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Print Recipe
 Mirror Glaze Recipe
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.
Course Birthday Food Dishes, Children's Food, Christmas Food Dishes, Desserts, Easter Food Dishes, Holiday Food, New Year Food Dishes, Valentine's Day Food
Cuisine French
Keyword For Experienced, Hard
Cook Time 30 minutes
Servings
Ingredients
Course Birthday Food Dishes, Children's Food, Christmas Food Dishes, Desserts, Easter Food Dishes, Holiday Food, New Year Food Dishes, Valentine's Day Food
Cuisine French
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. There also add glucose syrup.
    There also add glucose syrup.
  4. Soak the gelatin in ice water. Sheet in any, and powder in a ratio of 1:6.
    Soak the gelatin in ice water. Sheet in any, and powder in a ratio of 1:6.
  5. White chocolate finely chopped.
    White chocolate finely chopped.
  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 squeezed out gelatine.
    Add the squeezed out gelatine.
  9. There also add heavy cream.
    There also add heavy cream.
  10. Punch with a blender until smooth.
    Punch with a blender until smooth.
  11. Add titanium dioxide one by one. This is a white food coloring, it also gives additional density to the glaze 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 additional density to the glaze 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 no air gets under the hood. We do not need foam, the glaze should be perfectly smooth, without bubbles. If there are a few large ones on the surface, strain through a fine sieve. Whipped in the mousse can not be resuscitated.
    Try to hold the blender so that no air gets under the hood. We do not need foam, the glaze should be perfectly smooth, without bubbles. If there are a few large ones on the surface, strain through a fine sieve. Whipped in the mousse can not be resuscitated.
  13. Cover with cling film in contact and send it to the refrigerator overnight for maturation.
    Cover with cling film in contact and send it to the refrigerator overnight for maturation.
  14. The next day, the finished glaze should be heated to a liquid state. You can use it in the microwave, or you can use it 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 the microwave, or you can use it in a water bath. Add a couple of drops of dye of the desired color.
  15. Punch with a blender. Watch for bubbles.
    Punch with a blender. Watch for bubbles.
  16. Bring the glaze to the operating temperature. If it's a mousse frozen cake, it's 32-34*C. And for our Eclairs with raspberry cream from my recipe, you need 29*C.
    Bring the glaze to the operating temperature. If it's a mousse frozen cake, it's 32-34*C. And for our Eclairs with raspberry cream from my recipe, you need 29*C.
  17. Pour the icing into a mold, which will be convenient for us to dip our eclairs. We just pour mousse cakes on top.
    Pour the icing into a mold, which will be convenient for us to dip our eclairs. We just pour mousse cakes on top.
  18. Let's start decorating. We dip frozen raspberries in a hot neutral glaze.
    Let's start decorating. We dip frozen raspberries in a hot neutral glaze.
  19. Shake off the excess glaze.
    Shake off the 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 raspberry on top.
    This is our beauty. Let the excess drain. Put our raspberry on top.

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