Very shiny chocolate mirror glaze
Find all the tips and tricks you need to successfully make the so shiny chocolate mirror glaze for your pastries "french entremets" and yule log.
Matériel :
Ingredients :
The recipe can cover a 20/22 cm (7.8/8.6 in) mousse cake or 10 small cakes of 7 cm (2.7 in) diameter.
- 75 g (2.6 oz) water
- 150 g (5.3 oz) glucose
- 150 g (5.3 oz )granulated sugar
- 100 g (3.5 oz) sweetened condensed milk or 30% fat heavy cream
- 150 g (5.3 oz) white chocolate, milk chocolate or dark chocolate of your choice (use a chocolate couverture chocolate (Cacao Barry or Valrhona are the best)
- 10 g (0.35 oz) gelatin powder to 200 blooms to be rehydrated in 2.1 oz cold water. or 5 sheets of 2 g to 200 blooms
- 5 g of powdered or gel food coloring Depending on the desired color intensity, 2 to 3 g may suffice. To be used with white chocolate for a colored mirror glaze
Instructions :
- If you're using gelatin sheets, soak it in cold water to rehydrate it for 10 minutes before starting to prepare the glaze, then wring it out well and add it to the hot mixture.
- If you're using powdered gelatin, rehydrate it in the quantity of cold water indicated, at least 15/20 min before starting (keep it refrigerated). The result is what we call gelatin mass.
- Place water, glucose and sugar in a saucepan. Bring to a boil until it reaches 103°C ( 217°F). Stir occasionally without splashing the sides. If this happens, clean sides with a damp brush.
- Pour through a fine sieve over the condensed milk and coloring, then add the wrung-out gelatin if you've used sheets or gelatin mass.You can add the food coloring after blending everything. This allows you to divide the mirror glaze into two or more parts, coloring each part one color.
- Mix with a spatula and pour it over the chocolate in a tall and narrow measuring cup with a pouring spout. Wait for a minute and then mix it with the spatula.
- Blend for 3/4 min with an immersion blender. This step must be carried out carefully to avoid creating air bubbles. Blend while holding the container at a slight angle. It must remain submerged. Take it out only to remove it at the end.You'll see that the more you mix it, the brighter and more fluid it becomes.
- Pour this mixture through a fine sieve into an airtight container, and place plastic wrap directly on the surface. Refrigerate overnight.
- The next day, place in a saucepan and heat to 38°C/40°C (100°F/104°F) maximum in a water bath or microwave.
- Remove from the water bath from time to time, stir and return to the bath or microwave. This ensures that the desired temperature is not exceeded and that everything melts well.
- If it's almost melted at around 35°C/36°C (95°F/96.8°F), that's ideal, because by blend it you'll end up melting the stubborn clumps. So you won't have to wait as long to reach operating temperature.
- Pour into a measuring spout (high and narrow) and blend to suck up all the air bubbles. The glaze becomes shiny and you can see yourself in it.
- When the glaze reaches 33°C/34°C ( 91.4°F/93.2°F), remove your dessert from the freezer (freezing is mandatory to keep the glaze in place). At this temperature, the glaze has a good texture that covers and flows nicely over the dessert. You can use the glaze at a slightly lower or slightly higher temperature depending on its texture.
- Place the dessert on a wire rack. Run your hand over it or a paper towel to remove all traces of frost.
- Pour your glaze over the dessert to cover it well. You can lightly run a spatula over the top.
- Let the glaze run and as soon as it stops running, run 2 long spatulas under it.Rub it against the grid with back and forth motions to trim any drips.
- Move your dessert onto a serving platter or a golden cardboard base. Defrost in the refrigerator for at least 6 hours. If you are in a hurry, you can defrost it at room temperature.
Notes
Gelatin mass
1. Gelatin mass can be stored in the refrigerator for 2/3 days. Many recipes use only gelatin mass.To find out how many grams of gelatin you need, simply divide the gelatin mass by 7. For example, in my glaze recipe, I could have given you 70 g (2.5 oz) of gelatin mass. If you divide by 7, you'll know that you need 10 g (0.35 oz) of powdered or leaf gelatin.
2. I often use gelatin with 150 halal blooms, also using 5 sheets.
Each sheet weighs about 3.4 g (0.11 oz). 3. The use of colorant is mainly for colored glaze with white chocolate, but it can also be used with dark or milk chocolate. For example, reddish-black icing is obtained by adding a little red colorant to dark chocolate.
See this article Entremet with reddish-black mirror glaze By adding a little orange coloring to milk chocolate, you can obtain a caramel color, see this article Hazelnut praline entremet
Each sheet weighs about 3.4 g (0.11 oz). 3. The use of colorant is mainly for colored glaze with white chocolate, but it can also be used with dark or milk chocolate. For example, reddish-black icing is obtained by adding a little red colorant to dark chocolate.
See this article Entremet with reddish-black mirror glaze By adding a little orange coloring to milk chocolate, you can obtain a caramel color, see this article Hazelnut praline entremet
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