Chocolate Mirror glaze recipe

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I share with you a magic mirror mirror mirror glaze 🙂
Detailed Recipe: Chocolate Mirror glaze recipe
pastrybyioan.c...
Want to explore more mirror glaze? Check out this videos👇
👉Mirror glaze recipe • Mirror glaze how to
👉Neutral glaze recipe and spider web effect • Neutral glaze recipe a...
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#chocolate #mirror #glaze #cake

Опубликовано:

4 окт 2024

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Комментарии : 176

@PastrybyIoan 3 года назад

Want to explore more? Check out this video👇 👉Mirror glaze recipe ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-a0eabj8kDig.html&si=EnSIkaIECMiOmarE 👉Neutral glaze recipe and spider web effect ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-qb930M2c7iQ.html&si=EnSIkaIECMiOmarE

@oualidrouis9836 3 года назад

Bon

@gabriel38brunetu 3 года назад

arata splendid chef, multumesc de reteta !

@florabalasa7831 3 года назад

Extraordinaire prezentari!!Beautiful

@vaniv4563 3 года назад

Outstanding mirror glaze on the cake😋😋😋👌👌👌👏👏👏👍👍👍👍✌

@paljj65 3 года назад

thanks for such attractive presentation and especially the message in Mirror Glaze, Will try it tomorrow, Thanks again.

@GRAVYgalli 3 года назад

Creative way to show the glace... excellent

@Asian1626 10 месяцев назад

🥰rock🤘 the cake, chocolate made the day, 🙏.

@simrasrasoyi2019 3 года назад

Tried it really superb mirror glaze....thank u so much for sharing 😍

@PastrybyIoan 3 года назад

You welcome, really glad that you tried 🙂

@MiKa-bz2xg 4 года назад

Wooow !!! Absolutely Perfect !!! Thank you for the share !

@PastrybyIoan 4 года назад

You welcome, thank you

@krystalblancas206 3 года назад

Multumesc ! Easy to follow video. Can't wait to try it out :)

@PastrybyIoan 3 года назад

Cu placere 🙂

@cristinaholom5091 4 года назад

E un pic de lucru la ea dar efectul e wow!

@gayatribankeshwar618 2 года назад

Beautiful, thanks for a superb video

@yolandahinz-coimbra6261 2 года назад

Great tutorials ! Great job!. You glaced your entremets with different temperatures : 30C/27C/25C. Can you pls explain when/ where to used them as they are always frozen. Thank you .

@My1SouL2 4 года назад

The mirror it really looks 👌 good i liked good job. KEEP UP

@siskarumondor9491 3 года назад

Stunning 👏👏👏 Thank you very much for sharing the recipe 🙏🤎

@PastrybyIoan 3 года назад

My pleasure

@redogen4520 4 года назад

Goooooood....😍 white glazee pleaase

@bblimbutumrok2426 3 года назад

Looking beautiful

@adrianciprian7330 4 года назад

Arata bine rau , bravo 🙌🍺

@PastrybyIoan 4 года назад

Mulțumesc frumos 🤗

@PrincePrince-bt9iv 3 года назад

very nice! is it possible to make the glaze in advance and heat it up to the desired temperature? if yes, for how many days can i keep it in the fridge?

@PastrybyIoan 3 года назад

Absolutely. 3 days in the fridge or 3 months in the freezer

@relaxingslime7834 3 года назад

beautifullll from relaxing slime

@La-PastaratuarPasta 3 года назад

Hi from turkey chef. Very nice work. Great. Congratulations 👏 but. Can i used powder gelatin? How much gr?

@PastrybyIoan 3 года назад

Hi, Use the same amount of gelatine powder and hydrate in cold water as it says on the package . 🙂

@La-PastaratuarPasta 3 года назад

@@PastrybyIoan thanks for answer🙏I wait for you to my channel.

@aaliyanazrine2945 4 года назад

Hello sir,what can be used instead of gelatin. Super video. Pls reply

@PastrybyIoan 4 года назад

Hy, Unfortunately you cannot replace the gelatine in this recipe.

@chef574 4 года назад

Wow nice .. stay connected

@themughlaikitchen-RecipesVlogs 3 года назад

Excellent 👍 Stay connected 😊

@RecetasPOPMOMIX 3 года назад

Siropul de glucoza e obligatoriu?Nu putem folosi doar zahar invertit?🙏

@PastrybyIoan 3 года назад

Trebuie și siropul de glucoza. 👍

@elsonthomas673 3 года назад

Awesome 😎

@tuvo6879 2 года назад

Hi chef ~ Can I make it without hand blender ? I don’t have ones :((

@maricelabarajas1 3 года назад

How omg 😱 but how did you do that heart ♥️

@varsharaj4829 3 года назад

Silicon mould :)

@ThanhatFoodvn 3 года назад

it look deliciouss

@brutalmadness9099 2 года назад

what exactly is "inverted sugar"?

