Login
Dark chocolate mirror glaze, entremet
Chocolate, Cream
The Bloom measurement indicates the gelling power of the gelatin sheets or powder.
For gelatin sheets, be sure to use Gold (200 bloom) sheets, which we always refer to in pastry recipes.
Always immerse your rehydrated gelatin sheets in a hot liquid, at least 60°C (140°F).
Bronze and silver gelatin sheets have less gelling power. Platinum is found only in the industrial world (candy factories, chewing gum).
Make sure your entremets are well frozen (without frosting) when you cover them with icing.
Ingredients
Recipe for 12Preparation time: 30 min
-
Glaçage
Hydrate the gelatine leaves in cold water.
Sift cocoa powder.
Heat glucose, sugar and water in a saucepan over medium heat to 103°C (217.4°F).
Pour directly over the sifted cocoa powder, mixing gently with a Maryse (plastic spatula).
Heat the liquid cream, remove from the heat and add the wrung-out gelatine leaves, then pour into the first preparation, mixing with a paddle attachment.
Pour the mixture into a tall, narrow container (measuring cup), and blend for five minutes with an immersion blender, never taking the blender head out to avoid creating air bubbles.
Leave your icing to cool, ideally overnight in the fridge.
Simply reheat it in the microwave, mix again with an immersion blender, making sure to use it at 32/33°C (90°F).
The Bloom measurement indicates the gelling power of the gelatin sheets or powder.
For gelatin sheets, be sure to use Gold (200 bloom) sheets, which we always refer to in pastry recipes.
Always immerse your rehydrated gelatin sheets in a hot liquid, at least 60°C (140°F).
Bronze and silver gelatin sheets have less gelling power. Platinum is found only in the industrial world (candy factories, chewing gum).
Make sure your entremets are well frozen (without frosting) when you cover them with icing.
Share this unique and tasty
experience
Private and Corporate Events
Newsletter
Receive our tips, tricks as well as our verrrryyy gourmet meals plans!
Follow us!
Keep up to date with all
our news with our social media
A question?
Our teams are at your disposal from monday to friday from 10am to 6pm
