✨ Caramel Mirror Glaze
Ingredients
- 120 g glucose syrup
- 120 g sugar
- 60 g water Part I
- 8 g powdered gelatin
- 48 g cold water Part II
- 120 g milk chocolate couverture
- 80 g sweetened condensed milk
- Yellow gel food coloring
Instructions
- Bloom gelatin in cold water (Part II).
- Bring glucose, sugar, water (Part I) to 103°C.
- Remove from heat, stir in condensed milk and gelatin.
- Pour over chocolate, let sit, add color, and blend gently.
- Cover with plastic wrap touching the surface. Chill overnight.
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.
1 Comment
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