and granulated sugar in a medium saucepan over medium heat. Cook until the fruit breaks down, 12-15 minutes.
Crush the fruit with a potato masher or large fork, then strain the mixture through a fine mesh sieve to remove any seeds, skin, or fibrous bits.
Return the strained juice to the saucepan and bring to a simmer over medium heat. Simmer until it is reduced to about 80 g / 1/3 cup, 5-10 minutes.
Transfer the juice to a medium bowl, and whisk in the powdered sugar. Add the heavy cream, plus more as needed to adjust the consistency to your desired texture. If the mixture is too stiff, add more cream—if the mixture is too loose, add more powdered sugar 2 tablespoons at a time.
Use immediately or store in an airtight container for up to 2 days, covered directly with plastic wrap to prevent a skin from forming.
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.