This is a nice technique to have in your trick bag for those times when you want to add a little glitz and glamor to a cake, torte or bombe. It’s a soft coating, but the trick of added gelatin gives it a shine other simple chocolate glazes don’t have.This chocolate mirror glaze is a great way to add glamour and shine to a mousse, tart or cake.
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. So 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. This recipe should make enough to glaze a large cake. You can use dark chocolate for chocolate glacage, or white chocolate for white or colored glacage.
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Welcome to Alice's yummy food. Today I'll show you how
to make chocolate mirror glaze and it's so easy to make,
it looks fantastic and if you haven't seen my previous videos of how
to make a normal glaze, you can check them out down here, up here
and I'll leave all the links down below in my description box as well.
Now let's get started.
We are going to need double or heavy cream, cocoa powder,
sugar, water, dark 75% chocolate and some gelatin leaves.
In a bowl with cold water add your gelatin leaves
and make sure they soak for 5 minutes.
Then we're going to add water into a pan with sugar.
Then add your cocoa powder and double cream.
Mix everything together until nice and smooth consistency.
You want to cook it until it starts to bubble up.
Then you want to add dark chocolate.
I'm using 75% and mix everything together until nice and smooth.
Take your gelatin leaves out
and squeeze out any extra water that you might have
and then add that into your chocolate mixture.
Make sure it's all dissolved and mixed through.
Lastly, use your hand blender and mix everything together
and you'll see the mixture is becoming nice and glossy.
Then you want to sieve through your mixture.
I sieved it through twice just because you get little bits.
Make sure your chocolate is the right
temperature before glazing your cake.
It needs to be 45 degrees Celsius.
add your chocolate mirror glaze on top of the cake
and look how beautiful this
looks repeat the process until the cake is covered
and here it is beautiful
chocolate mirror glaze you can actually see
my hand reflection in the cake how
cool is that I hope you enjoyed
this video don't forget to subscribe guys I
will be posting how to make this six layer chocolate cake next week
