Ann Reardon

Chocolate Glacage [glassage]/ Chocolate Mirror Glaze

chocolate entremet
 

Above is an entremet (recipe here)– covered in chocolate glacage – yes it was delicious!

The glacage needs to be made at least the day before you need it, but you can store it in the fridge for up to a couple of weeks.  The item you are covering should be frozen for glazing and then defrosted.

Ingredients:

20g (0.71 ounces) or 1Tbsp powdered gelatin bloomed in 90g (3.17 ounces) or 1/3 cup cold water
200g (7.05 ounces) or 3/4 cup cream (35% fat)
300g (10.58 ounces) or 1 1/3 cup sugar
90g (3.17 ounces) or 1/3 cup additional water
100g (3.53 ounces) or 3/4 cup cocoa powder
250g (8.82 ounces) or 2/3 cup glucose syrup

chocolate glacage glaze glassage ingredients

Directions:

Mix the gelatin with the cold water 90g (3.17 ounces) and set aside.

Heat the sugar, cream and remaining 90g (3.17 ounces) of water until it boils.

Remove from heat, add glucose and sifted cocoa powder.

Stir in the gelatin and mix well.

Strain through a metal sieve
chocolate glacage glaze glassage mirror glaze entremet recipe how to cook that ann reardon 3

Cover with plastic wrap and chill overnight

chocolate glacage glaze mirror glaze entremet recipe how to cook that ann reardon cover in cling wrap

To use the glaze follow video instructions below – melt in the microwave in 10sec bursts until reaches 28-33C (91.4 degrees Fahrenheit)

 
Cake or entremet to be glazed should be frozen.  Rub off any ice crystals.

Scoop and pour glaze over entremet allowing excess to drip onto a tray.

Once set transfer to serving plate and decorate.

chocolate glacage glaze mirror glaze entremet recipe how to cook that ann reardon 4a

glacage recipe credit to: patissierjourney

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

93 Comments View Comments

  1. Rating: 5

    Hi, Ann!
    Love your videos.
    Please let me ask you a question.
    I have a mousse/entrement frozen. I know to freeze it, and then pour the glaze.
    I’ve spent hours searching about after glazing.
    Can you put it back into the freezer?
    If not, the fridge?
    Bottom line, should one just glaze it before delivery allowing it to come to room temperature.
    Ha!
    It’s due tomorrow evening.
    Thanks,
    Tom

  2. Rating: 5

    Hi Ann!
    I’ve made lots of your recipes, and I love them! What could I do to make the glaze silver? I want it to look almost like a silver mirror. Thank you!

    • Hi Ada, Ann isn’t aware of one that really works well. She has met a chef made a runny dark chocolate glaze then added luster dust mixed with vodka on top for a mirror effect, though Ann doesn’t believe it would give an even coverage, It would likely produce a pattern with a shiny reflective effect.

  3. Rating: 5

    Ann thanks so so much for this recipe. İt helped me make my own birthday cake. Thanks to you everyone told me i should immediately open a pastry Shop even though I am only 17.

    • That looks scrumptious Mimi. Wish I could have a taste!

  4. Hello! So, this mirror glaze doesn’t lose its shine?

    • It shouldn’t but the dessert should be consumed within a couple of days.

  5. Rating: 5

    Hi Anne, does the food your putting on have to be frozen? Could it just be chilling in the fridge, and the glaze doesn’t have to be so hot, and how can you tell the when the temperature of the glaze is right, thanks a lot! Love your videos!!

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