No Bake Peanut Butter Mousse Pie

No Bake Peanut Butter Mousse Pie

 

Finally a No Bake recipe!

And what could be better  when you have no oven, than a No Bake Peanut Butter Mousse Pie with a pretzel crust?

Yes I said Pretzels! Pretzels and peanut butter and chocolate are the cats pajamas!

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Valentine’s Day Desserts

Valentines Day Desserts

 

I don’t make a habit of going around tooting my own horn, BUT you know you can’t go wrong with Valentine’s Day desserts from Gretchen’s Bakery!

If he or she hasn’t figured out yet that you are in love yet, they will know it once they are done tasting any one of these creations you decide to go with!

So here on one neat page I tried to make it easy for you to decide.

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Mirror Glaze Recipe Includes a Vegetarian Version

Mirror Glaze Recipe Includes a Vegetarian Version

mirror-glaze-recipe

The Mirror Glaze Recipe that has taken the world by storm has just hit Gretchen’s Bakery!

Woohoo! I’m finally on time with a current trend! YAY ME!

I just had to get on board with this one, since well….look at that beautiful shine!

Olga Noskova’s viral Instagram pictures of her fabulous mirror cakes have created such a buzz about this not so new technique.

Mirror glazing has been around for decades (yep, I learned this way back when I was a youngin at the good ol’ Culinary Institute of America!)

However this is a slightly different recipe that has been trending and I have to say~ I LOVE IT!

So thanks to whoever shared this recipe (since Olga is keeping her exact recipe under tight lock and key) it is pretty much the same recipe I have seen being passed around the “net” which includes sweetened condensed milk and gelatin.

Now for the best news of all! I HAVE A VEGETARIAN VERSION FOR YOU!!

Yes that’s right~ Agar-Agar to the rescue since let’s face it, we all sort of close our eyes and pretend gelatin is not realllllllly what we all know it is 🙁

But I have included both versions since I know many will not get Agar and vice versa; so today we have a DOUBLE WIN!!

Mirror glaze for everyone!! Wooohooo!

Ok, so in addition to the mirror glaze recipe I have also created a new mousse dessert, the Chocolate Coffee Raspberry Mousse Bombe.

But don’t be confused ~ if you are here simply for the Mirror Glaze recipe, just grab it below and you can skip forward to 5:15 minutes in the video for the gelatin version and 7:42 minutes for the Agar version. Easy easy!

But for those who want to walk with me into Building on Recipes Land…… you my friends will not be sorry!

I will have you making these professional style Mousse Bombes in no time!

No Fear! Gretchen is Here! LOL (“Omg you’re so conceited………”)

Oh wait, a couple things before we get started.

You will need a few specialty things if you want to make them the same as me you will need the silicone molds and a few chocolate covered espresso beans.

Here’s a link to a cheaper Fleximold Sphere Mold

Gel paste food color for making vibrant colors and the gold luster dust and vodka (vodka is best since the alcohol gives this really cool water beading effect since the alcohol is constantly trying to evaporate out) but for those who are opposed to alcohol in all forms, you can simply sprinkle the luster dust over the mirror glaze at the end.

An instant read thermometer is helpful since you don’t want scrambled eggs in your Pate Bombe.

and last AGAR POWDER for all you Veg Heads! 🙂

And last but don’t forget to bake yourself a sheet of chocolate cake for the discs!

½ Recipe of my Chocolate Buttermilk Cake will be enough – bake the entire batter into a 12″ X 18″ pan and this can be done a week ahead of time if you want to get all crazy efficient like I always do! Click here for more about Freezing Cake Layers!

All of the recipes below are worked out to yield 18 individual mousses or 1- 10″ Entremet

5.0 from 20 reviews
Mirror Glaze Recipe ~ Gelatin Version
 
Author:
Ingredients
  • White Chocolate Couverture 8 ounces (220g)
  • Sweetened Condensed Milk ½ cup (140g)
  • Granulated Sugar 1 cup (200g)
  • Corn Syrup ¾ cup (245g)
  • Water 7 tablespoons (100ml)
  • Water (yes 2 measures) ¼ cup (60ml)
  • Powdered Unflavored Gelatin 4 teaspoons (16g)
Instructions
  1. Bloom gelatin in first measure (100ml) of cold water.
  2. Combine the corn syrup, second measure of water and sugar in a heavy bottom sauce pot and bring to a boil
  3. Add the bloomed gelatin and the condensed milk and whisk smooth
  4. Pour the entire hot mixture over the chocolate and whisk smooth
  5. Pour through a strainer into a clean container and color as you like.
  6. Pour over cakes & pastries once it has cooled to 80 or 90°F
Notes
Fresh made glaze can be stored in the refrigerator in a clean airtight container for up to 10 days.

The mirror glaze will stay shiny for a day or two. I find it gets more dull when I put it in the refrigerator.

The glaze itself (when on a cake or pastry) does not need to be refrigerated, however the determining factor for this is the filling of the cake- as you see here I have mousse bombes so they must be refrigerated.

