This mirror glaze will give your desserts a glossy finish. It’s especially handy during the year-end celebration for creating stunning cakes. Prepare a cake using this mirror glaze for Thanksgiving, and all your guests will be amazed.
Easy Mirror glaze
Mirror glaze without glucose or condensed milk
Table of Contents
Here is the mirror glaze without glucose or condensed milk with white chocolate, dark chocolate or milk chocolate of your choice.. Many of you have asked for it, so here is the recipe, which is very simple.
I had to do a lot of tests to achieve perfect fluidity, texture and perfect shine. if you follow the advice carefully, this mirror glaze will give you a very good shine. This chocolate mirror glaze without glucose or condensed milk is more budget-friendly, which everyone appreciates.
It also happens that many people can’t find glucose or condensed milk, but with this glaze, everyone probably already has everything they need at home.
This chocolate mirror glaze is an excellent alternative to Bellouet mirror glaze and can even replace it. Bellouet is a renowned French pastry school. The only drawback I’ve found is that if you refreeze the frozen dessert, the glaze doesn’t stay as smooth as my previous glazes.
You can find other recipes for mirror glaze on the blog :
- Very-shiny chocolate mirror glaze
- Chocolate and cocoa mirror glaze
- Cocoa mirror glaze
- White chocolate mirror glaze
This mirror glaze creates fewer bubbles after reheating the next day. Just stir it well with a spatula in a figure-eight motion, and the bubbles will disappear.You can blend it, which helps make it more fluid, but I sometimes pour it without.
I advise you to use good chocolate with good fluidity. I’m used to using the Cacao Barry or Valrhona brands. You can find small 250 g (8.8 oz) packs on the French Cookshop website.
You can watch the step-by-step recipe video for the chocolate mirror glaze without glucose or condensed milk below.
How to prepare glucose-free mirror glaze?
| Note: Find the quantity of ingredients in the recipe card at the end of the article, which you can print. Below are the instructions, also available with visual images. |
1. Rehydrate gelatin in cold water 10 min before starting. If you’re using powdered gelatin, rehydrate it in 54 g (1.9 oz) of water and leave it to swell for around 20 minutes in the fridge.
2. Place the chocolate and coloring (if using white chocolate) in a tall, narrow measuring cup.
3. Put the water in a saucepan with the sugar.
4. Bring to the boil and stir to dissolve the sugar. Monitor temperature. Warning ⚠️ Remove as soon as the syrup reaches 103°C ( 217°F ).
5. Off the heat, add the cold heavy cream and stir.
6. Next, incorporate the well-squeezed gelatin. Mix well.
7. Pour through a sieve onto the chocolate. Stir a little bit and let it melt for a minute.
8. Blend it with an immersion hand blender (a crucial step for smoothness and shine).
Leave it well immersed to avoid creating air bubbles that would make your glaze less visually appealing.
I use the Swiss brand Bamix hand blender, which is excellent for blending without creating air bubbles.
9. Pour it through a sieve into the saucepan and cover it with plastic wrap pressed against the surface. Refrigerate overnight.
10. The next day, warm it up in a double boiler “bain-marie”, removing it several times to stir thoroughly.
It should be completely melted around 37°C (98.6°F). Stir constantly using a spatula, making figure-eight motions. This way, it becomes very shiny with zero air bubbles.
You can choose not to remix it, but I prefer doing so because it makes it even smoother.
11. Pour it over your dessert right after it’s taken out of the freezer when its temperature is between 28°C/32°C (82.4°F/89.6°F) for white chocolate glazing.
For dark chocolate glaze, pour at between 30°C/35°C (86°F/95°F).
The temperature may vary depending on the thermometer used, it may be a little less or a little more for you. Check its consistency on the back of a frozen ladle. It should flow and cover with a thin layer.
white chocolate colored mirror glaze
When should move the dessert after finishing glazing it?
3. After decorating, return to the fridge to defrost slowly. It will take 6 to 8 hours. If you’re in a hurry, leave it at room temperature for about 2 hours.
Mirror glaze without glucose or condensed milk
Matériel :
Ingredients :
- 100 g (3.5 oz )water
- 200 g (7 oz )granulated sugar
- 100 g (3.5 oz) heavy cream 30% fat
- 150 g (5.3 oz) white chocolate (milk or dark*)
- 5 sheets of gelatin 150 blooms or 10 g (0.35 oz) of gelatin powder or sheets 200 blooms
- 2 g (0.07 oz) more or less food coloring with white chocolate
- *Use only 4 and 1/2 sheets of gelatin (0.31 oz with dark chocolate.)
Instructions :
- Rehydrate gelatin in cold water 10 min before starting.
- If you're using powdered gelatin, rehydrate it in 54 g (1.9 oz) of water and leave it to swell for around 20 minutes in the fridge.
- Place the chocolate and coloring (if using white chocolate) in a tall, narrow measuring cup.
- Put the water in a saucepan with the sugar.
- Bring to the boil and stir to dissolve the sugar.
- Monitor temperature.
- Warning ⚠️ Remove as soon as the syrup reaches 103°C ( 217°F ).
- Off the heat, add the cold heavy cream and stir.
- Next, incorporate the well-squeezed gelatin.
- Mix well.
- Pour through a sieve onto the chocolate.
- Stir a little bit and let it melt for a minute.
- Blend it with an immersion hand blender (a crucial step for smoothness and shine).
- Leave it well immersed to avoid creating air bubbles that would make your glaze less visually appealing.
- I use the Swiss brand Bamix hand blender, which is excellent for blending without creating air bubbles.
- Pour it through a sieve into the saucepan and cover it with plastic wrap pressed against the surface.
- Refrigerate overnight.
- The next day, warm it up in a double boiler "bain-marie", removing it several times to stir thoroughly.
- It should be completely melted around 37°C (98.6°F).
- Stir constantly using a spatula, making figure-eight motions.
- This way, it becomes very shiny with zero air bubbles.
- You can choose not to remix it, but I prefer doing so because it makes it even smoother.
- Pour it over your dessert right after it's taken out of the freezer when its temperature is between 28°C/32°C (82.4°F/89.6°F) for white chocolate glazing.
- Check its consistency on the back of a frozen ladle.
- It should flow and cover with a thin layer.
- For dark chocolate glaze, pour at between 30°C/35°C (86°F/95°F).
- The temperature may vary depending on the thermometer used, so it may be a little less or a little more for you.
When should move the dessert after finishing glazing it?
- Once the entremets have been glazed and the glaze has stopped dripping, run a large flat spatula or 2 underneath them and start rubbing them against the baking rack.
- The drips will get cut off, and you can lift it without any difficulty.
- Place on serving platter or golden cardboard.
- After decorating, return to the fridge to defrost slowly.
- It will take 6 to 8 hours.
- If you're in a hurry, leave it at room temperature for about 2 hours.
If you make this glucose-free chocolate mirror glaze, don’t forget to give me some feedback. Enjoy making this mirror glaze!
Red heart mirror glaze
Thank you for your visit to my pastry blog of easy and foolproof recipes, and your comments.