Various mirror glazes
A reference article with 4 different mirror glazings: shiny black glaze, white glaze, milk chocolate glaze and red glaze.
Ingredients
| 120 g | water (black glaze) |
| 100 g | cream (black glaze) |
| 220 g | sugar (black glaze) |
| 80 g | bitter cocoa (black glaze) |
| 8 g | gelatin (black glaze) |
| 60 g | milk (white glaze) |
| 25 g | glucose syrup (white glaze) |
| 3 g | gelatin (white glaze) |
| 150 g | white chocolate (white glaze) |
| 15 g | water (white glaze) |
| 4 g | titanium oxide (white dye) |
| 250 g | milk chocolate (milk glaze) |
| 90 g | dark chocolate (milk glaze) |
| 225 g | liquid cream 30% fat (milk glaze) |
| 40 g | Trimoline (milk glaze) |
| 105 g | milk (red glaze) |
| 2 g | glucose (red glaze) |
| 57 g | caster sugar (red glaze) |
| 3 g | NH pectin (red glaze) |
| 8 g | caster sugar with pectin (red glaze) |
| 25 g | pie coating / tart topping (red glaze) |
| 1 g | non-azo red dye of natural origin (red glaze) |
Instructions
Here you will find 4 different glazings.
Shiny black glaze (for 500 g of icing) Rehydrate the gelatin. Leave at least 10 minutes. Put the water, the cream and the sugar to boil and mix. Off the heat, add the gelatin and cocoa and whisk to incorporate properly. Mix in the blender and be careful not to add air to avoid bubbles.
White glaze (for 250 g Ascension) Rehydrate the gelatin then melt the white chocolate in a bain-marie. Put the milk and the water and the glucose syrup to heat to boiling. Stop the cooking. Drain the gelatin and then add it to the preparation and whisk. Pour the mixture with the gelatin over the white chocolate, whisk together. Add the titanium oxide, take out the bowl of the bain-marie and mix for a few minutes. Switch to Chinese (pass through a chinois sieve).
Milk chocolate glaze (for 550 g of icing) Melt dark chocolate and milk chocolate in a bain-marie. In a saucepan heat the cream with the Trimoline and whisk. When boiling, pour over the chocolates and whisk. Switch to Chinese.
Red glaze Heat the milk with glucose and the first sugar weighing at 30°, incorporate the sugar-pectin mixture and bring to a boil for 30 seconds, remove from fire. Add the melted tart topping (pie coating) and the red dye. Pour on the cake at 30°.