{"id":26186,"date":"2024-12-19T18:50:38","date_gmt":"2024-12-19T17:50:38","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=26186"},"modified":"2025-07-12T19:39:59","modified_gmt":"2025-07-12T17:39:59","slug":"mirror-glaze-without-glucose-or-condensed-milk","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/mirror-glaze-without-glucose-or-condensed-milk\/","title":{"rendered":"Mirror glaze without glucose or condensed milk"},"content":{"rendered":"<p>This mirror glaze will give your desserts a glossy finish. It&#8217;s especially handy during the year-end celebration for creating stunning cakes. Prepare a <strong>cake using this mirror glaze for Thanksgiving<\/strong>, and all your guests will be amazed.<\/p>\n<div id=\"attachment_7079\" style=\"width: 810px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-7079\" class=\"wp-image-7079 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/03\/5.glac\u0327age-miroir-au-chocolat-sans-glucose.jpg\" alt=\"Very shiny chocolate mirror glaze without glucose or condensed milk\" width=\"800\" height=\"640\" srcset=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/03\/5.glac\u0327age-miroir-au-chocolat-sans-glucose.jpg 800w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/03\/5.glac\u0327age-miroir-au-chocolat-sans-glucose-300x240.jpg 300w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/03\/5.glac\u0327age-miroir-au-chocolat-sans-glucose-768x614.jpg 768w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/03\/5.glac\u0327age-miroir-au-chocolat-sans-glucose-585x468.jpg 585w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><p id=\"caption-attachment-7079\" class=\"wp-caption-text\">Easy Mirror glaze<\/p><\/div>\n<p>Here is the <strong>mirror glaze without glucose or condensed milk<\/strong> 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.<\/p>\n<p>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 <strong>chocolate mirror glaze without glucose or condensed milk<\/strong> is more budget-friendly, which everyone appreciates.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-8396 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/03\/glac%CC%A7age-miroir-au-chocolat-colore%CC%81.jpg\" alt=\"colored chocolate mirror glaze \" width=\"800\" height=\"600\"><\/p>\n<p>It also happens that many people can&#8217;t find glucose or condensed milk, but with this glaze, everyone probably already has everything they need at home.<\/p>\n<p>This <strong>chocolate mirror glaze<\/strong> is an excellent alternative to <strong>Bellouet mirror glaze<\/strong> and can even replace it. Bellouet is a renowned French pastry school. The only drawback I&#8217;ve found is that if you refreeze the frozen dessert, the glaze doesn&#8217;t stay as smooth as my previous glazes.<\/p>\n<p>You can find other recipes for <strong>mirror glaze<\/strong> on the blog :<\/p>\n<ul>\n<li><a href=\"https:\/\/gateauetcuisinerachida.com\/en\/very-shiny-chocolate-mirror-glaze\/\">Very-shiny chocolate mirror glaze<\/a><\/li>\n<li><a href=\"https:\/\/gateauetcuisinerachida.com\/en\/chocolate-and-cocoa-mirror-glaze-without-glucose-and-condensed-milk\/\">Chocolate and cocoa mirror glaze<\/a><\/li>\n<li><a href=\"https:\/\/gateauetcuisinerachida.com\/en\/cocoa-mirror-glaze\/\">Cocoa mirror glaze<\/a><\/li>\n<li><a href=\"https:\/\/gateauetcuisinerachida.com\/en\/white-chocolate-mirror-glaze\/\">White chocolate mirror glaze<\/a><\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"aligncenter size-full wp-image-9377\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/03\/glac%CC%A7age-miroir-au-chocolat-sans-glucose.jpg\" alt=\"glucose-free chocolate mirror glaze\" width=\"800\" height=\"450\"><\/p>\n<p>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.<\/p>\n<p>I advise you to use good chocolate with good fluidity. I&#8217;m used to using the <strong>Cacao Barry<\/strong> or <strong>Valrhona brands<\/strong>. You can find small 250 g packs on the<strong> French Cookshop website<\/strong>.<\/p>\n<p>You can watch the step-by-step recipe video for the chocolate mirror glaze without glucose or condensed milk below.<\/p>\n<h2>Video Recipe<\/h2>\n<p><iframe src=\"\/\/www.youtube.com\/embed\/7g_dFXyZq88\" width=\"560\" height=\"314\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<h2>Ingredients:<\/h2>\n<p><span style=\"background-color: #f7e7d7;\"><strong>NB:<\/strong>&nbsp;You\u2019ll find the printable recipe card at the end of the article.