Mirror Glaze recipe, technique and tips how to garnish a cake that gives a very smooth, highly reflective and glossy surface.
Course Dessert
Cuisine French
Prep Time 10 minutesminutes
Cook Time 5 minutesminutes
Total Time 15 minutesminutes
Author Marina of www.everythingmarina.com
Equipment
1 emulsify blender
1 medium sauce pan
1 Fine mesh sieve
1 cooking thermometer
1 offset spatula
1 tall plastic cup
Ingredients
10 grpowdered gelatin 220 bloom
60grwater 1
150 grwhite chocolate
100grsweetened condensed milk
150 grwhite granulated sugar
150grglucose syrup
75grwater 2
1 grwater based powdered food coloring
Instructions
Bloom gelatin. In the small bowl add powdered gelatin and gold water 1. Gently stir with the whisk and let it sit until fully gels and hardens. You may make gelatin mass in advance and store it in the fridge for 2 days.
In the tall plastic cup add white chocolate and sweetened condensed milk. Set aside.
In the medium sauce pan add water 2, sugar and glucose syrup. Over medium heat bring mixture to boil at 103oC (217oF). This is very important! Use thermometer to check the temperature.
Pour hot mixture over chocolate and condensed milk. Add oil based food coloring of your choice and gelatin mass. Emulsify with hand blender. Blend this until the entire mixture is smooth.
Split mirror glaze in smaller cups for coloring adjustment. You can add more food color for different shades at this point.
Pass mirror glaze through the sieve to remove any gelatin and food coloring clumps.
Allow the mirror glaze to cool to "working temperature", which is from 28oC ( 82oF) to 34oC (94oF) and pour over the cake or mini cakes.