Cocoa Mirror Glaze
If you have ever wondered about how they make those gorgeous glossy cakes that are perfectly glazed in patisseries, wonder no more. You now have the recipe and the secret to perfect glazing. Thanks to Louis. Michelin starred chef and patissier! I apologise that I interrupted him so much on the video...I was in translation mode and couldn't stop myself! He does do a wonderful job. Thanks so much.
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- 280 Grams water
- 160 Grams Cream
- 240 Grams Raw Caster Sugar BUY
- 100 Grams Cocoa Powder BUY
- 10 Grams Great Lakes Gelatin BUY
Place water, cream and sugar into the Thermomix bowl and cook 10 min/100°C/speed 3
Add cacao and cook 5 min/100°C/speed 3
Add gelatin and combine 10 sec/speed 3
Strain mixture and cool to 45°C. Remove the jug from the cradle and replace to check the temperature or alternatively use a thermometer.
Place prepared cakes/deserts onto a wire rack with a clean baking tray underneath to catch drips
Pour glaze, generously, over frozen crumb coated cakes or other desserts.
To move cakes onto the biscuit base, use a spatula underneath and a toothpick on top to help balance
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