Glaçage

Glaçage is a French term that refers to the process of coating food items, particularly cakes, pastries, and confections, with a glossy layer. This coating is typically made from sugar, water, and sometimes butter, egg whites, or other ingredients to achieve a smooth, shiny finish. The term "glaçage" can also refer to the resulting coating itself.

There are several common types of glaçage. Fondant, a pliable sugar paste, is often used to cover cakes, creating a smooth and opaque surface. A simple sugar glaze, made by mixing powdered sugar with liquid like water, milk, or fruit juice, is frequently used on cookies, donuts, and danishes. Royal icing, made from egg whites and powdered sugar, hardens to a crisp finish and is popular for decorating cookies and creating intricate designs. Mirror glaze, known for its highly reflective, glass-like appearance, is often used on professional cakes and entremets.

The primary purpose of glaçage is aesthetic, enhancing the visual appeal of the food. It can also add a sweet flavor and a textural contrast to the underlying item. The preparation and application of glaçage require careful attention to temperature and consistency to achieve the desired smooth and glossy effect. Different glaçages offer varying levels of sweetness, texture, and workability for decoration.