Mirror Glaze for Mousse Cakes. Neutral Glaze. Leopard Effect. Recipe. Detailed Masterclass. скачать в хорошем качестве

Mirror Glaze for Mousse Cakes. Neutral Glaze. Leopard Effect. Recipe. Detailed Masterclass.

Hello. In this video, I demonstrated the recipe for mirror glaze. This is the most reliable and commonly used recipe for covering mousse cakes. Its usage temperature is 95-97°F (35-36°C). I also showed the recipe for neutral glaze, which is used to create a leopard effect. Its usage temperature is very high, at 158-167°F (70-75°C). You need to work with it very quickly, otherwise, the glaze will set. Dilute with water at a ratio of 4 to 1. For example: 0,7 oz of glaze and 0,175 oz of water. 1,4 oz of glaze and 0,35 oz of water. Neutral Glaze: Water - 8.8 oz (250 g) Sugar - 7.1 oz (200 g) Glucose - 0.7 oz (20 g) Sugar - 2.3 oz (65 g) Pectin NH - 0.4 oz (10 g) Citric acid – 0.03 oz (1 g) Mirror Glaze: Water - 2.6 oz (75 g) Sugar - 5.3 oz (150 g) Glucose syrup - 5.3 oz (150 g) Condensed milk - 3.5 oz (100 g) Gelatin - 0.4 oz (10 g) Water for gelatin - 2.1 oz (60 g) White chocolate - 5.3 oz (150 g)