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Mirror glaze

Mirror glaze

Mirror glaze is a stunning technique to decorate mousse cakes, entremets, and pastries. Deeply rooted in French tradition of haute pastry, this basic and simple approach will give your pastries a skilled polish.


Mirror glaze is glossy and smooth with a sheen you can see your reflection in


Substances


Tends to make sufficient to glaze about half a dozen ten-inch cakes. You always want to have an extra of glaze, which you can conserve for future desserts.



1/2 cups)
300 grams sugar (11.5 ounces,


1 1/two cups)
200 grams condensed milk (7 ounces,


2/3 cups)

  • 19 grams powdered gelatin (.seven ounces)

  • one tablespoon vanilla extract

  • gel meals dye

  • unglazed frozen cake, such as milk peach entremet



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    Planning


    Entirely freeze your cake overnight. It have to be frozen totally sound ahead of pouring the glaze. Consider to smooth out the leading and sides as significantly as achievable as any imperfection will demonstrate by means of the glaze.


    When your cake is ready, begin to put together the mirror glaze. Bloom the gelatin in cold water and set it aside whilst you heat the liquids.


    Rapidly sprinkle the gelatin into the water and whisk collectively right up until it commences to thicken


    Let this mixture sit and bloom until it completely gels and hardens


    Meanwhile, prepare the glaze base.


    Deliver the water, sugar, and condensed milk to a gently simmer


    Turn off the heat and stir the bloomed gelatin into the mixture. Pass this mixture through the sieve to take away any gelatin clumps.


    Pour the mixture more than the chocolate until finally it dissolves


    This must get about five-ten minutes for all of the chocolate to entirely melt. Use an immersion blender totally submerged into the liquid to keep away from introducing any air bubbles. Blend this until finally the whole mixture is smooth and homogenous.


    Blend the meals dye into the mirror glaze


    Let the mirror glaze to cool to the target temperature, which is about 92°F (33°C). Make sure you stir periodically to prevent a film from forming on the top.


    When the glaze is between 90°F and 94°F (32°C - 34°C), it is ready to be poured above the cake. At this level be extremely cautious not to introduce bubbles because the glaze is really viscous and they will not pop on their very own. You must manually pop them or strain the mixture by means of a sieve.


    For domes, merely drizzle a bit of the glaze more than each dome.


    Pour the mirror glaze over your frozen cake


    For glazing round cakes, pour the glaze in a circular motion from the center, then scrape off the leading with a flat spatula.


    Pour the mirror glaze over the best of the cake till it begins operating down the sides


    Gently use a spatula to scrape off the extra glaze


    Lovely, smooth, and glossy glaze





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