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Lesson 3 : Entremet : Part 1:Preparing The Mirror Glaze 24h before the entremet. *************************************
Ingredients : 50g water,100g sugar, 100g glucose syrup, 65g sweetened condensed milk, 100g white chocolate, 6g powder gelatine, water soluble colouring purple colouring Intense.
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*//Step1: Pour water and sugar in saucepean then add the glycose syrup.Heat the ingredients until temperature reaches 103Β°c.
*//Step2: Pour the condensed milk in a separate recipient.When the preparation reach 103Β°c pour over the condensed milk and combine.
*//Step3: Add the white chocolate chips and combine well with whisk until melted.
*//Step4: Add the rehydrated gelatine last.It will melt quickly in the warm icing. *//Step5: Add the purple colouring powder with the tip of a knife.Adjust the intensity that you want by adding more.Combine very well.In a few minutes you will obtain the desired colour.
*//Step6: Refrigerate Overnight!!! This step is extremly important be carefull !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
*//Step 7: Transfer the icing in a deep narrow recipient: this will allow to remove any air bubbles and obtain smooth consistency with the robot mixer.
*//Step 8 : Use your Mirror Glaze at 35Β°c.
Presented by @chefmartindiez @philippegachen
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