or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › Strawberry Cheesecake Glaze - Starch or Gelatin?
New Posts  All Forums:Forum Nav:

Strawberry Cheesecake Glaze - Starch or Gelatin?

post #1 of 10
Thread Starter 

I would like to create the same type of fruit glaze you see on commercial Strawberry Cheesecakes/Open Faced Whole Fruit Pies but can't find a recipe I trust. They either ask for Starch or Gelatin and I don't know in which direction to go.  It's important to me to make it from scratch so I can apply this production to other fruit toppings.  Which direction should I go with that will hold up for a few days and give a good presentation (gooey drip frozen in time look). Which method would work best with an acetate strip/band?

 

Also I'm having a heck of a time trying to find the Apricot Glaze that I used in Culinary School.  I think the name brand started with an 'M' and I can't find any good leads to purchase it online.

 

Any ideas?

post #2 of 10

The Apricoting Glaze was MAZUR  brand . It has been used in the industry for years. As far as starch or jell it's a toss up. Pecten will also work as will modified food starches, Guava, celluloise fiber etc. If your worry is longevity I would go jell. As far as freezing, I would combine both.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #3 of 10
Thread Starter 

I just want to get the look and texture to last about 1-2 days.  It looks like The Pie and Pastry Bible and my LCB Baking School Book carries some Gel recipes.  As for the MAZUR Apricot Glaze, I couldn't find any leads online. Will this work as a substitute... http://www.mondofood.com/cristalapricotglaze.html?___store=mondofood

post #4 of 10

Yes that will work, I believe sysco has one in a #10 can like the original  Its called apricote

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #5 of 10
Thread Starter 

Thanks so much, I'll try it out.

post #6 of 10
Thread Starter 

I was thinking about using Cassava, Tapioca Flour for the starch.  Has anyone else used this?

post #7 of 10

You migght want to give Arrowroot a try. Its a higher quality then cornstarch.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #8 of 10
Thread Starter 

That's why I'm trying out Cassava aka Tapioca Flour.  I did a test with Cornstarch last night and all I got was a cloudy pink mess. Has anyone ever used Instant Clearjel?

post #9 of 10
Thread Starter 

I found this great breakdown of cooking starches online http://www.foodsubs.com/ThickenStarch.html

post #10 of 10

If you got a clouy pink mass, you did something wrong. Cornstarch when bought to a correct boil clears and is not cloudy. I don't think you cooked it enough

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pastries & Baking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › Strawberry Cheesecake Glaze - Starch or Gelatin?