<\/span><\/p>\n<ul>\n<li>100 g (3.5 oz )water<\/li>\n<li>200 g (7 oz )granulated sugar<\/li>\n<li>100 g (3.5 oz) heavy cream 30% fat<\/li>\n<li>150 g (5.3 oz) white chocolate (milk or dark*)<\/li>\n<li>5 sheets of gelatin 150 blooms or 10 g (0.35 oz) of gelatin powder or sheets 200 blooms<\/li>\n<li>2 g (0.07 oz) more or less food coloring with white chocolate<\/li>\n<\/ul>\n<p>*Use only 4 and 1\/2 sheets of gelatin (0.31 oz with dark chocolate.)<\/p>\n<h2>How to prepare glucose-free mirror glaze?<\/h2>\n<p>Soak the gelatin in cold water 10 minutes before starting. If you&#8217;re using powdered gelatin, soak it in 54 g of water and let it bloom for about 20 minutes in the refrigerator.<\/p>\n<p>Place the chocolate and food coloring (if you&#8217;re using white chocolate) in a tall, narrow measuring cup.<\/p>\n<p>Put the water and sugar in a saucepan.<\/p>\n<p>Bring to the boil over medium heat, stirring to dissolve the sugar. Keep an eye on the temperature. \u26a0\ufe0f Remove from the heat as soon as the syrup reaches<strong> 103\u00b0C (217\u00b0F).<\/strong><\/p>\n<p>Off the heat, add the cold heavy cream and stir well.<\/p>\n<p>Then incorporate the well-drained gelatin and mix thoroughly.<\/p>\n<p>Pour the mixture through a fine sieve over the chocolate. Stir slightly and let it sit for a minute to allow the chocolate to melt.<\/p>\n<p>Blend with an immersion blender (this step is crucial for a smooth and shiny finish), keeping the blender head fully submerged to avoid creating air bubbles that would make your glaze less visually appealing.<\/p>\n<p>I use the Swiss brand Bamix immersion blender, which is excellent for blending without creating bubbles.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter size-full wp-image-9376\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/03\/glac%CC%A7agage-miroir-au-chocolat-.jpg\" alt=\"Air bubble-free chocolate mirror glaze\" width=\"800\" height=\"450\"><\/p>\n<p>Strain the glaze again into a saucepan and cover it with plastic wrap, pressing it directly onto the surface (this is called &#8220;film au contact&#8221; in French). Refrigerate until the next day.<\/p>\n<p>The next day, gently reheat the glaze in a double boiler, removing it several times from the heat to stir.<\/p>\n<p>It should be fully melted around <strong>37\u00b0C (98.6\u00b0F)<\/strong>. Stir constantly with a spatula in a figure-eight motion; this will make the glaze very shiny with zero bubbles.<br \/>\nYou don\u2019t have to reblend it, but I personally prefer to because it makes the glaze even smoother.<\/p>\n<p>Pour it over your frozen mousse cake when the glaze reaches between <strong>28\u00b0C and 32\u00b0C (82.4\u00b0F-89.6\u00b0F)<\/strong> for white chocolate glaze.<\/p>\n<p>For dark chocolate glaze, pour it between <strong>30\u00b0C and 35\u00b0C (86\u00b0F-95\u00b0F).<\/strong><\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-8398\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/03\/glac%CC%A7age-miroir-chocolat.gif\" alt=\"Very shiny dark chocolate mirror glaze\" width=\"463\" height=\"460\"><\/p>\n<p><strong>Note:<\/strong> The exact temperature may vary depending on your thermometer. Always check the consistency on the back of a frozen ladle: it should flow smoothly while creating a thin, even layer.<\/p>\n<div id=\"attachment_7078\" style=\"width: 810px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-7078\" class=\"wp-image-7078 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/03\/3.glac%CC%A7age-miroir-au-chocolat-.jpg\" alt=\"chocolate mirror glaze\" width=\"800\" height=\"800\"><p id=\"caption-attachment-7078\" class=\"wp-caption-text\">white chocolate colored mirror glaze<\/p><\/div>\n<h2>When to move the glazed mousse cake ?<\/h2>\n<p>Once the mousse cake is glazed and the glaze has stopped dripping, slide one or two large flat spatulas underneath and gently rub it against the wire rack.<\/p>\n<p>This will cut off the excess glaze, and you\u2019ll be able to lift it easily without damaging it. Place it carefully onto a serving platter or a gold cake board.<\/p>\n<p>After decorating, return it to the refrigerator to thaw slowly. This will take about 6 to 8 hours.<br \/>\nIf you&#8217;re in a hurry, you can leave it at room temperature for about 2 hours.