Perfect Glacage by Frank Haasnoot
The famous Master Pastry Chef Frank Haasnoot present his recipe to make a perfect glacage with Love, the elegant BlackSil mould.
Food grade silicone is the perfect ally for pastry chefs to bake and freeze cakes, parfaits, single portions and much more, withstanding temperatures from -60°C to +230°C. Martellato offers dozens of food grade silicone moulds for monoportions and cakes, in many different shapes.
Watch the video
"Love Glacage" - by Frank Haasnoot
Milk 50 g
Cream 50 g
Glucose 168 g
Zephyr 34% 336 g
Gelatin mass 60 g
Neutral nappage 336 g
Total phase: 1000 g
Bring milk, cream and glucose to a boil. Add this to the gelatin mass and neutral glacage. Melt the chocolate in it. Mix with a hand blender, avoid incorporating too much air.
Would you like to know more about BlackSil moulds? Click the bottom to discover all models.
Frank Haasnoot is a Dutch pastry chef and chocolatier with over 25 years experience.
When Frank finished his education he started working for several luxury pastry shops and Michelin star restaurants. He decided to leave The Netherlands and started to work around the globe.
In the last 11 years he worked in New York, Kuwait, Taiwan, Hong Kong and Barcelona.
During his career Frank competed in national and international pastry competitions. In 2011 he was awarded as a World Champion in pastry & chocolate at The World Chocolate Masters in Paris.
In 2019 Frank relocated back to The Netherlands and started working as a international consultant and pastry instructor.
Last year he launched his first pastry book Prisma.