Perfect Your Mirror Glaze Technique in 12 StepsSquires Kitchen Shop
- 18cm (7”) round, 4.5cm (1¾”) deep entremets, frozen (see book for full recipe)
- 3 sheets of leaf gelatine
- 75g (2½oz) liquid glucose
- 75g (2½oz) caster sugar
- 50g (1¾oz) condensed milk
- 75g (2½oz) white couverture chocolate
- Dust food colours: 2tsp Edelweiss, ½tsp Fern and 2tsp Violet
Tip: An entremets is a dessert made up of layers and surrounded by mousse. The whole cake is then frozen before being finished with a high-gloss glaze or sprayed with cocoa butter.
- Soak the gelatine in 30ml (1oz) of water for 10 minutes.
- Heat 35ml (1¼oz) of water with the glucose, sugar and condensed milk in a saucepan and heat to 103°C (217°F). Remove from the heat.
- Add the soaked gelatine and any leftover water. Use a hand blender to blend the mixture.
- Add the white chocolate and blend until melted. Add 2tsp of white dust food colour and blend again until fully incorporated.
- Colour 25ml (˃¾fl oz) of the glaze with ½tsp of lime green dust food colour. Colour the remaining glaze with 2tsp of purple dust food colour.
- Pour the glazes through fine sieves into airtight containers. Place in the refrigerator to set overnight.
Tip: The most important thing to remember when making an entremets is that the completed cake needs to be well frozen before it is sprayed or glazed.
- Heat the two glazes to 35–40°C (95–105°F). Pour the purple glaze into a jug and transfer the green glaze to a piping bag.
- Remove the entremets from the freezer and place it on a wire rack with a sided baking tray underneath.
- Pour all of the purple glaze over the top of the entremets. Use the back of a metal spoon to spread the glaze so it covers the sides as well as the top. Use the long edge of a large palette knife to lightly scrape the top to create a smooth, even finish, without pulling away too much of the glaze. Place the blade of the palette knife in a jug of hot, boiled water.
- Immediately pipe lines of green glaze over one side of the cake. Leave the entremets on the wire rack until it stops dripping, then hold the underside of the entremets with the tips of your fingers and use the wet palette knife to gently wipe the drips onto the underside.
- Wet the palette knife again and use it to help place the entremets in the centre of a clean cake board or serving plate. Slide the palette knife out; the water should help it come away easily.
- If the entremets is not immediately required it can now be frozen in an airtight container for up to one month: ensure you don’t cover over the glaze with cling film or foil as this will spoil the finish. Alternatively, it can be kept in the refrigerator to fully defrost for approximately four hours, or up to two days, before serving.
Whether you’re cooking for friends, making delicious gifts or creating a wedding centrepiece, Mark Tilling’s expert tips and techniques will help you melt, temper and mould your way to showstopping chocolate success. Discover 20 of Mark’s favourite tried-and-tested recipes in Mastering Chocolate, available to order now.
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