This glaze is an ideal pair for any confectionery. It can cover not only mousse, but also sponge cakes, well frostbitten before that. And we'll cover our raspberry eclairs with it. And they will become beautiful-beautiful, as in modern confectionery. The remains of the glaze are perfectly stored in the freezer, when necessary, it is enough to simply defrost it and bring it to the operating temperature.
Cook Time | 30 minutes |
Servings |
Ingredients
- 165 gram White chocolate
- 10 gram Gelatin
- 85 ml Cream
- 130 gram Sugar
- 130 gram Sugar Syrup
- 55 ml Water
Ingredients
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Instructions
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