Mirror glaze is a glossy finish that gives any cake a presentable, mouth-watering and finished look.
We offer you a proven recipe for chocolate glaze, which can be used in biscuit and mousse cakes.
Pick your recipe
You will need
- water - 55 ml.;
- Sugar - 50 g;
- gelatin - 5 g. (1 tsp);
- - chocolate (dark) - 50 g;
- - condensed milk - 35 g;
- glucose or maple syrup - 50 g.
- These ingredients are designed for a small confectionery product. If you have baked a full holiday cake, then feel free to multiply their number by two.
Instruction manual
1
Soak gelatin (see packaging instructions). Looking forward to swelling.
2
We put in a tall glass (in any other suitable dish with high sides) swollen gelatin, condensed milk, chocolate (previously grated, chopped or in biscuits).
3
Pour water into a stewpan or ladle. Add sugar and glucose / maple syrup. Mix well, put on the stove. After boiling, cook for 2 minutes, stirring all the time. Bring the mixture to a temperature of + 103 ° C.
4
Remove the mass from the heat and knead it to a mixture of gelatin, condensed milk and chocolate. We pass the blender at low speeds for the best connection of the components.
Immerse the blender nozzle completely, but at an angle, make sure that a lot of foam does not form.
5
All! Our mirror chocolate icing is ready. It remains only to cool it a little at room temperature (up to + 35 ° C) and you can cover the cake.
note
Ready glaze should not be frozen. From such manipulation, the coating loses its specular gloss.
Useful advice
1. Only iced cake or frozen should be filled with icing if it is a mousse dessert. The surface of the confectionery should be even and smooth, only in this case the icing will be evenly distributed over the top of the cake.
2. Excess glaze draining on the sides of the cake can and should be reused (but only on another product). To do this, they are carefully collected with a silicone spatula, put in a bag and sent to the refrigerator. Before you cover them with another cake / cake, the glaze is simply heated to a working temperature of + 33 … + 35 ° C.