The glaze didn’t sink in and formed a good skin with the coconut stuck really well. Here is an Easy shinny Chocolate Mirror Glaze using Powder Gelatin (How to make a mirror glaze) Frosting is required to make the surface level and smooth for a flawless mirror finish. Starting in the middle of the cake, pour in an expanding spiral motion outwards towards the edge of the cake, so the glaze spreads across the surface and down the sides. Do ensure that the dessert you are going to pour over the glaze is well chilled or frozen before you attempt to pour the glaze over. Using an immersion blender (or poured into a blender), process until it is very smooth. Very appealing for practical purposes! I will try it again as the glaze enhances the taste of chocolate throughout the cake. When the glacage has cooled to 90°F (32°C), it is ready to pour over your entremets. When you peel off the cling wrap once the Mirror Glaze is cool, it will peel off any white foam that I mentioned above not to worry about. For new recipes, techniques, and tutorials like this, subscribe to our mailing list and never miss a post. Whisk together the flour, baking powder and salt in a bowl. Any frosting that can be spread smooth to cover bumps on cakes, firms up when chilled and is dense enough so chocolate mirror glaze won’t sink or absorb into it when it is poured over. Can’t wait to try this! Dissolve gelatine – Drop the gelatine in (it will have solidified into a rubbery disc); 5. Smooth frosting or ganache finish on cakes, 1. Join my free email list to receive THREE free cookbooks! – Nagi X. I made this (cake and all) and it was great, such an impressive, enormous, delicious cake! Make one slice into the cake. 12 oz White Chocolate and 4 oz Heavy Cream. If you just added the powder straight into the glaze, you’d end up with lots of lumps. There’s no need for leaf gelatine. It will feel like a soft jelly. Also it starts to lose its shine after about 36 hours – whereas this Mirror Glaze stays shiny for days and days! White Chocolate baking bars work better than chips. Pour in the bloomed gelatin, and whisk until the gelatin is … How much leafs of regular gelatin would I need to make this glaze? a stylish and appealing cake variation made with a chocolate cake mix with a silky smooth frosting on top it. Thank you thank you for this recipe. Tidying up blemishes is a useful trick to have up your sleeve with Mirror Glazed Cakes because although we are after all seeking perfection here, life doesn’t always go to plan. Place cake on rack – Transfer the cake to a rack using 2 x kitchen knives or long palette knives (or one of each!). This Chocolate Mirror Glaze is usually made a day before the actual assembling of your dessert and heated up to a temperature of between 30-35 deg Celsius so it’s pourable ( Not too thin or not too thick). Do you reckon white chocolate could be substituted instead of the cocoa and sugar for a white chocolate glaze? N x. Omg !! In a nutshell, here is how to glaze a Mirror Cake: A flat, even cake surface is essential for beautiful smooth, flawless mirror glazes because the shiny nature of the glaze makes bumps and moulds highly visible. that literally dissolves in your mouth. Is there a way to make this dairy free? I will try this in the future. Some recipes call for melted chocolate and condensed milk instead of cream. Any revised recipe to make different color? Professional pâtissiers use a stick blender / immersion blender. More on alternative Mirror Glazes below. I think I used a small whisk and realized the instructions said not to use a whisk….lol…..it came out great still. The purpose of this step is to remove any residual bubbles, any little bits of skin that formed while cooling, and any gelatine lumps that may have formed if it wasn’t properly dissolved. It works without it as well, but it works better if you use it. Nor is a light and fluffy mascarpone frosting. A perfectly balanced recipe is also your guarantee for bringing out the typical mirror-like gloss and appetising deep colour in your chocolate glaze. And with that – I have now shared with you everything I know about Mirror Glazes!! I’m so proud of myself and so is my family. Don’t worry, the surface will still be flat. If you need coat a patch you missed on the side, just pour down the edge of the cake only, to minimise risk of faint “puddle” lines on the top of the cake. Hi Stephanie, it will change the texture unfortunately – something I’ll need to test! It will make a cake look impressive, but like most things in life, it’s what’s underneath that really matters! Making a mirror glaze is very easy IF you follow a few key tips that make all the difference between success and lumpy failure: I’ve made all these mistakes, so you don’t have to! My first one will be using your recipe, but I would like to try some white chocolate mirror glazes so that I can make different colored cakes. Notify me via e-mail if anyone answers my comment. Also you will get a skin on the surface which creates unsightly lumps in the glaze. How to achieve the perfect thickness and temperature so that when you pour it, it’s not too thin or thick, and doesn’t melt the ganache. Your email address will not be published. Little smears like you see on the side of the cake below don’t matter – the glaze will hide those as it runs over it. Use a stand or cooling rack to position the entremet and collect the excess below. 