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.
Servings
5
Cook Time
30minutes
Servings
5
Cook Time
30minutes
Ingredients
Instructions
  1. Let’s take all the ingredients we need.
  2. Pour the sugar into the water.
  3. 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.
  5. Finely chop the white chocolate.
  6. Bring the mixture of water, sugar and glucose to a temperature of 103 ° C.
  7. Carefully pour the hot syrup over the chocolate.
  8. Add the pressed gelatin.
  9. Add heavy cream to the same place.
  10. 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.
  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.
  13. 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.
  15. 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.
  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.
  18. Let’s start decorating. Dip frozen raspberries in hot neutral glaze.
  19. Shake off excess glaze.
  20. Frozen eclairs are dipped in icing.
  21. This is our beauty. Let the excess drain. Put our raspberries on top.
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