Ingredients
- 10 g gelatin + 60 g cold water for blooming
- 75 g water
- 150 g granulated sugar
- 150 g glucose syrup
- 100 g sweetened condensed milk
- 150 g white couverture chocolate
- Gel food coloring as desired
Instructions
- Bloom the gelatin in 60 g cold water.
- In a tall container, combine white chocolate, sweetened condensed milk, bloomed gelatin, and gel food coloring.
- In a saucepan, heat water, sugar, and glucose syrup to 104°C.
- Immediately pour the hot syrup over the chocolate mixture. Let sit for 1 minute.
- Blend with an immersion blender until smooth and glossy.
- Divide the glaze into three portions and color as desired.
- When the glaze reaches 40°C, transfer to piping bags.
- Pipe over the frozen entremets. Refrigerate for at least 4 hours before serving.
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.