2. N x. But it’s not as nice to eat because it makes the glaze thicker than ideal (more like 4 – 5mm), so you perceive a bit of jelly texture. Then cream and sugar – Next, mix in a bit of cream to loosen the mixture, then add the remaining cream and all the sugar. The glaze should be shiny and glossy at this point, and hopefully bubble free. (Yes, I said meat thermometer!). I’ve read on Dominique Ansel’s chocolate mirror glaze recipe that you can sub the cocoa for white chocolate and a little vanilla extract, but he doesn’t give a recipe or ratios. Do minimal stirs, enough to just incorporate the cocoa slurry into the cream; 3. Transfer before it sets! You can halve or quarter the recipe for a smaller yield. Required fields are marked *. They make a yield a thicker, less elegant Mirror Glaze that’s also overly sweet. Heat the water, sugar, and condensed milk in a saucepan. Here’s how: Move the mirror glazed cake straight after pouring the glaze on, before it sets. I’m using my Chocolate Cake with a chocolate ganache because it’s an elegant, classic combination with true wow-factor when combined with the mirror glaze – both visually when you slice it, and in flavour. like the Lemon Glaze in this cake). Hi Nagi. I haven’t tried jam but I’ve tried stabilised cream (it squishes out when I cut) but the actual construction part will work just fine if you “dam” the jam. Hi tin, I just made your Chocolate Mirror Glaze Cake and it was fantastic! https://www.epicurious.com/recipes/food/views/mirror-cake-glaze The filling would have marmalade jam on top of a ganache filling and the cake will be crumb coated with chocolate ganache. But removing them is easy – just pass a blow torch or even a lighter lightly across the surface of the mirror glaze where the bubbles are, and watch in wonder as the bubbles disappear! N x. Nagi! These breathtaking delicacies have been produced in the modern French patisserie for a long time and are now astonishing the whole world. I honestly think this one may not be the best for that idea is it will get stuck in the glaze. It will take about 15 minutes until it is fully cooled and solidified. Gelatine is what makes Mirror Glaze shiny. No special equipment required – just a meat thermometer and strainer. This is called blooming gelatine and it allows the gelatine to dissolve smoothly into mixtures. Place the chocolate in a bowl and pour the hot liquid over it. See my tutorial for, 2. It’s pretty! It looks beautiful! This recipe is good for chocolate color only. I followed recipe to a T. Was afraid it wouldn’t work. Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. This makes a thicker layer of mirror glaze which helps disguise more blemishes on the surface of the cake. If you see a whitish foam on the surface, that’s ok too and is easy to deal with; just leave it for now. Fill a tall jug with warm tap water. A mousse cake or a mousse layer is one that could be used without using frosting because the surface is already soft and smooth. It sets quite quickly because we’re pouring it over a fridge cold ganache or other frosting. The glazed cake can remain on the counter if the room temperature is 22°F/72°F or lower (mirror glaze melts when too warm). And none of my Beef Pho either!! Chocolate Mirror Glaze – or Glacage Chocolat in French – is the most stunning of all cake glazes! Hi Sanne, I’d need to test this and get back to you on that one! Enter your email for all new recipes, techniques, and videos delivered right to your inbox. After the cream comes to a simmer, remove from heat and allow to cool for a few seconds before pouring over chocolate… Do not touch the glaze once it is poured – anything that comes into contact with the glaze will leave a mark! Ensure all sides are fully coated – if not, quickly do a little pour down the sides to coat the naked patches. 1. This is a beauty. I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. Don’t hesitate or do a thin stream. It calls for patience above all else (you will read the words “cool” and “fridge” a lot! This will reduce the risk of bubbles being created during the straining process. Bloom the gelatin in cold water. The chocolate mixture should first reach a temperature of 60 degrees Celsius/ 140 degrees … Mirror – Glaze cakes are modern mousse cakes with a mirror glaze. 