MIRROR GLAZE 2.0 WITH CARAMEL ORO
Mirror glaze for modern cakes.
Difficulty level
Mirror glaze for modern cakes.
Ingredients
| water - (1) | g 150 |
| gelatin powder or sheets 200 bloom | g 22 |
| caster sugar | g 300 |
| GLUCOSIO | g 300 |
| skim sweetened condensed milk | g 200 |
| SINFONIA CIOCCOLATO CARAMEL ORO | g 250 |
| water - (2) | g 120 |
MIx gelatin with the water and leave to set.
Bring water, sugar and glucose to 103°C.
Add gelatine mass and condensed milk and blend.
While blending add the chocolate.
Store in the fridge up to 7 days.
Warm up between 35-40°C before use.
Pastry Chef, Chocolatier and Baker