<\/p>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-26742\" class=\"wprm-recipe-container\" data-recipe-id=\"26742\" data-servings=\"0\"><div class=\"wprm-recipe wprm-recipe-template-recette-new\"><div class=\"wprm-recipe-image wprm-block-image-circle\"><img decoding=\"async\" style=\"border-width: 5px;border-style: groove;border-color: #f8f3ef;\" width=\"200\" height=\"200\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/03\/5.glac\u0327age-miroir-au-chocolat-sans-glucose-500x500.jpg\" class=\"attachment-200x200 size-200x200\" alt=\"\" srcset=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/03\/5.glac\u0327age-miroir-au-chocolat-sans-glucose-500x500.jpg 500w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/03\/5.glac\u0327age-miroir-au-chocolat-sans-glucose-150x150.jpg 150w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/03\/5.glac\u0327age-miroir-au-chocolat-sans-glucose-585x585.jpg 585w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/div>\n<div class=\"wprm-recipe-template-recette-new-container\">\n\t<div class=\"wprm-recipe-template-recette-new-header\">\n\t\t<h2 class=\"wprm-recipe-name wprm-block-text-bold\">Mirror glaze without glucose or condensed milk<\/h2>\n\t\t<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n\t\t<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: 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onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg width=\"16px\" height=\"16px\" version=\"1.1\" viewBox=\"0 0 24 24\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linejoin=\"round\" d=\"M11.99,1.94c-.35,0-.67.19-.83.51l-2.56,5.2c-.11.24-.34.4-.61.43l-5.75.83c-.35.05-.64.3-.74.64-.11.34,0,.7.22.94l4.16,4.05c.19.19.27.45.22.7l-.98,5.72c-.06.35.1.7.37.9.29.21.66.24.98.08l5.14-2.71h0c.24-.13.51-.13.75,0l5.14,2.71c.32.16.69.13.98-.08.29-.21.43-.56.37-.9l-.98-5.72h0c-.05-.26.05-.53.22-.7l4.16-4.05h0c.26-.24.34-.61.22-.94s-.4-.58-.74-.64l-5.75-.83c-.26-.03-.48-.21-.61-.43l-2.56-5.2c-.16-.32-.48-.53-.83-.51,0,0-.02,0-.02,0Z\"\/><\/svg><\/span><div class=\"wprm-recipe-rating-details wprm-block-text-normal\"><span class=\"wprm-recipe-rating-average\">5<\/span> de <span class=\"wprm-recipe-rating-count\">2<\/span> votes<\/div><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">This chocolate mirror glaze without glucose or condensed milk gives an excellent result and is very easy to make. It covers the mousse cake with a thin, ultra-shiny layer.<\/span><\/div>\n<div class=\"wprm-spacer\" style=\"height: 12px;\"><\/div>\n\n\n\t\t<div class=\"wprm-spacer\" style=\"height: 12px;\"><\/div>\n\t\t\n\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-top-bottom wprm-recipe-table-borders-empty\" style=\"border-width: 1px;border-style: solid;border-color: #000000;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #000000;\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-prep-time-label\">PR\u00c9PARATION<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">15<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><\/div>\n<div class=\"wprm-spacer\" style=\"height: 15px;\"><\/div>\n\n\t\t<a href=\"#commentform\" class=\"wprm-recipe-jump-to-comments wprm-recipe-link wprm-block-text-normal wprm-recipe-jump-to-comments-inline-button wprm-recipe-link-inline-button wprm-color-accent\" style=\"color: #ffffff;background-color: #333333;border-color: #ffffff;border-radius: 0px;padding: 5px 5px;\"><span class=\"wprm-recipe-icon wprm-recipe-jump-to-comments-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 24 24\"><g class=\"nc-icon-wrapper\" fill=\"#ffffff\"><path fill=\"#ffffff\" d=\"M24,11c0-5.5-5.4-10-12-10S0,5.5,0,11s5.4,10,12,10c1,0,2-0.1,3-0.3l5.6,2.2c0.1,0,0.2,0.1,0.4,0.1 c0.2,0,0.4-0.1,0.6-0.2c0.3-0.2,0.4-0.6,0.4-0.9l-0.5-4.7C23.1,15.4,24,13.2,24,11z M14,14H7v-2h7V14z M17,10H7V8h10V10z\"\/><\/g><\/svg><\/span> COMMENTER<\/a>\n<a href=\"https:\/\/gateauetcuisinerachida.com\/en\/wprm_print\/mirror-glaze-without-glucose-or-condensed-milk\" style=\"color: #ffffff;background-color: #333333;border-color: #ffffff;border-radius: 0px;padding: 5px 5px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-inline-button wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"26742\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#ffffff\" d=\"M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z M7,2h10v3H7V2z M17,22H7v-9h10V22z M18,10c-0.552,0-1-0.448-1-1c0-0.552,0.448-1,1-1s1,0.448,1,1C19,9.552,18.552,10,18,10z\"\/><\/g><\/svg><\/span> IMPRIMER<\/a>\n\t\t<a