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glaçage miroir blanc

White Chocolate Mirror Glaze

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White chocolate mirror glaze recipe to enhance your mousse cake and Yule logs. It is very simple to make and foolproof.
PREPARATION15 minutes
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Course: Basic recipe
Cuisine: French
Author: Rachida

INGREDIENTS
 

Preferably prepare the day before glazing the mousse cake.

  • This recipe makes enough for a 20/22 cm (8/9-inch) round mold. For a 30 cm / 12-inch log, multiply the recipe by 1.5
  • 75 g water
  • 150 g granulated sugar
  • 150 g glucose
  • 150 g white chocolate Ivoire by Valrhona, which is very white
  • 100 g sweetened condensed milk or preferably 30% heavy cream to enhance the white color
  • 10 g powdered gelatin 200 blooms or 5 sheets of 2 g. I sometimes use sheets with 150 blooms (3.4 g), also known as bronze, and it works great. (Edit 2024: Now, I only use 9 g of gelatin or 4 and a half sheets, and the result is excellent)
  • 60 g water if using powdered gelatin for rehydration
  • White food coloring 2 g, or as needed, I no longer use it-see above
  • 1 plump vanilla bean or 1 and a half (use the seeds) (optional)

PREPARATION

  • Rehydrate the powdered gelatin with 60 g of water or soak the gelatin sheets in a large volume of water, 10 to 15 minutes before starting. For powdered gelatin, rehydrate it in 6 times its weight in water for at least 20 minutes, then set it aside in the refrigerator.
  • Place the glucose, sugar, vanilla seeds, and water in a saucepan. Bring to a boil and cook until it reaches 103°C (217°F). Stir occasionally, making sure not to splash the sides. If any splashes occur, clean the sides with a damp brush.
  • Pour the mixture through a fine sieve over the condensed milk (or liquid cream), then add the gelatin.
  • Gently stir with a spatula, then pour over the white chocolate and food coloring in a tall, narrow container (like a measuring jug or a container suited for an immersion blender). Wait a minute, then stir again with the spatula.
  • Emulsify carefully with an immersion blender. This step must be done cautiously to avoid introducing air bubbles.
  • Blend while keeping the container slightly tilted and the blender immersed at an angle, ensuring it remains submerged throughout. Only remove the blender once the mixing is complete.
  • Pour the mixture through a fine sieve into an airtight container and cover it with plastic wrap directly on the surface. Refrigerate.
  • The next day, reheat in a saucepan over a double boiler or in the microwave until it reaches 38-40°C (100-104°F).
  • Occasionally remove from the double boiler, stir, and then return to the double boiler or microwave. Repeat this process several times to ensure the temperature does not exceed the desired level and to fully melt the mixture.
  • Pour into a tall, narrow container. Carefully blend with an immersion blender for 3 to 4 minutes to eliminate any air bubbles.
  • Allow the temperature to cool to 33-34°C (91-93°F), or slightly more or less depending on its viscosity, then glaze the frozen entremet straight from the freezer.