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Mirror Glaze

Prep
15 min
Bake
20 min
Total
35 min
Makes
1

Ingredients

  • 8 sheetsgelatinGerman recipes usually mean gelatin sheets of about 1.7 g each. In the US use unflavored powdered gelatin, about ½ tsp (1.7 g) per sheet, bloomed in cold water; in the UK, leaf gelatine, weighed (about 1.7 g per German sheet), or powdered gelatine.
  • ¼ cup60 gwaterIf you are using powdered gelatin.
  • ½ cup plus 1 tbsp180 gglucose syrupA clear, thick syrup that keeps sugar from crystallizing. In the US use light corn syrup; in the UK, liquid glucose.
  • ¾ cup plus 2 tbsp180 ggranulated sugar
  • 7 tbsp105 gwater
  • ⅓ cup plus 1 tbsp120 gsweetened condensed milkAny brand works. Thick, sweetened condensed milk. In the US use sweetened condensed milk; in the UK, condensed milk.
  • 6 ¼ oz180 gchocolateDark, milk or white.

Method

  1. Soak the gelatin sheets in cold water, or sprinkle powdered gelatin over the ¼ cup (60 g) water and let it bloom.

  2. Bring the glucose syrup, sugar & water to a boil together and let it boil rapidly for about 2 minutes.

  3. Take your sugar syrup off the heat and stir in the chocolate & condensed milk.

  4. After 10 minutes, stir the bloomed gelatin into the glaze as the very last ingredient.

  5. Cover the glaze with plastic wrap and let it cool on the counter (NOT IN THE FRIDGE!) to about 95°F (35°C). (If you don't have a thermometer, you can dip your little finger into the glaze: if it feels neither cold nor warm, so roughly body temperature, the glaze is ready to use.

  6. Important: An agar-based gelling powder (a plant-based gelling powder made with agar that has to be boiled briefly to set; in the US and the UK use agar agar powder, using the amount on its package because strengths vary) will probably work too, but I haven't tried it with this recipe yet. You would then bring it to a boil together with the glucose syrup, sugar & water.

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/mirror-glaze/