Miroir Chocolat with Glacage. Le glaçage miroir au chocolat noir est la finition classique d'un entremets. Il est tellement brillant que l'on peut se voir dedans comme dans un miroir ! Il en existe beaucoup de recettes, mais j'en ai choisi deux pour vous.
The main appeal of this glaze is that it's gorgeous, but it also seals the inside of the cake.
La… Le glaçage miroir au chocolat est une préparation de base dont tous les férus de pâtisserie ont, un jour ou l'autre, besoin.
Ce nappage tout chocolat est souvent redouté car il doit briller, non seulement par sa parfaite surface lisse, mais aussi par son aspect réfléchissant comme un miroir.
Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, miroir chocolat with glacage. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.
Le glaçage miroir au chocolat noir est la finition classique d'un entremets. Il est tellement brillant que l'on peut se voir dedans comme dans un miroir ! Il en existe beaucoup de recettes, mais j'en ai choisi deux pour vous.
Miroir Chocolat with Glacage is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It's simple, it's quick, it tastes delicious. Miroir Chocolat with Glacage is something which I've loved my whole life. They're nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook miroir chocolat with glacage using 9 ingredients and 17 steps. Here is how you cook it.
The ingredients needed to make Miroir Chocolat with Glacage:
- {Get 35 grams of Cocoa powder.
- {Get 80 grams of Water.
- {Take 65 grams of Double cream.
- {Get 90 grams of Granulated sugar.
- {Take 3 grams of Gelatin sheet.
- {Make ready 1 of Water for the gelatin sheet.
- {Get of When using powdered gelatin (refer to steps 18 and 19).
- {Make ready 4 grams of Powdered gelatin.
- {Prepare 15 grams of Water.
Le glaçage miroir ultra brillant au chocolat, pour sublimer les entremets, bûches de Noël, gâteaux, etc. Et en plus, il est délicieux ! 😊 N'oublie pas de t'a. Je l'ai utilisé pour un gâteau tout chocolat dont la recette arrivera prochainement. Pour le moment, je vous explique comment on fait.
Steps to make Miroir Chocolat with Glacage:
- Soak the gelatin sheet in water to rehydrate. If you use powdered gelatin put the water for dissolving into a dish and sprinkle the powdered gelatin in to rehydrate it..
- Put the cocoa powder in a sauce pan and add some water gradually to make a smooth paste..
- Stir in the double cream and add the sugar. Mix well and put the sauce pan over a medium-low heat..
- Bring to mixture to the boil and continue to stir. When the mixture bubbles along the sides of the pan, stir. Repeat this until glossy and boiled..
- Remove the pan from the heat and leave to cool for 7 to 8 minutes until the outside of the pan is warm to the touch. Ideally it should be 60°C..
- Add the gelatin and melt. If you use gelatin sheets squeeze out the excess water before adding..
- Put the liquid through a fine sieve and leave to cool..
- After 20 to 25 minutes and when the liquid is a lightly warm to the touch and thick, it is ready. Ideally it should be 30°C..
- If you leave to cool too long and the liquid is too thick place the dish over a bain-marie to warm up..
- Make sure that you are not going to stir in air bubbles and mix it until it has an even thickness..
- Pour the liquid over the cake..
- Tilt or rotate the cake to cover the surface and sides evenly with the liquid..
- After pouring the liquid leave the cake to rest or put in the fridge to set. Do not cover with cling film until completely set otherwise the cling film will stick to the cake..
- I decorated a gateau chocolat with glacage. It is so glossy that you can see the reflection of the curtain behind the cake..
- Refer tofor gateau chocolat andfor chocolate roses. https://cookpad.com/us/recipes/144274-decorative-chocolate-roses https://cookpad.com/us/recipes/144272-melt-in-your-mouth-gateau-au-chocolate.
- If you decorate a soft sponge cake with glacage coat the cake with whipped cream beforehand otherwise the sponge will absorb the glacage..
- If you decorate a firm type of cake such as gateau chocolat or butter cake you don't need to coat the cake with whipped cream beforehand..
Le Glaçage Miroir Chocolat pour Entremets de Thomas Keller ICI. Ce glaçage miroir chocolat est adapté aux entremets chocolat : il permet de couvrir d'une couche suffisante de glaçage sur des entremets comme des mousses. Glaçage miroir ultra brillant au chocolat J'ai déjà mis sur le blog la recette du glaçage miroir coloré, mais je n'avais pas encore mis la recette du glaçage miroir ultra brillant au chocolat, qui est assez différente. Je me sers toujours de celle-ci car elle est très facile à faire et le résultat est vraiment top. Le glaçage miroir est la finition la plus tendance du moment sur les pâtisseries modernes.
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