href=\"https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fgateauetcuisinerachida.com%2Fen%2Fmirror-glaze-without-glucose-or-condensed-milk%2F&amp;media=https%3A%2F%2Fgateauetcuisinerachida.com%2Fwp-content%2Fuploads%2F2020%2F03%2F5.glac%CC%A7age-miroir-au-chocolat-sans-glucose.jpg&amp;description=Mirror+glaze+without+glucose+or+condensed+milk&amp;is_video=false\" target=\"_blank\" rel=\"nofollow noopener\" data-recipe=\"26742\" data-url=\"https:\/\/gateauetcuisinerachida.com\/en\/mirror-glaze-without-glucose-or-condensed-milk\/\" data-media=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/03\/5.glac\u0327age-miroir-au-chocolat-sans-glucose.jpg\" data-description=\"Mirror glaze without glucose or condensed milk\" data-repin=\"\" role=\"button\" style=\"color: #ffffff;background-color: #333333;border-color: #ffffff;border-radius: 0px;padding: 5px 5px;\" class=\"wprm-recipe-pin wprm-recipe-link wprm-block-text-normal wprm-recipe-pin-inline-button wprm-recipe-link-inline-button wprm-color-accent\"><span class=\"wprm-recipe-icon wprm-recipe-pin-icon\"><svg width=\"17px\" height=\"20px\" viewBox=\"0 0 17 20\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g transform=\"translate(-4.000000, -2.000000)\" fill=\"#ffffff\"><path d=\"M10.7636728,15.2276266 C10.2077317,17.980299 9.52955405,20.6201377 7.52087891,22 C6.90029349,17.8380815 8.43177606,14.7128228 9.14286352,11.3948064 C7.93107647,9.46487979 9.28860706,5.58269488 11.8449959,6.53943073 C14.9902356,7.71595725 9.12053185,13.7114236 13.0614843,14.4612976 C17.1752134,15.2429061 18.8547902,7.71125585 16.3042782,5.26182401 C12.6183769,1.72519235 5.57332202,5.18072478 6.43955583,10.2441376 C6.65111904,11.4829577 8.00277289,11.8578948 6.98021737,13.5668554 C4.62128758,13.0720325 3.91607687,11.3125318 4.00775427,8.9665309 C4.15349781,5.12783398 7.65604429,2.43980586 11.1691689,2.06721954 C15.6119964,1.59707907 19.7821423,3.61045562 20.3580644,7.56198625 C21.0056829,12.0224439 18.3529153,16.8531372 13.6009705,16.5052333 C12.313961,16.4100298 11.7732994,15.8070747 10.7636728,15.2276266\"><\/path><\/g><\/g><\/svg><\/span> \u00c9PINGLER<\/a>\n<span class=\"wprm-recipe-grow-container\"><a href=\"https:\/\/app.grow.me\" target=\"_blank\" rel=\"nofollow noreferrer\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 5px;\" class=\"wprm-recipe-grow-not-saved wprm-recipe-grow wprm-recipe-link wprm-block-text-normal wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"26742\"><span class=\"wprm-recipe-icon wprm-recipe-grow-icon wprm-recipe-grow-not-saved-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 16 16\"><g class=\"nc-icon-wrapper\" fill=\"#ffffff\"><path fill=\"#ffffff\" d=\"M11.6,0C10.1,0,8.8,0.8,8,2C7.2,0.8,5.9,0,4.4,0C2,0,0,2,0,4.4c0,4.4,8,10.9,8,10.9s8-6.5,8-10.9 C16,2,14,0,11.6,0z\"\/><\/g><\/svg><\/span> ENREGISTRER<\/a><a href=\"https:\/\/app.grow.me\" target=\"_blank\" rel=\"nofollow noreferrer\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 5px;display: none;\" class=\"wprm-recipe-grow-saved wprm-recipe-grow wprm-recipe-link wprm-block-text-normal wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"26742\">Enregistr\u00e9!<\/a><\/span>\n\t\t\n\t\t\n\t\t<div class=\"wprm-spacer\"><\/div>\n\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-normal\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-normal\">Basic recipe<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-normal\">French<\/span><\/div><\/div>\n\t\t\n\t\t\n\t\t\n\t\t<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-author-label\">Auteur: <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-normal\">Rachida<\/span><\/div>\n\t\t\n\t<\/div>\n\t\n\n\t<div id=\"recipe-26742-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-26742-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"26742\" data-servings=\"0\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-line wprm-header-has-actions wprm-header-has-actions\" style=\"\">INGR\u00c9DIENTS<div class=\"wprm-decoration-line\" style=\"border-color: #9B9B9B;\"><\/div>&nbsp;&nbsp;<div class=\"wprm-recipe-adjustable-servings-container wprm-recipe-adjustable-servings-26742-container wprm-toggle-container wprm-toggle-buttons-container wprm-block-text-normal\" style=\"\"><button class=\"wprm-recipe-adjustable-servings wprm-toggle wprm-toggle-active\" data-multiplier=\"1\" data-servings=\"1\" data-recipe=\"26742\" aria-label=\"Adjust servings by 1x\">1x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"2\" data-servings=\"1\" data-recipe=\"26742\" aria-label=\"Adjust servings by 