Entremet Cake Recipe With Mirror Glaze

Make sure you stir periodically to prevent a film from forming on the top.

Entremet cake recipe with mirror glaze. Place the grated white chocolate in a large bowl and set aside. In a medium large bowl add the white chocolate and then pour over the. If you follow a few simple rules and tips you can quickly and easily cover your cakes or entremets with a lovely shiny layer for that special reflective finish. Follow the instructions on the bottom of this article for ingredients temperatures and time.

Mirror glaze cut the leaf gelatin into 1 inch strips and add to a bowl with a little bit of water to bloom. In a small bowl mix gelatine and water together and leave for 10 15 minutes until set. Mirror glaze for entremet cakes mirror glaze recipe. After few hours my cake was in the freezer overnight make the mirror glaze which is heavy cream glucose or corn syrup water sugar powder cocoa and gelatin.

Until caramel is formed and a deep amber color is received be careful not to burn it. Place cake in the freezer until completely frozen though. Allow the mirror glaze to cool to the target temperature which is about 92 f 33 c. In a saucepan add the sugar and water and bring to a boil then add the condensed milk.

This caramel mirror glaze recipe is based on a simple homemade neutral glaze nappage neutre which has a caramel base added to it. Mirror cake glaze is a shiny cake made by pouring a delicious chocolate sugar glaze that has gelatin in it over a frozen cake called an entremet oooh so french. You can use a variety of colors and shaped molds to make the frozen cake to get that super reflective surface which is how the cake got it s name. Meanwhile in a sauce pan mix together sugar glucose or corn syrup water and salt.

Good quality white chocolate chopped fine 1 4 cup water 1 envelope unflavored powdered gelatin 2 1 2 cups heavy cream. When the glaze is between 90 f and 94 f 32 c 34 c it is ready to be poured over the cake. Unmould the cake just before pouring the glaze. It can be used to cover small to large dome cakes entremets or cakes.

20 g gelatin powder 120 g water 300 g glucose 300 g sugar 150 g water 200 g sweetened cond milk 300 g chocolate white milk dark or a. Whisk everything together then. Prepare your mirror glaze 350 grams white chocolate 12 25 ounces 150 grams water 5 25 ounces 1 2 cups 300 grams sugar 11 5 ounces 1 1 2 cups 200 grams condensed milk 7 ounces 2 3 cups 19 grams powdered gelatin 0 7 ounces 1 tablespoon vanilla extract gel food dye to color.