Mirror glaze for entremets
Ready-to-use mirror glazes and bases for coating entremets and yule logs with a perfect shine.
How to achieve a mirror glaze
The golden rule: pour the glaze at the right temperature (around 30-35°C) over an entremets frozen solid, placed on a rack. Blend with an immersion blender without incorporating air (to avoid bubbles), then pour it all at once, covering the whole surface in one continuous motion.
Ready-to-use or homemade
Ready-to-use glazes save time and deliver consistent results; neutral versions can be colored as desired. You can also start with a base (syrup, chocolate, condensed milk, gelatin) to make a homemade mirror glaze with complete control.
Frequently asked questions
What temperature should it be poured at?
Around 30-35°C, depending on the recipe, over a frozen entremets.
What should you pour it over?
Over a smooth, thoroughly frozen dessert placed on a rack.
How do you prevent bubbles?
Blend without incorporating air, let it rest, and strain through a fine-mesh sieve if needed.
Can it be colored?
Yes, neutral glaze can be colored (with a suitable colorant, often oil-soluble or water-soluble depending on the base).
