Hi,
I'm presenting to you, the cocoa mirror glaze recipe and the technique I'm using to maximise my chances to succeed and get a mirror effect without bubbles.
This glaze also has the big advantage of having a real chocolate taste, without being too sweety (for the taste at least).
A lot of tutorials explain that you need to let stand your glaze for one night, ... but I'm saying NO ! This is totally useless especially if there's no bubbles.. and this will prevent you from double cleaning your utensils ;) you can even tap-tap on your container with a wooden spoon to remove the potentials bubbles...
Before I was using a traditional dipping mixer , and I always had bubble before it gets foamy. But now I'm using the Bamix, and it's like day and night. This mixer is amazing ! For glazing I'm advising to use it. The little one is enough. The disc is optional, the star is working very well too.
Do not forget to sub and like if you liked or learned things on my video, it will help me to continue ! ;)
Thanks and good patisserie !!!
Dom
PS : I am not sponsored by any brand !
All my advices and tips are sincere and I'm not influenced by any partner.
By the way I deny any partnership.
I'm doing everything for my self and my pleasure and don't/won't be influenced.
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List of ingredients and equipment:
▶️ lapatededom.com/the-cocoa-mir...
Recipe for this dessert (step-by-step instructions and tips) :
▶️ lapatededom.com/product/cocoa...
All my recipe cards ( current and future ) :
▶️ lapatededom.com/product/all-c...
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If you find any translation errors, please send me a message to cards@lapatededom.com
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AUDIO :
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Song: Ikson - Voyage (Vlog No Copyright Music)
Music promoted by Vlog No Copyright Music.
Video Link: • Ikson - Voyage (Vlog N...
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Rain and Tears by Neutrin05 / neutrin05
Creative Commons - Attribution-ShareAlike 3.0 Unported - CC BY-SA 3.0
ru-vid.com?v=RR...
Music promoted by Audio Library • Rain and Tears - Neutr...
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PS :Thanks to David from "Caramel Beurre Sucré" for this recipe !
29 окт 2018