Mirror glazing has been around for decades (yep, I learned this way back when I was a youngin at the good ol’ Culinary Institute of America!)
However this is a slightly different recipe that has been trending and I have to say~ I LOVE IT!
So thanks to whoever shared this recipe (since Olga is keeping her exact recipe under tight lock and key) it is pretty much the same recipe I have seen being passed around the “net” which includes sweetened condensed milk and gelatin.
Now for the best news of all! I HAVE A VEGAN VERSION FOR YOU!!
Yes that’s right~ Agar to the rescue.
Mirror glaze for everyone!! Wooohooo!
Ok, so in addition to the mirror glaze recipe I have also created a new mousse dessert, the Chocolate Coffee Raspberry Mousse Bombe.
I originally created that recipe BEFORE I transitioned to full vegan, so the video below is showing both vegan & non vegan recipes.
But don’t be confused ~ if you are here simply for the Mirror Glaze recipe, just grab it below and you can skip forward to 7:42 minutes for the Agar version.
The mousse shown in that video was NOT VEGAN! But I do have a VEGAN MOUSSE RECIPE HERE! (and video and recipe below as well)
Sorry to make you go back and forward, but this video from 2 years ago is really a good tutorial and I haven’t had a chance to make a new one!
But I know, I know.. I really should! (and I will!)
Just scroll down to the second recipe for the vegan mousse and in that video I am using a vegan mirror glaze as well, but with dark chocolate (which can easily be subbed in for vegan white chocolate and then colored)
It’s a bit of a project, but with some organization I will have you making these professional style Mousse Bombes in no time!
Vegan Coconut Sweetened Condensed Milk ½ cup (140g)
Granulated Sugar 1 cup (200g)
Corn Syrup ¾ cup (245g)
Cold Water 7 tablespoons (100ml)
HOT Water ½ cup (120ml)
Powdered Agar 4 teaspoons (16g)
Instructions
Bloom agar in the HOT water (120ml), let stand 5 minutes
Combine the corn syrup, the other measure of COLD water (100ml) and the sugar in a heavy bottom sauce pot and get it warmed to at least 150°F add the bloomed agar and bring to a boil.
Allow it to boil rapidly for 1 minute, then remove from the heat and add the condensed milk and whisk smooth
Pour the entire hot mixture over the chocolate and whisk smooth
Pour through a strainer into a clean container and color as you like.
Pour over cakes & pastries once it has cooled to 80 or 90°F
4.5 from 2 reviews
Vegan Mousse Recipe for Entremets
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Prep time
Total time
For those wanting to omit the hazelnut you can use more vegan milk chocolate in place
Serves: 9 individual or 1- 8" cake
Ingredients
For the Hazelnut Mousse
½ cup Hazelnut Butter (recipe follows) or store bought
What is Mirror Glaze made of? A classic Chocolate Mirror Glaze is made of gelatine, water, cream, sugar and cocoa powder. Some recipes use melted chocolate and condensed milk, but they aren't as nice to eat.
If your glaze is just too thin – too runny – you can easily fix this by simply adding more chocolate chips/chopped chocolate until the consistency has thickened back up for you.
Despite the eye-catching appearance, traditional mirror glaze isn't known for tasting particularly good — a major drawback when it comes to making cake.
If your chocolate mirror glaze comes into contact with moisture, it will give it these tiny dull spots that ruin the perfect mirror-like appeal of your glazed cakes and pastries.
Condensation on your frozen cakes and entremets will prevent your chocolate mirror glaze from adhering to the surface, causing it to slide off. To avoid this, only take a few cakes or pieces of pastry out of the freezer at a time and glaze them immediately.
Offering an amazing shelf life, keep a pale of mirror glaze for up to a year unopened and six months after use. Store in a cool, dry place until ready to use.
You can reuse the excess glaze if it's still clean and no mousse or sponges are mixed in it. Wrap the glaze with plastic wrap in a large baking tray and squeeze it out in a container.
For the glaze, if you cannot find glucose syrup, you can typically substitute it with corn syrup. The glaze can be made ahead of time and stored in the refrigerator.
Meguiar's® Mirror Glaze® Ultra Finishing Polish is formulated with advanced technology to provide deep gloss and rich, swirl-free results. This professional grade polish work to permanently remove swirls and other light defects from all glossy paints including clear coats.
Your cake needs to be frozen solid for it to work correctly. Essentially, you make a cake as normal, then apply a crumb coat (an ultra-thin layer of frosting), and freeze it overnight. Then, take the cake out of the freezer only once you are ready to apply the glaze.
In fact the Mirror Glaze is very similar to the Glaze Toppings, with 2 important differences: first, the Mirror Glaze is best used over a frozen cake and secondly, it can also be applied to the side of the cake. So we often see this product used for a mirror layer over dome cakes.
A mirror glaze, once properly set and firm should be able to keep its glaze for days on end. The glaze we made stayed nice and reflective for over a week when stored in the fridge. A good amount of gelatin in your glaze will definitely help stabilize the gloss.
The simplest and most common mirror coating is a thin layer of metal. A 100-nm layer of aluminum or silver makes an excellent reflector for the visible spectrum. Aluminum reflects about 90 percent of the light across the visible spectrum, while silver reflects about 95 percent.
Exclusive, super-micro abrasive technology. Ultra-fast cutting removes 1200 grit or finer sanding marks. Super-micro abrasives leave best in class finish. Great for removing scratches, defects, acid rain and severe swirls/holograms.
Meguiar's® Mirror Glaze® Ultra Finishing Polish is formulated with advanced technology to provide deep gloss and rich, swirl-free results. This professional grade polish work to permanently remove swirls and other light defects from all glossy paints including clear coats.
After pouring that satistying drizzle of mirror glaze, you should have a lot left over. If you store it properly, it will last for months to reuse again and again.
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Introduction: My name is Ouida Strosin DO, I am a precious, combative, spotless, modern, spotless, beautiful, precious person who loves writing and wants to share my knowledge and understanding with you.
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