1. This can … Hi Marie – did you see the post on transferring the cake? 1. In fact, I consider Mirror Glazes to be all for show and nothing more, and this is really the concept behind it. See this separate post for my directions: How to Make Frosting Smooth on Cakes. You can use dark chocolate for chocolate glacage, or white chocolate for white or colored glacage. Just wondering if the ganache and glaze can hold up to the marmalade? Stir GENTLY – Gently stir to dissolve the gelatine lump. I found this to be the easiest way to dissolve cocoa powder without whisking/mixing too much (which will create bubbles and ruins the finish of the glaze). 2. – Nagi x. Hungry for more? To Make the Mirror Glaze: In a medium saucepan over medium heat, combine water, sugar, heavy cream and cocoa powder and bring to simmer for about 15 minutes or until mixture slightly thickens. It’s very simple to use and not expensive either. All the white chocolate mirror glaze recipes use sweetened condensed milk. The cake was chilled for least 30 minutes. Thanks! Your email address will not be published. I will also put a dam around the layer so it doesn’t squish the marmalade out. Filling only though! 3. For a single cake, you’d need to use a milkshake container or large mason jar, then transfer into a saucepan. No chocolate for you Dozer. I followed all your directions, the only thing I got a little problem with is transferring the glazed cake, but I’m glad I did it! This is called glaçage miroir, or mirror glaze. … Try one of the chocolate mirror glaze recipes shown in our tutorials: they yield beautiful results and can be kept in the freezer after you’ve applied them onto your pastries. It will take a minute or two of stirring but it will dissolve. Stir the ingredients for the glaze – don’t whisk as this will create air bubbles. The remnants would be for another time (or crumbled over ice cream at some point). Hence a fluffy meringue frosting, say, is no good. I just made this cake for turkey day I have never ever attempted such a cake. If you pour the Mirror Glaze straight on to a naked cake, it will be bumpy and grainy looking, and the glaze will also soak into the cake. It just takes patience – lots of cooling / refrigeration steps. Hi, Oh I’m anxious pouring the glaze (it’s 36deg at the moment). The ingredient that makes Mirror Glazes so shiny is gelatine. Hence the beauty of homemade – so we can make it properly! Then trim cake to … For the same reason, strain the glacage through a sieve to remove any stray particles. There are also some troubleshooting tricks to know which I have deployed many times! This chocolate mirror glaze is a great way to add glamour and shine to a mousse, tart or cake. ). Voila! This is called glaçage miroir, or mirror glaze. It turned out amazing. So transfer the cake to a rack before it sets otherwise you’ll get little drags on the edge of the base where the you pick it up (the glaze sticks to the rack). Strain into jug – Once it reaches the target temperature, strain it into a jug ready for pouring over the cake. Position the strainer and tilt the jug so you minimise the distance the liquid falls so you don’t create any bubbles. Mirror Glazes take 5 to 10 minutes to set. Adding a little light corn syrup (Karo syrup), makes the chocolate mirror glaze extra shiny and stunning. Set over an ice bath and whisk until the glaze thickens and reaches about 80 degrees, about 1 minute. Many of the pastries found in a traditional French bakery have an outer layer of shiny glaze. Honestly, just easier to mix cocoa and water first! You can save this and use it for future pours. Pour! It’s worth mentioning that the Mirror Glaze itself can be made ahead and refrigerated for up to a week or even frozen. It’s inevitable, no matter how gently you stir them. The temperature of the glaze has to be just right. The main appeal of this glaze is that it's gorgeous, but it also seals the inside of the cake. The light bouncing off the shiny glaze makes even the smallest mounds look so much bigger than they are! Hi Jenny, none that I’ve tried sorry!! Creating a perfectly balanced chocolate glaze recipe is crucial to obtain impeccable results. You can start and stop pours and it will still end up smooth, though you will get the most flawless finish if you can do it in one motion. when making the chocolate mirror glaze. Scald the cream. Chocolate Mirror Glaze (Glacage) Many of the pastries found in a traditional French bakery have an outer layer of shiny glaze. Gelatin is used to see the mirror glaze. Here’s a little preview of the technique: Piping the frosting on each layer and on the sides then spreading is the most efficient and effective way (another handy pâtissier technique I recently learned! Place rack on tray – Set the rack with the cake on a tray to catch the excess glaze drips; 3. Prepare chocolate mirror glaze. Hi Vale! More than anything, Mirror Glazed Cakes require patience. Mirror glaze is glossy and smooth cake glaze with a sheen, so you can see your reflection in it. Mountains out of mole hills indeed …. Mix – it will set into a thick paste. Your suggestions please. I would not recommend really