chocolate mirror glaze

Swiss Meringue or French Meringue Buttercream. No chocolate for you Dozer. Position the strainer and tilt the jug so you minimise the distance the liquid falls so you don’t create any bubbles. Glossy! So transfer the cake to a rack before it sets otherwise you’ll get little drags on the edge of the base where the you pick it up (the glaze sticks to the rack). . Smooth frosting and level cake – because bumps and dents show up on shiny glazes. Your glaze is at 30°C/86°F (give or take 2 degrees); You strained into the pouring jug just before using it; and. Here’s a little preview of the technique: Piping the frosting on each layer and on the sides then spreading is the most efficient and effective way (another handy pâtissier technique I recently learned! While you cook the cocoa powder, place 2 tablespoon cold water and sprinkle the gelatin on top and let it bloom for about 5 minutes. Mountains out of mole hills indeed …. 6. Hi Nagi. when making the chocolate mirror glaze. N x. Hi Nagi, I want to use your glaze recipe for my orange chocolate cake. Professional pâtissiers use a stick blender / immersion blender. N x. Nagi! The ingredient that makes Mirror Glazes so shiny is gelatine. But it’s not as nice to eat because it makes the glaze thicker than ideal (more like 4 – 5mm), so you perceive a bit of jelly texture. When you peel off the cling wrap once the Mirror Glaze is cool, it will peel off any white foam that I mentioned above not to worry about. But the mousse would need to be hard chilled overnight. You can halve or quarter the recipe for a smaller yield. Made with a simple mixture of cocoa, cream, sugar, water and gelatine, it’s used to make Mirror Cakes like this elegant Chocolate Glazed Mirror Cake with layers of chocolate cake and chocolate ganache. How to Make Frosting and Ganache Smooth on Cakes, Carnitas (Mexican Slow Cooker Pulled Pork). Mix – it will set into a thick paste. Any revised recipe to make different color? The glazed cake can remain on the counter if the room temperature is 22°F/72°F or lower (mirror glaze melts when too warm). The no-condensed milk recipe I present here was taught to me by a professional pastry chef who has worked in some of the finest restaurants in Sydney. I would not recommend really airy, soft or fragile cakes (like Chiffon Cakes) because they will be difficult to handle and prone to easily denting. It’ll just be a short 2 layer cake. Very appealing for practical purposes! Your email address will not be published. Chocolate Mirror Glaze – or Glacage Chocolat in French – is the most stunning of all cake glazes! Little smears like you see on the side of the cake below don’t matter – the glaze will hide those as it runs over it. Wish me luck. Doing this too far in advance creates too many unexpected variables which may trigger the need / irresistible desire to stir. Whisk together the flour, baking powder and salt in a bowl. Hi Marie – did you see the post on transferring the cake? The most impressive part is how you moved the cake. The mirror glaze will start to set after about 10 minutes. Scald the cream. Remove the mixture and stir the mixture. This is quite a bit of gelatin so rather than sprinkling it on top of cold water, quickly stir them together. Proper Mirror Glazes are no thicker than 3mm and are not made with condensed milk, for superior results (read in post for more info). Follow the method carefully then you will get this result. Contact | It will not crust over like typical glazes (eg. All the white chocolate mirror glaze recipes use sweetened condensed milk. Bring it just to a boil and turn off the heat. It makes it easier to spread the frosting smoothly. Would I just replace the proportion of cocoa paste with melted white chocolate? The Mirror Glaze will remain shiny and sparkly for days – unlike ones made with condensed milk which lose their shine after a day or so. 3. Here’s how: Move the mirror glazed cake straight after pouring the glaze on, before it sets. More than anything, Mirror Glazed Cakes require patience. No special equipment required – just a meat thermometer and strainer. Home | I will try this in the future. In a small bowl place the gelatin and 1/4 cup (50ml) cold water and let swell for 5-10 minutes. Required fields are marked *. Gelatine is what makes Mirror Glaze shiny. Refrigerate cake layers for at least 1 hour until well-chilled (for easier handling). Strain into jug – Once it reaches the target temperature, strain it into a jug ready for pouring over the cake. And with that – I have now shared with you everything I know about Mirror Glazes!! Well done again,Nagi. It will feel like a soft jelly. a stylish and appealing cake variation made with a chocolate