» » Mirror glaze: recipes and tips by Pianeta Dessert

Mirror glaze: recipes and tips by Pianeta Dessert

Mirror glaze: recipes and tips by Pianeta Dessert
Mirror glaze: recipes and tips by Pianeta Dessert
Mirror glaze – Modern Christmas Cake
Mirror glaze – Modern Christmas Cake

 

 

In recent years the use of a mirror glaze finish on modern cakes, monoportions, semifreddi and ice cream cakes has spread widely.

Using mirror glaze is not as hard as you may think:

Once you have your mousse or Bavarois cake (made with a steel springform pan or in a silicone mould) you pour the glaze over the perfectly smooth surface of your frozen dessert and cover it with a very thin layer.

With a mirror glaze your cake will look incredibly shiny and aesthetically very beautiful

Mirror glazes can be classified in two main groups:

Chocolate or cocoa mirror glaze:

It is made with glucose syrup, sucrose and water, to which you add condensed milk, gelatine and chocolate. It is not difficult to make however, careful attention should be paid to the cooking temperature, and you must avoid the formation of air bubbles inside the glaze itself.

Fruit mirror glaze:

It contains fruit purees, sugar syrup preventing crystallization and pectin.

To make things easier I have collected here all the mirror glaze recipes you can find on this blog, plus a brand new one.

White and Coloured Mirror Glaze

Recipe 1

  • 15 g 200-Bloom Gelatine
  • 75 g Water (for the Gelatine)
  • 140 g Water
  • 235 g Granulated Sugar
  • 220 g Glucose syrup 46 DE
  • 155 g Condensed Milk
  • 240 g White Chocolate
  • Hydrosoluble food colouring (powder, liquid or gel) of your choice

First place the gelatine in ice-cold water to hydrate and soften it.

Then, melt the chocolate to 45°C.

Place water, sugar and glucose in a steel saucepan and boil until they reach 103°C.

Once they have, take the pan off the heat, add the condensed milk and the perfectly dissolved and hydrated gelatine.

Pour this mixture over the melted white chocolate and blend with an immersion blender, then add the food colouring.

Let it chill in the fridge for 10-12 hours.

Important tip: the perfect pouring temperature of this mirror glaze is 35°C.

N.B.: Blend with an open head immersion blender, without forming air bubbles, and then filter.

Mirror glaze recipes and tips by Pianeta Dessert
Mirror glaze recipes and tips by Pianeta Dessert

White and Coloured Mirror Glaze

Recipe 2

  • 17 g 200-Bloom Gelatine
  • 85 g Water (for the Gelatine)
  • 170 g Water
  • 166 g Granulated Sugar
  • 232 g Glucose syrup 46 DE
  • 133 g Condensed Milk
  • 30 g Single Cream 35%
  • 15 g Cocoa Butter
  • 225 g White Chocolate
  • Hydrosoluble food colouring (powder, liquid or gel) of your choice

First place the gelatine in ice-cold water to hydrate and soften it.

Then, melt the white chocolate to 45°C.

Place water, sugar and glucose in a steel saucepan and boil until they reach 103°C.

Once they have, take the pan off the heat, add the condensed milk, the perfectly dissolved and hydrated gelatine and the cream.

Pour this mixture over the chocolate and cocoa butter and blend with an immersion blender, then add the food colouring.

Let it chill in the fridge for 10-12 hours.

Important tip: the perfect pouring temperature of this mirror glaze is 35°C.

Mirror glaze recipes and tips by Pianeta Dessert
Mirror glaze recipes and tips by Pianeta Dessert
Mirror glaze recipes and tips by Pianeta Dessert
Mirror glaze recipes and tips by Pianeta Dessert

Milk Chocolate Mirror Glaze

Recipe:

  • 17 g 200-Bloom Gelatine
  • 85 g Water (for the Gelatine)
  • 170 g Water
  • 166 g Sugar
  • 232 g Glucose Syrup 46 DE
  • 133 g Condensed Milk
  • 220 g Milk Chocolate

First place the gelatine in ice-cold water to hydrate and soften it.

Then, melt the milk chocolate to 45°C.

Place water, sugar and glucose in a steel saucepan and boil until they reach 103°C.

Once they have, take the pan off the heat, add the condensed milk and the perfectly dissolved and hydrated gelatine.

Pour this mixture over the melted chocolate and blend with an immersion blender; be careful you avoid the formation of air bubbles while blending.

