Shinny Chocolate Mirror Glaze

Shinny Chocolate Mirror Glaze

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Mirror – Glaze cakes are modern mousse cakes with a mirror glaze. These breathtaking delicacies have been produced in the modern French patisserie for a long time and are now astonishing the whole world. Here is an Easy shinny Chocolate Mirror Glaze using Powder Gelatin (How to make a mirror glaze)

Easy shinny Chocolate Mirror Glaze using Powder Gelatine (How to make mirror glaze)

Everywhere, whether Instagram or Pinterest, you can see mirror-smooth tartlets that stand out from afar with their incorruptible shine. Mirror Glaze is the name of this glaze and this summer is probably the trend you can not ignore. Since the tartlets can be covered with frost, I made a frozen cake out of it.

There are many formulas based on gelatin, agar-agar, glucose syrup, with sweetened condensed milk or cream. If you pay attention to some important points in the production and application, you can make a beautiful and dreamlike mirror – cake with each recipe.

 

Straightforward Mirror Glaze Recipe

Mirror glaze truffles have taken the web by storm, and I made a decision it was about time that I attempt to make one!!

Whereas we might imagine utilizing a mirror glaze is a brand new method or ornament, conventional pastry cooks have been doing mirror glazed for many years.  It’s an old-school french method that has been in observe for about 40 years.

What Is A Mirror Glaze?

Conventional mirror glaze recipes can appear difficult! I’ve seen recipes with components I’ve by no means heard of. Nonetheless, on the base of each mirror glaze recipe, sugar and gelatin are the important thing components.

Most recipes warmth the combination to permit the gelatin to dissolve and mix with the opposite components. The glaze is then allowed to chill a bit earlier than being poured over a relaxing cake.

Numerous what provides the mirror glaze its shine is it being poured on the proper temperature, which is around 110 levels F.

Conventional mirror glaze recipes set at 90 levels F, so that they should be hotter once they’re poured.

My straightforward mirror glaze recipe is a bit completely different, so I truly prefer to pour my glaze when it’s round 90 levels F!

My recipe contains a few completely different components that make it distinctive, and alter the temperature it units at.

Why Is This Recipe Simpler Than a Regular Mirror Glaze?

Conventional mirror glaze recipe includes extra components and extra tools. This straightforward, five-ingredient recipe makes the method far more approachable.

One other bonus?! It may be made simply utilizing your microwave!! In case you don’t have a microwave, you may completely use a stovetop/double boiler to warmth the combination and soften the chocolate.

Whereas this all appears insanely easy, it does assist to have a digital thermometer, so you understand precisely when your glaze is able to be poured (90 levels F).

I used to be shocked by how rapidly I used to be capable of making this, and the way straightforward it was to pour over a cake.

Historically mirror glaze truffles contain pouring the glaze over a wonderfully clean, mousse-covered cake.

I experimented, and located you could simply pour it over a traditional buttercream cake!

The important thing to pouring it over buttercream is that the cake is completely chilled and that the frosting is tremendously clean.

After I say completely chilled, I imply that the truffles should be absolutely chilled and agency to the contact. This implies no less than 20 minutes within the freezer or no less than an hour within the fridge.

Here’s a simple recipe for a dark mirror glaze. This mirror glaze is made with cocoa and without glucose syrup. The glaze itself tastes very deliciously chocolaty and is not too sweet.

If you want to achieve a darker tone to black, you can optionally darken the glaze with black gel paint.

Ingredients Easy shinny Chocolate Mirror Glaze using Powder Gelatin (How to make a mirror glaze)

  • 3 tsp of gelatin
  • 3 tsp of water
  • 210 grams of sugar
  • 75 grams of water
  • 145 grams of cream
  • 70 grams of cocoa powder

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