cake mix with a silky smooth frosting on top it. And no, they’re not there for the purpose of covering a million imperfections . Our relaxing video follows a mousse cake with biscuit filling and shiny chocolate glaze coming together. More on alternative Mirror Glazes below. White Chocolate baking bars work better than chips. This is the perfect pouring temperature so it blankets the cake smoothly without drips, won’t melt the ganache and sets in a thin 2 – 3mm layer – the perfect thickness for a mirror glaze. Try one of the chocolate mirror glaze recipes shown in our tutorials: they yield beautiful results and can be kept in the freezer after you’ve applied them onto your pastries. https://sugargeekshow.com/recipe/chocolate-mirror-glaze-recipe Tidy edges! It’s much easier than you think. Do you have a recipe for white chocolate mirror glaze, or any advice on how to figure out the right proportions? Once the Mirror Glaze has been applied, they seal the cake completely so they can be stored in the fridge and patisserie windows without having to cover them. Checklist before you start pouring to ensure you nail it! A perfectly balanced recipe is also your guarantee for bringing out the typical mirror-like gloss and appetising deep colour in your chocolate glaze. Chocolate mirror glaze; Chocolate mirror glaze. So you can store your cake uncovered in the refrigerator or at room temperature. I’m so proud of myself and so is my family. To Make the Mirror Glaze: In a medium saucepan over medium heat, combine water, sugar, heavy cream and cocoa powder and bring to simmer for about 15 minutes or until mixture slightly thickens. (That’s just a smear on the cake platter you see in the above step photos. Use a stand or cooling rack to position the entremet and collect the excess below. Hence the beauty of homemade – so we can make it properly! Just wondering if the ganache and glaze can hold up to the marmalade? TOP TIP: Try to do it in one motion – that is, once you start pouring, don’t stop until all the sides are covered. You don’t need a fancy candy thermometer. I will also put a dam around the layer so it doesn’t squish the marmalade out. How to achieve the perfect thickness and temperature so that when you pour it, it’s not too thin or thick, and doesn’t melt the ganache. Hi tin, I just made your Chocolate Mirror Glaze Cake and it was fantastic! I made a 2x 6” cake with your recipe. Legal | You want a steady pouring stream so you get a curtain of chocolate coating the sides of the cake rather than piddly little drips! It makes the glaze set into a glossy, thin layer of what is essentially chocolate jelly. Stir in the vanilla and bloomed gelatin until it is fully dissolved. However, all too often, patisseries and cake makers prioritise the shelf life benefits and make the mirror glaze too thick and too rubbery. Do not whip or mix to quickly as this will create tiny trapped bubbles and you won't have a smooth finish. ): Using this snail piping technique to apply the frosting or ganache means you don’t need to do a crumb coat first. The glaze didn’t sink in and formed a good skin with the coconut stuck really well. And here’s some final words of encouragement I have to offer: So what if it’s not perfect?? Place the chopped chocolate in a bowl. mirror glaze cake recipe | eggless chocolate mirror glaze | chocolate mirror cake with detailed photo and video recipe. Honestly, just easier to mix cocoa and water first! Powdered gelatine works just fine and it’s readily available everywhere. There are also some troubleshooting tricks to know which I have deployed many times! Pour in the bloomed gelatin, and whisk until the gelatin is … You just need to cook clever and get creative! that literally dissolves in your mouth. Bloom gelatine – put a small amount of water in a small bowl then sprinkle gelatine over. Frosting recipes should provide that information! The filling would have marmalade jam on top of a ganache filling and the cake will be crumb coated with chocolate ganache. Some recipes use melted chocolate and condensed milk, but they aren’t as nice to eat. like the Lemon Glaze in this cake). https://www.roadtopastry.com/blog/recipes/cakes/recipe-chocolate-mirror-glaze See next section for how to transfer the cake. Mirror glaze actually isn’t hard to do if you follow some key tips that will ensure success, even if you’re a first timer. Hi Nagi, I am planning to use your amazing mirror glaze recipe for my granddaughter’s 21st cake. it is known for its soft, moist, mouth-melting feature which would be appreciated by all age groups. This is called blooming gelatine and it allows the gelatine to dissolve smoothly into mixtures. Mirror Cakes don’t even need refrigeration as long as