16 mirror glaze recipes!

1. Recipe for chocolate and condensed milk:

  • 75 g of water
  • 150 g sugar
  • 150 g glucose
  • 100 g of condensed milk
  • 12 g of gelatin (180 bloom) or 10 g of gelatin (200 bloom)
  • 150 g white chocolate (milk, black)
  • dye

Gelatin in the leaves pour just a lot of cold water (if powdered, then for 1 part gelatin we pour 6 parts of water, we get gelatinous mass, then we use it all). Water, sugar and glucose to bring to 103C, you can immediately add a dye. Pour on chocolate, condensed milk, add gelatin, you can add more dye. Punch through a blender. Cover with cling film and put into the cold overnight. Operating temperature 33-35 ° C. But be guided by the consistency of the glaze.

2. Frosting with cocoa powder (I love it very much):

  • 25 g of water
  • 115 g cream
  • 160 g sugar
  • 50 g of cocoa powder
  • 6 g gelatin

Soak gelatin in cold water. Bring water, cream and sugar to a boil. Add the pressed gelatin. Pour cocoa powder into a glass, pour out our boiling mixture, punch through a blender. Cool in the refrigerator overnight. Working temperature 35C.

3. Frosting on chocolate and cream:

  • 265 g chocolate
  • 6 g gelatin
  • 175 g cream
  • 40 g of water
  • 30 g of glucose
  • 25 g unscented vegetable oil

Soak gelatin in cold water. Melt the chocolate. Cream, water and glucose bring to a boil, pour on chocolate, add gelatin, pour in butter and punch with a blender. Operating temperature 37C.

4. Colored icing on cream:

  • 180 g of sugar
  • 45 g of water
  • 200 g of cream
  • 35% 45 g milk
  • 60 g glucose syrup
  • 6 g gelatin

Soak gelatin in cold water. Cream, bring the milk to a boil. Separately bring water and sugar to 110 ° C, add to cream and milk. Mix in the glucose, bring to the fire until homogeneous. Add gelatin. Working temperature 30C.

5. Berry glaze on pectin:

  • 90 g sugar
  • 8 g pectin NH
  • 15 g of glucose
  • 195 g of berry puree without stones or juice
  • 145 g of water
  • 6 g gelatin

Puree, water and glucose to heat. Sprinkle sugar with pectin, bring to a boil, stirring. Boil for 1-2 minutes. Add swollen gelatin. Working temperature 30C

6. The glaze on the berry puree:

  • 100 grams of berry puree
  • 70 g of milk
  • 45 g of cream 33%
  • 25 g of sugar
  • 45 g of glucose
  • 320 g white chocolate
  • 7 g gelatin

Soak gelatin in cold water. Puree, milk, cream, sugar and glucose bring to a boil, pour out the chocolate. Add gelatin, punch through blender. Operating temperature 28С.

7Glaze on berry puree:

  • 500 g of berry puree
  • 2 vanilla pods
  • 160 g of water
  • 150 g glucose
  • 185 g sugar
  • 18 g pectin NH
  • 50 g gelatinous mass
  • 80 g neutral cold cooking glaze

Water, puree, vanilla seeds and glucose bring to a boil. Pour sugar with pectin. Bring to a boil and boil for 2 minutes. Add gelatinous mass and nontral glaze. Punch through a blender. Working temperature 70C.

8. Caramel icing:

  • 170 g of sugar
  • 140 g of water
  • 140 g cream
  • 23 g sugar
  • 14 g of corn starch
  • 7 g gelatin

Make dry caramel from 170 g of sugar. At the same time, heat the water and cream to a boil. Pour into the finished caramel, gently stir. Pour sugar (23g) with corn starch, bring to a boil, brew for 1 minute. Add swollen gelatin. Working temperature 25C.

9. Frosting on cream:

  • 180 g cream
  • 260 g sugar
  • 70 g of water
  • 20 g gelatin
  • dye

Soak gelatin in cold water. Boil sugar and water up to 120 ° C, pour into hot cream, stirring constantly. Add gelatin and dye. Punch through a blender. Operating temperature 33-34C.

10. Chocolate icing

  • 130 g sugar
  • 130 g glucose
  • 55 g of water
  • 10 g gelatin
  • 71 g of milk
  • 15 grams of milk powder
  • 165 g chocolate
  • dye

Bring sugar, glucose and water to a boil.Mix milk with dry milk, add to sugar syrup, bring to boil. Add gelatin, pour on chocolate, add dye. Punch through a blender. Working temperature 27-28C.

11. Chocolate glaze

  • 795 g sugar
  • 285 g of water
  • 160 g of cocoa powder
  • 170 g of cream 33%
  • 27 g gelatin
  • 100 g dark chocolate

Bring sugar, water, cocoa, cream to boil. Add gelatin. Cool to 67C, pour on chocolate. Punch through a blender. Working temperature 30C.

12. Chocolate icing

  • 360 g of sugar
  • 120 g of cocoa powder
  • 280 g of water
  • 210 g cream
  • 22 g of gelatin

Pour the sugar into the pan, sift the cocoa on top. Make a Koloschets in the center, and, while constantly stirring, add water. Put the pan with the pasta on the fire and add cream. On medium heat, stirring constantly, bring to a boil, cook for 3 minutes. Remove from heat, add soaked gelatin. Pass through a sieve. Operating temperature 33-35 ° C.

13. Chocolate glaze with condensed milk

  • 22.5 g of gelatin
  • 125 g of water
  • 225 g of sugar
  • 225 g of glucose
  • 225 g white chocolate
  • 160 g of condensed milk
  • 90 g neutral glaze
  • dye

Bring to a boil sugar, water and glucose, pour on chocolate, condensed milk and gelatin. Punch through a blender. Add neutral frosting. Punch through a blender.

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