Recipe: Chocolate mirror glaze
This is one of the pastry “secrets” that differentiate a home-baker from a “pro”. I’m talking about this super-shiny chocolate mirror glaze!
As you can see above, there is indeed a reason if it’s called “mirror glaze“, and I swear it is not a Photoshop trick! 🙂
Mirror glazes can be used to cover the top and the sides of modern tortes (entremets), where creams and mousses are prevalent. Covering a cake with a shiny glaze makes it instantaneously chic, professional-looking and also provides the “wow effect“!
And yet it’s so simple to make! Glazing properly, though, takes a bit of practice and a quick movement… I can see lots of practice cakes ahead! 🙂
Chocolate mirror glaze
Print recipeIngredients
| 50g | Water |
| 140g | Granulated sugar |
| 45g | Cocoa powder |
| 95g | Heavy cream |
| 6g | Sheet gelatin (= 3 x 2g sheets) |
Directions
1
Prepare the chocolate mirror glaze the day before using: soften the gelatin in cold water and in the meantime prepare a syrup by bringing the water and sugar to a boil on medium heat
2
Add the sifted cocoa powder and whisk
3
Brink the heavy cream to a boil
4
Incorporate the cream in the cocoa sugar syrup
5
Add the softened gelatin and whisk until it is dissolved. Store refrigerated in an airtight container overnight.
6
To glaze, make sure your entremet is cold enough (or better frozen), then melt the mirror glaze over a bain marie until it reaches 37°C (not more!). You can pour the glaze on a cake starting from the centre towards the sides with a circular movement. Keep that cake ring in place if you only want to glaze the top. It is advisable to place the cake on a wire-rack over a pan, so to collect the excess glaze