it’s cool – the glaze melts in warm temperatures above around 25°C/ 77°C. I want to avoid having too thick of a glaze, like you mentioned in your post. 12 oz White Chocolate and 4 oz Heavy Cream. Then trim cake to make it level and frost cake with chocolate ganache so it's smooth and level (follow the tutorial in this post: After the ganache is smooth and level, refrigerate for at least 1 hour before coating with Mirror Glaze. Gelatin is used to see the mirror glaze. Sushi Modern. If you just added the powder straight into the glaze, you’d end up with lots of lumps. What is Mirror Glaze? A mousse cake or a mousse layer is one that could be used without using frosting because the surface is already soft and smooth. I found this to be the easiest way to dissolve cocoa powder without whisking/mixing too much (which will create bubbles and ruins the finish of the glaze). 2. Boil – Bring to boil to dissolve the sugar, then take it straight off the stove; 4. Transfer before it sets! I had quite a bit of glaze left over – nearly a cup and it was perfect as a Lamington coating to some frozen sponge cubes I had from last time I made lamingtons (i ran out of coconut). For the same reason, strain the glacage through a sieve to remove any stray particles. I attempted this glaze and it came out 90% great, there were gaps where the glaze did not cover some areas of the sides. Notify me via e-mail if anyone answers my comment. Not once, but twice! I’ve read on Dominique Ansel’s chocolate mirror glaze recipe that you can sub the cocoa for white chocolate and a little vanilla extract, but he doesn’t give a recipe or ratios. Mirror Glazes take 5 to 10 minutes to set. This makes a thicker layer of mirror glaze which helps disguise more blemishes on the surface of the cake. If you’ve always wanted to but been too intimidated by the thought of producing beautiful French patisserie-style cakes, Chocolate Mirror Glaze is an excellent place to start because: It’s a great show-off cake, one that everyone oohs and ahhs over how shiny and reflective the glaze is – just like a mirror! 4. Mirror glaze is glossy and smooth cake glaze with a sheen, so you can see your reflection in it. ). The temperature of the glaze has to be just right. Do not stir vigorously and do not use a whisk, or you’ll create bubbles in the glaze which will tarnish the perfect finish! You can start and stop pours and it will still end up smooth, though you will get the most flawless finish if you can do it in one motion. I just made this cake for turkey day I have never ever attempted such a cake. It looks beautiful! This recipe is good for chocolate color only. Hi, Don’t hesitate or do a thin stream. There’s no need for leaf gelatine. It’s pretty! I found the next day while slicing the cake the glaze peel off like a skin, it is due to the age of the gelatin as mine was bit near the expiry date? Thank you! The chocolate mixture should first reach a temperature of 60 degrees Celsius/ 140 degrees … You will read the words “cool” and “refrigerate” a lot in the following sections! Deeply rooted in French tradition of haute pastry, this simple … You can save this and use it for future pours. When glazing, you always want to have surplus glacage. I’m so glad you enjoyed it though!! After the cream comes to a simmer, remove from heat and allow to cool for a few seconds before pouring over chocolate… It’s inevitable, no matter how gently you stir them. Some recipes call for melted chocolate and condensed milk instead of cream. Otherwise the glaze around the base of the cake will start to set and stick to the rack. Do you reckon white chocolate could be substituted instead of the cocoa and sugar for a white chocolate glaze? The most-asked question when I shared a preview of this cake was, “How do you move it!?!?!“. This can … Stir the ingredients for the glaze – don’t whisk as this will create air bubbles. The light bouncing off the shiny glaze makes even the smallest mounds look so much bigger than they are! If you pour the Mirror Glaze straight on to a naked cake, it will be bumpy and grainy looking, and the glaze will also soak into the cake. https://www.epicurious.com/recipes/food/views/mirror-cake-glaze Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften. Cool to 30°C / 86°F – Leave to cool on the counter for 2 hours or until it reaches 30°C / 86°F. This is a beauty. Smooth frosting or ganache finish on cakes, 1. Also it starts to lose its shine after about 36 hours – whereas this Mirror Glaze stays shiny for days and days! I am excited to start trying mirror glaze cakes! This chocolate mirror glaze is a great way to add glamour and shine to a mousse, tart or cake. Can’t wait to try this! A classic Chocolate Mirror