2x\">2x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"3\" data-servings=\"1\" data-recipe=\"26742\" aria-label=\"Adjust servings by 3x\">3x<\/button><\/div><\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"0\"><span class=\"wprm-recipe-ingredient-amount\">100<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">(3.5 oz )water<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-amount\">200<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">(7 oz )granulated sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">100<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">(3.5 oz) heavy cream 30% fat<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-amount\">150<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">(5.3 oz) white chocolate (milk or dark*)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-amount\">5<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">sheets of gelatin 150 blooms or 10 g<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(0.35 oz) of gelatin powder or sheets 200 blooms<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">(0.07 oz) more or less food coloring with white chocolate<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"6\"><span class=\"wprm-recipe-ingredient-name\">*Use only 4 and 1\/2 sheets of gelatin<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(0.31 oz with dark chocolate.)<\/span><\/li><\/ul><\/div><\/div>\n\n<div class=\"wprm-prevent-sleep wprm-toggle-switch-container\" style=\"display:none;\"><label id=\"wprm-toggle-switch-1325603338\" class=\"wprm-toggle-switch wprm-toggle-switch-rounded wprm-toggle-switch-outside\"><input type=\"checkbox\" id=\"wprm-prevent-sleep-checkbox-1325603338\" class=\"wprm-prevent-sleep-checkbox\" \/><span class=\"wprm-toggle-switch-slider\" style=\"--switch-height: 20px;\"><\/span><span class=\"wprm-toggle-switch-label wprm-prevent-sleep-label wprm-block-text-bold\">Mode Cuisson<\/span><\/label><span class=\"wprm-prevent-sleep-description wprm-block-text-normal\">Emp\u00eachez votre \u00e9cran de devenir noir<\/span><\/div>\n\t\n<div id=\"recipe-26742-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-26742-instructions-container wprm-block-text-normal\" data-recipe=\"26742\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-line\" style=\"\">PR\u00c9PARATION<div class=\"wprm-decoration-line\" style=\"border-color: #9B9B9B;\"><\/div><\/h3><div class=\"wprm-recipe-instruction-group\"><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-26742-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Soak the gelatin in cold water 10 minutes before starting. If you're using powdered gelatin, soak it in 54 g of water and let it bloom for about 20 minutes in the refrigerator.<\/div><\/li><li id=\"wprm-recipe-26742-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Place the chocolate and food coloring (if you're using white chocolate) in a tall, narrow measuring cup.<\/div><\/li><li id=\"wprm-recipe-26742-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Put the water and sugar in a saucepan.<\/div><\/li><li id=\"wprm-recipe-26742-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Bring to the boil over medium heat, stirring to dissolve the sugar. Keep an eye on the temperature. \u26a0\ufe0f Remove from the heat as soon as the syrup reaches <strong>103\u00b0C (217\u00b0F).<\/strong><\/span><\/div><\/li><li id=\"wprm-recipe-26742-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Off the heat, add the cold heavy cream and stir well.<\/div><\/li><li id=\"wprm-recipe-26742-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Then incorporate the well-drained gelatin and mix thoroughly.<\/div><\/li><li id=\"wprm-recipe-26742-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Pour the mixture through a fine sieve over the chocolate. Stir slightly and let it sit for a minute to allow the chocolate to melt.<\/div><\/li><li id=\"wprm-recipe-26742-step-0-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Blend with an immersion blender (this step is crucial for a smooth and shiny finish), keeping the blender head fully submerged to avoid creating air bubbles that would make your glaze less visually appealing.<\/div><\/li><li id=\"wprm-recipe-26742-step-0-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">I use the Swiss brand Bamix immersion blender, which is excellent for blending without creating bubbles.