@horizontbeskrajneinovacije6440 3 года назад

thanks...great presentation... why do you add glucose with invert-sugar...? isn't the glucose already premade invert-sugar...?

@PastrybyIoan 3 года назад

Is kind of premade inverted sugar. But is not, is a long theory here. The reason that I mix both is because it will prevent crystallisation and keep the moisture away as a result the perfect cocoa mirror glaze.

@rayp8566 3 года назад

It has to be sunflower oil or any type of oil it's okay? And also after the 24 hrs do I really have to place it on hot water or can I use a double boiler?

@PastrybyIoan 3 года назад

Vegetable oil need to be. After 24 hours just need to warm it up. Is up to you how to warm up 🙂

@ujjwalnaik794 3 года назад

Great recipe 👌👌 Can we store the glaze too? For how long if so??

@PastrybyIoan 3 года назад

Sure up to 3 months in the freezer

@shashiwankhade355 3 года назад

wonderful

@PastrybyIoan 3 года назад

Many thanks

@wendywilson9235 3 года назад

Please can I use Powdered galatine instead of galatine sheets?

@PastrybyIoan 3 года назад

Hi Wendy course you can. I recommend to use 1 part gelatine to 5 part water ( example 10g gelatine 50g cold water) Unless the gelatine sachet say otherwise

@wendywilson9235 3 года назад

@@PastrybyIoan thank you so much

@PastrybyIoan 3 года назад

You're welcome 🙂

@WorkHackAsset 3 года назад

Excuse Sir, quick question, the cream you used is whipping cream or heavy cream? Because it has a ivory color, that's why I'm asking.

@PastrybyIoan 3 года назад

Whipping cream

@WorkHackAsset 3 года назад

@@PastrybyIoan Thank you Sir.

@shareenasabeel7011 3 года назад

Super

@nazneennishu8567 3 года назад

Thank you for answering me

@andreeaiordache1381 3 года назад

Ioan esti minunat! Imi poti spune de unde iti cumperi formele de monoportii de silicon,te rog?

@PastrybyIoan 3 года назад

Amazon sau Aliexpress

@emilyvannes4976 3 года назад

Hello, Is chilling the glaze for 24 hours a crucial step or can the glaze be used once made and it reaches the proper pouring temperature?

@PastrybyIoan 3 года назад

If you chill the glaze for 24hours the cocoa is gonna mature. What it means you gonna get that shine lasting for at least 3 days. It works also in the same day.

@emilyvannes4976 3 года назад

@@PastrybyIoan I warmed and poured the glaze over my mousse cake this morning. Glaze was beautiful! However, I messed up the sides a bit when moving the cake to the permanent plate, so I had to decorate the sides to cover it up. I would send you a picture but I had to use sprinkles and the sides do not look good. :( It is difficult to move the cake without messing up the sides......I just have to keep practicing. However, the glaze itself was beautiful!!!

@PastrybyIoan 3 года назад

That's awesome, keep practicing and you will make it 👌

@autourdusucre 3 года назад

Beautiful 🤩 gelatine 200 bloom ?

@PastrybyIoan 3 года назад

Can be any gelatine is absolutely fine

@enildanilda6533 Год назад

Eu gostaria de fazer essa sua receita mais não está em português

@nurinazir2870 3 года назад

Hi for shearing i would like to know what we have to do for 180g water , 5g white vine vinegar n 230g caster suger we boild and then we kept for cool after that how we mix that to 2nd step.

@ridwanmayaki4400 2 года назад

That's the recipe for the inverted sugar she used while making the mirror glaze.

@jjkakitchenwithvlogs 3 года назад

Waoo so much nice 👍

@PastrybyIoan 3 года назад

Thanks

@thomasvelasquez5559 3 года назад

Hello, When mixing the glaze with a hand blender, are you using the multi purpose attachment or another type? I have a Bamix as well. Thank you for sharing your recipe. 🙏

@PastrybyIoan 3 года назад

Yes, correct the multi purpose attachment ( blade )

@thomasvelasquez5559 3 года назад

@@PastrybyIoan thank you for the reply.

@ginakazi4127 4 года назад

Can the gelatine be substituted with agar agar powder?

@PastrybyIoan 4 года назад

Can be, I havent try with agar. It worth a shot.

@deechis9072 3 года назад

Great recipe but I am missing what you did with liquid you boiled to 113°c first. Please let me know as I really want to make it

@PastrybyIoan 3 года назад

Can you be more specific please.