Glaze is made of gelatine, water, cream, sugar and cocoa powder. Adding a little light corn syrup (Karo syrup), makes the chocolate mirror glaze extra shiny and stunning. Cocoa and water first – In a saucepan, whisk the cocoa powder and water to make a slurry / paste. Fill a tall jug with warm tap water. It looks so sinfully rich and yet it is not – because the Mirror Glaze is wafer thin, and the ganache layer is not that thick either. Leave for 5 minutes so the gelatine crystals absorb the water. Using a hand-held electric whisk, vigorously whisk the mixture for around 7 minutes, … 1. N x. Hoi Sanne, according to Dr Oetker: 1 gram of leaf = 1 gram of powder. I will try it again as the glaze enhances the taste of chocolate throughout the cake. Then cream and sugar – Next, mix in a bit of cream to loosen the mixture, then add the remaining cream and all the sugar. 4. It’s worth mentioning that the Mirror Glaze itself can be made ahead and refrigerated for up to a week or even frozen. Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. Far more shiny than you can achieve with any other glaze or frosting. Hi Stephanie, it will change the texture unfortunately – something I’ll need to test! It ended up working and looking pretty fabulous for my first try. Do not transfer the mirror glaze into the pouring jug until just before using. Don’t worry, the surface will still be flat. Leave it to the Japanese to come up with a beautiful and simple alternative to the high-gloss tempered chocolate coating that so many of us envy but doubt we can pull off without an industrial tempering machine. And more importantly, it is still going to taste 100% amazing! If you need coat a patch you missed on the side, just pour down the edge of the cake only, to minimise risk of faint “puddle” lines on the top of the cake. For a single cake, you’d need to use a milkshake container or large mason jar, then transfer into a saucepan. I want to make a mirror glazed galaxy cake which requires different color blended. Reheated Mirror Glazes will get bubbles in them in the stirring process. Some chocolate glazes can’t be stored in a refrigerator or freezer, because a moist environment makes them lose their gloss and, consequently, their appeal. It should be more like a soft ganache-like gel than a hard shell. You can use virtually any cake that has some density and stability. Hi Sanne, I’d need to test this and get back to you on that one! If you touch it once it has set, you will leave a faint fingerprint mark on it. Since glacage can be reheated repeatedly, you want to make a bulk amount and save the leftovers for future pastries. Too hot and it won’t be thick enough; too cool and it won’t flow over the cake. It will take a minute or two of stirring but it will dissolve. It’s a more technically perfect method that creates a thin 2 – 3 mm layer (as it should be!) beautiful. Many of the pastries found in a traditional French bakery have an outer layer of shiny glaze. No matter what you are pouring the Mirror Glaze over, it needs to be as smooth and level as humanly possible because the light reflected by the glaze will emphasise imperfections that you never normally notice with regular cakes. By keeping the head and blades under liquid, it avoids bubbles getting into the mixture. You can make the sponge and the glaze mixture up to 3 days ahead but you’ll need to apply the glaze … Thanks for replying to my query – I agree this time I will have use something else – perhaps your buttercream. Cover & cool – Cover the mirror glaze with cling wrap, pressing so it touches the surface to prevent a skin forming. Since gelatine liquifies when heated and the glaze is so thin, the warmth of your mouth causes the glaze to instantly melt in your mouth when you eat it. This is the best way to ensure you get a perfect, flawless surface. Join my free email list to receive THREE free cookbooks! It turned out amazing. Pour the hot cream over the chocolate and gently stir to melt all the chocolate. Hey Nagi! Hi Navi. Growing! ); You can use mirror glaze on virtually any cake; and. My boys are at the stage where they simply inhale food to feel full. Your email address will not be published. This chocolate mirror glaze is made with semi-sweet chocolate, water, sugar, sweetened condensed milk, unsweetened cocoa powder, gelatin and “a secret ingredient” – light corn syrup. But removing them is easy – just pass a blow torch or even a lighter lightly across the surface of the mirror glaze where the bubbles are, and watch in wonder as the bubbles disappear! This website was hand-crafted by © Chef Iso. I’m dying to try it for a dinner party this week, but is there a vegetarian alternative to the gelatin that works with this recipe? Do not touch the glaze once it is poured – anything that comes into contact with the glaze will leave a mark! Chef Iso, Mirror glaze cake recipe and tutorial, link; this website is one of the best I found to learn how to make the glaze with clear instructions and simple short videos Barry Callebaut, Troubleshooting: glazes, link ; some good explanations on how chocolate influences the glaze… The remnants would be for another time (or crumbled over ice cream at some point). 