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 Mirror Glaze Recipe
This glaze is perfect for any confectionery. They can cover not only mousse, but also sponge cakes, well frozen before that. And we'll cover our raspberry eclairs with them. And they will become beautiful-very pretty, as in modern confectionery. The remains of the glaze are perfectly stored in the freezer, if necessary, simply defrost it and bring it to operating temperature.
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine French Cuisine
Keyword For Experienced, Hard
Cook Time 30 minutes
Servings
Ingredients
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine French Cuisine
Keyword For Experienced, Hard
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Let's take all the ingredients we need.
    Let's take all the ingredients we need.
  2. Pour the sugar into the water.
    Pour the sugar into the water.
  3. Glucose syrup is also added there.
    Glucose syrup is also added there.
  4. Soak the gelatin in ice water. A sheet in any form and a powder in a ratio of 1:6.
    Soak the gelatin in ice water. A sheet in any form and a powder in a ratio of 1:6.
  5. Finely chop the white chocolate.
    Finely chop the white chocolate.
  6. Bring the mixture of water, sugar and glucose to a temperature of 103 ° C.
    Bring the mixture of water, sugar and glucose to a temperature of 103 ° C.
  7. Carefully pour the hot syrup over the chocolate.
    Carefully pour the hot syrup over the chocolate.
  8. Add the pressed gelatin.
    Add the pressed gelatin.
  9. Add heavy cream to the same place.
    Add heavy cream to the same place.
  10. Whisk with a blender until smooth.
    Whisk with a blender until smooth.
  11. Add titanium dioxide one by one. This is a white food coloring, it also gives the glaze extra density so that it does not shine through on the finished product. And we also turn it into a blank sheet that can be easily painted in any color of different intensity.
    Add titanium dioxide one by one. This is a white food coloring, it also gives the glaze extra density so that it does not shine through on the finished product. And we also turn it into a blank sheet that can be easily painted in any color of different intensity.
  12. Try to hold the blender so that the air does not get under the hood. We do not need foam, the glaze should be perfectly smooth, without bubbles. If there are a few large grains left on the surface, strain through a fine sieve. The mousse whipped into foam can not be revived.
    Try to hold the blender so that the air does not get under the hood. We do not need foam, the glaze should be perfectly smooth, without bubbles. If there are a few large grains left on the surface, strain through a fine sieve. The mousse whipped into foam can not be revived.
  13. Cover with cling film in the places of contact and send it to the refrigerator overnight for ripening.
    Cover with cling film in the places of contact and send it to the refrigerator overnight for ripening.
  14. The next day, the finished glaze should be heated to a liquid state. You can use it in a microwave oven or in a water bath. Add a couple of drops of dye of the desired color.
    The next day, the finished glaze should be heated to a liquid state. You can use it in a microwave oven or in a water bath. Add a couple of drops of dye of the desired color.
  15. Whisk with a blender. Watch for the appearance of bubbles.
    Whisk with a blender. Watch for the appearance of bubbles.
  16. Bring the glaze to operating temperature. If it is a frozen cake with mousse, then the temperature is 32-34 °C. And for our eclairs with raspberry cream according to my recipe, you will need 29 *C.
    Bring the glaze to operating temperature. If it is a frozen cake with mousse, then the temperature is 32-34 °C. And for our eclairs with raspberry cream according to my recipe, you will need 29 *C.
  17. Pour the glaze into a mold in which it will be convenient for us to dip our eclairs. We just pour mousse on top of the cakes.
    Pour the glaze into a mold in which it will be convenient for us to dip our eclairs. We just pour mousse on top of the cakes.
  18. Let's start decorating. Dip frozen raspberries in hot neutral glaze.
    Let's start decorating. Dip frozen raspberries in hot neutral glaze.
  19. Shake off excess glaze.
    Shake off excess glaze.
  20. Frozen eclairs are dipped in icing.
    Frozen eclairs are dipped in icing.
  21. This is our beauty. Let the excess drain. Put our raspberries on top.
    This is our beauty. Let the excess drain. Put our raspberries on top.
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