airy, soft or fragile cakes (like Chiffon Cakes) because they will be difficult to handle and prone to easily denting. This website was hand-crafted by © Chef Iso. 4. Since glacage can be reheated repeatedly, you want to make a bulk amount and save the leftovers for future pastries. That might sound slightly unappealing but when executed properly, it functions as a very, very thin layer of soft jelly encasing a frosting or mousse of some sort underneath. First you need to preheat your oven to 425ºF/230ºC.Sift together your almond flour, sugar, and flour … Note that it will take quite some time to cool to pourable temperature (up to 2 hours) so you might want to make the glacage in advance. Made with a simple mixture of cocoa, cream, sugar, water and gelatine, it’s used to make Mirror Cakes like this elegant Chocolate Glazed Mirror Cake with layers of chocolate cake and chocolate ganache. This chocolate mirror glaze is made with semi-sweet chocolate, water, sugar, sweetened condensed milk, unsweetened cocoa powder, gelatin and “a secret ingredient” – light corn syrup. This is the best way to ensure you get a perfect, flawless surface. And more importantly, it is still going to taste 100% amazing! Refrigerate cake layers for at least 1 hour until well-chilled (for easier handling). Chocolate Mirror Cake, Chocolate Mirror Glaze, Mirror Glaze, Mirror Glaze Cake, I love hearing how you went with my recipes! Here are some suggestions for frostings that will work under a Mirror Gaze: As much as you would ordinarily use to fill and cover the sides and surface of a cake. A classic Chocolate Mirror Glaze is made of gelatine, water, cream, sugar and cocoa powder. Reheated Mirror Glazes will get bubbles in them in the stirring process. It is used on cakes (mostly mousse cakes), entremets and pastries. Once poured over frozen entremets, the glacage will cool quickly. Contact | TOP TIP: Try to do it in one motion – that is, once you start pouring, don’t stop until all the sides are covered. That action will create bubbles. Too hot and it won’t be thick enough; too cool and it won’t flow over the cake. What is Mirror Glaze? Strain – Slowly strain the liquid into a bowl, positioning the strainer such that you minimise the distance the liquid falls from the saucepan into the strainer, and also from the base of the strainer into the bowl. Pull wedge out and marvel at the perfect layers before continuing to cut more slices! I know that’s an enormous amount of information, but the actual execution of a Mirror Glaze is not that hard. Proper Mirror Glazes are no thicker than 3mm and are not made with condensed milk, for superior results (read in post for more info). Thanks for this recipe and More power to you and of course kisses to Dozer. I had quite a bit of glaze left over – nearly a cup and it was perfect as a Lamington coating to some frozen sponge cubes I had from last time I made lamingtons (i ran out of coconut). beautiful. Thank you for demystifying mirror glaze!! Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften. Do you have a recipe for white chocolate mirror glaze, or any advice on how to figure out the right proportions? Everyone who ate this cake found it moorish. How to avoid gelatine lumps and bubbles in the glaze; and. Using a hand-held electric whisk, vigorously whisk the mixture for around 7 minutes, … Home | You don’t need any specialty ingredients or patisserie equipment – just a meat thermometer and strainer! Also, the final strain of the Mirror Glaze into the pouring jug will strain out any nasty bubbles. For example, a poof of wind blowing through the house causing a single dog hair to settle on the otherwise flawless surface of the cake (yes, I’m glaring at YOU, Dozer!). Learn the easy way to master tempering chocolate like a pro and why you need to do it. You want a steady pouring stream so you get a curtain of chocolate coating the sides of the cake rather than piddly little drips! I’ll try it out this weekend. Thanks for replying to my query – I agree this time I will have use something else – perhaps your buttercream. This cake will have a pull-up photo roll in the centre on top and I am wondering how to successfully use the mirror glaze and prevent it going into the photo roll. I made a 2x 6” cake with your recipe. 6. But was wondering if you tried it before. Once the Mirror Glaze has been applied, they seal the cake completely so they can be stored in the fridge and patisserie windows without having to cover them. Hi Nagi. You will read the words “cool” and “refrigerate” a lot in the following sections! 3. I manage this on my own, but it’s easier if you get a helping hand! Tag me on Instagram at. Swiss Meringue or French Meringue Buttercream. Slide them under the cake, then lift and shift (see below for steps – I use this same method after glazing); 2. The no-condensed milk recipe I present here was taught to me by a professional pastry chef who has worked in some of the finest restaurants in Sydney. Clean knife, dip in warm water and dry again. https://www.roadtopastry.com/blog/recipes/cakes/recipe-chocolate-mirror-glaze And no, they’re not there for the purpose of covering a million imperfections . It should be more like a soft ganache-like gel than a hard shell. 