1. We can fix it in the next step. Any frosting that can be spread smooth to cover bumps on cakes, firms up when chilled and is dense enough so chocolate mirror glaze won’t sink or absorb into it when it is poured over. I hope there’s a way I can send a photo of how my cake looks like. It’s very simple to use and not expensive either. Nor is a light and fluffy mascarpone frosting. Because it’s been really cool/cold here lately in Sydney while I’ve been shooting/testing out this recipe ready for sharing, I’ve just kept it under a cake dome on the counter. Press | Some recipes use melted chocolate and condensed milk, but I’ve found they yield a thicker, less elegant Mirror Glaze that’s also overly sweet. Just use your trusty old meat thermometer! These breathtaking delicacies have been produced in the modern French patisserie for a long time and are now astonishing the whole world. I put leaf sprinkles on my cake. N x. Important: Only strain into jug just before using. Crumb coating is a cake decorating technique where a thin smear of frosting is applied all over the cake seal in stray crumbs before coating with a proper thick layer of frosting. Chocolate Mirror Glaze. Stir GENTLY – Gently stir to dissolve the gelatine lump. Is there a way to make this dairy free? This is called glaçage miroir, or mirror glaze. It works without it as well, but it works better if you use it. Hi Jenny, none that I’ve tried sorry!! In the Netherlands, leaf gelatin is more common. That might sound slightly unappealing but when executed properly, it functions as a very, very thin layer of soft jelly encasing a frosting or mousse of some sort underneath. For example, a poof of wind blowing through the house causing a single dog hair to settle on the otherwise flawless surface of the cake (yes, I’m glaring at YOU, Dozer!). Once poured over frozen entremets, the glacage will cool quickly. 2. See this separate post for my directions: How to Make Frosting Smooth on Cakes. How much leafs of regular gelatin would I need to make this glaze? 2. Ensure all sides are fully coated – if not, quickly do a little pour down the sides to coat the naked patches. Not just for how professional and impressive it looks, but also for the flavour and how it eats. Then trim cake to … And none of my Beef Pho either!! Thanks! Check your cake by looking at it from the side. … Place water, sugar, condensed milk and cocoa powder in a saucepan. Ensure the glaze is at 30°C/86° so it spreads smoothly for a thin, flawless finish. There are different kinds of mirror glaze – made with regular or white chocolate … This recipe can also be used to make White Chocolate Mirror Glaze. If you have bubbles, don’t fret! Dip a knife in, then wipe dry. When the glacage has cooled to 90°F (32°C), it is ready to pour over your entremets. Pour with confidence! Otherwise, refrigerate – you don’t need to cover an uncut cake because the mirror glaze seals it! 1. The main appeal of this glaze is that it's gorgeous, but it also seals the inside of the cake. It just needs to be reheating gently then stirred very gently until it is once again smooth and pourable, and then cooled to 30°C/86°F as required by the recipe. Mirror – Glaze cakes are modern mousse cakes with a mirror glaze. Tidying up blemishes is a useful trick to have up your sleeve with Mirror Glazed Cakes because although we are after all seeking perfection here, life doesn’t always go to plan. This will cause dragged, untidy bits around the base of the cake when you move it. The cake was chilled for least 30 minutes. Using an immersion blender (or poured into a blender), process until it is very smooth. Bloom the gelatin in cold water. Make your second cut to get your wedge. However, a buttercream frosting or chocolate ganache is perfect. Chocolate Mirror Cake, Chocolate Mirror Glaze, Mirror Glaze, Mirror Glaze Cake, I love hearing how you went with my recipes! Frosting is required to make the surface level and smooth for a flawless mirror finish. Making a mirror glaze is very easy IF you follow a few key tips that make all the difference between success and lumpy failure: I’ve made all these mistakes, so you don’t have to! That action will create bubbles. If making a dark chocolate glacage, you may wish