And no, they’re not there for the purpose of covering a million imperfections . And more importantly, it is still going to taste 100% amazing! I just made this cake for turkey day I have never ever attempted such a cake. Bloom the gelatin in cold water. I’m dying to try it for a dinner party this week, but is there a vegetarian alternative to the gelatin that works with this recipe? ); You can use mirror glaze on virtually any cake; and. Stir the ingredients for the glaze – don’t whisk as this will create air bubbles. N x. Nagi! Cocoa and water first – In a saucepan, whisk the cocoa powder and water to make a slurry / paste. For example, a poof of wind blowing through the house causing a single dog hair to settle on the otherwise flawless surface of the cake (yes, I’m glaring at YOU, Dozer!). ): Using this snail piping technique to apply the frosting or ganache means you don’t need to do a crumb coat first. But what does matter are “hills” and dents. You just need to cook clever and get creative! Swiss Meringue or French Meringue Buttercream. Also it starts to lose its shine after about 36 hours – whereas this Mirror Glaze stays shiny for days and days! I found this to be the easiest way to dissolve cocoa powder without whisking/mixing too much (which will create bubbles and ruins the finish of the glaze). So here are some tips on how to rectify Mirror Glaze blemishes: This is what I used to decorate my cake: Gold leaf and gold dust, purchased from Woolworths in Australia (it’s our equivalent of Walmart in the US and Sainsbury’s in the UK). 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. Chocolate Mirror Glaze – or Glacage Chocolat in French – is the most stunning of all cake glazes! 700 grams chocolate, white or dark (24.5 ounces), 400 grams condensed milk (14 ounces, 1 3/4 cups), 38 grams powdered gelatin (yes, it's quite a large amount). 4. Thanks for replying to my query – I agree this time I will have use something else – perhaps your buttercream. Growing! I will also put a dam around the layer so it doesn’t squish the marmalade out. 2. Thank you, Hi Jean – NO IDEA! This is a beauty. Using a hand-held electric whisk, vigorously whisk the mixture for around 7 minutes, … Gelatin is used to see the mirror glaze. Make one slice into the cake. This is called glaçage miroir, or mirror glaze. Your glaze is at 30°C/86°F (give or take 2 degrees); You strained into the pouring jug just before using it; and. Cover & cool – Cover the mirror glaze with cling wrap, pressing so it touches the surface to prevent a skin forming. Hi Sanne, I’d need to test this and get back to you on that one! Contact | The filling would have marmalade jam on top of a ganache filling and the cake will be crumb coated with chocolate ganache. Join my free email list to receive THREE free cookbooks! Thanks! Use a stand or cooling rack to position the entremet and collect the excess below. Some chocolate glazes can’t be stored in a refrigerator or freezer, because a moist environment makes them lose their gloss and, consequently, their appeal. TOP TIP: Try to do it in one motion – that is, once you start pouring, don’t stop until all the sides are covered. Well done again,Nagi. Hence a fluffy meringue frosting, say, is no good. Hi Vale! Proper Mirror Glazes are no thicker than 3mm and are not made with condensed milk, for superior results (read in post for more info). Ensure all sides are fully coated – if not, quickly do a little pour down the sides to coat the naked patches. Enter your email for all new recipes, techniques, and videos delivered right to your inbox. Thank you for demystifying mirror glaze!! This chocolate mirror glaze is made with semi-sweet chocolate, water, sugar, sweetened condensed milk, unsweetened cocoa powder, gelatin and “a secret ingredient” – light corn syrup. Check your cake by looking at it from the side. Checklist before you start pouring to ensure you nail it! Cool to 30°C / 86°F – Leave to cool on the counter for 2 hours or until it reaches 30°C / 86°F. Do you reckon white chocolate could be substituted instead of the cocoa and sugar for a white chocolate glaze? Learn the easy way to master tempering chocolate like a pro and why you need to do it. I honestly think this one may not be the best for that idea is it will get stuck in the glaze. 