Mirror Glazes
Mirror glaze for desserts
Ready-to-use mirror glazes and bases to coat desserts and logs with a perfect shine.
How to succeed with a mirror glaze
The golden rule: pour the glaze at the right temperature (about 30-35°C) on a frozen-through dessert, placed on a rack. Blend with an immersion blender without incorporating air (to avoid bubbles), then pour all at once, covering everything in one continuous motion.
Ready-to-use or homemade
Ready-to-use glazes save time with consistent results; neutral versions can be colored as desired. You can also start from a base (syrup, chocolate, condensed milk, gelatin) for a fully controlled homemade mirror glaze.
Frequently asked questions
At what temperature to pour?
Around 30-35°C depending on the recipe, on frozen desserts.
What to pour on?
On a well-frozen and smooth piece, placed on a rack.
How to avoid bubbles?
Blend without incorporating air, let rest, strain if necessary.
Can it be colored?
Yes, a neutral glaze can be colored (suitable coloring, often fat-soluble or water-soluble depending on the base).