You can glaze regular cakes that are coated with buttercream with this icing too, and you can also substitute any chocolate for the white. However you can only color the white version

You can reuse the excess glaze by scraping up the drippings and storing for up to 4 days in the refrigerator
 
5.0 from 20 reviews
Mirror Glaze Recipe ~ Vegetarian Version
 
Author:
Ingredients
  • White Chocolate Couverture 8 ounces (220g)
  • Sweetened Condensed Milk ½ cup (140g)
  • Granulated Sugar 1 cup (200g)
  • Corn Syrup ¾ cup (245g)
  • Cold Water 7 tablespoons (100ml)
  • HOT Water ½ cup (120ml)
  • Powdered Agar 4 teaspoons (16g)
Instructions
  1. Bloom agar in the HOT water (120ml), let stand 5 minutes
  2. Combine the corn syrup, the other measure of COLD water (100ml) and the sugar in a heavy bottom sauce pot and get it warmed to at least 150°F add the bloomed agar and bring to a boil.
  3. Allow it to boil rapidly for 1 minute, then remove from the heat and add the condensed milk and whisk smooth
  4. Pour the entire hot mixture over the chocolate and whisk smooth
  5. Pour through a strainer into a clean container and color as you like.
  6. Pour over cakes & pastries once it has cooled to 80 or 90°F
Notes
Fresh made glaze can be stored in the refrigerator in a clean airtight container for up to 10 days.

The mirror glaze will stay shiny for a day or two. I find it gets more dull when I put it in the refrigerator.

The glaze itself (when on a cake or pastry) does not need to be refrigerated, however the determining factor for this is the filling of the cake- as you see here I have mousse bombes so they must be refrigerated.

You can glaze regular cakes that are coated with buttercream with this icing too, and you can also substitute any chocolate for the white. However you can only color the white version

You can reuse the excess glaze by scraping up the drippings and storing for up to 4 days in the refrigerator
 
5.0 from 20 reviews
Raspberry Gelee
 
Author:
Ingredients
  • Raspberry Puree 1 cup (240ml)
  • Water ¾ cup (180ml)
  • Corn Syrup ¾ cup (180ml)
  • Granulated Sugar ¾ cup (150g)
  • Agar Powder 1 teaspoon
Instructions
  1. Combine the agar powder and the granulated sugar, set aside
  2. In a heavy bottom sauce pot combine the water, puree and corn syrup and heat to approximately 150°F
  3. Add the sugar - agar mixture and heat to boiling while stirring.
  4. Once it boils - let it rapid boil for about 3 minutes then pour into a 1/8 sheet pan lined with plastic wrap.
  5. Cool at room temperature or in the refrigerator until set, then cut into discs or shapes.
 
5.0 from 20 reviews
Chocolate Coffee Mousse
 
For those who want to use the traditional gelatin in this recipe as well, you will simply use the same quantity in powdered gelatin as listed her for agar.
However gelatin must be bloomed in COLD water and NOT BOILED. You will just melt it and add it to the pate bombe similarly as shown in the video. Click here for more about gelatin
Author:
Ingredients
  • Chocolate Couverture 56-72% 6 ounces (170g) (approx 1 cup chopped chocolate)
  • Heavy Cream 1½ cup (360ml)
  • Granulated Sugar 2 Tablespoons (28g)
  • Eggs large 2 (100g)
  • Instant Coffee 1 teaspoon
  • Agar Powder 2 teaspoons
  • Hot Water ½ cup (120ml)
  • Coffee Extract 1 teaspoon (5 ml)
Instructions
  1. Melt the chocolate and keep warm
  2. Whip cream to medium soft peaks and reserve in the refrigerator
  3. Bloom the agar in the HOT water let stand for 5 minutes, then bring to a boil in a small sauce pan and let boil for 1 minute to activate.
  4. Prepare the pate bombe with the eggs, sugar and instant coffee. Whip over a double boiler until 170°F
  5. Add the melted hot agar and then add the chocolate
  6. Whip all smooth and cool to 80 or 90°F
  7. Add a little of the whipped cream to lighten, then fold in the rest of the whipped cream
  8. Pipe mousse immediately into molds
  9. Assemble the rest of the cake as shown in the video
Freezing tips from a faithful Gretchenator:

I froze 2 dozen chocolate mousse bombes, with your mirror glaze recipe, on July 2nd  (I made 6 dozen total for the 4th of July and froze 2 dozen to enjoy later), and I removed 4 of them from the freezer today, and the mirror glaze still looks perfect.  I was very careful to place them in a container without allowing them to touch, then I placed a paper towel on top of the container, and pressed the lid on top of the paper towel, forming a gasket.  I kept these in the back of the freezer, buried under other frozen products so repeated opening and closing of the freezer door would not cause any sweating or freezer burn.   After a month in cryogenic suspension, they look and taste fantastic, just like the day they were made.

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