Description
Master the art of professional mirror glaze at home with this simple yet stunning recipe that adds a glossy finish to your cakes and desserts.
Ingredients
Scale
- 200g (7 oz) granulated sugar
- 100g (3.5 oz) glucose syrup
- 100g (3.5 oz) sweetened condensed milk
- 200g (7 oz) water
- 12g (0.4 oz) gelatin powder or 6 gelatin sheets
- Food coloring (optional)
- Flavor extract (optional, such as vanilla or chocolate)
Instructions
- Prepare the Gelatin: If using gelatin powder, sprinkle it over 60g of cold water and let it bloom for about 5-10 minutes. If using sheets, soak them in cold water until soft.
- Combine Ingredients: In a saucepan, mix the granulated sugar, glucose syrup, and remaining water. Heat the mixture over medium heat, stirring until the sugar dissolves.
- Add Condensed Milk: Once the sugar mixture reaches a boil, remove it from the heat and whisk in the sweetened condensed milk until fully combined.
- Incorporate Gelatin: Gently warm the bloomed gelatin (without boiling) until it’s liquid, then mix it into the warm sugar mixture. Stir until well incorporated.
- Blend and Color: If desired, use an immersion blender to create a smooth consistency. Add in food coloring and flavor extract, mixing until combined.
- Cool Down: Allow the glaze to cool to 30-35°C (86-95°F). This temperature is ideal for pouring.
- Glazing Your Dessert: Place your chilled cake or dessert on a wire rack. Pour the glaze evenly over the top, ensuring it drips down the sides for that professional look. Let it set for a few minutes before serving.
Notes
For a thicker glaze, allow it to cool more before pouring. Experiment with flavors and colors for a personalized finish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Pouring
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 40g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5mg