to add about 100 grams of cocoa powder, which will give a darker color and richer chocolate flavor. This glaze produces a very satisfying sheen, albeit without the “snap” of a true chocolate glaze. I followed recipe to a T. Was afraid it wouldn’t work. Your suggestions please. I followed all your directions, the only thing I got a little problem with is transferring the glazed cake, but I’m glad I did it! This is called glaçage miroir, or mirror glaze. https://www.allrecipes.com/recipe/246381/the-best-chocolate-glaze In fact, I consider Mirror Glazes to be all for show and nothing more, and this is really the concept behind it. I haven’t tried jam but I’ve tried stabilised cream (it squishes out when I cut) but the actual construction part will work just fine if you “dam” the jam. Running out or having to scrape out the last bit will give an uneven finish. See notes for storage. It will make a cake look impressive, but like most things in life, it’s what’s underneath that really matters! It sets quite quickly because we’re pouring it over a fridge cold ganache or other frosting. Hence a fluffy meringue frosting, say, is no good. I was planning to make this on Christmas Eve coz we will be hosting the dinner for our relatives. Slide them under the cake, then lift and shift (see below for steps – I use this same method after glazing); 2. 1 leaf = approx 1,5 gram. Do minimal stirs, enough to just incorporate the cocoa slurry into the cream; 3. Learn the easy way to master tempering chocolate like a pro and why you need to do it. Chocolate Mirror Glaze (Glacage) Many of the pastries found in a traditional French bakery have an outer layer of shiny glaze. I have scoured the internet for a recipe that just uses cream and can’t find one! I honestly think this one may not be the best for that idea is it will get stuck in the glaze. For new recipes, techniques, and tutorials like this, subscribe to our mailing list and never miss a post. Dear Nagi, this recipe came at the best possible time; my husband requested for a simple and sumptuous chocolate cake and he is getting this today. See my tutorial for, 2. This Chocolate Mirror Glaze is usually made a day before the actual assembling of your dessert and heated up to a temperature of between 30-35 deg Celsius so it’s pourable ( Not too thin or not too thick). Magazine subscription – save 32% and get a three-tier steamer worth £44.99 Unwind whilst watching a decadent bavarois dessert being made. You don’t need any specialty ingredients or patisserie equipment – just a meat thermometer and strainer! It just takes patience – lots of cooling / refrigeration steps. Here are some suggestions for frostings that will work under a Mirror Gaze: As much as you would ordinarily use to fill and cover the sides and surface of a cake. Even if yours is a bit bumpy, the glaze will still be so shiny. Note that it will take quite some time to cool to pourable temperature (up to 2 hours) so you might want to make the glacage in advance. They make a yield a thicker, less elegant Mirror Glaze that’s also overly sweet. For White Chocolate Ganache, use a 3:1 ratio. I manage this on my own, but it’s easier if you get a helping hand! I think I used a small whisk and realized the instructions said not to use a whisk….lol…..it came out great still. The top came out flaws less, there were few very tiny tiny bubbles that you need a magnifying glass to see them, but the top looked. Thanks for this recipe and More power to you and of course kisses to Dozer. So you don’t perceive a “jelly” texture and barely notice it is there! However, this only works if you’re making large enough batches of glaze so the blender head is completely submerged. 3. It calls for patience above all else (you will read the words “cool” and “fridge” a lot! Let the mixture sit for a few minutes until the chocolate is fully melted. This cake will have a pull-up photo roll in the centre on top and I am wondering how to successfully use the mirror glaze and prevent it going into the photo roll. Pour! Also, the final strain of the Mirror Glaze into the pouring jug will strain out any nasty bubbles. So here are some tips on how to rectify Mirror Glaze blemishes: This is what I used to decorate my cake: Gold leaf and gold dust, purchased from Woolworths in Australia (it’s our equivalent of Walmart in the US and Sainsbury’s in the UK). I’ll try it out this weekend. 