Discover the foolproof recipe for making the perfect mirror glaze, ideal for decorating profiteroles and cakes. With just a few ingredients and simple steps, you will achieve a shiny and flawless result for every sweet creation.
This glaze is the famous “Faggiotto glaze” made with water, cocoa, cream, sugar, and gelatin.
It’s a fantastic glaze because it has a really balanced flavor that can be used both liquid and slightly creamier after resting in the fridge, perfectly coating the profiterole puffs.
Take note of this recipe because it’s truly fantastic. Over the years, I’ve tried many glazes, but none as glossy and delicious as this mirror glaze recipe.
READ THE FAQ AT THE END OF THE RECIPE FOR DOUBTS AND TIPS.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Day
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2/3 cup water
- 4 oz sugar
- 1.75 oz unsweetened cocoa powder
- 3.4 fl oz fresh liquid cream
- 1 sheet gelatin sheets
Tools
- 1 Hand whisk
Steps
Mix with a whisk, in the pan/pot that will go on the heat, the sugar and the sifted cocoa.
Pour the water slowly, still mixing, and turn on the stove.
Stir continuously to avoid lumps.
Pour half of the hot cream into the mixture, still without stopping stirring.
Add to the remaining hot cream, the gelatin previously soaked in cold water (0.34 fl oz of water) and mix well to dissolve it.
As soon as the mixture is about to boil, turn off and pour the cream with gelatin, stirring well. Transfer the glaze into a container, cover with plastic wrap in contact, and wait for it to cool before placing it in the fridge.
Tips:
If the glaze is to be used for glazing a cake, it should be poured while still liquid, while for glazing profiteroles, it needs to be refrigerated to thicken slightly and make it perfect for covering them.
FAQ (Questions and Answers)
Can I use mirror glaze on any kind of cake?
Mirror glaze is ideal for cakes with a smooth surface like mousse cakes, modern cakes, or wedding cakes. However, it might not be suitable for very spongy or crumbly cakes, as the weight of the glaze might damage the structure.
Can I replace gelatin sheets with powdered gelatin?
Yes, you can replace gelatin sheets with powdered gelatin, but you will need to follow the specific instructions for powdered gelatin (generally dissolving it in water and then incorporating it into the rest of the mixture).
How long can I store mirror glaze?
The glaze can be stored in the refrigerator for up to 3-4 days, but it’s always advisable to use it fresh to maintain its shine and perfect consistency.
Is mirror glaze suitable for freezing?
Freezing mirror glaze is not recommended, as it may lose its consistency and shine once thawed. It’s better to prepare it fresh or store it in the refrigerator for a short period.
What to do if the mirror glaze has solidified too much during fridge rest?
If the glaze has hardened too much, just gently reheat it in a water bath or microwave (in short intervals) to bring it back to a liquid and usable consistency.