@deechis9072 3 года назад

@@PastrybyIoan What happened to the syrup you made with some vinegar.

@PastrybyIoan 3 года назад

That is inverted sugar. You combine later in the recipe

@deechis9072 3 года назад

@@PastrybyIoan That's ok thank you

@deechis9072 3 года назад

@@PastrybyIoan How much white chocolate can I use instead of cocoa powder please

@Soulveda_tp 3 года назад

Can I use honey in place of inverted sugar? If yes, in what quantity ??

@PastrybyIoan 3 года назад

Yes you can same quantity. But is gonna be more sweet, so when you glaze the cake try to remove the excess glaze with spatula

@joharaalblushi6219 3 года назад

حصريا اغنيه لا يمكن لأحد أن يكون في عونك يا رب العرش العظيم رب العرش في 👌👌👌👌👌👌👌👌🌸🌸🌸🌸🌸

@WorkHackAsset 3 года назад

Hello sir. Can this glaze be colored? For example, if I wanted to color the glaze with black gel coloring, can it be possible?

@PastrybyIoan 3 года назад

Yes you can 👍

@horizontbeskrajneinovacije6440 2 года назад

Could bombon syrup be used instead of glucose syrup...or that is the same thing?

@PastrybyIoan 2 года назад

To make glucose is a different recipe. And it should be more tick

@angelaghervan5973 3 года назад

blatul a fost scos de la congelator ca nu inteleg daca fac un tort cu crema trebuie sa-l tin in congelator ca sa poata fi glazurat?

@azharmohammedazhar2806 3 года назад

Wow 😍😍😍😍😍😍

@PastrybyIoan 3 года назад

thank you

@ellyelly4888 3 года назад

I don't have white wine vinegar, can it be replaced with something else?

@PastrybyIoan 3 года назад

Lemon juice, citric acid , tartaric acid

@riyavlog128 4 года назад

Wow supper ilike it

@shereenlinsky4904 3 года назад

Hello, what can i subtitute if i dont have a hand blender?

@ahmednishan7397 3 года назад

Can I do it without inverted sugar or what can be substituted for white wine vinegar?

@PastrybyIoan 3 года назад

Substitute for vinegar is citric acid. You can replace the inverted sugar with glucose or golden syrup or trimoline.

@ahmednishan7397 3 года назад

@@PastrybyIoan thank you 😊

@Wondergirlplays23 3 года назад

Hey! Can we use normal sugar instead of caster sugar

@PastrybyIoan 3 года назад

Absolutely

@ashashahbaz4317 2 года назад

Can u please tell me substitute of inverted suger

@PastrybyIoan 2 года назад

Trimoline is basically the same thing. You should make your inverted sugar is very simple and cheap 🙂

@agentp9900 3 года назад

No words to app u !!! 😭

@emilyvannes4976 3 года назад

Hello, Your videos are so well done and informative. Thank you! What type of white chocolate do you us for your mirror glaze? Couverture chocolate?

@PastrybyIoan 3 года назад

Thank you, For this glaze im not usig any chocolate just cocoa powder. For the white glaze im using callebaut white chocolate. Or sometimes belcolade both ar just fine 🙂

@emilyvannes4976 3 года назад

@@PastrybyIoan Many thanks for the prompt response, as I am making your glaze as instructed this evening for use tomorrow evening. Happy New Year!

@PastrybyIoan 3 года назад

Thats great, Let me know how it went 🙂 Happy new year 🥂

@emilyvannes4976 3 года назад

@@PastrybyIoan Would love to see some recipes with Agar Agar. Have you tried to make a mirror glaze using agar agar?

@PastrybyIoan 3 года назад

I have done like two types with agar agar glaze. And trust me those ones that I posted is nothing compared with that ones. With the right technique is perfect 👌 I will share that ones when I will get the chance.

@kausarbibi4402 3 года назад

Keep it up mam

@Soulveda_tp 3 года назад

Does your whipping cream contains sugar or its sugar free

@PastrybyIoan 3 года назад

Sugar free

@alices7578 2 года назад

Salut 😃 pe ce tip de tort se pot pune glazuriile tale oglinda? Gen blat sau cheese cake? Am făcut o glazura oglinds din rețele tale și am turnat pe blat iar blatul a absorbit-o, a fost delicios dar nu a arătat nici pe departe ca o glazura,asadar cum pot obține rezultatul așteptat, ce fel de baza îmi trebuie? Mulțumesc anticipat

@PastrybyIoan 2 года назад

In general torturi pe mousse congelat, ganaj. Merge si ple blat dar de ciocolată cum ar fi sacher torte și la fel congelat

@TheChefmumtaz 3 года назад

Nice

@cheriness 3 года назад

How did you get rid of the micro bubbles?

