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 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.
Mirror glaze has a nice taste. It's sweet but not too sweet and the flavors meld well with the cake and fillings. It might look a little strange putting gelatin on cake but it tastes delicious!
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.
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.
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.
The cake covered in the mirror glaze does not need to be refrigerated unless the cake filling is perishable. The glaze will stay shiny for 2 to 3 days.
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.
It's all about the magic of gelatin. Thanks to this magical ingredient, you can transform the entire surface of your cake into a glimmeringly mirror-like, out-of-this-world masterpiece. (We're not kidding when we say “out-of-this-world”—the glaze looks something like a far-off galaxy.)
If your glaze has been refrigerated or frozen: Reheat the glaze over medium heat on the stovetop, stirring frequently, until smooth.Or reheat in the microwave in 20- to 30-second bursts, stirring with a spatula between bursts; avoid using a whisk, as you don't want to incorporate any air.
A: Yes, the mirror glaze can be saved for later if you do not use it all. It would be best if you keep it in a cool dry place sealed with the lid. It has a 2 year shelf life from the date we produce it. There is a BBE date; this is a best if used by date for your benefit.
Brush on with a pastry brush or spray. If using a pastry brush, dilute your glaze by 10-30%. If spraying, use 40-60% water for a smooth and even application. Once water is incorporated, heat the glaze until boiling, and allow it to rest for several moments before applying.
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!
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Introduction: My name is Chrissy Homenick, I am a tender, funny, determined, tender, glorious, fancy, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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