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. – Nagi X. I made this (cake and all) and it was great, such an impressive, enormous, delicious cake! Don’t worry, the surface will still be flat. Doing this too far in advance creates too many unexpected variables which may trigger the need / irresistible desire to stir. In a small bowl place the gelatin and 1/4 cup (50ml) cold water and let swell for 5-10 minutes. When you peel off the cling wrap once the Mirror Glaze is cool, it will peel off any white foam that I mentioned above not to worry about. Thanks for this recipe and More power to you and of course kisses to Dozer. This will cause dragged, untidy bits around the base of the cake when you move it. N x. Omg !! Stir in the vanilla and bloomed gelatin until it is fully dissolved. Our relaxing video follows a mousse cake with biscuit filling and shiny chocolate glaze coming together. White Chocolate baking bars work better than chips. That action will create bubbles. Here are some suggestions for frostings that will work under a Mirror Gaze: As much as you would ordinarily use to fill and cover the sides and surface of a cake. Once poured over frozen entremets, the glacage will cool quickly. Ensure the glaze is completely smooth (just follow my recipe); and. Glossy! It looks beautiful! This Chocolate Mirror Glaze is usually made a day before the actual assembling of your dessert and heated up to a temperature of between 30-35 deg Celsius so it’s pourable ( Not too thin or not too thick). So transfer the cake to a rack before it sets otherwise you’ll get little drags on the edge of the base where the you pick it up (the glaze sticks to the rack). I will try this in the future. I want to make a mirror glazed galaxy cake which requires different color blended. If making a dark chocolate glacage, you may wish to add about 100 grams of cocoa powder, which will give a darker color and richer chocolate flavor. See next section for how to transfer the cake. Your email address will not be published. In the Netherlands, leaf gelatin is more common. And with that – I have now shared with you everything I know about Mirror Glazes!! Since glacage can be reheated repeatedly, you want to make a bulk amount and save the leftovers for future pastries. Hi Nagi. I had quite a bit of glaze left over – nearly a cup and it was perfect as a Lamington coating to some frozen sponge cubes I had from last time I made lamingtons (i ran out of coconut). Your suggestions please. – Nagi x. Hungry for more? Not just for how professional and impressive it looks, but also for the flavour and how it eats. It should be a thick slurry. It calls for patience above all else (you will read the words “cool” and “fridge” a lot! For new recipes, techniques, and tutorials like this, subscribe to our mailing list and never miss a post. Otherwise the glaze around the base of the cake will start to set and stick to the rack. Hi tin, I just made your Chocolate Mirror Glaze Cake and it was fantastic! When the glacage has cooled to 90°F (32°C), it is ready to pour over your entremets. Hi Jenny, none that I’ve tried sorry!! Using a hand-held electric whisk, vigorously whisk the mixture for around 7 minutes, … See notes for storage. 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. A classic Chocolate Mirror Glaze is made of gelatine, water, cream, sugar and cocoa powder. like the Lemon Glaze in this cake). This chocolate mirror glaze is a great way to add glamour and shine to a mousse, tart or cake. This makes a thicker layer of mirror glaze which helps disguise more blemishes on the surface of the cake. 3. 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. Made with a simple mixture of cocoa, cream, sugar, water and gelatine, it’s used to make Mirror Cakes like this elegant Chocolate Glazed Mirror Cake with layers of chocolate cake and chocolate ganache. This cake will have a pull-up photo roll in the centre on top and I am wondering how to successfully use the mirror glaze and prevent it going into the photo roll. All the white chocolate mirror glaze recipes use sweetened condensed milk. It works without it as well, but it works better if you use it. How to achieve the perfect thickness and temperature so that when you pour it, it’s not too thin or thick, and doesn’t melt the ganache. Position the strainer and tilt the jug so you minimise the distance the liquid falls so you don’t create any bubbles. N x. This website was hand-crafted by © Chef Iso. Place the chocolate in a bowl and pour the hot liquid over it. For White Chocolate Ganache, use a 3:1 ratio. Mix – it will set into a thick paste. Gelatine is what makes Mirror Glaze shiny. If you touch it once it has set, you will leave a faint fingerprint mark on it. The most-asked question when I shared a preview of this cake was, “How do you move it!?!?!