@PastrybyIoan 3 года назад

By blitzing 🙂 Watch the video how to mirror glaze. I explain there how is the procedure to avoid bubbles

@moon1-c6o 3 года назад

i don't have a termometr how i can do the inverted suger without it

@Anitasharma-ve6kk 3 года назад

How much Agar Agar can b used instead of jiletin????do reply plz

@PastrybyIoan 3 года назад

Hi, It doesn't work on these recipe agar agar. Normaly is combined with condensed milk, water, glucose and agar agar. I will post in the next weeks a recipe with agar agar

@bhavinitandel9828 3 года назад

Is that gelatin sheet vegetarian

@masiyachindi 3 года назад

Can u share the frozen cake recipe

@PastrybyIoan 3 года назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-hYS0xjyEAQ0.html

@malinibhattacharya9226 3 года назад

This is not an easy recipe. I do want to try it. Will u plz tell the amount of gelatin in powder form? And why the inverted sugar and the glucose syrup both are used ?

@PastrybyIoan 3 года назад

Same amount of gelatine in powder also. I recommend 200bloom you will get a better shine. Less moisture and long lasting shiny glaze, that's the reason for glucose and inverted sugar

@malinibhattacharya9226 3 года назад

@@PastrybyIoan Thank you for your prompt reply💛

@annawang7867 3 года назад

@@PastrybyIoan hi isit 200g of gelatin powder to use?

@PastrybyIoan 3 года назад

16g of gelatine. Thats type 200bloom

@annawang7867 3 года назад

@@PastrybyIoan thanks for ur replied. What about water portion need to be use in this recipe?

@Sarah-yg4mx 3 года назад

I can see my self in the mirror lol

@enildanilda6533 Год назад

Bom dia tem como colocar as receitas na descrição em português?

@medine0509 5 месяцев назад

how can i store leftover chocolate mirror glaze

@PastrybyIoan Месяц назад

yes, place it in a container with lid. Last up to 3 months in the freezer

@renatacappiello4565 Год назад

Una traduzione con il Google grazie 🙏❤️

@madisonwilliams6548 Год назад

Why are you calling it foil? It's plastic wrap. Foil is metal....

@malakoueslati1951 4 года назад

Can I substitute the glucose? I couldn't find it anywhere

@PastrybyIoan 4 года назад

Can use golden syrup instead.

@misslibanon2011 3 года назад

What if i dont put cocoa powder in there?

@PastrybyIoan 3 года назад

Is not gonna be a glaze 🤷‍♂️

@nazneennishu8567 3 года назад

Can you please say me where are you from?

@PastrybyIoan 3 года назад

UK and Romania

@zakyskitchen7346 3 года назад

Very nice recipe!! Thanks for sharing. I love all your recipes.. New friend connected here. I hope you'll connect back. Stay safe and stay connected. wish you success!!**

@Farheen8908 4 года назад

Wow

@byrub1544 3 года назад

what can i substitute with glucose?

@PastrybyIoan 3 года назад

golden syrup but it may be a bit more sweet

@boniandshulya Год назад

вау

@Sarah-yg4mx 3 года назад

howwwwww didddddd u do that

@wafaaqasem472 3 года назад

Please I want the recipe written

@PastrybyIoan 3 года назад

All my videos have the recipe written in video description, have a look 😉

@عشقالربيع-خ5ن 2 года назад

😍🙏🏻😍

@billmago7991 3 года назад

beautiful !!!! better than that Bakels crap

@PastrybyIoan 3 года назад

Thank you

@jjkakitchenwithvlogs 3 года назад

You are super super super super

@PastrybyIoan 3 года назад

Thank you

@durdaneimanova4903 Год назад

Recept na Azerbaycanski mojna pojalusta

@reshmakadpe8453 3 года назад

Bolat ka nahi

@zozaatheer3244 3 года назад

الترجمه كلها غلط

@amajidumardin2575 3 года назад

what above inverted sugar. if nothing . SHAME

@PastrybyIoan 3 года назад

trimoline i know is the same or golden syrup, but hey is easy make the inverted sugar the result is gonna be amazing

@navaldmello3 3 года назад

Too much work and ingredients

@PastrybyIoan 3 года назад

If you think harder is gonna be harder, every minute worked on this recipe is worth it. The effect is just stunning, you cannot achieve something with nothing 😉

@navaldmello3 3 года назад

@@PastrybyIoan thank you so much for you positive reply and thanks for giving motivation but one day I’ll make it and send you picture, but mean while I’m learning to do easy recipes