#Glacage miroir plus#

Reheat the glaze to a temperature of 30☌ before use. Remove from heat, strain and let the glaze set overnight in the fridge. With a hand blender, mix the water, sugar, sift cocoa powder and cream together.Īdd the gelatin mass and mix again with the hand blender. Je veut mettre un glacage miroir par dessus.

Remettre dans votre casserole, essorez votre gélatine et rajoutez-la en mélangeant à la spatule en dehors du feu. Filtrez votre compotée de framboises (ou fraises) et écrasez bien avec la spatule pour en extraire le maximum de jus. Faites chauffer dans une casserole leau, le sucre et le glucose. Mettre votre gélatine à tremper dans de leau froide. This recipe is super easy and no special equipment required – just a pastry thermometer and strainer.īloom the gelatin with the 50g of cold water. Glaçage miroir galaxie Placez la gélatine dans un bol deau froide. 5 g de Poudre de cacao - 110 g de lait concentr non sucr - 80 g de crme liquide 35 MG. A mirror glaze is a shiny chocolate-based glaze that adds an impressive finishing touch to cakes and confections. Liste des ingrdients: - 150 g de chocolat noir Carabe. Un simple thermomtre moins de 10 euro fait parfaitement l’affaire. Le glaage selon Frdric Bau Une recette simple et terriblement efficace Pour un entremet d’environ 24 cm de diamtre. Always mix together the ingredients of your mirror glaze at low speed in a high recipient while keeping the blade of your stick blender submerged at all times.Ĭhocolate Mirror Glaze – or Glacage Chocolat in French – is the most stunning of all cake glazes! Made with a simple mixture of cocoa, cream, sugar, water and gelatin, it’s used to make Mirror Cakes and 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! Glaage miroir chocolat pour buche et entremets Quels matriels pour russir le glaage miroir au chocolat Il vous faudra un thermomtre normal, sonde ou vise laser. Excess glaze may be stored in refrigerator, with clingwrap touching surface, for about one week.- Air was mixed in accidentally. There are only a few seconds where the surface may be manipulated before it starts solidifying. Excess glaze may be swiped off the top with a spatula, but you must work quickly because glaze will set immediately. The liquid consistency should resemble latex paint and coat the immersion blender when you pull it out. Use immersion blender until thick and smooth and at the working temperature (34-38 degC).

To Use: Reheat in 20 second microwave spurts until the mass softens up at the edges.

Cover with cling wrap touching the surface and refrigerate at least 8 hours to let the ingredients fully dissolve.

Titanium dioxide will help increase opacity by providing a white background for the color. Work the blender to get rid of as many bubbles as possible. Disponible en 5 saveurs : neutre, caramel, fraise, framboise et passion. Decorgel ® Decorgel ® offre une large palette de goûts et de couleurs conférant une réelle valeur ajoutée à vos produits finis.

#Glacage miroir plus#

Use an immersion blender to combine until smooth. Decorgel Plus Blanc, un miroir blanc intense sans dioxyde de titane.Allow to sit for a couple minutes to melt the cocoa butter.

Pour mixture over the components in the pitcher.

Heat the cream, sweetener, water, and syrup until bubbling up in saucepan and climbing the walls.Add the white chocolate (or components), and gelatin mass in a pitcher that accomodates an immersion blender.