Description
Mirror glaze is my favorite. It looks spectacular, practically does not melt and does not stick to surfaces (be it Cutlery or fingers). Although the latter property depends on the recipe. It should be noted that there are many versions of the mirror glaze (with honey, condensed milk, dry milk, butter), but the same components of any prescription are gelatin and chocolate (sometimes cocoa). I imagine his version of the mirror glaze for eclairs. This cute cakes we have a family I love, and I have very often to cook them. So the recipe for the glaze, you might say, passed the test of time.
Ingredients
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Chocolate milk
50 g
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Gelatin
3 g
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Serum
30 g
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Eclairs
250 g
Cooking
The better the chocolate, the elastic working weight. The serum is definitely a taste to overly sour or an old product did not spoil the taste of future glaze. Interesting point, the serum gives the much desired Shine to our floors. I have tried other options – water, milk, cream. Not the effect!
Pour gelatin serum, give him time to increase in volume. Then melt chocolate, combine with the gelatinous mass, actively stir.
If necessary, re-heated mass – just enough to achieve smooth consistency. To boil not to bring, not to overheat! On the surface of the finished glaze may appear (and will appear) air bubbles.
Stirred mass cools it. The flow of the glaze depends on the intensity of the smear.
In the recipe I pointed out the weight of the Twinkie without the filling. It is necessary for proportion. But to put the icing we will be at the cream cakes.
If the icing exactly lies, does not spread (or Vice versa, leaves no lumps), you can start "painting". At this stage the main thing is to experience the process, prilovchilis. Too thick - gray, flow – allow to cool. In my photo, perhaps the glaze is still watery.
When the glaze hardens, you can stack cakes on top of each other and not worry that they will lose their appeal. I especially appreciate the moment when going to guests with sweet gift.
Mirror glaze for the eclairs you can use to cover the cake. In this case, serum is not required. You can replace cream (milk) instead of chocolate to get the cocoa powder. An example of this, the icing from the recipe "Orange Sacher" Natasha natapit http://www.povarenok .ru/recipes/show/95 645/ (link is automatically saved only in this format with spaces. To get at, remove the extra spaces)
In the pictures the cake "Three chocolate." I have it completely coated chocolate glaze for gelatin. The surface is quite dense, which is handy when decorating.
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