Strain and let the mixture chill in the fridge for 10-12 hours with a plastic film wrap placed directly onto the surface.

Important tip: the perfect pouring temperature of this mirror glaze is 30-35°C.

Cocoa Butter Mirror Glaze

Recipe:

  • 17 g 200-Bloom Gelatine
  • 85 g Water (for the Gelatine)
  • 135 g Water
  • 275 g Sugar
  • 275 g Glucose Syrup 46 DE
  • 170 g Condensed Milk
  • 125 g Cocoa Butter
  • Hydrosoluble food colouring of your choice

First place the gelatine in ice-cold water to hydrate and soften it.

Place water, sugar and glucose in a steel saucepan and bring to a boil.

Once they have, remove from the heat, add the food colouring, the condensed milk and the gelatine; make sure it dissolves completely in the mixture.

Pour the mxture into the previously melted (or finely chopped) cocoa butter and blend with an immersion mixer (avoiding bubble formation).

Strain and let it chill in the fridge for 10-12 hours with a plastic film wrap placed directly onto the surface.

Important tip: the perfect pouring temperature of this mirror glaze is 30-35°C.

Soft Cocoa Mirror Glaze

This glaze stays really soft.

Recipe:

  • 15 g 200-Bloom Gelatine
  • 75 g Water (for the Gelatine)
  • 300 g Water
  • 385 g Sugar
  • 122 g Unsweetened Cocoa Powder (22-24%)
  • 255 g Single Cream 35%

Bloom the gelatine in cold water (75 g).

Mix water, cream, sugar and cocoa in a saucepan on the stove and stir with a whisk.

Bring to a boil and cook for a few minutes; to test if the glaze quality (or nappage) is right dip a spoon into the glaze coating: if it does not slip away you have the right glaze consistency.

Let cool to 60°C and add the hydrated gelatine, then mix with an immersion blender.

Let it chill in the fridge for a few hours.

Important tip: the perfect pouring temperature for this glaze is 35-38°C.

Classic Cocoa Mirror Glaze

Recipe:

  • 18 g 200-Bloom Gelatine
  • 90 g Water (for the Gelatine)
  • 285 g Water
  • 240 g Sugar
  • 180 g Glucose Syrup 46 DE
  • 115 g Unsweetened Cocoa Powder
  • 240 g Single Cream 35%

Bloom the gelatine in cold water (90 g).

Mix water, cream, sugar and cocoa in a saucepan on the stove and stir constantly with a whisk.

Bring to a boil and cook for a few minutes; to test if the glaze quality (or nappage) is right dip a spoon into the glaze coating: if it does not slip away you have the right glaze consistency.

Let cool to 60°C and add the hydrated gelatine, then mix with an immersion blender.

Let it chill in the fridge for a few hours.

Important tip: the perfect pouring temperature for this glaze is 35-38°C.

Shiny Clear Tropical Fruits Mirror Glaze

Recipe:

  • 80 g Maracuja Puree
  • 70 g Pineapple Puree
  • 340 g Mango Puree
  • 160 g Water
  • 170 g Glucose Syrup 46 DE
  • 170 g Sucrose
  • 10 g NH Pectin

N.B.: NH is a type of pectin that gels in the presence of acidic substances

Heat the purees and the water with glucose up to 45°C, then add the sugar previously mixed dry with the pectin; bring to a boil stirring constantly.
Cool the mirror glaze and use at 38°C.

Shiny Clear Glaze

Recipe:

  • 25g Sugar
  • 225 g Sugar
  • 150 g Water
  • 70 g Glucose Syrup 46 DE
  • 6 g NH pectin
  • 5 g Lemon Juice

N.B.: NH is a type of pectin that gels in the presence of acidic substances.

Mix 25 g of sugar with pectin, pour into hot water at about 55°C and bring to a boil.

Add the remaining sugar and glucose and heat up to 95°C, then add the lemon juice.

Cool quickly and keep in the fridge.

Strawberry Glaze

Recipe:

  • 250 g Shiny Clear Mirror Glaze
  • 25 g Strawberry Pulp
  • 80 g Strawberry Jam

Heat up the shiny clear mirror glaze.

Add the strawberries pulp and jam.

Bring to a boil and let it cool.

Important tip: the perfect pouring temperature for this mirror glaze is approx. 32°C.

Have a nice dessert!

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