Chocolate Mirror Glaze
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Mirror glaze, or "glaçage miroir" as the French say, is like a magical potion for your pastries. This shiny, chocolate-based glaze transforms your creations into a work of art that demands attention and admiration. Picture a flawless sheen, so reflective you can almost see your own smile in it. The captivating allure of mirror glaze lies in its flawless finish and vibrant color palette. This recipe is suitable for most chocolate mousse base cakes.
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The perfect sheen for your entremet
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Make Mirror Glaze A Day Prior To Use
- When a glaze contains gelatin, the gelatin needs ample time—typically overnight in the refrigerator—to fully hydrate and form its protein network. This “resting” period lets the gelatin set properly, ensuring the glaze has the right thickness and a smooth, glossy finish. If you skip this step and use the glaze immediately, the gelatin may not have had enough time to act, which can leave your glaze runny or uneven.
Chocolate Mirror Glaze
- Soak gelatin in cold water to soften; drain and set aside. Chop chocolate into pieces; set aside. In a saucepan, bring water, sugar and corn syrup to a boil. Cook for 3 minutes.
- Add condensed milk. Turn off the heat and add the soften gelatin and then the chocolate. Let stand for a few minutes and stir until well combined.
- Transfer chocolate mixture to a tall and narrow container. Smooth out chocolate mixture with the immersion blender. Keep nozzle down to prevent air bubbles to form. Pass the glaze through a chinois – tap the container over the countertop to remove excess air bubbles. Wrap up and refrigerate mirror glaze overnight before using.
Removing Cake Ring Like a Pro
- Place frozen cake over a tall cake ring or similar device that would allow the cake ring to slide off the cake downward rather than upward. Quickly warm up cake ring using your hair dryer or a kitchen blowtorch. Freeze cake solid for 2 hours at least before glazing it.
Preparing Mirror Glaze
- Rewarm mirror glaze to 100ºF/38ºC stirring every so often. Use a pitcher or similar device to ease the procedure.
How To Glaze Cake Like a Pro
- Line your countertop or baking tray with plastic wrap. Place a cooling rack on top. Or, do it straight onto the countertop lined with plastic wrap. Place a narrow cake ring or another device in the center to hold the cake. Pour the glaze around the edges of the cake first, and then toward the center.
- Quickly, remove excess glaze with the help of a large offset spatula, from 6 o'clock to noon and noon to 6.
- Run a small spatula underneath the seam of the cake.
- Carefully, transfer the cake onto a cake board and freeze to set.
How To Glaze a Yule Log
- Glaze yule log over a cooling rack. Upon glazed, tap the tray to remove excess glaze. To remove the glazed log from the cooling rack, warm up an offset spatula over the flame or hot water. Carefully run the offset spatula under the cake, and transfer it onto a rectangle plater or cake board.
Storage
- When stored properly in an airtight container, chocolate mirror glaze can be kept in the refrigerator for up to about 2 weeks and even frozen for up to 6 months. However, every time you reheat and reuse the glaze—especially beyond twice—the risk of incorporating extra air increases, leading to more visible bubbles that can affect the smooth, reflective finish of your cake.
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