Best 3 Mirror Glaze Recipe By Tasty Recipes
Indulge in the Art of Mirror Glaze: A Culinary Masterpiece Unveiled
In the realm of desserts, artistry meets indulgence in the form of mirror glaze, a glossy and reflective coating that transforms cakes, pastries, and entremets into captivating culinary masterpieces. This shimmering glaze, also known as nappage in French, is a symphony of flavors and textures, adding a touch of elegance and sophistication to any dessert spread.
This article presents a collection of mirror glaze recipes that cater to various dietary preferences and skill levels. From the classic and versatile neutral mirror glaze, perfect for adding a touch of shine to your creations, to the rich and decadent chocolate mirror glaze, ideal for chocolate lovers, these recipes offer a range of options to suit every taste and occasion.
For those seeking a vegan alternative, the vegan mirror glaze recipe provides a luscious and creamy glaze without compromising on flavor or aesthetics. Additionally, the article includes a recipe for a shimmering gold mirror glaze, adding a touch of glamour and luxury to your desserts.
Whether you're a seasoned pastry chef or a home baker looking to elevate your dessert game, these mirror glaze recipes will guide you through the process of creating this stunning and delicious glaze. With detailed instructions and helpful tips, you'll be able to effortlessly coat your desserts in a flawless mirror-like finish, leaving your guests in awe.
So, embark on a culinary journey of artistic expression and create desserts that are not only delectable but also visually captivating. Let the mirror glaze be your canvas, and your creativity the brush, as you transform your desserts into edible works of art.
MIRROR GLAZE CAKE RECIPE BY TASTY
Here's what you need: white chocolate mousse, strawberry jam, round vanilla cakes, mirror glaze
Provided by Alvin Zhou
Categories Bakery Goods
Yield 8 slices
Number Of Ingredients 4
Steps:
- Spread the jam evenly into the bottom of a round 8-inch (20 cm) cake pan, then place one of the cake rounds on top. Freeze completely.
- In a 9-inch by 3-inch (23 cm 8 cm) by silicone round cake mold, pour ⅔ of the chocolate mousse then tap the mold on the table to release any air bubbles.
- Place the frozen cake & jam disc on top of the mousse, jam-side down. Press the cake down slightly, then cover it with the rest of the mousse.
- Place the 2nd cake round on top, pressing down until the mousse rises to the level of the cake.
- Carefully transfer to a freezer and freeze overnight. It is vital that the cake is 100% frozen through.
- Place a can on top of a baking sheet, then carefully unmold the cake onto the can. Make sure to work quickly and that the glaze is already prepared.
- When the mirror glaze is between 90 and 96°F (32 - 35°C) , pour the glaze over the cake in a circular motion, making sure to start in the center and work your way outwards.
- You only have one chance to glaze the cake, since the glaze will start to set due to the cold temperature of the cake, so do not pour a 2nd round of glaze after the first one.
- Enjoy!
Nutrition Facts : Calories 566 calories, Carbohydrate 132 grams, Fat 3 grams, Fiber 3 grams, Protein 2 grams, Sugar 78 grams
MIRROR GLAZE RECIPE BY TASTY
Here's what you need: water, sugar, sweetened condensed milk, gelatin sheets, white chocolate, gel food coloring
Provided by Alvin Zhou
Categories Desserts
Yield 8 servings
Number Of Ingredients 6
Steps:
- Boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
- Bloom the gelatin sheets in 8 cups (2 liters) of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
- Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
- Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high. It's okay to go slow, just make sure it's all blended with as little bubbles as possible, which will show up in the final product.
- Sieve the mix into a large jug or vertical container to remove any excess bubbles. If there are still bubbles, continue to sieve back and forth. A trick to remove air bubbles from the surface is to manually pop them with a toothpick or to press cling film into the surface and remove the bubbles.
- Separate the glaze into different containers and color them to your desire.
- We used red and white for this cake. Blend the coloring with the glaze until the color is distributed evenly, then cover each container with the cling film, pressing the film into the glaze to ensure that there is no skin when you are ready to use the glaze.
- When you are ready to use the glaze, make sure each one is around 90-96°F, then pour the colored glazes back into one container. Swirl them if you'd like, then glaze your cake!
Nutrition Facts : Calories 699 calories, Carbohydrate 96 grams, Fat 33 grams, Fiber 0 grams, Protein 15 grams, Sugar 96 grams
MIRROR GLAZE
Provided by Dan Langan
Categories dessert
Time 20m
Yield Enough for one 8-inch cake
Number Of Ingredients 7
Steps:
- Bloom the gelatin by pouring 3 tablespoons of cool water into a small bowl and sprinkling the gelatin evenly over top. Allow the gelatin to sit until it has absorbed the water.
- Place the white chocolate, sweetened condensed milk and white food color into a medium heat-proof bowl.
- Combine the sugar, corn syrup and 1/4 cup of water in a small saucepan. Stir gently to ensure that the sugar is moistened. Heat the mixture over high heat until boiling and allow to boil for a minute or two until the syrup is clear. Remove the pot from the heat and stir in the bloomed gelatin. Pour the syrup and gelatin mixture into the bowl of chocolate and milk and allow to sit for 30 seconds before stirring until smooth.
- Use an immersion blender to emulsify the glaze, making sure that the head of the blender stays below the surface of the glaze. This will ensure your glaze doesn't become aerated. Pour the glaze through a fine sieve if there are any lumps or air bubbles.
- Color the glaze with powdered food colors by separating the desired amount of glaze into individual containers and stirring in the color. Mirror glaze should be poured when the temperature reaches 94 to 95 degrees F.
Tips:
- Make sure the glaze is the right temperature before using it. If it's too hot, it will be too runny and won't set properly. If it's too cold, it will be too thick and difficult to spread.
- Use a spoon or small spatula to spread the glaze evenly over the cake or dessert. Work quickly, as the glaze will start to set quickly.
- If you're having trouble spreading the glaze, you can use a blow torch to warm it up slightly. Be careful not to overheat the glaze, or it will start to bubble and burn.
- You can use any type of food coloring to tint the glaze. Just add a few drops at a time until you reach the desired color.
- If you want a shiny glaze, you can add a tablespoon of corn syrup to the recipe.
- For a matte glaze, you can omit the corn syrup.
- Mirror glaze can be used to decorate cakes, cupcakes, cookies, and other desserts.
Conclusion:
Mirror glaze is a beautiful and delicious way to decorate cakes and other desserts. It's easy to make, and it can be customized in a variety of ways. With a little practice, you'll be able to create stunning mirror glaze desserts that will impress your friends and family.
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