How To Make Mirror Chocolate Glaze?

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When Ksenia Penkina presents photos of Galaxy Mirror Cakes, with the stunning colorful mirror glaze, on Instagram, it went viral. Before her, she was Olga Noskova, with her shiny cakes photos on Instagram. Those glossy and colorful cakes are just an “Entremet”, and the mirror chocolate glaze or sugar glaze, neutral or colorful, is almost a classic cake decorating technique.

What Is An Entremet?

At first, what is an “Entremet”? It is in French modern cuisine, a small dish, usually, a dessert served between courses. The “entremet” consists of an assembled multi-layer of Joconde or sponge cake, mousse, fruits purée gelly, cream, and chocolate. The last layer is a high-gloss glaze or Mirror [glaçage miroir], made of white or dark chocolate, or simply with icing sugar and food colorant. The technique of mirroring is not new; so, I’ve written, this recipe especially for novice and amateur pastry addicts, who found themselves intimidating to try a “Mirror” glaze, over 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

  1. 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.
  2. In a saucepan, heat the water with glucose, sugar, and condensed milk, over medium heat. Cook until the mixture reaches 103°C [Use thermometer].
  3. 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.
  4. Divide the mixture, add food coloring, as desired, and sieve the glaze, to remove any air bubbles.
  1. 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.
  2. Lightly scrape the top of the cake with a palette knife, to create a smooth glaze.
  3. 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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