“. Making a mirror glaze is very easy IF you follow a few key tips that make all the difference between success and lumpy failure: I’ve made all these mistakes, so you don’t have to! that literally dissolves in your mouth. For the same reason, strain the glacage through a sieve to remove any stray particles. Follow the method carefully then you will get this result. Mirror Cakes don’t even need refrigeration as long as it’s cool – the glaze melts in warm temperatures above around 25°C/ 77°C. Let the mixture sit for a few minutes until the chocolate is fully melted. mirror glaze cake recipe | eggless chocolate mirror glaze | chocolate mirror cake with detailed photo and video recipe. It turned out amazing. 1. Bring it just to a boil and turn off the heat. Home | I made a 2x 6” cake with your recipe. You don’t need a fancy candy thermometer. I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. Pour the hot cream over the chocolate and gently stir to melt all the chocolate. I followed all your directions, the only thing I got a little problem with is transferring the glazed cake, but I’m glad I did it! A mousse cake or a mousse layer is one that could be used without using frosting because the surface is already soft and smooth. To Make the Mirror Glaze: In a medium saucepan over medium heat, combine water, sugar, heavy cream and cocoa powder and bring to simmer for about 15 minutes or until mixture slightly thickens. Not once, but twice! Pour! Using an immersion blender (or poured into a blender), process until it is very smooth. You will read the words “cool” and “refrigerate” a lot in the following sections! It’s much easier than you think. Everyone who ate this cake found it moorish. Important: Only strain into jug just before using. Ensure the glaze is at 30°C/86° so it spreads smoothly for a thin, flawless finish. So you can store your cake uncovered in the refrigerator or at room temperature. Chocolate mirror glaze; Chocolate mirror glaze. Thank you! Hi Marie – did you see the post on transferring the cake? A classic Chocolate Mirror Glaze is made of gelatine, water, cream, sugar and cocoa powder. Wish me luck. Fill a tall jug with warm tap water. Pour in the bloomed gelatin, and whisk until the gelatin is … Can’t wait to try this! Remove the mixture and stir the mixture. Stir GENTLY – Gently stir to dissolve the gelatine lump. There are different kinds of mirror glaze – made with regular or white chocolate … Adding a little light corn syrup (Karo syrup), makes the chocolate mirror glaze extra shiny and stunning. My first one will be using your recipe, but I would like to try some white chocolate mirror glazes so that I can make different colored cakes. Strain – Slowly strain the liquid into a bowl, positioning the strainer such that you minimise the distance the liquid falls from the saucepan into the strainer, and also from the base of the strainer into the bowl. Running out or having to scrape out the last bit will give an uneven finish. These breathtaking delicacies have been produced in the modern French patisserie for a long time and are now astonishing the whole world. I manage this on my own, but it’s easier if you get a helping hand! They won’t appreciate it now Great job, it’s perfect. Your email address will not be published. Do minimal stirs, enough to just incorporate the cocoa slurry into the cream; 3. Nor is a light and fluffy mascarpone frosting. It’s a more technically perfect method that creates a thin 2 – 3 mm layer (as it should be!) 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. There are also some troubleshooting tricks to know which I have deployed many times! Dear Nagi, this recipe came at the best possible time; my husband requested for a simple and sumptuous chocolate cake and he is getting this today. While you cook the cocoa powder, place 2 tablespoon cold water and sprinkle the gelatin on top and let it bloom for about 5 minutes. So you don’t perceive a “jelly” texture and barely notice it is there! 3. And none of my Beef Pho either!! I’m using my Chocolate Cake with a chocolate ganache because it’s an elegant, classic combination with true wow-factor when combined with the mirror glaze – both visually when you slice it, and in flavour. Will cause dragged, untidy bits around the layer so it touches the surface level and smooth a. Or mix to quickly as this will create air bubbles, chocolate mirror glaze my. A sieve to Remove any stray particles least 1 hour until well-chilled ( for easier handling ) photo. 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