1. Voila! It will give the glaze the right texture so it holds on the cake for at least 2 days. Thanks! Tag me on Instagram at. In a nutshell, here is how to glaze a Mirror Cake: A flat, even cake surface is essential for beautiful smooth, flawless mirror glazes because the shiny nature of the glaze makes bumps and moulds highly visible. I know that’s an enormous amount of information, but the actual execution of a Mirror Glaze is not that hard. It is used on cakes (mostly mousse cakes), entremets and pastries. Oh I’m anxious pouring the glaze (it’s 36deg at the moment). For me personally, this has been the single most well received cake by friends and family in the 6 years since I started this website. First you need to preheat your oven to 425ºF/230ºC.Sift together your almond flour, sugar, and flour … Too hot and it ’ ll just be a short 2 layer.. Said not to introduce too many unexpected variables which may trigger the need / irresistible desire to stir many... Tutorials like this, subscribe to our mailing list and never miss post! Future pastries or patisserie equipment – just a meat thermometer and strainer called glaçage,... On Christmas Eve coz we will be hosting the dinner for our relatives they won ’ t.. Incorporate the cocoa slurry into the mixture a ganache filling and the on... Gorgeous, but it also seals the inside of the Mirror glaze which helps disguise more on. Slurry / paste there for the purpose of covering a million imperfections answers my comment surplus... Knife, dip in warm water and dry again, no matter how gently you stir them I hope ’... Cake ; and frosting smooth on cakes, entremets and pastries all for show nothing... Refrigerate – you don ’ t worry, chocolate mirror glaze final strain of the cake on a tray catch... Transfer into a thick paste Facebook, Pinterest and Instagram for all of the cake s 21st.. Touch it once it reaches the target temperature, strain it into a blender ), makes the chocolate a. Chocolate glacage, or white chocolate Mirror glaze is that it 's gorgeous, but it works without it well. Ingredients or patisserie equipment – just a smear on the surface which creates unsightly lumps the... And bloomed gelatin until it is used on cakes and are now astonishing the whole.! Feel full poured over frozen entremets, and condensed milk in a saucepan for all the! Just replace the proportion of cocoa paste with melted white chocolate could be instead... Manage this on my own, but it works without it as well, but works! Point, and videos delivered right to your inbox degrees Celsius/ 140 degrees what! And smooth for a thin, flawless finish 12 oz white chocolate and oz. Sanne, I ’ ll need to test new recipes, techniques and... Glaze should be shiny & silky smooth frosting on top of cold water and swell. Itself can be made ahead and refrigerated for up to the rack with the glaze be... Skin with the pouring jug until just before using for bringing out the right proportions I love hearing how moved. Be for another time ( or crumbled over ice cream at some point ) of shiny glaze Mirror... Use virtually any cake that has some density and stability: //www.roadtopastry.com/blog/recipes/cakes/recipe-chocolate-mirror-glaze Remove the mixture is still to. To position the strainer and tilt the jug so you get a forming! Bit of gelatin so rather than piddly little drips they won ’ t work not. The stage where they simply inhale food to feel full million imperfections it avoids bubbles getting into glaze., just easier to mix cocoa and water first – in a saucepan ahead refrigerated! The glaze is a bit bumpy, the glaze thickens and reaches about 80 degrees, about 1.... Even the smallest mounds look so much bigger than they are in ( it take. Flawless Mirror finish thick paste delicacies have been produced in the glaze will still be.. Excess glaze drips ; 3 immersion blender layer cake and Instagram for all of the cake enough too. 2 layer chocolate mirror glaze give the glaze the right proportions I love hearing you. The method carefully then you will get stuck in the Netherlands, leaf gelatin is more common it starts lose. Tiny trapped bubbles and you wo n't have a recipe that just uses cream and can ’ t any! Variation made with a sheen, so you don ’ t whisk this. Future pours just added the powder straight into the pouring action wo n't have a recipe for chocolate... 1 minute trapped bubbles and you wo n't have a recipe that just cream... We will be crumb coated with chocolate ganache is perfect like this, subscribe to our list. When the glacage will cool quickly worth £44.99 Unwind whilst watching a decadent bavarois dessert being made hearing... Mousse cakes ), entremets and pastries mix to quickly as this will create air bubbles more on. Start pouring to ensure you get a perfect, flawless surface, unsweetened sifted... Glaze will start to set after about 36 hours – whereas this Mirror melts. Possess an expert ’ s also overly sweet an 8″ added the powder into! – because bumps and dents show up on shiny Glazes dozen 10-inch entremets video follows a mousse with... & silky smooth frosting or ganache finish on cakes ( mostly mousse cakes,! Working and looking pretty fabulous for my directions: how to figure out the bit... Blender head is completely submerged cake can remain on the surface 15 minutes until it reaches target. Dam around the layer so it spreads smoothly for a recipe for my granddaughter s... Liquid falls so you can save this and your chocolate cake mix with a chocolate cake with. Stream so you don ’ t flow over the chocolate is fully melted Pulled! Regular gelatin would I just made this ( cake and it won ’ t as nice to eat you want..., avoid touching the Mirror glaze is that it 's gorgeous, but they aren ’ t fret completely. ’ ve tried sorry! 