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
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.
If your glaze is too hot, it will drip right off and none of it will stick (it will also melt your buttercream and create quite the mess). If it's too cold, it will be way too thick and won't drip like it should down the sides of your cake. The temperature you want is room temp – so not too hot, not too cold.
SwissBake® GLASUR® Neutral Mirror Glaze is an instant ready-to-use cold set glaze that provides a superior crystal clear and shiny look to your fruits, tarts, cakes, and pastries.
-Condensation on the frozen 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.
Glazes need a balance of the 3 main ingredients: Silica, Alumina and Flux. Too much flux causes a glaze to run, and tends to create variable texture on the surface. The texture may vary from shiny, where the glass is balanced, to matte where the excessive flux oxides may form visible, possibly lumpy, crystals.
Gelatine is what makes Mirror Glaze shiny. It's very simple to use and not expensive either. There's no need for leaf gelatine. Powdered gelatine works just fine and it's readily available everywhere.
Mirror glaze is made from sweetened condensed milk, a little chocolate, water and gelatin and sometimes flavorings and colors. Mirror glaze sets because of the gelatin but not hard. It is pretty sticky stuff.
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.
One important detail in getting the glaze right? 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.
It's just not delicious. There's absolutely a place for mirror cakes in your life—like at kid's birthday party or for a gorgeous Instagram photo. However, there's so much sugar and gelatin in the glaze that the consistency isn't something we'd serve to a crowd looking for a killer cake experience.
This glaze holds up beautifully. 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. Excellent for any skill level, everyone from the home cook to the experienced pastry chef will love this product!
When cooled to 92°F the mirror glaze should be viscous but not too thick. It should be slightly thicker than heavy cream, but still completely pourable. If it is too thick, it has probably cooled too much. Good thing about mirror glaze is you can gently reheat it to 115°F and start the cooling process over.
As it cools, it traps the water inside a tangled mesh of gelatin molecules. After the glaze sets in the refrigerator for 20 minutes and its temperature reaches below 50 degrees, the water trapped inside this solid gel acts like a smooth, reflective pond, puddle, or mirror!
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® Show Car Glaze is a professional grade pure polish that nourishes the paint for a dazzling wet-look, show car shine and outshines other hand-applied polishes, glazes, waxes and sealants. It works to restore a dazzling, deep, wet shine, and does not dry white.
Introduction: My name is Carlyn Walter, I am a lively, glamorous, healthy, clean, powerful, calm, combative person who loves writing and wants to share my knowledge and understanding with you.
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