Mirror Glaze for Entremet Cake
A smooth, glossy mirror glaze that gives entremet cakes a professional finish. Perfect for chocolate, fruit, mousse, and celebration cakes.
Equipment
- Digital scale, instant-read thermometer, saucepan, mixing bowl, immersion blender, fine-mesh sieve, spatula, wire rack, baking sheet.
Ingredients
- 200 g granulated sugar
- 200 g water
- 200 g sweetened condensed milk
- 150 g chopped white or dark chocolate
- 12 –15 g powdered gelatin bloomed in cold water
Instructions
- Bloom the gelatin in cold water.
- Heat the sugar and water until fully dissolved.
- Remove from the heat and stir in the sweetened condensed milk.
- Pour the mixture over the chopped chocolate.
- Let stand for 1 minute.
- Stir until smooth.
- Add the dissolved gelatin.
- Blend gently with an immersion blender, avoiding air bubbles.
- Strain through a fine-mesh sieve.
- Cool to 90–95°F (32–35°C).
- Pour over a completely frozen entremet cake placed on a wire rack.
- Allow the excess glaze to drip before transferring the cake to a serving plate.
Notes
- Pour the glaze between 90–95°F (32–35°C).
- The cake should be completely frozen before glazing.
- Straining removes bubbles for a smoother finish.
- Reheat gently if the glaze thickens.
- Do not boil after adding the gelatin.
- Use high-quality chocolate for the best shine.
Storage
- Refrigerate glazed cakes for 2–3 days.
- For longer storage, freeze the entremet without the glaze and glaze before serving.
Nutrition (Mirror Glaze Only – Approximate per serving)
- Calories: ~170 kcal
- Carbohydrates: 28 g
- Protein: 2 g
- Fat: 6 g
- Saturated Fat: 4 g
- Cholesterol: 8 mg
- Sodium: 30 mg
- Sugar: 27 g
- Fiber: 0 g
Note: These values represent the mirror glaze only, not the entire entremet cake. The total calories of a finished entremet vary greatly depending on the sponge, mousse, inserts, and decorations.
