Nappage

Nappage

Nappage is a culinary technique that involves coating food with a thin, glossy layer to enhance its appearance and protect its moisture. The term originates from the French word 'napper', which means 'to cover'. Nappage is commonly used in baking and dessert preparation, particularly for pastries, cakes, and fruits.

Types of Nappage

There are several types of nappage, each with its own unique characteristics and uses. Some of the most common types include:

• Apricot Nappage: This is made by boiling apricot jam with water or sugar syrup until it reaches a thick consistency. It is often used to glaze fruit tarts and pastries.

• Neutral Nappage: This is a clear glaze made from sugar, water, and gelatin. It is versatile and can be used on a variety of desserts.

• Chocolate Nappage: This is a rich, glossy glaze made from chocolate and cream. It is typically used on cakes and pastries.

Application of Nappage

The application of nappage requires precision and care. The food item is usually cooled before the nappage is applied to prevent it from melting or running off. The nappage is then brushed or poured over the food, ensuring an even, thin layer.

Benefits of Nappage

Nappage not only enhances the visual appeal of food but also adds a layer of protection. It helps to prevent the food from drying out and can also add a layer of flavor.

Nappage in Different Cuisines

Nappage is a technique used in many different cuisines around the world. In French cuisine, it is often used in the preparation of tarts and pastries. In Japanese cuisine, a similar technique is used to glaze sushi, enhancing its appearance and taste.

See Also

• Glazing (cooking technique)
• Food presentation
• French cuisine
• Japanese cuisine

References

• Culinary Techniques
• Baking
• Dessert Preparation

External Links

• Culinary Institute of America
• Le Cordon Bleu