facebook-tracking-pixelIRCA | MIRROR GLAZE 2.0 WITH CARAMEL ORO

MIRROR GLAZE 2.0 WITH CARAMEL ORO

Mirror glaze for modern cakes.

Difficulty level

Ingredients

water - (1) g 150
gelatin powder or sheets 200 bloom g 22
caster sugar g 300
GLUCOSIO g 300
skim sweetened condensed milk g 200
SINFONIA CARAMEL ORO g 250
water - (2) g 120
Final composition

MIx gelatin with the water and leave to set.

Bring water, sugar and glucose to 103°C.

Add gelatine mass and condensed milk and blend.

While blending add the chocolate.

Store in the fridge up to 7 days.

Warm up between 35-40°C before use.

Marco De Grada
Marco De Grada

Pastry Chef, Chocolatier and Baker

Recipe created for you by Marco De Grada