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What Is An Entremet?
How To Make Mirror Chocolate Glaze?
As a beginning, use a white or dark chocolate mousse “entremet”, with layers of sponge cake and fruit coulis jelly [of your choice]. Freeze your “entremet” first, it should be solid, before glazing.
YIELD: 8 servings (7 inches round frozen Entremet)
White Or Dark Chocolate Mirror Glaze Recipe
- 30 g water
- 3 sheets unflavored gelatin or 12 g powdered gelatin
- 75 g liquid glucose
- 160 g cold water
- 50 g condensed milk
- 75 g caster sugar
- 75 g white or dark chocolate, finely chopped
- 2 or 3 food coloring, of your choice
Method Of Making Mirror Chocolate Glaze
- In a large bowl, soak the gelatin in cold water for 10 minutes or according to the packet instructions. Leave to sit for 5 to 10 minutes, to bloom.
- In a saucepan, heat the water with glucose, sugar, and condensed milk, over medium heat. Cook until the mixture reaches 103°C [Use thermometer].
- Remove from the heat and add the soaked gelatin, stir to combine and blend to emulsify, then add the chopped chocolate to the hot gelatin mixture, stir until well melted.
- Divide the mixture, add food coloring, as desired, and sieve the glaze, to remove any air bubbles.
- Place your frozen cake, on a wire rack. Pour colored mixtures over the top and down the sides of the cake, swirling together. Using the back of a metal spoon.
- Lightly scrape the top of the cake with a palette knife, to create a smooth glaze.
- Refrigerate the cake, at least 20 minutes to 2 hours before serving. Gently remove it from the grid and place it on the serving plate. Decorate at your want; it can be stored in the fridge in a container, 1 to 2 days. Don’t cover with a cling film or a foil.
La Dorure’s Tips
- Store the leftover glaze, and use it again.
- It is better to make your cake or “Entremet” one day before, the process takes time, to stabilize.
- Mirror glaze works well on “Mousse” cakes.
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