2. You can use virtually any cake that has some density and stability. No matter what you are pouring the Mirror Glaze over, it needs to be as smooth and level as humanly possible because the light reflected by the glaze will emphasise imperfections that you never normally notice with regular cakes. You just need to cook clever and get creative! However, this only works if you’re making large enough batches of glaze so the blender head is completely submerged. ); You can use mirror glaze on virtually any cake; and. Well done again,Nagi. Legal | It should be a thick slurry. Frosting recipes should provide that information! It ended up working and looking pretty fabulous for my first try. This is quite a bit of gelatin so rather than sprinkling it on top of cold water, quickly stir them together. Thank you! Otherwise, refrigerate – you don’t need to cover an uncut cake because the mirror glaze seals it! You can make the sponge and the glaze mixture up to 3 days ahead but you’ll need to apply the glaze … If you’ve always wanted to but been too intimidated by the thought of producing beautiful French patisserie-style cakes, Chocolate Mirror Glaze is an excellent place to start because: It’s a great show-off cake, one that everyone oohs and ahhs over how shiny and reflective the glaze is – just like a mirror! Makes glaze for a dozen 10-inch cakes. Because it’s been really cool/cold here lately in Sydney while I’ve been shooting/testing out this recipe ready for sharing, I’ve just kept it under a cake dome on the counter. N x. Hoi Sanne, according to Dr Oetker: 1 gram of leaf = 1 gram of powder. Powdered gelatine works just fine and it’s readily available everywhere. Stir in the vanilla and bloomed gelatin until it is fully dissolved. The mirror glaze will start to set after about 10 minutes. I attempted this glaze and it came out 90% great, there were gaps where the glaze did not cover some areas of the sides. Smooth frosting and level cake – because bumps and dents show up on shiny glazes. https://www.tasteofhome.com/recipes/orange-chocolate-mousse-mirror-cake Important: Only strain into jug just before using. This recipe can also be used to make White Chocolate Mirror Glaze. Cocoa and water first – In a saucepan, whisk the cocoa powder and water to make a slurry / paste. Make your second cut to get your wedge. Follow the method carefully then you will get this result. I want to avoid having too thick of a glaze, like you mentioned in your post. The most-asked question when I shared a preview of this cake was, “How do you move it!?!?!“. Not once, but twice! Place water, sugar, condensed milk and cocoa powder in a saucepan. Beat the granulated sugar and butter in a … Glossy! Some recipes use melted chocolate and condensed milk, but I’ve found they yield a thicker, less elegant Mirror Glaze that’s also overly sweet. If making a dark chocolate glacage, you may wish to add about 100 grams of cocoa powder, which will give a darker color and richer chocolate flavor. Pour the hot cream over the chocolate and gently stir to melt all the chocolate. mirror glaze cake recipe | eggless chocolate mirror glaze | chocolate mirror cake with detailed photo and video recipe. Would I just replace the proportion of cocoa paste with melted white chocolate? The top came out flaws less, there were few very tiny tiny bubbles that you need a magnifying glass to see them, but the top looked. In a small bowl place the gelatin and 1/4 cup (50ml) cold water and let swell for 5-10 minutes. Hey Nagi! I was planning to make this on Christmas Eve coz we will be hosting the dinner for our relatives. The most impressive part is how you moved the cake. Magazine subscription – save 32% and get a three-tier steamer worth £44.99 Unwind whilst watching a decadent bavarois dessert being made. 4. Chocolate mirror glaze; Chocolate mirror glaze. You don’t need to possess an expert’s hand with the pouring action. Mirror Cakes don’t even need refrigeration as long as it’s cool – the glaze melts in warm temperatures above around 25°C/ 77°C. A classic Chocolate Mirror Glaze is made of gelatine, water, cream, sugar and cocoa powder. To preserve the flawless, shiny glaze, avoid touching the mirror glaze once it has been poured. Leave it to the Japanese to come up with a beautiful and simple alternative to the high-gloss tempered chocolate coating that so many of us envy but doubt we can pull off without an industrial tempering machine. Chocolate lacquer glaze (mirror glaze) This glaze should be shiny & silky smooth. For White Chocolate Ganache, use a 3:1 ratio. If you have bubbles, don’t fret! Chocolate Mirror Glaze. 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