Glaze

[Sussan Estela Olaya]

Hi Christofer Politis.

Welcome to the Scoolinary community! Thanks for your question.

Could you specify which type of glaze you’re referring to? Are you looking for a glaze for donuts, an entremet, or a cake? There are different types of white chocolate glaze depending on the preparation.

I’ll be waiting for your reply.

Best regards.

[Christofer Politis]

Oh im sorry i didn’t mentioned it.Im referring for an entremet cake.

[Sussan Estela Olaya]

Hi Christofer

In Chef Damien Wager’s Lifelike Fruits and Nuts course, you can find the Mirror Glaze Base recipe with white chocolate on page 5 of the recipe book. Here’s the direct link so you can download it:

https://www.scoolinary.com/courses/lifelike-fruits-and-nuts/lessons/recipe-book-26-18-3

Let me know if this is the type of recipe you’re looking for!

Best regards.

[Christofer Politis]

Once we make the glaze,we put in in the fridge touching the surface with cling film?and when we want to use it we warm it and we use it at 40 C degrees?

[Sussan Estela Olaya]

Hi Christofer

Correct, you should cover the surface with plastic wrap to prevent a crust from forming on the glaze due to the cold temperature of the refrigerator.

As the chef states on page 5 of the recipe book (Mirror Glaze Base):

“Pour the hot liquid into the jug and mix with a spatula before using a hand blender to fully emulsify, taking your time to ensure all bubbles are dispersed.

Always use the mirror glaze between 33°C and 37°C on a frozen product.”

Remember that one of the recipes is for the mirror glaze base, which should be at 33°C to 37°C, while the other recipe is for “Chocolate Shells”, which states:

“Use the mixture on a frozen product at between 30°C and 40°C for the best results.”

I hope this information is helpful.

Best regards.