<\/div><\/li><li id=\"wprm-recipe-26742-step-0-9\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Strain the glaze again into a saucepan and cover it with plastic wrap, pressing it directly onto the surface (this is called \"film au contact\" in French). Refrigerate until the next day.<\/div><\/li><li id=\"wprm-recipe-26742-step-0-10\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">The next day, gently reheat the glaze in a double boiler, removing it several times from the heat to stir.<\/div><\/li><li id=\"wprm-recipe-26742-step-0-11\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">It should be fully melted around 37\u00b0C (98.6\u00b0F). Stir constantly with a spatula in a figure-eight motion; this will make the glaze very shiny with zero bubbles.<\/div><\/li><li id=\"wprm-recipe-26742-step-0-12\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">You don\u2019t have to reblend it, but I personally prefer to because it makes the glaze even smoother.<\/div><\/li><li id=\"wprm-recipe-26742-step-0-13\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Pour it over your frozen mousse cake when the glaze reaches between <strong>28\u00b0C and 32\u00b0C (82.4\u00b0F-89.6\u00b0F) <\/strong>for white chocolate glaze.<\/span><\/div><\/li><li id=\"wprm-recipe-26742-step-0-14\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">For dark chocolate glaze, pour it between 30\u00b0C and 35\u00b0C (86\u00b0F-95\u00b0F).<\/div><\/li><li id=\"wprm-recipe-26742-step-0-15\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\"><strong>Note:<\/strong> The exact temperature may vary depending on your thermometer. Always check the consistency on the back of a frozen ladle: it should flow smoothly while creating a thin, even layer.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">When to move the glazed mousse cake ?<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-26742-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Once the mousse cake is glazed and the glaze has stopped dripping, slide one or two large flat spatulas underneath and gently rub it against the wire rack.<\/div><\/li><li id=\"wprm-recipe-26742-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">This will cut off the excess glaze, and you\u2019ll be able to lift it easily without damaging it. Place it carefully onto a serving platter or a gold cake board. <\/span><\/div><\/li><li id=\"wprm-recipe-26742-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">After decorating, return it to the refrigerator to thaw slowly. This will take about 6 to 8 hours.<\/div><\/li><li id=\"wprm-recipe-26742-step-1-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">If you're in a hurry, you can leave it at room temperature for about 2 hours.<\/div><\/li><\/ul><\/div><\/div>\n\t<div id=\"recipe-video\"><\/div>\n\t\n\t\n\n\n<\/div><\/div><\/div>\n<p>If you make this <strong>glucose-free chocolate mirror glaze<\/strong>, don&#8217;t forget to give me some feedback. Enjoy making this mirror glaze!<\/p>\n<div id=\"attachment_7071\" style=\"width: 810px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-7071\" class=\"wp-image-7071 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/03\/glac%CC%A7age-miroir-au-chocolat.jpg\" alt=\"heart-shaped entremets with ultra-shiny chocolate mirror glaze\" width=\"800\" height=\"600\"><p id=\"caption-attachment-7071\" class=\"wp-caption-text\">Red heart mirror glaze<\/p><\/div>\n<p>Thank you for your visit&nbsp;and your comments.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This mirror glaze will give your desserts a glossy finish. It&#8217;s especially handy during the year-end celebration for creating stunning cakes. Prepare a cake using this mirror glaze for Thanksgiving,&hellip;<\/p>\n","protected":false},"author":3,"featured_media":22088,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"no","_lmt_disable":"","footnotes":""},"categories":[4460,4482,4477],"tags":[1594],"class_list":["post-26186","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-basic-recipes","category-mirror-glazes","category-sweet-recipes","tag-lait-concentre"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.1 (Yoast SEO v28.1) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Mirror glaze without glucose or condensed milk | G\u00e2teau et cuisine Rachida<\/title>\n<meta name=\"description\" content=\"This chocolate mirror glaze without glucose or condensed milk gives an excellent result and is very easy to make. 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