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
Recipe by Gretchen's Bakery at https://www.gretchensbakery.com/mirror-glaze-recipe-vegetarian-version/