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Chocolate gelatin cake12/5/2023 ![]() You will read the words “cool” and “refrigerate” a lot in the following sections! More than anything, Mirror Glazed Cakes require patience. There are also some troubleshooting tricks to know which I have deployed many times! Mirror glaze actually isn’t hard to do if you follow some key tips that will ensure success, even if you’re a first timer. It’s a more technically perfect method that creates a thin 2 – 3 mm layer (as it should be!) that literally dissolves in your mouth. 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. 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.Īlso it starts to lose its shine after about 36 hours – whereas this Mirror Glaze stays shiny for days and days! This makes a thicker layer of mirror glaze which helps disguise more blemishes on the surface of the cake. Some recipes call for melted chocolate and condensed milk instead of cream. No to condensed milk and melted chocolate in Mirror Glazes! ![]() However, everyday standard cocoa works 100% perfectly here and is an excellent, more economical alternative and Full-fat power needed here – this is not the time to muck around with low fat alternatives!!!Ĭocoa powder – Dutch process(ed) cocoa powder is best, for intensity of flavour and a deeper dark colour. Powder is easier and safer Ĭream – pure cream is best, but thickened and heavy cream work as well. Leaf gelatine comes in different grades and strengths, and also economical ones are not always reliable (as I found out during the creation of this Mango Cheesecake!). Gelatine – while professional patisseries will use leaf gelatine, I opt for powdered gelatine because it’s more standardised globally, affordable and still yields perfect results. They make a yield a thicker, less elegant Mirror Glaze that’s also overly sweet. ![]() Some recipes use melted chocolate and condensed milk, but they aren’t as nice to eat. It will make a cake look impressive, but like most things in life, it’s what’s underneath that really matters! What is Mirror Glaze made of?Ī classic Chocolate Mirror Glaze is made of gelatine, water, cream, sugar and cocoa powder. ![]() In fact, I consider Mirror Glazes to be all for show and nothing more, and this is really the concept behind it. So you don’t perceive a “jelly” texture and barely notice it is there! Since gelatine liquifies when heated and the glaze is so thin, the warmth of your mouth causes the glaze to instantly melt in your mouth when you eat it. 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. It makes the glaze set into a glossy, thin layer of what is essentially chocolate jelly. The ingredient that makes Mirror Glazes so shiny is gelatine. 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! What makes Mirror Glazes shiny? You don’t need any specialty ingredients or patisserie equipment – just a meat thermometer and strainer! You can use mirror glaze on virtually any cake and It calls for patience above all else (you will read the words “cool” and “fridge” a lot!) 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:
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