Mirror glaze
Coloured Mirror Glaze
Mirror glaze is a stunning strategy to beautify mousse cakes, entremets, and pastries. Deeply rooted in French tradition of haute pastry, this simple and effortless technique will give your pastries a specialist polish.
Mirror glaze is glossy and clean with a sheen you can see your reflection in
Elements
Can make sufficient to glaze about 50 % a dozen ten-inch cakes. You usually want to have an excess of glaze, which you can help save for long term desserts.
- 350 grams white chocolate (12.25 ounces)
- a hundred and fifty grams h2o (5.25 ounces,
1/2 cups)
three hundred grams sugar (11.five ounces,
one one/two cups)
two hundred grams condensed milk (seven ounces,
two/3 cups)
Unique Products
White chocolate
Immersion blender
Sieve
200-bloom gelatin
Kitchen scale
Immediate thermometer
Straight spatula
Gel foods dye
Preparation
Totally freeze your cake right away. It need to be frozen completely strong just before pouring the glaze. Try to sleek out the best and sides as considerably as attainable as any imperfection will show through the glaze.
As soon as your cake is ready, start to get ready the mirror glaze. Bloom the gelatin in cold h2o and set it apart while you warmth the liquids.
Swiftly sprinkle the gelatin into the water and whisk together till it starts off to thicken
Allow this combination sit and bloom until finally it totally gels and hardens
Meanwhile, put together the glaze foundation.
Deliver the h2o, sugar, and condensed milk to a carefully simmer
Flip off the warmth and stir the bloomed gelatin into the combination. Pass this combination by means of the sieve to remove any gelatin clumps.
Pour the mixture over the chocolate right up until it dissolves
This need to just take about five-10 minutes for all of the chocolate to fully soften. Use an immersion blender completely submerged into the liquid to stay away from introducing any air bubbles. Mix this until finally the total mixture is clean and homogenous.
Blend the meals dye into the mirror glaze
Enable the mirror glaze to amazing to the goal temperature, which is about 92°F (33°C). Make sure you stir periodically to stop a film from forming on the top.
When the glaze is between 90°F and 94°F (32°C - 34°C), it is prepared to be poured over the cake. At this level be extremely mindful not to introduce bubbles since the glaze is very viscous and they will not pop on their possess. You need to manually pop them or strain the mixture by way of a sieve.
For domes, just drizzle a little bit of the glaze more than each dome.
Pour the mirror glaze in excess of your frozen cake
For glazing round cakes, pour the glaze in a circular movement from the center, then scrape off the best with a flat spatula.
Pour the mirror glaze above the top of the cake until finally it commences working down the sides
Carefully use a spatula to scrape off the excess glaze
Lovely, easy, and shiny glaze
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