Tarts - neutral glaze - recipe question

[Andrew Birch]

Hello,

I want to try this recipe over the festive break.

http://www.demarle.com/en/sweet-recipes/tarte-poire-cassis.html

After reading and drawing out the layers of the product the only thing I seem to be stuck on is what am I supposed to do with the neutral glaze and the stewed pears. It says to spray the neutral glaze onto the pears (I assume the typo is "square") but there seems to be a lot of glaze. Can anyone explain what they think this step means please.

There seems to be varying amounts of each element too, does this make sense or am I overlooking something?

[Tri2Cook]

You're setting the cooked pears in the juice/gelatin mixture in a square mold. Once chilled and set, remove it from the mold and coat it with the glaze before placing it on top of the nougat cream in the tart base. You don't have to use all of the glaze, just enough to give it a thin, shiny coating. Glaze recipes pretty much always make more than you'll actually need.

[jmacnaughtan]

That's a horrible recipe to follow, and pretty badly translated...

You could probably divide the glaze recipe by 4 or 5 and still have plenty for the recipe. I'd be wary of the amount of gelatin used with the pears too- for 45g of gelatin preparation, you'll normally have around 8g of dry gelatin, enough to turn your pears into a block of rubber.

[Andrew Birch]

Thanks for that feedback. I don't have a spray for the neutral glaze, so I assume i can use a paint brush, or should I slowly pour or dip? I've not used a neutral glaze before.

For some reason, I read the gelatin amount to be a gelatin solution- that is a 1:5 gelatin to water mix. I am not sure why, perhaps as the amounts were similar to those i used in a cooking class I did on entremets.