Gelatin 10g + 50g water
White Chocolate 150 g
Condensed milk 100 g
Glucose Syrup 150g
Sugar 150 g
Water 75 g
Pour 10g of gelatin over 50g of cold water. In a tall glass, place chocolate and condensed milk. In a saucepan, put 150g of sugar, pour 75g of water and 150g of glucose syrup. Heat it up until it boils and the sugar completely dissolves. Pour the chocolate mixture over it. Add the gelatin. Add food coloring. Carefully blend it with an immersion blender. Strain the glaze through a sieve, cover it with plastic wrap touching the surface, and refrigerate for at least 6 hours. The working temperature of the glaze should be 33-36 degrees Celsius.
My Author's Recipes: www.olesiacake.com/recipes
Subscribe: / @olesia_cake_
My Instagram: olesia_cake_?ig...
Subscribe so you don’t miss a new recipe out. Suggest in the comments what recipe to shoot next.
31 июл 2023
