Mirror Glaze at home - how to make a mirror coating, a step by step recipe photos

Not always decorate desserts and cakes with cream. Sometimes it is enough to cover glossy glaze (glyassazhem) and dessert immediately becomes beautiful and complete image. Preparing such a mirror glaze at home is quite simple, the main thing to be precise and to withstand temperature. Step by step recipe decorated with photos and will help you to quickly, simply and beautifully decorate this glasazhzhem their homemade cakes, pastries and desserts.

We need:

• 100 g of chocolate (white or dark);
• 100 grams invert sugar (glucose or confectionery);
• 70 grams of whole condensed milk (fat 8, 5%);
• 10 grams of gelatin;
• to 60 ml of drinking water for gelatin;
• 100 grams of white sugar (syrup);
• 50 ml of warm water (syrup).

How to make icing mirror at home

As always, where the formulation is present in gelatin, we start working with its soaking.

The high capacitance thick-walled put condensed milk and chocolate chips. The finer the chocolate pieces, the faster they will melt and cooking mirror glaze takes a shorter period of time.

Bowl with invert syrup is heated in a deep container with hot water, and then combine it with gelatin, which should completely dissolve in warm syrup. Pour this mixture on the chocolate.

In a saucepan add sugar and pour the water. We put on the plate and cook the syrup to a temperature of 120 ° C-121 ° C.

Pour the hot syrup in a container with chocolate, a mixture of all break through immersion blender at 45 °, without lifting it up, so as not to saturate glyassazh oxygen. If you lift up the blender when punching glyassazha, following the results of applying it to the dessert it is all in the bubbles. We also need a nice and smooth mirror glaze.

Now close glyassazh cling film in contact with him. This will prevent condensation and film on the surface of the mirror finished glaze.

The same procedure for the preparation of glyassazha with dark chocolate. Only for this best chocolate with a percentage of not less than 72%.

When glyassazh has cooled, it needs to be put into the refrigerator for a day. To correctly and beautifully decorate cakes and desserts mirror coating, it is necessary to warm up prior to use in a water bath to working temperature (34 ° C-36 ° C). White glyassazh can touch up to this point, fat-soluble paint or Madame Kandurin food, as I did.

Apply a mirror glaze need for frozen dessert surface subject to operating temperature (!).

I Just Observe the rules for the preparation of glaze and decorate their cakes and desserts at home for you is not difficult.