MIRROR GLAZE WITH CARAMEL ORO
Mirror icings ideal for easy and stable coverings for mousse and bavarois desserts.
Difficulty level
Mirror icings ideal for easy and stable coverings for mousse and bavarois desserts.
Ingredients
| water | g 100 |
| SINFONIA CARAMEL ORO | g 270 |
| BLITZ | g 300 |
- Add BLITZ to the water and bring to a boil.
- Add chocolate and mix with a hand blender.
- Put in the fridge for at least 4 hours.
- Before using, heat the mixture at 45°C, then glaze mousse or bavarois desserts at -18/-20°C.
Pastry Chef, Chocolatier and Baker
