Chocolate Mirror Glaze (Glaçage Miroir) – Shiny, Flawless Finish for Entremets & Cakes
1. Learn how to make flawless chocolate mirror glaze (glaçage miroir) for entremets – ultra-shiny, pourable glaze that elevates any dessert.2. This professional mirror glaze recipe yields a rich, glossy finish for cakes and entremets. Use dark or white chocolate and store leftovers for future use.Mirror glaze — known as glaçage miroir in French — is a key finishing touch in modern pâtisserie. Its smooth, glassy finish transforms cakes into showpieces while locking in moisture and protecting the layers inside. Whether you're glazing a mousse-based entremet or a layered celebration cake, this chocolate mirror glaze provides a professional, elegant result. The recipe makes a generous amount so you’ll always have extra on hand, which is ideal since mirror glaze stores and reheats beautifully. Use dark chocolate for a deep, glossy finish or white chocolate to tint it any color you like. While it does take some time to cool to the ideal pouring temperature, the payoff is a silky, flawless coat worthy of any French patisserie.
Ingredients
Makes enough to glaze at least 12 cakes (10 inches each)
- 700 g dark or white chocolate 24.5 oz
- 400 g water 14 oz / 1 ¾ cups
- 600 g granulated sugar 21 oz / 2 ⅔ cups
- 400 g sweetened condensed milk 14 oz / 1 ¾ cups
- 1 tbsp vanilla extract
- 38 g powdered gelatin bloomed in cold water
🔄 Optional: For a more intense chocolate flavor and deeper color, add 100 g cocoa powder if using dark chocolate.
Instructions
- Bloom the Gelatin
- Stir the gelatin powder into cold water to create a thick slurry. Avoid sprinkling on top — instead mix quickly to hydrate fully.
- Heat Liquid Base
- In a saucepan, combine the water, sugar, and condensed milk. Bring just to a boil, then remove from heat. Stir in vanilla extract and bloomed gelatin until fully dissolved.
- Melt the Chocolate
- Place the chocolate (and cocoa powder, if using) in a large mixing bowl. Pour the hot liquid over the chocolate and let it sit for 2–3 minutes. Then, blend with an immersion blender until completely smooth and glossy.
⚠️ Be careful not to introduce air bubbles — they will show on the surface once the glaze sets.
- Strain the Glaze
- Pour the glaze through a sieve into a clean bowl to remove any lumps or undissolved particles.
Notes
🥶 Cooling & Usage Instructions
- Allow the glaze to cool to 90°F / 32°C before pouring — this can take 1.5 to 2 hours, so prepare in advance.
- Your cake or entremet should be frozen solid before glazing.
- Place the cake on a wire rack with a tray beneath to collect excess glaze.
- Pour the glaze in one steady motion from the center outward, letting it drip naturally.
🧊 Storage Tips
- Leftover glaze can be stored in the fridge for up to 1 week or frozen for 2–3 months.
- Reheat gently (not over 35°C) and re-blend before use.
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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.