Need a formula: Nappage Blanc.

Discussion in 'Professional Pastry Chefs' started by coup-de-feu, Aug 4, 2010.

  1. coup-de-feu

    coup-de-feu

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        There is a nappage or couverture which is white, and is made with white chocolate, cream (I think), sugar cooked to a certin degree, and geletain.  when it is finished it pours like liquid latex and stays shiney on the product.  I had the recipie but I lost it :( 

    any Ideas?

    -
     
  2. igannon

    igannon

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    I took my recipe from Michael Laiskonis' blog and tweaked it for white chocolate, and it seemed to work well enough. You may want to play with it a bit though.

    8 sheets gelatin

    80g water, cold

    280g heavy cream

    65g water

    420g granulated sugar

    200g white chocolate

    1. Bloom gelatin in first measurement of cold water. Reserve.

    2. In a large saucepan, combine cream, second measurement of water and sugar. Bring to a boil and cook to 103oC/217oF.

    3. Remove from heat and whisk in white chocolate, followed by bloomed gelatin and any unabsorbed water.

    4. Process with an immersion blender. Allow to cool to 40oC/104oF before glazing, or chill completely for later use.

    You can see pictures of the result here: http://mcswiggendesserts.blogspot.com/2010/04/work-in-progress.html 
     
    Last edited: Aug 16, 2010
  3. coup-de-feu

    coup-de-feu

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    That looks pretty good.  I'll try that and thanks for the info.

    CDF