Warning: Attempt to read property "html" on bool in /var/www/wp-content/plugins/blossom-recipe-maker/includes/class-blossom-recipe-hook-functions.php on line 302
Warning: Attempt to read property "thumbnail_url" on bool in /var/www/wp-content/plugins/blossom-recipe-maker/includes/class-blossom-recipe-hook-functions.php on line 303
Hello Foodies,
Learn how to make an easy, yet sexy, beautiful mirror glaze for all your mousse or Bavarois cakes.
This technique appeared about 4 years ago and has created a revolution in the world of Patisserie. Why? because we all love shiny things and we love Mirrors… Mirror, Mirror, tell me who makes the best glaze? hahaha
In this recipe you will learn how to make an easy Red glaze for your cakes.
What you must know? Glaze of this type is only suitable for smooth cakes, gateaux that have a mousse or bavarois as a finish.. Most cakes you see are created using silicon moulds. It is Crucial that your cake is fully frozen prior applying the glaze.
This week is all about the glaze and working towards my next Christmas dessert.
Let’s get glazing
Frenchy
Ingredients
-
This recipe should be enough for 2 x 20cm cake
Instructions
-
Please alllow 30 more minutes of setting time. this website does not allow me to let you know about setting time, just cooking time
-
As usual prepare all your ingredients... Using a digital scale measure everything. You can also prepare your equipment in this case you will need a hand blender, sauce pot, whisk, spatula, digital thermometer, strainer....
-
Break your sheet of gelatine and soak them in cold water until they are soft (5 minutes).
-
Make sure the water is cold and not hot.
-
Meanwhile, pour the water into the sauce pan.
-
Add the sugar to the water.
-
Bring it to a boil and boil for 2 to 3 minutes until the sugar is well disolved.
-
Whilst the sugar syrup is cooling down, drain and squizz your gelatine from excess of water.
-
Add your white chocolate to a jug or plastic jar,
-
Add the condensed milk.
-
Add the well drained gelatine to the sugar syrup.
-
Give it a quick whisk and check that all the gelatine has melted.
-
Pour the warm sugar syrup over the condensed milk and chocolate.
-
Safely put the hand mixer into the jug and start blending for 10 seconds.
-
Add few drops or food colouring.
-
Keep blending.
-
Add more colour if needed, depending of the colour you desire. Try not to put the blender to high on the glaze as we try to avoid bubbles.
-
Voila your glaze is done. Cover it and put it in the fridge for 30 minutes. Check from time to time how fast the temperature drops. You should be able to use the glaze at a temperature between 30 to 35 C. In one hand, at 30C the glaze will be thicker and have an heavier coating. On the other hand, at 35C the glaze will be thin and runny... TIP: if you prepare the glaze in advance and put in the fridge overnight it is not a problem. You can gently warm it up in the microwave 20 seconds at a time , mix and check the temperature.
Glazing a Mousse cake- This cake is a Mascarpone vanilla mousse with strawberries inside.
-
Must----The cake/mousse must be Frozen and just come out the Freezer. Prepare a tray with plastic wrap to collect the excess of glaze (No wastage in my kitchen).
-
Put your frozen mousse on a tub a little smaller than your cake.
-
Make sure your mirror glaze is at a correct temperature and looks a little thicker then before putting it in the fridge.
-
Start pouring your glaze at about 20cm high and right down the middle of the cake.
-
Start swirling to the edge of the cake keeping the high and a nice gentle flow.
-
Let it set, drip for 5 minutes.
-
Reflection of the lights are a great indication of your success.
-
With the help of a spatula, remove gently the last few drips.
-
Then remove the mousse gently and place it on any base you have planed or just as it is on a presenting tray.
-
Hello phone... Nice Mirror glaze hey
-
Voila, Bon Appetit and bon Glaze :) Frenchy
Notes
You can keep the glaze up to 3 weeks in an airtight container.
you can add any colours to the glaze.
You must only glaze, smooth frozen cake
Make sure to use a digital thermometer for the right temperature between 30 and 35C