Many of the pastries found in a traditional French bakery have an outer layer of shiny glaze. This is called glaçage miroir, or mirror glaze. The main appeal of this glaze is that it’s gorgeous, but it also seals the inside of the cake.
Some tips before we start :
You can store your cake uncovered in the refrigerator or at room temperature. When glazing, you always want to have surplus glacage. Running out or having to scrape out the last bit will give an uneven finish. Since glacage can be reheated repeatedly, you want to make a bulk amount and save the leftovers for future pastries. You can use dark chocolate for chocolate glacage, or white chocolate for white or coloured glacage.
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.
So LETS DO THIS!
- 5 gelatin leaves
- 1 3/4 cups sugar
- 1/2 cup sweetened condensed milk
- 3/4 cup water (roughly 180ml)
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 2 1/2 cups white chocolate chips
- 2 different shades of food colouring
- Edible sprinkles (if desired)
The Recipe for the cake that I made for my Entrement (the chilled cake that you would pour your glaçage over) is available here –> https://bakedbyammna.wordpress.com/2017/07/23/entrement-the-white-chocolate-mousse-with-raspberry-jelly-insert-salty-brownie-base
- Bloom the gelatine in cold water. Make sure its completely soaked in the water as there is a lot of gelatine.
- Heat the water, sugar, and condensed milk in a saucepan. Bring it just to a boil and turn off the heat. Stir in the vanilla and bloomed gelatine until it is fully dissolved.
- Place the white chocolate in a clean bowl and pour the hot liquid through a sieve into the bowl. Let the mixture sit for a few minutes until the chocolate is fully melted.
- You can use an immersion blender to mix the chocolate with the hot liquid until its very smooth or you could use a regular blender to mix the liquid together.
- At this point you can add in teh desired colour, or split the mixture into different bowls if you wish to use more than one colour. All you need to do is sieve the glacage once more into a clean bowl – this is to make sure no air bubbles are created in the glacage. Leave it to cool.
- When the glacage has cooled to 32°C, it is ready to pour over your entremet. Use a stand or cooling rack to position the entremet and collect the excess below. You can save this and use it for future pours.
For video tutorials feel free to check out my online book called ‘ENTREMENT – Mirror Glaze’ Available now on iTunes. This will give you in depth understanding of how to create the cake, the jelly insert and the glaze and how to pour it on with instructional video.