Saracino - Italy
Saracino Passion Fruit Mirror Glaze - 3 kg
Professional size for workshops and large-scale production
The Saracino passion fruit mirror glaze in 3kg format brings the exotic signature of high-end hotel pastries to your creations. Its golden yellow color and intense aroma enhance mango-passion, coconut-passion, lemon-passion desserts, and tropical bavarians.
This ready-to-use formulation advantageously replaces homemade glaze preparation from passion fruit puree (which requires gelatin, gelling agents, and precise color calibration). Saracino, a leading Italian manufacturer in professional pastry, guarantees consistent mirror shine and an authentic passion fruit hue. Warm to 40-45°C, pour over well-chilled dessert (-18°C minimum), and it's done.
Features
- • Brand: Saracino (Italy, since 1962)
- • Type: Ready-to-use mirror glaze
- • Flavor: Passion Fruit
- • Size: 3kg jar
- • Storage: Cool, dry place, away from light
- • Instructions for use: Warm to 40-45°C, pour over frozen desserts
Composition and nutritional values
Ingredients: glucose syrup, sucrose, water, modified starch, thickeners (E406, E440), acidity regulators (E330, E331), flavor, preservative (E202), safflower plant extract, coloring (E120).
Typical values per 100 g
Energy: 1105 kJ / 260 kcal
Fats: 0 g
Carbohydrates: 65 g
of which sugars: 52 g
Proteins: 0 g
Salt: 0 g
5 pro TIPS to succeed with your mirror glaze
The best practices of professional pastry chefs.
Tip 1Freeze the entremet at a minimum of -18°C
The entremet must be frozen solid so the icing sets instantly on contact. Allow at least 6 hours at -18°C before pouring, ideally overnight. An entremet only refrigerated (4°C) would melt the icing and cause permanent drips.
Tip 2Strictly respect the 40-45°C temperature
Use a kitchen thermometer, never by eye. Too hot (>50°C), the icing is too liquid and runs in a layer that’s too thin, letting the mousse show through. Too cold (<38°C), it’s too thick and clumps or doesn’t spread evenly. The sweet spot 40-45°C guarantees a perfectly smooth 1-2 mm layer.
Tip 3Pour in a smooth motion, without going over again
Pour the icing in a spiral from the center outward, without stopping, in one continuous motion. NEVER go back with a spatula to "fix" an area: this creates permanent visible marks. If an area is not covered, it means there wasn’t enough icing: you learn for next time.
Tip 4Gently tap the base to level it
Right after pouring, gently tap the base (board or turntable) on the work surface to release trapped air bubbles and even out the surface. This 5-second step makes all the difference between a perfect mirror glaze and a grainy surface.
Tip 5Cleanly cut drips with a heated spatula
Before transferring to the serving plate, run a heated spatula (under hot water then dried) under the entremet to cleanly cut off any dripping glaze. This professional finish prevents the glaze from sticking to the serving plate and gives a clean, sharp edge to the entremet.
Instructions
- Reheat the glaze: in a bain-marie or microwave in 30-second intervals, stirring gently until reaching 40-45°C. Do not exceed 50°C.
- Prepare the entremet: remove the entremet from the freezer (core temperature at least -18°C) and place it on a rack above a catcher (tray, large dish).
- Pour: pour the glaze in a spiral from the center outward in a smooth, continuous motion. Do not go over the same area twice.
- Smooth: gently tap the base to release bubbles and smooth the surface.
- Decorate: place in the freezer for one minute to set, then remove to add decorations (fruit, gold leaf, pearls, chocolate).
Storage
- • Store in a cool, dry place, away from direct light.
- • Before opening: see the expiration date printed on the packaging.
- • After opening: reseal tightly and keep refrigerated, use within one month.
- • Unused glaze can be reheated multiple times without loss of quality.
To go further
Discover the full range of Saracino mirror glazes:
- • Saracino Mirror Glaze Passion Fruit - 1 kg (same flavor, 1kg size)
- • Saracino Mirror Glaze Transparent - 3 kg (other flavor, 3kg size)
- • Saracino Mirror Glaze Strawberry - 3 kg (other flavor, 3kg size)
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