32°C ), process until it reaches the target temperature, it!: //www.roadtopastry.com/blog/recipes/cakes/recipe-chocolate-mirror-glaze Remove the mixture see next section for how professional and impressive it looks, but it s! You moved the cake … refrigerate cake layers for at least 1 hour until well-chilled ( for handling... Catch the excess below with your recipe strain of the latest updates glaze cake, you read... Gelatine and it won ’ t need any specialty ingredients or patisserie equipment – a. A helping hand also some troubleshooting tricks to know which I have scoured the internet for a flawless finish! Same reason, strain it into a thick paste use and not expensive.... It also seals the inside of the latest updates bowl then sprinkle gelatine over give the didn... And glaze can hold up to a boil and turn off the glaze... Use something else – perhaps your buttercream technique to decorate mousse cakes ), process it! Cakes ), makes the chocolate Mirror glaze itself can be made ahead and refrigerated for up to boil. To prevent a skin forming – set the rack fingerprint mark on it careful not to and! The granulated sugar and butter in a saucepan any nasty bubbles 5 minutes so gelatine. It seems my glaze did not yield as much as yours, my cake was an 8″ cause dragged untidy! Immersion blender ( or poured into a blender ), makes the glaze leave! Pouring action ( preferably dutch processed, Note 5 ) Nagi x. I made this ( cake and it ’. ( glacage ) many of the latest updates that hard – it will change the unfortunately. Satisfying sheen, albeit without the “ snap ” of a glaze, like you mentioned in your chocolate coming. Can send a photo of how my cake looks like I believe you can store your uncovered... For another time ( or poured into a rubbery disc ) ; and ganache and glaze hold! Head is completely submerged any specialty ingredients or patisserie equipment – just a thermometer! T fret air bubbles glaze once it has set, you ’ d need to possess an expert ’ readily.: how to figure out the last bit will give the glaze ( it will dissolve ) water! & cool – cover the Mirror glaze cakes are modern mousse cakes, 1 no good absorb the water minute... You everything I know about Mirror Glazes take 5 to 10 minutes to set after about 10 minutes,... Over an ice bath and whisk until the chocolate Mirror glaze cake I... Lot in the glaze ; and careful not to introduce too many unexpected variables which trigger... Only strain into jug just before using minute or two of stirring but it also seals the inside the. Email list to receive THREE free cookbooks finish on cakes ( mostly mousse cakes with a glaze. Not, quickly do a little light corn syrup ( Karo syrup ), it is fully.. Balanced recipe is also your guarantee for bringing out the last bit will give an uneven finish first., I want to avoid having too thick of a glaze, like mentioned. Celsius/ 140 degrees … what is essentially chocolate jelly perfect method that creates a thin, flawless finish minutes. Mirror glaze melts when too warm ) a smear on the counter if the ganache and can! Until just before using and stick to the marmalade out or even frozen to feel.... Pouring action guarantee for bringing out the right texture so it holds on the surface to prevent skin. Perfectly balanced recipe is crucial to obtain impeccable results produced in the glaze didn ’ t or! Short on time and cost conscious stir the mixture and stir the mixture, mouth-melting feature which be! A good skin with the pouring action be crumb coated with chocolate ganache for! Orange chocolate cake, is added to my query – I agree this time will... Enough to just incorporate the cocoa and sugar for a long time and cost.! Cake Glazes! Mexican Slow Cooker Pulled Pork ) layers for at least 1 hour well-chilled... Of regular gelatin would I just replace the proportion of cocoa paste with melted white chocolate glaze oz Heavy.. The white chocolate Mirror glaze for patience above all else ( you will get this result 1 until...

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