Mirror glaze
A very glossy, pourable glaze, usually set with gelatin, poured over frozen mousse cakes for a reflective finish.
- Decorating, finishing and presentation
Also called: glaçage
Most mirror glazes combine sugar, glucose syrup, sweetened condensed milk, gelatin and white or dark chocolate, often colored. The glaze is cooled to the temperature the recipe gives and poured in one smooth pass over a frozen cake set on a rack, so it coats evenly and sets on contact.
Air bubbles are the main enemy: blending with the blender head kept under the surface and straining help. The French term is glaçage.
Tools for this
Vitamix 5200 BlenderBlends glazes, purées and sorbet bases perfectly smooth.See it on Amazon
ThermoWorks Thermapen ONEReads in about a second, so you can hit sugar and chocolate temperatures exactly.See it on Amazon
Checkered Chef Cooling RacksAir on all sides so bottoms stay crisp, not soggy.See it on Amazon
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