Chocolate Mirror Glaze (for entremets... shiny cakes)

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Entrements

Special guest, Kara Andretta of Kara’s Couture Cakes, taught us how to make those trending, beautiful, shiny cakes called entremets!  This is the recipe for the mirror glaze that she pours over the top to create the shiny finish.  Check out the Live Session Recording with Kara for a detailed video tutorial on how to make entremets.

Preparation time
20 minutes
Cooking time
1 hour
Total time
1 hour, 20 minutes
Ingredients
3 packages Powdered Gelatin Mix (20 grams - Kara uses Knox Powdered Gelatin packets)
120 grams Cold Water (120 ml or 1/2 cup)
300 grams Clear Corn Syrup (228 ml or 7.7 fl oz)
300 grams Granulated Sugar (1 1/2 cups)
150 grams Water (159 ml or 2/3 cup)
200 grams Sweetened Condensed Milk (152 ml or 5/8 cup)
300 grams White Chocolate (10.6 oz)
Instructions

  1. Bloom gelatin in 120 grams of water for 15 minutes.

  2. In a separate bowl, combine the white chocolate, condensed milk and bloomed gelatin.

  3. In a medium sauce pan, boil 150 grams of water with the sugar and corn syrup until it reaches 103 Celsius (217 Fahrenheit).

  4. Pour the boiled mixture over the chocolate/milk/gelatin mixture and allow to melt.

  5. Use a hand blender to blend until smooth avoiding air bubbles.

  6. Add white food coloring to balance the yellowish color. Add any additional color as desired.

  7. Pour over very cold entremet (or chilled cake) once it reaches 35 Celsius (95 Fahrenheit).

https://www.karascouturecakes.com/oh-those-shiny-cakes-the-entremet/