Russian confectioner Olga creates fantastic mirror glaze. “It all began with my love for macarons,” noted she. “Later I began to devote a lot of time to study confectionery arts. I really wanted to learn how to make European mousse cakes. My mirror glaze is the result of my experience.”
The recipe of mirror glaze is a secret but many users already share it on social networks.
20 g gelatin powder,
120 g water,
300 g glucose (you can replace by invert liquid sugar, confectionery syrup or liquid honey),
300 g sugar,
150 g water,
200 g sweetened condensed milk,
300 g chocolate (white, milk, dark or a combination),
1. Bloom the gelatin in 120 g of cold water;
2. Add glucose and sugar to 150 g of water, to bring to boiling and dissolution of sugar;
3. Remove from heat and add the gelatin;
4. Add the condensed milk;
5. Melt the chocolate on a water bath and add to mix, mixing to remove vials of air;
6. Add the food coloring
Glaze temperature for a covering must be 30-35C/95F.